Spray-dried conjugated linoleic acid encapsulated with Maillard reaction products of whey proteins and maltodextrin

Abstract

Encapsulation performance of Maillard reaction products (MRPs) produced by whey proteins and maltodextrin were examined for microencapsulation of conjugated linoleic acid (CLA) using spray-drying. CLA was encapsulated using 3 different wall materials containing a single constituent such as whey protein concentrate (WPC), whey protein isolate (WPI), and maltodextrin (MD), and 4 different MRPs. For the development of MRPs, ratios of WPC to MD were 1:2 and 1:3, whereas those of WPI to MD were 1:5 and 1:10. CLA and wall material were mixed and homogenized, and then spraydried. The physical properties of encapsulated CLA powders were characterized by particle size and morphology, ζ-potential, flowability, solubility, and dispersibility. The CLA powders coated with WPI-based MRPs have better encapsulation efficiency, water solubility, and smaller particle size than those coated with WPI, WPC, or MD alone. These encapsulated CLA powders have a number of possible utilities as ingredients in a variety of foods.