Evaluation of the addition of artichoke by-products to O/W emulsions for oil microencapsulation by spray drying

This study aimed to evaluate the use of artichoke bracts in oil microencapsulation by spray drying. Thus, 1% and 2% w/w this material was added sunflower O/W emulsions partially replace maltodextrin substitute Tween®20. Emulsions were compared with a control containing only as wall Tween®20 emulsifier. The emulsion exhibited higher (p < 0.05) viscosity stability against coalescence flocculation (24 h) 20% encapsulation efficiency after drying, control. three microcapsules showed similar microstructure, density, porosity, flow properties, Tg. Microcapsules exhibited, on average, 15% larger particles, 19% lower moisture content, 9% solubility, besides perceptible colour changes. (2%) oxidation indicators content (37%) drying over 2 months controlled storage (35 °C, 50% relative humidity) than After 90 days, decreases linoleic acid observed all samples (up 24%), increases oleic saturated fatty acids. highest increase acids (73%). Hence, can be exploited for their application lipid because emulsifier properties oxidative protection they provide.