Microencapsulation of passion fruit (Passiflora) juice with n-octenylsuccinate-derivatised starch using spray-drying

Food microencapsulation has been an efficient way of raising food shelf life during storage. In this work passion fruit juice was encapsulated with n-octenylsuccinate-derivatised starch using a spray-dryer and stored at two different temperatures. The shelf life of vitamin C was analysed and X-ray diffraction, scanning electronic microscopy and laser diffraction analyses were performed. Samples stored at 7 and 25 °C retained 77.1 and 71.5%, respectively, of vitamin C after 77 days of storage. Capsules had an average size of 12.5 μm and were presented in an amorphous form. n-Octenylsuccinate-derivatised starch showed to be an interesting material for the encapsulation of passion fruit juice, and spray-drying proved itself as an inexpensive alternative to freeze-drying, capable of retaining vitamin C during a long time of storage, and easy to be diluted in order to reconstitute the passion fruit juice for human consumption.

► Passion fruit juice encapsulated in n-octenylsuccinate-derivatised starch and stored at 7 and 25 °C. ► Samples stored during 77 days in the dark. ► Vitamin C analysis, X-ray diffraction, SEM and laser diffraction analyses performed. ► Samples stored at 7 and 25 °C retained 77.1 and 71.5% of vitamin C, respectively. ► Capsules’ average size 12.5 μm, presented in an amorphous form.