| Summary: | In this study, the spray-drying process of Chlorella extract was investigated. The influence of different carriers including maltodextrin (MD), acacia gum (AG), whey protein concentrate (WPC) on the physicochemical, functional, flowability and color properties was analyzed. Powder obtained using MD revealed the highest bulk and tapped density (0.613 and 0.750 g/mL, respectively), the highest solubility (96.87 %) and hygroscopicity (29.87 %). Dry powder attained by MD, showed the highest content of total phenols (0.413 mg GAE/mL) and lowest particle size (12.70 μm). All produced powders revealed fair to good cohesiveness and flowability. Besides, the spray-drying processes using (MD -WPC) showed higher maintenance of the antioxidant activity. SEM images revealed the presence of particles of different sizes and wrinkles. Evaluation of the chemical structure (FTIR) indicated the encapsulation and distribution of the phenolic compounds of the extract in the matrix of the carriers. Research findings can confirm the possibility to use encapsulated Chlorella extracts as an abundant source of natural antioxidants in the enrichment and formulation of various beneficial food products. Finally, the results showed the efficiency of the spray-drying process on the production of dry powder extract of Chlorella with appropriate physical properties, stability and antioxidant properties.
|
|---|