Spray drying encapsulation of stevia extract with maltodextrin and evaluation of the physicochemical and functional properties of produced powders

Abstract

This work aimed to formulate and perform physicochemical and functional characterization of maltodextrin microcapsules containing ethanolic extract of stevia, rich in antioxidant compounds, encapsulated by a spray-drying process with two maltodextrins (DE10 and DE19). The powders were named M10 and M19, respectively. We analyzed the physicochemical parameters, antidiabetic activity, cytotoxicity, bioaccessibility of the compounds by in vitro digestion, as well as the structure of the microcapsules by scanning electron microscopy. Microcapsules showed higher solubility (∼35%), lower moisture content (∼29%), and the maltodextrin DE10 had higher efficiency as an encapsulating agent (87%) when compared to DE19 (76%) and showed well-defined spherical structures. The microencapsulation preserved the content of phenolic compounds and antioxidant activity present in the extract (7.2% and 87.5%, respectively). The bioaccessibility of these microencapsulated compounds and antioxidant activity were higher under different conditions of in vitro digestion (mouth, gastric, and intestinal conditions) and showed no cytotoxic effects. We identified 41 compounds (by UHPLC-MS/MS-Qtof) related to the nutritional benefits offered by stevia and the microencapsulation technique can be recommended to preserve bioactive compounds.

Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin

“…The highest solubility was found with spray-drying and in microwave-drying samples because produced small size particles which submerged and dissolved rapidly in water. High solubility is desired since it increases the bioavailability of the encapsulated products [ 55 , 56 ]. In accordance with several studies [ 55 , 57 ], the present study revealed high solubilities (>90%) of the powders produced with maltodextrin.…”

“…High solubility is desired since it increases the bioavailability of the encapsulated products [ 55 , 56 ]. In accordance with several studies [ 55 , 57 ], the present study revealed high solubilities (>90%) of the powders produced with maltodextrin. Independently to the drying techniques, the use of maltodextrin as the encapsulating agent facilitated the solubility of the powders, since maltodextrin has shown good solubility attributed to its hydrophilic character [ 57 ].…”

Effect of drying methods on Lactobacillus Rhamnosus GG microcapsules prepared using the complex coacervation method

“…The colonies were counted in triplicate with the standard plate count method, and the total number of probiotics in the sample was expressed as a log value. Encapsulation efficiency (EE%) was calculated using Equation (1) (da Silva et al, 2018;Zorzenon et al, 2020):…”

Maltodextrin encapsulation improves thermal and pH stability of green tea extract catechins

“…In our study, hydrogen bonds were observed between MD and the phenolic compounds of GTE. MD has been widely used in many applications; for example, Zorzenon et al (2020) protected stevia extract's phenolic compounds using MD against the degradation caused by different pH under gastric and intestinal conditions. Also, the microencapsulation of MD with a blend of soy protein was effective to achieve a thermal and storage stability of phenolic compounds in grape juice (Moser et al, 2017); similarly, MD protected procyanidins, total phenolic acids, total flavonols, anthocyanins, and their derivatives of Saskatoon berries powder (Lachowicz et al, 2020).…”

“…The basic knowledge of the catechins and the MD's physicochemical properties allows hypothesizing that it is possible to form GTE microparticles stable at different temperatures, pH, and storage time. Zorzenon et al (2020) used encapsulation with MD to protect stevia extract phenolic compounds against the degradation caused by different pH under gastric and intestinal conditions. Also, Moser et al (2017) reported that the microencapsulation with a blend of soy protein and MD effectively achieved thermal and storage stability of phenolic compounds in powdered grape juice.…”