Spray-Dried Microencapsulation of Oregano (Lippia graveolens) Polyphenols with Maltodextrin Enhances Their Stability during In Vitro Digestion

The effect of in vitro gastrointestinal digestion on the release microencapsulated phenolic compounds was evaluated through an optimized spray drying process. A stock extract oregano developed and a dryer following central composite rotatable design, controlling variables, inlet temperature (111.7-168.2°C), percentage wall material (5.8-34.1%). Optimum conditions for were decided based different yield percentages ( Y %) encapsulated (EPC). analyzed physical properties morphology measured by electron microscopy humidity; other content total compounds, antioxidant capacity determined DPPH ABTS assays, profile ultraperformance liquid chromatography coupled to mass spectrometry (UPLC-MS). During simulation, stability 85% intestinal stage. Microencapsulation technology is excellent selection stabilize protect bioactive promote its use as functional ingredient.