Co-encapsulation of paprika and cinnamon oleoresin by spray drying using whey protein isolate and maltodextrin as wall material: Development, characterization and storage stability

The influence of whey protein isolate (WPI), maltodextrin (MD), and their combinations (MD:WPI, 1MD:3WPI, and 3MD:1WPI) as wall materials for the co-encapsulation of paprika and cinnamon oleoresins (OPC) by emulsification followed by spray drying (150 °C, 6 mL/min) were evaluated. The resulting microparticles were evaluated in terms of their physicochemical and morphological properties. They showed irregular surfaces with cavity formation, with mean particle diameter ranging from 15.42 to 33.46 μm. The powders had low Aw values (0.23-0.27); moisture values in the range of 4.45-5.19%; high solubility; and satisfactory encapsulation efficiency (>83%) except for the formulation containing only MD as wall material. After rehydration, the values for droplet sizes were similar to those of the emulsions before drying. Color parameters, carotenoid content, antioxidant activity, and size were evaluated during storage under different storage temperatures (25 and 45 °C) over 90 days. Significant degradation of active compounds over the storage period was observed at 45 °C, resulting in the color change and in greater moisture, Aw, and particle size. The 3MD:1WPI formulation can be considered the best, based on its physicochemical characteristics, good protection of the active compounds during storage, and low cost. The results suggest that these microparticles can be used as dyes and antioxidants in foods.