Spray-drying Microencapsulation Research Articles

Spray-drying microencapsulation of tea extracts using green starch, alginate or carrageenan as carrier materials

Tea industry generates many by-products which could be used to produce and incorporate bioactive tea extracts (TE) into nutraceuticals, cosmetics and/or clinical applications. However, sensibility to external factors is a major disadvantage hindering its utilization. This study deals with the implementation and characterization of suitable biopolymer delivery systems based on starch, carrageenan or alginate, as microencapsulation, to stabilize and protect TE through innovative thin-carbohydrate-coated formulations. TE were spray-dried and microencapsulated in recycled carrier materials (alginate, carrageenan or starch). Product yields varied from 55 to 58%. High microencapsulation and loading efficiencies were achieved (60–93% and 65–84%, respectively). Antioxidant capacity varied from 32 to 46 g Trolox/100 g extract, within different carrier-systems; which also showed promising rheological and UV-protective properties when transformed into gels. Total phenolic content, particle-size distribution, HPSEC-analysis, SEM-analysis and FTIR-analysis were also performed. In sum, this paper characterizes and discusses the high potential of these recycled carbohydrate-coated microparticles for future applications.

Proteína de soro de leite e biopolímeros prebióticos para estabilizar microcápsulas de oleoresina de pimenta-rosa

Abstract The objective of this work was to evaluate the use of whey protein isolate (WPI) associated with the prebiotic biopolymers inulin (IN) and oligofructose (OL) as a wall material on the physicochemical, morphological and thermal stability of pink-pepper oleoresin microcapsules. For spray drying in the treatments (WPI, WPI/IN, and WPI/OL), ultrasound-assisted emulsions were used, being prepared with 30% (w/w) wall material, 5% (w/w) oleoresin, and a 5:1 (w/w) replacement ratio for the WPI/IN and WPI/OL treatments. WPI increased the size of the oil droplets and of the reconstituted powder, which provided a greater encapsulation efficiency. The WPI and WPI/OL treatments showed a better antioxidant capacity, whereas WPI/IN and WPI/OL provided a better powder solubility. The microcapsules showed a spherical structure with some roughness, but no rupture, which favored the retention of oleoresin. Moreover, the microcapsule walls had no defined crystalline region. The addition of prebiotic biopolymers decreased the temperature at which the wall material started to degrade, decreasing its thermal stability. The use of WPI associated with inulin and oligofructose is suitable for the production of emulsions for the spray-drying microencapsulation of pink-pepper oleoresin.

Effects of different surfactants on the conjugates of soybean protein-polyphenols for the preparation of β-carotene microcapsules.

In this study, we investigated the spray-drying microencapsulation of β-carotene in oil co-stabilized by soy protein isolate-epigallocatechin-3-gallate conjugate (SPE) and small molecule surfactants [sodium dodecyl sulfate (SDS), hexadecyl trimethyl ammonium bromide (CTAB), and tea saponin (TS)] of different concentrations [0.1, 0.5, and 1.0% (w/v)], as a prospective approach to stabilize β-carotene. The results show that different surfactant types and concentrations significantly affect the encapsulation efficiency, water dispersibility, microstructure, and digestion of the microcapsules. Interactions between the surfactants and the SPE at the interface were found to include both synergistic and competitive effects, and they depended on the surfactant type and concentration. Moreover, the addition of SDS and TS before spray drying significantly improved the microencapsulation performance of the microcapsules and the water dispersion behavior of the corresponding spray-dried powders. The highest encapsulation efficiency was achieved for the SPE-0.1TS-encapsulated β-carotene microcapsules. In contrast, the addition of CTAB was not conducive to microcapsule formation, resulting in poor encapsulation efficiency, water dispersibility, thermal stability, β-carotene retention rate, and oxidation stability. In vitro gastrointestinal digestion results revealed that the addition of CTAB promotes the release of β-carotene and improves the bioaccessibility of β-carotene. In contrast, except for SPE-1.0SDS, the addition of SDS and TS inhibited β-carotene release and reduced β-carotene bioaccessibility. This study demonstrated that this novel β-carotene encapsulation formulation can overcome stability limitations for the development of β-carotene supplements with a high bioaccessibility.

Spray-drying microencapsulation of polyphenols by polysaccharide from yeast cell walls

This study used polysaccharide (PS) from yeast cell walls to encapsulate polyphenols (PP) extracted from green tea (a good antioxidant substance) to avoid the effects of sensitive factors such as temperature, light and oxygen, and to preserve its stability and bioactivities. The objective of this study was to investigate the effects of four types of wall material (PS-MD (maltodextrin), PS-whey, whey, and MD). After selecting the most appropriate wall material, the study continued to investigate the effects of the ratios of the core to the wall material (1:1, 1:2, 1:3 and 1:4, w/w); the inlet air temperatures of spray-drying (130, 140, 150 and 160 °C); and the feed flow rates (04, 05, 06 and 07mL/min) on the microencapsulation yield (MEY) and the microencapsulation efficiency (MEE). The results showed the best settings as follows the wall material being PS-MD, the ratio of PP to the wall material as 1:3 (w/w), the inlet air temperatures at 140 °C, and the feed flow rate at 05mL/min. Under those conditions, the MEY and the MEE were found to be highest as 31.118mg/g and 86.73%, respectively. When examined by scanning electron microscopy (SEM), they had various sizes and spherical shapes and some of them had smooth or concave surfaces. As a result, it could be concluded that polyphenols were successfully encapsulated in the PS-MD matrix by spray-drying and the application to some food products could be further studied.

Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit.

The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to determine the propolis co-product extracts’ capability to reduce LO in starch biscuit formulated with canola oil and stored for 45 days at 25 °C. Two co-product extracts were prepared: microencapsulated propolis co-product (MECP) (with maltodextrin) and lyophilized propolis co-product (LFCP), which were subjected to analysis of their total phenolic content and antioxidant activity (AA). Relevant antioxidant activity was observed using the methods of analysis employed. The spray-drying microencapsulation process showed an efficiency of 63%. The LO in the biscuits was determined by the thiobarbituric acid reactive substances (TBARS) test and fatty acid composition by gas chromatography analysis. Palmitic, stearic, oleic, linoelaidic, linoleic, and α-linolenic acids were found in biscuits at constant concentrations throughout the storage period. In addition, there was a reduction in malondialdehyde values with the addition of both propolis co-product extracts. Therefore, the propolis co-product extracts could be utilized as a natural antioxidant to reduce lipid oxidation in fatty starch biscuit.

Choosing the appropriate wall materials for spray-drying microencapsulation of natural bioactive ingredients: Taking phenolic compounds as examples

Phenolic compounds constitute important parts of natural bioactive ingredients due to their various biological activities. However, phenolic compounds are to some extent restricted by low solubility, poor stability, unpleasant taste and low bioavailability. Spray-drying microencapsulation is an effective strategy to ameliorate or even tackle such problems and it is crucial to choose optimal wall materials which may affect functional properties of the encapsulated components. In this review, we first described and discussed the physicochemical characteristics of commonly used wall materials for spray drying. Then we summarized the work done in past 16 years about the microencapsulation of phenolic compounds including anthocyanidin, curcumin, catechins, gallic acid, and resveratrol using spray drying is reviewed with a focus on the role of wall materials. Furthermore, we propose some targeted encapsulation strategies for different bioactive ingredients to explore their applications. Finally, we intend to encourage more research in rational selection of the wall materials.

Double fortified (iron and zinc) spray-dried microencapsulated premix for food fortification

This study examines spray-drying microencapsulation of iron and zinc simultaneously as a strategy to combat iron and zinc nutrient deficiency, and in order to ascertain the possibility of delivering these nutrients together. Iron and zinc bioaccessibility and release kinetics were assessed through simulated digestion gastro-intestinal (pH 2.0 and pH 6.6) on three optimized microencapsulated formulations containing ferrous and zinc sulphate using whey protein isolate (WPI) and Eudraguard as coating materials. Optimized formulations depicted up to 97 % encapsulation efficiency for iron and 52 % encapsulation efficiency of zinc, with up to 73 % yield from the spray-drying process. In stomach conditions, the microcapsules released close to 100 % of the iron and zinc within 30 min at pH 2.0, and within 45 min of intestinal digestion at pH 6.6. Thus, the microcapsules showed higher resistance to intestinal conditions. The Higuchi mathematical model was found to best fit the experimental data for iron and zinc release, suggesting a transport phenomenon governed by the diffusion process through the coating material. The results from this study shall guide technology development using proteins that could resist gastro-intestinal conditions as well as understanding the complex release process into the release mechanisms.

Microencapsulation of nattokinase from fermentation by spray drying: Optimization, comprehensive score, and stability.

Nattokinase from fermentation has recently gained more attention due to its beneficial effects on cardiovascular system. However, the instability of free nattokinase limits its application. The aim of the study was to develop a spray‐drying microencapsulation process to obtain the nattokinase powder with high activity, high quality, and strong storage stability. Hence, the microencapsulation process of nattokinase from fermentation by spray drying was optimized. Experiments of single‐factor and response surface methodology were used to assess the comprehensive scores and nattokinase activities. According to single‐factor and response surface methodology results, optimum parameters of microencapsulation process of the nattokinase power by spray drying were 30% of mass ratio of wall materials, 139°C of air inlet temperature, 8 L/h of feed rate, and 80°C of outlet temperature. The final optimized result encompassed a comprehensive score of 96, nattokinase activity of 1,340 IU/ml, and moisture content of 4.1 ± 0.1%. In addition, the microencapsulated nattokinase power showed strong storage stability in the conditions of different temperatures and pH. After 30 days of storage, the nattokinase powder was still white or light yellow, with a special smell, no peculiar smell and paste taste, and no impurity. These results build the basis of further industrialization of the nattokinase powder from fermentation broth by spray drying.

Spray-drying microencapsulation using whey protein isolate and nano-crystalline starch for enhancing the survivability and stability of Lactobacillus reuteri TF-7.

Decrease of survivability and stability is a major problem affecting probiotic functional food. Thus, in this study, Lactobacillus reuteri TF-7 producing bile salt hydrolase was microencapsulated in whey protein isolate (WPI) or whey protein isolate combined with nano-crystalline starch (WPI-NCS) using the spray-drying technique to enhance the survivability and stability of probiotics under various adverse conditions. Spherical microcapsules were generated with this microencapsulation technique. In addition, the survival of L. reuteri TF-7 loaded in WPI-NCS microcapsules was significantly higher than WPI microcapsules and free cells after exposure to heat, pH, and simulated gastrointestinal conditions. During long-term storage at 4, 25, and 35°C, WPI-NCS microcapsules could retain both survival and biological activity. These findings suggest that microcapsules fabricated from WPI-NCS provide the most robust efficiency for enhancing the survivability and stability of probiotics, in which their great potentials appropriate to develop as the cholesterol-lowering probiotic supplements.

Microencapsulated Spirulina maxima biomass as an ingredient for the production of nutritionally enriched and sensorially well-accepted vegan biscuits

The aim of this study was to develop nutritionally enriched and sensorially well-accepted biscuits by incorporating spray-dried microencapsulated S. maxima biomass. Spirulina biomass presented high iron (49.8 mg/100 g) and protein contents (80.0%) with high biological value (chemical score > 99%). Spirulina biomass lipids presented high unsaturated/saturated fatty acids ratio (0.7) and a high content of polyunsaturated fatty acids (32.7%), with an emphasis on γ-linolenic acid (13.8%). No more than 10% of non-microencapsulated Spirulina biomass could be added to biscuits without sensorial loss. Upon spray-drying microencapsulation with octenyl succinic anhydride modified starch, addition of 20% of Spirulina biomass did not change biscuits sensory acceptance and purchase intent scores, with the exception of a 7% decrease in the appearance, probably because off-flavors were masked. The acceptance index for these biscuits was 79.2%, suggesting market potential. This technological approach led to the production of biscuits with 40% more proteins and that could have a claim as a nutritional source of iron (one portion equals to 16% and 35% of the RDA for premenopausal women and men, respectively). Considering its wide use and low cost, spray-drying encapsulation emerges as a successful strategy to employ microalgae for nutritional enrichment by the food industry.

Ultrasound-assisted emulsions with biopolymers for spray-drying of lemongrass essential oil

Abstract The objective of this work was to evaluate the partial replacement of gum arabic by modified starches on the spray-drying microencapsulation of lemongrass (Cymbopogon flexuosus) essential oil. The ultrasound-assisted emulsions were prepared with 30% (w/w) of wall material, 7.5% (w/w) of oil load, and 1:1 (w/w) replacement ratio for all treatments. After 16 hours, the incompatibility observed between gum arabic and octenyl succinic anhydride (OSA) starch did not affect the obtained microparticles, since the treatment with OSA starch, partially replacing gum arabic, showed the best results for the process yield and for the oil charge retention after spray-drying process, and the treatment showed Newtonian viscosity close to that of the treatment prepared with gum arabic. Maltodextrin dextrose equivalent 10 (10DE) shows an oil load similar to that of the treatment with gum arabic, while the presence of maize maltodextrin DE20 reduces the content of encapsulated oil and the efficiency of the drying process due to the adherence of particles to the chamber. Therefore, the partial substitution of gum arabic is an alternative for the formation of emulsions, for the spray-drying microencapsulation of lemongrass essential oil.

Plant-Based (Hemp, Pea and Rice) Protein-Maltodextrin Combinations as Wall Material for Spray-Drying Microencapsulation of Hempseed (Cannabis sativa) Oil.

Conscious consumers have created a need for constant development of technologies and food ingredients. This study aimed to examine the properties of emulsions and spray-dried microcapsules prepared from hempseed oil by employing a combination of maltodextrin with hemp, pea, and rice protein as carrier materials. Oil content in the microcapsules was varied at two levels: 10 and 20%. Increasing oil load caused a decrease in viscosity of all samples. Consistency index of prepared emulsions was calculated according to Power Law model, with the lowest (9.2 ± 1.3 mPa·s) and highest values (68.3 ± 1.1 mPa·s) for hemp and rice protein, respectively, both at 10% oil loading. The emulsion stability ranged from 68.2 ± 0.7% to 88.1 ± 0.9%. Color characteristics of the microcapsules were defined by high L* values (from 74.65 ± 0.03 to 83.06 ± 0.03) and low a* values (−1.02 ± 0.015 to 0.12 ± 0.005), suggesting that the materials were able to coat the greenish color of the hemp seed oil acceptably. The highest encapsulation efficiency was observed in samples with rice protein, while the lowest was with hemp protein. Combination of maltodextrin and proteins had a preventive effect on the oxidative stability of hempseed oil. Oil release profile fitted well with the Higuchi model, with hempseed oil microencapsulated with pea protein–maltodextrin combination at 10% oil loading depicting lowest oil release rates and best oxidative stability.

Spray-Drying Microencapsulation of Bioactive Compounds from Lemon Verbena Green Extract.

Lippia citriodora has been demonstrated to have a wide variety of phytochemicals which provide benefits to human health acting as antioxidants or anti-obesogenics. In this study, these phytochemicals were recovered using a microwave-assisted technology and applying optimal conditions and microencapsulated using spray drying. In this study, two different carbohydrates, maltodextrin (MD) and inulin (IN), were compared as carriers in the encapsulation procedure. The spray drying process was optimized by using a response surface methodology (RSM) based on a central composite design 22, where air inlet temperature and the sample:encapsulating agent ratio (S:EA) were selected as independent variables. Both designs were analyzed equally to evaluate differences between each carrying agent on polar compounds’ encapsulation (process yield (Y%), encapsulation efficiency (EE%) and recovery of compounds (R%)) during the spray drying. The EE% and R% of each polar compound was monitored by High Performance Liquid Chromatography coupled to Time-of-Flight mass spectrometer by electrospray interface (HPLC-ESI-TOF-MS). The results showed that the use of IN as a carrier increased the powder recovered and the recovery of polar compounds after the spray dry process, whereas MD achieved a higher encapsulation efficiency.

Spray-Drying Microencapsulation of Carotenoids Produced by Phaffia rhodozyma

The aim of this work was to optimize microencapsulation process conditions for carotenoids production by yeast Phaffia rhodozyma NRRL Y-17268 by spray drying with xanthan gum (XG) as coating materi...

Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion.

Microencapsulation of fermented noni juice (FNJ) into powder format could protect bioactive compounds, reduce the unpleasant odour and improve the acceptability for consumers. Blends of maltodextrin (MD) and gum acacia (GA) were used to achieve spray-drying microencapsulation of noni juice at different blending ratios. The physicochemical properties including microstructure, moisture content, water activity, particle size, bulk/tapped density, dissolution rate, ATR-FTIR and the bioaccessibility of bioactive compounds in powders during in vitro digestion were examined. Results showed that blends produced with more GA produced microcapsules with lower moisture content, water activity and bulk/tapped density, but slower powder dissolution. The ATR-FTIR results suggested that there were no significant chemical interactions between the core material and carrier or between the MD and GA in the blend powders. The spray-dried noni juice powder produced using the blends with higher ratio of GA to MD showed a better protection on the bioactive compounds, resulting in a higher bioaccessibility of powders during in vitro digestion. This study provides insights into microencapsulation of noni juice using blends of MD and GA and examines the physicochemical properties and bioaccessibilities of spray-dried powders as affected by the selected carriers.

Microparticles of Eugenia stipitata pulp obtained by spray-drying guided by DSC: An analysis of bioactivity and in vitro gastrointestinal digestion

Previous studies indicate that the bioactive compounds of Eugenia stipitata pulp have antimutagenic, anticarcinogenic and antigenotoxic properties, but its use has been limited due to its high perishability. The aim of this study was to preserve bioactivity by using spray-drying microencapsulation, and is pioneering for its use of DSC to determine the best proportion of wall material (maltodextrin or gum arabic) and drying temperature (100 or 120 °C). The microparticles with maltodextrin (1:9)-100 °C had the best bioactivity conservation after in vitro gastrointestinal digestion, conserving 61% of total polyphenols, and 101%, 85% and 31% of antioxidant capacity according to the ABTS, FRAP and DPPH test methods respectively. These microparticles had a spherical morphology, presented good thermal stability and can be stored at a temperature range from 20 to 40 °C without becoming sticky. Therefore, spray-drying microencapsulation together with DSC is important for preserving a high concentration of bioactive compounds.

Spray-Drying Microencapsulation of High Concentration of Bioactive Compounds Fragments from Euphorbia hirta L. Extract and Their Effect on Diabetes Mellitus.

The present study was performed to spray-dry the high concentration of bioactive compounds from Euphorbia hirta L. extracts that have antidiabetic activity. The total phenolic content (TPC) and total flavonoid content (TFC) of four different extracts (crude extract, petroleum ether extract, chloroform extract and ethyl acetate extract) from the dried powder of Euphorbia hirta L. were determined using a spectrophotometer. After that, the fragment containing a high number of bioactive compounds underwent spray-dried microencapsulation to produce powder which had antidiabetic potential. The total phenolic content values of the crude extract, petroleum ether extract, chloroform extract and ethyl acetate extract were 194.55 ± 0.82, 51.85 ± 3.12, 81.56 ± 1.72 and 214.21 ± 2.53 mg/g extract, expressed as gallic acid equivalents. Crude extract, petroleum ether extract, chloroform extract and ethyl acetate extracts showed total flavonoids 40.56 ± 7.27, 29.49 ± 1.66, 64.99 ± 2.60 and 91.69 ± 1.67 mg/g extract, as rutin equivalents. Ethyl acetate extract was mixed with 20% maltodextrin in a ratio of 1:10 to spray-dry microencapsulation. The results revealed that the moisture content, bulk density, color characteristic, solubility and hygroscopicity of the samples were 4.9567 ± 0.00577%, 0.3715 ± 0.01286 g/mL, 3.7367 ± 0.1424 Hue, 95.83 ± 1.44% and 9.9890 ± 1.4538 g H2O/100 g, respectively. The spray powder was inhibited 51.19% α-amylase at 10 mg/mL and reduced 51% in fast blood glucose (FBG) after 4 h treatment. Furthermore, the administration of spray powder for 15 days significantly lowered the fast blood glucose level in streptozotocin-diabetic mice by 23.32%, whereas, acarbose—a standard antidiabetic drug—and distilled water reduced the fast blood glucose level by 30.87% and 16.89%. Our results show that obtained Euphorbia hirta L. powder has potential antidiabetic activity.

Spray-drying microencapsulation of curcumin nanocomplexes with soy protein isolate: Encapsulation, water dispersion, bioaccessibility and bioactivities of curcumin

The spray-drying microencapsulation of curcumin encapsulated in soy protein isolate (SPI) nanocomplexes, as well as the influence of spray-drying on encapsulation, water redispersion behavior, bioaccessibility, and bioactivities (antioxidant and anti-cancer) of encapsulated curcumin, was investigated. The addition of soy soluble polysaccharide (SSPS) and/or maltodextrin (MD), alone or in a combination, prior to the spray-drying, greatly improved the microencapsulation performance of the nanocomplex, and water dispersion behavior of the corresponding spray-dried powders. Regardless of the addition of SSPS or MD, the spray-drying remarkably decreased the bioaccessibility of encapsulated curcumin, which seemed to be associated with the aggregation of the nanocomplexes. The curcumin encapsulated in the spray-dried nanocomplex exhibited a much higher oxygen radical absorbance capacity than free curcumin (in DMSO). Both free and encapsulated curcumin showed a remarkable cytotoxicity or anti-proliferation against human hepatal carcinoma HepG2 cells, but the effects were highly dose-dependent. In the cytotoxicity evaluation, at high curcumin concentrations, e.g., 40–80 μM, encapsulated curcumin induced apoptosis of the cells, to a significantly less extent, than free curcumin. However, in the anti-proliferation case, at low concentrations (e.g., <30 μM) the encapsulated curcumin exhibited a more effective inhibition of cell proliferation than free curcumin. At high concentrations (>30 μM), both free and encapsulated curcumin inhibited the cell proliferation via the arrest of cells in G2/M phase, while at low curcumin concentrations, the antioxidant activity might largely account for the inhibition effects. The findings would be of importance for the use of soy protein nanocarriers for encapsulation and delivery of poorly soluble bioactives, in the functional food formulations.

Microencapsulation of luteinizing hormone-releasing hormone agonist in poly (lactic-co-glycolic acid) microspheres by spray-drying

A spray drying technique was developed to prepare injectable and biodegradable poly(lactic-co-glycolic acid) (PLGA) microspheres encapsulating a model luteinizing hormone-releasing hormone agonist (LHRHa)-based peptide, leuprolide. Various spray drying parameters were evaluated to prepare 1-month controlled release formulations with a similar composition to the commercial Lupron Depot® (LD). A single water-in-oil emulsion of aqueous leuprolide/gelatin solution in PLGA 75/25 acid capped (13 kDa Mw) dissolved in methylene chloride (DCM) was spray-dried before washing the microspheres in cold ddH2O and freeze-drying. The spray-drying microencapsulation was characterized by: particle size/distribution (span), morphology, drug/gelatin loading, encapsulation efficiency, and residual DCM and water content. Long-term release was tested over 9 weeks in PBS + 0.02% Tween 80 + 0.02% sodium azide pH 7.4 (PBST) at 37 °C. Several physical-chemical parameters were monitored simultaneously for selected formulations, including: water uptake, mass loss, dry and hydrated glass transition temperature, to help understand the related long-term release profiles and explore the underlying controlled-release mechanisms. Compared with the commercial LD microspheres, some of the in-house spray-dried microspheres presented highly similar or even improved long-term release profiles, providing viable long-acting release (LAR) alternatives to the LD. The in vitro release mechanism of the peptide was shown to be controlled either by kinetics of polymer mass loss or by a second process, hypothesized to involve peptide desorption from the polymer. These data indicate spray drying can be optimized to prepare commercially relevant PLGA microsphere formulations for delivery of peptides, including the LHRHa, leuprolide.

Spray-drying microencapsulation of β-carotene by polysaccharide from yeast cell walls

It is well known that β-carotene plays an important role in human health. However, it is susceptibly degraded by environmental conditions including temperature, light and oxygen, due to its natural structure of conjugated double bonds chain. Polysaccharide (PS) from the yeast cell walls has appeared to be an excellent choice of encapsulating agent that can be used to encapsulate biologically active substances. Objective of this study was to investigate the effects of PS concentration (20, 30, 40 and 50%) compared to MD, high pressure homogenization time (5, 10, 15, 20 min) and inlet air temperature of spray drying (130, 140, 150, 160oC) on microencapsulation yield (MEY), microencapsulation efficiency (MEE), moisture content (MC) and antioxidant capacity. The results showed that the highest values of MEY (354.4 µg/g) and MEE (90.2%), the low value of MC (7.0%) and antioxidant capacity (69.07%) were successfully obtained at PS concentration of 30% (w/v), homogenization of 15 min and inlet air temperature of 150oC. Under those conditions, the encapsulated β-carotene powder was examined by scanning electron microscopy (SEM) and it is confirmed that the micro-particles had various sizes which are a typical characteristics of spray dried powders, spherical shapes and were free of cracks and pores. As a result, it can be concluded that β-carotene was successfully encapsulated in the PS and MD matrix and could then be easily incorporated into various foods