Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration

Improving benzyl - isothiocyanate bioaccessibility in white mustard (Sinapis alba) sauce through spray - drying microencapsulation and Pickering emulsions

This study compared the bioaccessibility and behaviour of different formulations of benzyl - isothiocyanate (benzyl - ITC) prepared using different approaches and the INFOGEST in vitro digestion protocol. The aim was to improve the low bioaccessibility of this bioactive compound caused by its lipophilic properties. Spray-dried microparticles were prepared using a matrix of either mannitol or maltodextrin, and compared with Pickering emulsions produced with cellulose nanofibres. The different systems were characterised and their ability to associate benzyl - ITC determined. The in vitro digestion characteristics provided by the different systems was evaluated. Microencapsulation of benzyl-ITC by spray-drying was not successful when mannitol was used as excipient, while maltodextrin resulted in a production yield around 70 % with an ITC association efficiency up to 75 %. Nevertheless, significant improvement of benzyl - ITC bioaccessibility in a mustard sauce was not achieved. In contrast, the formulation of benzyl - ITC in a Pickering emulsion prepared with cellulose nanofibres showed an association efficiency of around 100 % and high bioaccessibility with values up to 77 %. The chemical similarity between the mixed micelles formed for lipid absorption in the small intestine, and the structure of cellulose nanofibre emulsion could justify the observed improvement.

Starch nanoparticle loading cinnamon essential oil encapsulated by complex coacervation of chitosan and gum Arabic improve the stability and antibacterial potential of the microcapsules

Essential oils have excellent antibacterial effects, but the rapid volatility of essential oils reduces their antibacterial effects. Therefore, the adsorption and slow release behavior of essential oils are of great significance for food preservation. This study used starch nanoparticles (SN) with different average particle sizes as carriers to adsorb cinnamon essential oil (CEO) and obtain starch nanoparticle - cinnamon essential oil (CEO-SN) complexes. Chitosan (CS) and Arabic gum (GA) composite films were used as wall materials, and sodium tripolyphosphate (STPP) was used as a curing crosslinking agent to encapsulate CEO-SN, forming CEO microcapsules (CM-CEO-SN). The optimal conditions of preparing CM-CEO-SN were determined by a single-factor experiment and response surface methodology. The thermal stability, morphology, in vitro release and antibacterial potential of the microcapsules were examined using Fourier transform infrared spectroscopy, scanning electron microscopy, thermogravimetric differential thermal analysis and differential scanning calorimetry. The results showed that the release rate of CM-CEO-SN300 decreased by 33.7 % and had the better slow release effect and thermal stability. In addition, CM-CEO-SN300 effectively inhibited the spoilage of cherry tomatoes during storage. These findings provide useful guidance for extending food shelf life.

Links between single maltodextrin particles properties and powder functionality

Maltodextrins are extensively used in the food industry to shape the physicochemical properties of food products. This multiscale study investigates three different Dextrose Equivalent (DE) maltodextrins as model matrices to elucidate the relationship between techno-functional behaviors and single particle surface properties. It was evidenced that environmental variations and glass transition influence single particle properties, significantly impacting the powder bulk behavior. Utilizing Confocal Laser Scanning Microscopy (CLSM) and environmental Atomic Force Microscopy (AFM) at the single particle level, correlations between the wetting and nanomechanical properties of all maltodextrins were provided. It was revealed that wetting properties are directly DE dependent, as higher DE maltodextrins had shorter wetting times. Moreover, glass transition plays a critical role in determining surface elasticity and capillary adhesion, as it alters both physicochemical properties and particle morphology. Indeed, a decrease of the Young modulus with Relative Humidity (RH) and glass transition correlated with the increase of capillary forces. This was corroborated by Scanning Electron Microscopy (SEM) and Specific Surface Area (SSA) measurements at different RH. These findings confirmed that glass transition drives particle morphology, with global surface smoothing and swelling occurring in the rubbery state.

Spray-Dried Wheat Gluten Protein Hydrolysate Microcapsules: Physicochemical Properties, Retention of Antioxidant Capability, and Release Behavior Under Simulated Gastrointestinal Digestion Conditions

Wheat gluten is a by-product of the wheat starch industry, rich in bioactive peptides. Spray drying is an effective method for improving the stability of bioactive compounds. So, the aim of this study was to produce gluten hydrolysate by different proteases (alcalase, pancreatin, and trypsin) at different times (40-200 min). The hydrolysate with the strongest antioxidant potential (produced by pancreatin after 200 min of hydrolysis) was encapsulated by spray drying. The effect of wall material's type (maltodextrin, potato starch, and their combination at different ratios) on the encapsulation efficiency, physicochemical properties (moisture content, solubility, water activity, tapped and bulk density, and hygroscopicity), release behavior under simulated gastrointestinal digestion conditions, and morphology of microcapsules were evaluated. The microcapsules produced by maltodextrin and potato starch at a 30:70 ratio possessed the highest water activity (0.36), encapsulation efficiency (85.79%), and moisture content (8.2%). An increase in maltodextrin concentration increased the solubility, bulk, and tapped density. SEM images showed that microparticles were spherical with wrinkled surfaces. The microcapsules showed higher stability than free gluten hydrolysate. The combination of maltodextrin and potato starch at a 30:70 ratio could control the release of gluten hydrolysate under simulated gastrointestinal conditions. As a result, the use of maltodextrin and potato starch carriers at a 30:70 ratio in spray drying could effectively protect the bioactive properties of gluten hydrolysate and control its release.

Camel milk whey powder formulated using thermal (spray-drying process) and non-thermal (ultrasonication) processing methods: Effect on physicochemical, technological, and functional properties

Whey protein concentrates (WPCs) are gaining importance as a functional ingredient due to their high technological and functional properties and their diverse application in the food industry. In this study, Camel milk whey (CW) was separated from skimmed camel milk, then either spray-dried (SD) at 170, 185 and 200 °C, or treated by ultrasonication (US) (20 kHz) for 5, 10 and 15 min followed by freeze-drying to obtain camel milk whey powder (CWP). The structural analysis of CWP was carried out by Fourier-Transform Infrared Spectroscopy (FTIR) and X-Ray Diffraction (XRD) which showed no significant difference in the functional groups profile of US samples compared to control and SD samples. US samples showed some degree of crystallinity that was comparable to the control samples, while SD samples exhibited very low degree of crystallinity. The surface morphology, particle size, and surface charge of CWP were evaluated using scanning electron microscopy (SEM) and Zetasizer. The lowest particle size of 215.1 nm with surface charge of -21.6 mv was observed in SD-185 WPC. Moreover, SD samples revealed whiter color compared to the US-treated samples which were having lower L* values (P < 0.05). US-15 sample exhibited high protein solubility (100 %), whereas the SD-200 sample showed reduced solubility (92.7 %). Improvement in the emulsifying activity of CWP samples was observed after SD and US, with highest emulsifying activity index (EAI) values of 143.75 m2/g and 143.11 m2/g were reported for SD-185 and US-15 CWP samples, respectively. To conclude, SD and US were found to improve the physico-chemical, technological, and functional properties of CWP, and thus can be utilized as a promising strategy to preserve and enhance the technofunctional properties of CWP.

Development and evaluation of novel taste-masking tilmicosin microcapsules containing octenylsuccinic anhydride modified starch and maltodextrin as wall materials

Tilmicosin (TMS) is an important antibiotic in veterinary medicine, but its extreme bitter taste limits its use. In this study, TMS was encapsulated in octenyl succinic anhydride modified starch/maltodextrin (HI-CAP/MD) composite capsules with a spray drying method. The TMS microcapsules (TMS-MC) exhibited good drug loading performance with drug loading (DL) and encapsulation efficiency (EE) of 9.90 ± 0.23 % and 98.03 ± 1.56 %, respectively. There was no significant change in particle diameter and zeta potential for the emulsion and redissolved TMS-MC. These results combined with FT-IR, TGA and DSC showed the crystalline shape and chemical structure of TMS did not change during the microencapsulation. In vitro release characterization in an acidic medium (pH 1.2) and an alkaline medium (phosphate buffered solution, pH 6.8) showed that TMS-MC can be rapidly released in vitro. The bitterness evaluation implied the bitterness of TMS was masked after microencapsulation. In vitro bacterial inhibition test showed the bacterial inhibitory activity of TMS was not reduced by the microencapsulation, but was much better than that of the commercially available tylosin (TLS). Therefore, HI-CAP/MD can effectively encapsulate TMS, mask the bitter taste and maintain a good bacterial inhibitory effect, making a new drug formulation with good development prospects.

Microencapsulation Efficiency of Carboxymethylcellulose, Gelatin, Maltodextrin, and Acacia for Aroma Preservation in Jasmine Instant Tea

Enhancing the sensory appeal of jasmine instant tea, particularly its aroma, poses a significant challenge due to the loss of volatile organic compounds during conventional processing. This study introduces a novel approach to address this issue through the application of microencapsulation techniques, aimed at preserving these key aromatic elements. Our investigation focused on the encapsulating agents gelatin, acacia gum, carboxymethylcellulose (CMC), and maltodextrin, chosen for their compatibility with the volatile organic compounds of tea. A statistical analysis was conducted on the analytical results through comprehensive analytical techniques like Principal Component Analysis (PCA), Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA), and Variable Importance in Projection (VIP) analysis for microcapsule characterization. The statistical analysis revealed gelatin to be a particularly effective encapsulating medium, preserving an aroma profile more akin to fresh tea. The statistical analysis confirmed the reliability of these findings, highlighting the potential of microencapsulation in refining the quality of jasmine instant tea products. The results of this research suggest that microencapsulation could be instrumental in improving the sensory quality and shelf life of instant tea products, offering new opportunities for product enhancement in the beverage industry.

Microencapsulated Asiatic Pennywort (Centella asiatica) fortified chocolate oat milk beverage: Formulation, polyphenols content, and consumer acceptability

This study investigated the use of microencapsulated Asiatic pennywort (Centella asiatica) (CA) as a functional ingredient to formulate a novel chocolate oat milk beverage. The main objectives of the study were to characterize and encapsulate bioactive components from CA and to determine the polyphenol content and sensory properties of the beverage. CA extract was microencapsulated using maltodextrin and gum Arabic as carriers and subsequently freeze-dried to produce microcapsules. Microencapsulated CA was incorporated into chocolate oat milk at varying concentrations. Polyphenol content of the beverages was quantified using liquid chromatography-mass spectrometry. Consumer acceptability and sensory perception of the beverages were evaluated through an acceptance test and a check-all-that-apply test, respectively, to assess the sensory characteristics of the chocolate oat milk beverage. CA fortified chocolate oat milk contained fourteen polyphenols. Increasing the concentration of microencapsulated CA led to an increase in the polyphenol content of the beverage. Among the identified polyphenols, asiatic acid and asiaticoside stood out as the unique and most abundant compounds in CA (p < 0.05). Additionally, the incorporation of cocoa powder into the beverage further contributed to the polyphenol content, introducing bioactive compounds such as benzoic acid, caffeic acid, catechin, chlorogenic acid, kaempferol, luteolin, madecassic acid, p-coumaric acid, and quercetin. Evaluation of consumer acceptability revealed that chocolate oat milk beverages containing 2% and 4% microencapsulated CA were liked by consumers. However, beverages with higher concentrations of CA were perceived as less acceptable, characterized by grassy, bitter, and earthy attributes. In conclusion, this study demonstrates the potential of microencapsulated CA as a functional ingredient in chocolate oat milk beverages. PRACTICAL APPLICATION: This study reveals new insights on the microencapsulation of bioactive compounds in CA, proposing its potential as a novel functional ingredient in food and beverage applications in Western markets. The study revealed microencapsulated CA retained polyphenols in CA including asiatic acid and asiaticoside responsible for its bioactive properties. Consumer perception of CA added to oat milk revealed that it can be added at an acceptable level of 4%; however, higher amounts can decrease consumer acceptability. As practitioners explore the incorporation of CA as a functional component in food products, it is crucial to explore preservation techniques for the sensitive bioactive components while balancing the optimal amount of CA to enhance overall consumer liking.

New perspective on protein-based microcapsules as delivery vehicles for sensitive substances: A review

Sensitive substances have attracted wide attention due to their rich functional activities, such as antibiosis activities, antioxidant activities and prevent disease, etc. However, the low stability of sensitive substances limits their bioavailability and functional activities. Protein-based microcapsules can encapsulate sensitive substances to improve their adverse properties due to their good stability, strong emulsifying ability and wide source. Therefore, it is necessary to fully elaborate and summarize protein-based microcapsules to maximize their potential benefits in nutritional interventions. The focus of this review is to highlight the classification of protein-based microcapsules. In addition, the principles, advantages and disadvantages of preparation methods for protein-based microcapsules are summarized. Some novel preparation methods for protein-based microcapsules are also emphasized. Moreover, the mechanism of protein-based microcapsules that release sensitive substances in vitro is elucidated and summarized. Furthermore, the applications of protein-based microcapsules are outlined. Protein-based microcapsules can effectively encapsulate sensitive substances, which improve their bioavailability, and provide protective effects during storage and gastrointestinal digestion. In addition, microcapsules can improve the sensory quality of food and enhance its stability. The performance of protein-based microcapsules for delivering sensitive substances is influenced by factors such as protein type, the ratio between protein ratio and the other wall material, the preparation process, etc. Future research should focus on the new composite protein-based microcapsule delivery system, which can be applied to in vivo research and have synergistic effects and precise nutritional functions. In summary, protein-based microcapsules have broader research prospects in the functional foods and nutrition field.

Advances in protein-based microcapsules and their applications: A review

Due to their excellent emulsification, biocompatibility, and biological activity, proteins are widely used as microcapsule wall materials for encapsulating drugs, natural bioactive substances, essential oils, probiotics, etc. In this review, we summarize the protein-based microcapsules, discussing the types of proteins utilized in microcapsule wall materials, the preparation process, and the main factors that influence their properties. Additionally, we conclude with examples of the vital role of protein-based microcapsules in advancing the food industry from primary processing to deep processing and their potential applications in the biomedical, chemical, and textile industries. However, the low stability and controllability of protein wall materials lead to degraded performance and quality of microcapsules. Protein complexes with polysaccharides or modifications to proteins are often used to improve the thermal instability, pH sensitivity, encapsulation efficiency and antioxidant capacity of microcapsules. In addition, factors such as wall material composition, wall material ratio, the ratio of core to wall material, pH, and preparation method all play critical roles in the preparation and performance of microcapsules. The application area and scope of protein-based microcapsules can be further expanded by optimizing the preparation process and studying the microcapsule release mechanism and control strategy.

Application of encapsulated flavors in food products; opportunities and challenges

Flavors are considered among the most important components of food formulations since they can predominantly affect the consumer acceptance and satisfaction. However, most flavors are highly volatile and inherently sensitive to pH, light, thermal processes, and chemical reactions such as oxidation and hydrolysis. Encapsulation is used as an effective strategy for protecting flavors from environmental conditions and extending their shelf life. Moreover, release characteristics of flavors can be modified via application of appropriate carriers and wall materials. This review focuses on the use of encapsulated flavors in various food products. Various factors affecting flavor retention during encapsulation, flavor release mechanisms, profiles and kinetics are discussed. Finally, the challenges associated with the use of encapsulated flavors in food products (in situ) and to model systems (in vitro), their storage stability, product requirements and problems related to the market are presented.

Microencapsulation of Olive Oil by Dehydration of Emulsion: Effects of the Emulsion Formulation and Dehydration Process

Microencapsulation of extra virgin olive oil has been taken into consideration. Initially, emulsions were prepared using extra virgin olive oil and aqueous solutions of different proportions of maltodextrin (MD) having dextrose equivalent (DE) 19 and whey protein isolates (WPI), such as 100% MD, 100% WPI, 25% MD + 75% WPI, 50% MD + 50% WPI and 75% MD + 25% WPI. Subsequently, emulsions were used for dehydration by either spray-drying (SD) or freeze-drying (FD) to produce olive oil microcapsules. Emulsion stability, viscosity and droplet size influenced the characteristics of the microcapsules. The highest encapsulation efficiency was achieved using 50% MD + 50% WPI in the emulsions with subsequent SD. The moisture content of the microcapsules increased with increasing proportions of MD. The size of the microcapsules increased with increasing proportions of WPI. The bulk density and tapped density were reduced with higher proportions of MD in the microcapsules. Furthermore, microcapsules with a higher proportion of MD exhibited poor flowability and high cohesiveness. Microcapsules from the higher proportion MD emulsions, followed by SD were spherical with a smooth surface; however, microcapsules with dent structures were produced from 100% WPI in the emulsions with subsequent SD. Microcapsules, produced from emulsions with a higher proportion of WPI, followed by FD were flat flakes and had irregular surfaces.

Production of encapsulated (25R)-Spirost-5-en-3β-ol powder with composite coating material and its characterization

The potential of the (25R)-Spirost-5-en-3β-ol (diosgenin) is underutilized due to its astringent mouthfeel and aftertaste. To make the consumption more, this research rivets over the use of suitable techniques for encapsulating the diosgenin to use its health benefits for preventing the health disorders. The (25R)-Spirost-5-en-3β-ol(diosgenin) is gaining popularity in the food market by proving its potential health benefits. This study rivets over the encapsulation of diosgenin due to its high bitter taste which restricts its incorporation in functional foods. Maltodextrin and whey protein concentrates were used as the carrier for encapsulating diosgenin at varying concentrations from 0.1 to 0.5 % and evaluated for powder properties. The optimal conditions were obtained based on the most suited data ranged from the selected properties for the powder. The spray dried 0.3% diosgenin powder produced most suitable properties for powder recovery, encapsulation efficiency, moisture content, water activity, hygroscopicity, and particle size as 51.69-72.18%, 54.51-83.46%, 1.86-3.73%, 0.38-0.51, 10.55-14.08% and 40.38-88.02 μm respectively. The significance of this study relies on the more and better utilization of the fenugreek diosgenin in edible form by masking the bitterness. After encapsulation the spray dried diosgenin is more accessible in powder format with edible maltodextrin and whey protein concentrate. The spray dried diosgenin powder could be a potential agent that fulfils nutritional demands along with protection from some chronic health perturb.

Combination of α-lactalbumin and gum Arabic for microencapsulation of L-menthol: The effects on flavor release during storage and rehydration

L-menthol-containing food products generally show the flavor loss during storage due to their high volatility. The hydrophobicity of L-menthol also causes the inadequate flavor release during rehydration. In this study, the stability of L-menthol was enhanced by microencapsulation and the effect of different powder drying techniques was also investigated. The highest efficiency (76.58-78.66 %) and loading content (18.58-28.35 mg/g) of encapsulations were obtained by using a mass ratio of 2:1(α-LA: GA). Then they were dried by non-thermal spray freeze drying (SFD) technique compared to spray drying (SD) and freeze-drying (FD) process. The SFD particles were shown to be spherical and porous with the highest porosity (86.82 %). α-LA/GA based microparticles with spherical shapes were demonstrated to largely enhance flavor retention during high humidity storage. In addition, the porous structures of SFD powders could cause rapid rehydration in liquid models, and the release behaviors of loaded L-menthol followed the Fickian diffusion. Consequently, the SFD technique shows great potential to produce microparticles by regulating the release behaviors of L-menthol during storage and rehydration.

Encapsulation of Cumin (Cuminum cyminum L.) Seed Essential Oil in the Chickpea Protein-Maltodextrin Matrix

Isoelectrically precipitated chickpea protein isolate (CPI) and its combination with maltodextrin (MD) were investigated for the ability to form and stabilize cumin seed oil emulsions. Solubility, net surface charge, emulsion activity/stability indices, and creaming stability of CPI at a pH of 3.0-9.0 were evaluated. Optimum conditions for minimum cream separation were identified as: 0.19% CPI and 6.83% oil concentrations. Cumin (Cuminum cyminum L.) seed essential oil was microencapsulated within the CPI-MD matrix via spray drying. Effects of CPI-MD matrix formulation on the physicochemical characteristics and volatile composition of the microencapsules were investigated. CPI-MD matrices had positive effects on microcapsule properties such as relatively lower surface oil, higher encapsulation efficiency (EE), and oil retention. Approximately 86.6-96.4% oil retention and 90.9-98.4% EE were achieved. Optimum conditions for maximized oil retention (92.9%) and EE (98.6%) were identified as: 2.1% CPI, 14.8% essential oil, and 35% MD. GC-MS analysis of microcapsules was carried out to determine the changes in volatile composition during spray drying. Cymene, α-pinene, β-pinene, sabinene, terpinene, terpineol, phellandrene, and cumin aldehyde were determined as the major components. Optimized design showed the highest EE and minimal changes in the volatile composition of cumin seed essential oil.

Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications

Flavour is an important component that impacts the quality and acceptability of new functional foods. However, most flavour substances are low molecular mass volatile compounds, and direct handling and control during processing and storage are made difficult due to susceptibility to evaporation, and poor stability in the presence of air, light, moisture and heat. Encapsulation in the form of micro and nano technology has been used to address this challenge, thereby promoting easier handling during processing and storage. Improved stability is achieved by trapping the active or core flavour substances in matrices that are referred to as wall or carrier materials. The latter serve as physical barriers that protect the flavour substances, and the interactions between carrier materials and flavour substances has been the focus of many studies. Moreover, recent evidence also suggests that enhanced bioavailability of flavour substances and their targeted delivery can be achieved by nanoencapsulation compared to microencapsulation due to smaller particle or droplet sizes. The objective of this paper is to review several relevant aspects of physical-mechanical and physicochemical techniques employed to stabilize flavour substances by encapsulation. A comparative analysis of the physiochemical characterization of encapsulates (particle size, surface morphology and rheology) and the main factors that impact the stability of encapsulated flavour substances will also be presented. Food applications as well as opportunities for future research are also highlighted.

Oxidative stability and sensory evaluation of sodium caseinate-based yak butter powder

Yak butter's high unsaturated fatty acid level predisposes it to oxidation, hence must be converted into more stable forms like powder. This study aimed to spray dry yak butter using 10% yak butter and four sodium caseinate (NaCas) formulations: sample A: 100% NaCas; sample B: 50% NaCas, 50% lactose; sample C: 75% NaCas, 25% lactose; and sample D: 25% NaCas, 75% maltodextrin. The powders were vacuum and hermetically sealed, and evaluated for oxidative stability, physical and sensory properties during storage at 65 ℃ for 30 days. The results showed that samples B and D had similar and most favorable physical properties (such as, moisture, water activity, particle size, bulk density re-dispersion time, and encapsulation efficiency); though sample B, together with sample C, browned the most during storage. The majority of the sensory panelists preferred samples B and D; observed high caking in samples C and B; and the least whiteness loss and caking in samples D and A but high off-flavors in samples A and C. After storage, peroxide and thiobarbituric acid values of powder samples ranged from 34.98 to 69.54 meqO2/kg and 1.85-9.43 mg MD/kg, respectively, in the decreasing order of A, C, B, and D. Sample D, followed by B, showed the highest radical scavenging activity. Therefore, for optimum yak butter powder physical properties and oxidative stability, 50%:50%, NaCas: lactose, and 25%:75%, NaCas: maltodextrin formulations should be used. This study provides essential knowledge for butter powder processors.

The Physicochemical Properties and Antioxidant Activity of Spirulina (Artrhospira platensis) Chlorophylls Microencapsulated in Different Ratios of Gum Arabic and Whey Protein Isolate

Spirulina (Artrhospira platensis) is rich in chlorophylls (CH) and is used as a potential natural additive in the food industry. In this study, the CH content was extracted from spirulina powder after ultrasound treatment. Microcapsules were then prepared at different ratios of gum Arabic (GA) and whey protein isolate (WPI) through freeze-drying to improve the chemical stability of CH. As a result, a* and C* values of the microcapsules prepared from GA:WPI ratios (3:7) were −8.94 ± 0.05 and 15.44 ± 0.08, respectively. The GA fraction increased from 1 to 9, and encapsulation efficiency (EE) of microcapsules also increased by 9.62%. Moreover, the absorption peaks of CH at 2927 and 1626 cm⁻¹ in microcapsules emerged as a redshift detected by FT-IR. From SEM images, the morphology of microcapsules changed from broken glassy to irregular porous flake-like structures when the GA ratio increased. In addition, the coated microcapsules (GA:WPI = 3:7) showed the highest DPPH free radical scavenging activity (SA_DPPH) (56.38 ± 0.19) due to low moisture content and better chemical stability through thermogravimetric analysis (TGA). Conclusively, GA and WPI coacervates as the wall material may improve the stability of CH extracted from spirulina.

Encapsulation of anthocyanin-rich extract from black chokeberry (Aronia melanocarpa) pomace by spray drying using different coating materials

This study aimed to encapsulate the anthocyanin-rich extract from black chokeberry pomace by using maltodextrin with different DE values as the base coating material and its blends with gum Arabic, xanthan gum or whey protein isolate.