Microencapsulation by spray drying of laurel infusions (Litsea glaucescens) with maltodextrin

Thorough characterization and stability of HP‐β‐cyclodextrin thymol inclusion complexes prepared by microwave technology: A required approach to a successful application in food industry

“…Some particle morphologies were described in previous studies, such as microencapsulated coffee oil, oregano essential oil, and laurel infusions . In all cases, microparticles with external globular morphology similar to those described in Fig.…”

Microstructure of <em>Annona muricata</em> L. Leaves Extract Microcapsules Linked to Physical and Chemical Characteristics

“…All the spectra showed a common band of absorption at the wavelength of 3300 cm −1 (Figure 3), which is characteristic of the hydroxyl group (-OH) and a water content indicator of the samples; similarly, all the spectra have in common a peak around 900 cm −1 which corresponds to C-H bonds. The pure dry extract spectrum shows typical absorption bands (molecular fingerprint) in the region between 1700 -1400 cm −1 ; these bands practically disappear in the microencapsulated extracts which indicate a good encapsulation process as described by Medina-Torres et al [50]. The region ranging from 1630 to 1590 cm −1 is characteristic of phenolic compounds and alkaloids [51].…”

Influence of wall materials on the microencapsulation of pequi oil by spray drying

“…Non-encapsulated Pequi oil showed the highest antioxidant capacity, followed by microparticles prepared with gum Arabic and those prepared with maltodextrin. A decrease in antioxidant activity with spray drying is expected, as compounds are subjected to high temperatures (> 65 °C) (Medina-Torres et al, 2016). Corrêa-Filho et al (2019) and Santiago-Adame et al (2015) observed this effect in the microencapsulation of β-carotene with gum Arabic and cinnamon infusions with maltodextrin, respectively.…”