Abstract
AbstractPhytosterols (PS) are bioactive compounds widely distributed in nature and are similar to cholesterol in structure and function. They contribute to the decrease of cardiovascular diseases, which are associated with high‐cholesterol consumption. Plant sterols are lipophilic and need to be encapsulated to improve their solubility to be applied in foods. For this reason, this work found the optimum mixture for the encapsulation of PS, with soy protein isolate, maltodextrin, and Arabic gum used as encapsulating agents. Characterization of the design was evaluated in terms of the encapsulation yield, efficiency, water activity (aw), moisture, and water solubility. The drying process was undertaken at an inlet temperature of 165°C, 80% aspiration, and a PS/encapsulating agent ratio of 1:3. The optimal formulation corresponded to the soy protein isolate: Arabic gum: maltodextrin ratio of 21:78:1, respectively, which improved all the properties evaluated. The morphology and x‐ray diffraction results of this formulation also determined that the solubility and particle size were improved.Practical ApplicationPhytosterols are functional ingredients that contribute to reducing cholesterol levels in blood. However, its incorporation in different fields has been somewhat affected due to its crystalline structure. Therefore, to improve its application, different methods have been studied, but spray drying is one of the least evaluated. This study highlights the importance of phytosterols as bioactive compounds, their protection and solubility, achieved through technologies such as the spray drying and various encapsulating agents; which proportionate an open window to allow the future be applied in different sectors of the food industry, pharmaceuticals and cosmetics, especially in products that have a high‐water content and with the purpose of giving importance to health properties.
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