The objective of this work was to study the spray drying of jussara pulp using ternary mixtures of gum Arabic (GA) and modified starch (MS) together with either whey protein concentrate (WPC) or soy protein isolate (SPI), as the carrier agents. Two experimental mixture designs and triangular response surfaces were used to evaluate the effects of the mixtures on the responses for powders formulated with GA:MS:WPC and GA:MS:SPI, respectively. The spray drying process was selected for each carrier agent mixture, aiming to maximum the process yield (PY), solubility (S), retention of total anthocyanins (RTA) and encapsulation efficiency (EE). It was shown that the ternary formulations showed higher PY, S and RTA than the pure and binary formulations, as well as good results for EE and a low moisture content, showing that the use of GA and MS together with either WPC or SPI provide better microencapsulation of the jussara pulp.

Curcumin yellow dye is considered as an antioxidant, susceptible to light and oxidative degradation. Microencapsulation improves its stability and facilitates its use. This work aimed to investigate the effects of different formulation wall materials (gum arabic, a binary mixture of maltodextrin and modified starch, and a ternary mixture of gum arabic, maltodextrin and modified starch) and different drying methods (for spray and lyophilization) on the stability of microcapsules of turmeric oleoresin. The drying method affected retention curcumin powder in the drying process and storage of the microcapsules under incident light. Curcumin retention during lyophilization was greater than spray drying, but showed the opposite behavior during storage; spray-dried capsules had a higher retention of curcumin after 8 weeks under light exposure. As a result, the ternary mixture of gum arabic, modified starch and maltodextrin was more effective to prevent loss of curcumin and color changes in the microcapsules. PRACTICAL APPLICATIONSThe main function of turmeric oleoresin is to give color and tempered aroma in certain foods such as pickles and mustard. The knowledge of encapsulation techniques allows the control of the bioactive components, the release time and dosage of turmeric oleoresin in the structure of the food. Moreover, the encapsulation of oleoresin helps to reduce oxidation process by exposure to the environment, increasing the shelf life and the solubility. The results of analysis of this work lead to the use of bioactive components for implementation in similar products, thereby improving their stability.

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Spray-drying is a suitable method to obtain microencapsulated active substances in the powdered form, resulting in powders with improved protection against environmental factors as well as with higher solubility in water, as in the case of turmeric oleoresin. The present study investigated the spray-drying process of turmeric oleoresin microencapsulated with binary and ternary mixtures of different wall materials: gum Arabic, maltodextrin, and modified corn starch. A statistical simplex centroid experimental design was used considering the encapsulation efficiency, curcumin retention, process yield, water content, solubility, and particle morphology as the analyzed responses. Wall matrices containing higher proportions of modified starch and gum Arabic resulted in higher encapsulation efficiency and curcumin retention, whereas the process yield and water content increased with higher proportions of maltodextrin and gum Arabic, respectively. Regression models of the responses were obtained using a surface response method (ANOVA way), showing statistical values of R2 > 0.790. Also, mean analysis was carried out by Tukey's test, permitting to observe some statistical differences between the blends