Abstract
Functional extracts from Fadogia ancylantha, Melissa officinalis and Tussilago farfara posses excellent antioxidant and good antimicrobial properties. The unprocessed extracts occur as sticky and low-water-soluble materials with penetrating smell. The loading onto maltodextrins matrix, widely used by food and cosmetic industries, is often unsatisfying. The industrial products are not always enough stable to preserve the functional properties of natural compounds, also giving practical difficulties for the manufacturing. This paper reports on the plant extracts encapsulation by spray-drying in a maltodextrin/apple-pectin based matrix. Physicochemical and technological characteristics, organoleptic and antioxidant properties of the resulting powders, were examined and compared to both unprocessed extracts and industrial products. The selected carrier and process conditions led to stable and handling microencapsulated powder forms with improved water dissolution rate. The made up powder also masked the extracts unpleasant smell making them suitable for successive manufacturing to produce functional components for foods or nutraceuticals purposes.
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