Production of vitex ( Vitex agnus ‐ castus L.) extract in powder form using spray‐drying: Potential for the production of functional foods

Abstract

Vitex (Vitex agnus-castus L.) have bioactive compounds with potential to reduce the symptoms of menopause and premenstrual syndrome, as proved by several studies. However, such compounds may have low stability, and the spicy sensation caused by vitex fruits is a challenge for application in foods. Thus, the aim of this study was to produce microparticles by spray-drying loaded with vitex extract, and evaluate the physical and chemical properties of the powders for further application in new functional foods. The powders presented good process yield (ca. 63.4%) and retention (ca. 77.7%), volume weighted mean diameter of approximately 20.3 µm, and high stability of the bioactive compounds during the storage. Moreover, they showed good storage stability in different relative humidity, and they were classified as very low hygroscopic powders. Overall, these results are very promising and they may promote the production of a potential functional ingredient for new functional foods. Practical applications Considering the good process yield, retention and stability of the bioactive compounds during the storage, and the powder produced and characterized in the present study represents a potential functional ingredient with good technological properties. Moreover, it may be an alternative to increase the consumers’ ingestion of vitex bioactive compounds by application of the spray-dried powder in new functional foods such as chocolate and cereal bars.