Microcapsules of yacon (Smallanthus sonchifolius) extracts obtained by spray dryer
DOI:
https://doi.org/10.52292/j.laar.2025.3478Keywords:
Aqueous extracts, Atomization, Air temperature, Fructans, Antioxidant compounds, MaltodextrinAbstract
The effects of spray drying on physicochemical properties, contents of bioactive compounds as well as on some individual phenolic compounds of the obtained powders were determined. The clarified extract (CE) was spray-dried with 3, 5, and 7 % maltodextrin. Permeate was spray-dried with 3 % maltodextrin. Three drying air inlet temperatures were used (Ti) 125, 145, and 175 °C and three outlet temperatures (To) 80, 90, and 100 °C The microcapsules of CE presented low values of aw, moisture, dissolution time, hygroscopicity, bulk density, and direct reducing sugars content, when the air inlet temperature was minor. This powder showed the highest values of solubility, fructans content, phenolic compound, and antioxidant activity. The process conditions that allowed obtaining microcapsules with better characteristics and higher retention of bioactive compounds were Ti: 125 ºC, To: 100 ºC, and 5 % maltodextrin for the CE or 3 % for the permeate. Microencapsulation resulted in more effectiveness for the CE than for permeate, in terms of product characteristics and retention of bioactive.
Published
Issue
Section
License
Copyright (c) 2025 Latin American Applied Research - An international journal

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Once a paper is accepted for publication, the author is assumed to have transferred its copyright to the Publisher. The Publisher will not, however, put any limitation on the personal freedom of the author to use material from the paper in other publications. From September 2019 it is required that authors explicitly sign a copyright release form before their paper gets published. The Author Copyright Release form can be found here