Abstract
The effect of maltodextrin as an encapsulating agent on spray dried (SD) laurel infusions was studied (inlet temperatures: 140, 160 and 180°C, and feed rate: 8 and 10mL/min at fixed flow atomization). In the SD samples, the phenolic content (TPC), antioxidant capacity (DPPH*), morphology (SEM), chemical structure (FTIR), rheology properties and release profiles were studied. The results show that laurel infusion had 42.10 (±0.23) mg gallic acid equivalent/g of laurel and EC50 of 0.40 (±0.10) mg laurel/mL of DPPH*, the SD microparticles showed defined morphologies. Encapsulation of laurel infusion was achieved with an efficiency of ∼70%. The reconstituted SD powders solutions showed a shear-thinning rheological behavior (n<1). The results evidenced that the best conditions for laurel encapsulation by SD were 160°C inlet temperature and 8mL/min feed rate.
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