Microencapsulation by atomization of the mixture of phenolic extracts

Abstract

Blends of jabuticaba, jussara and blueberry phenolic extracts were microencapsulated by spray drying using maltodextrin, gum arabic and whey protein concentrate (WPC) as the wall materials. Drying was performed with 10 different combinations of wall material mixtures (M1-M10). The samples, M1, M2 and M3, microencapsulated with the individual wall materials, maltodextrin, WPC and gum arabic, respectively, provided the highest encapsulation efficiency of anthocyanins. Furthermore, M1 and M2 presented the lowest hygroscopicity, while the mixtures containing WPC displayed the lowest solubility. All wall materials influenced the colour of the microcapsules, due to the different pH values of each encapsulated blend. The M2 blend was classified as a finished product and could be marketed as a high value-added protein concentrate, whereas, the other blends were considered natural colourants, with potential application in the food and cosmetics industry.