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Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products
 
 
Article

Microencapsulation of Tomato (Solanum lycopersicum L.) Pomace Ethanolic Extract by Spray Drying: Optimization of Process Conditions

LEAF, Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
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Appl. Sci. 2019, 9(3), 612; https://doi.org/10.3390/app9030612
Received: 15 January 2019 / Revised: 6 February 2019 / Accepted: 9 February 2019 / Published: 12 February 2019
(This article belongs to the Special Issue Synthesis and Application of Microcapsules)
Microencapsulation by spray-drying is a process used in the stabilization of active compounds from various natural sources, such as tomato by-products, with the purpose to be used as additives in the food industry. The aim of this work was to study the effects of wall material and spray drying conditions on physicochemical properties of microcapsules loaded with lycopene rich extract from tomato pomace. The assays were carried out with ethanolic tomato pomace extract as core material and arabic gum or inulin as wall materials. A central composite rotatable design was used to evaluate the effect of drying air inlet temperature (110–200 °C) and concentration of arabic gum (5–35 wt %) or inulin (5–25 wt %) on the antioxidant activity, encapsulation efficiency, loading capacity, and drying yield. SEM images showed that the produced particles were in the category of skin-forming structures. The most suitable conditions, within the ranges studied, to obtain lycopene loaded microparticles were a biopolymer concentration of 10 wt % for both materials and an inlet temperature of 200 and 160 °C for arabic gum and inulin, respectively. Arabic gum and inulin possessed a good performance in the encapsulation of tomato pomace extract by spray drying. It is envisaged that the capsules produced have good potential to be incorporated in foods systems with diverse chemical and physical properties. View Full-Text
Keywords: microencapsulation; lycopene rich extract; arabic gum; inulin; spray drying; antioxidant activity microencapsulation; lycopene rich extract; arabic gum; inulin; spray drying; antioxidant activity
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MDPI and ACS Style

Corrêa-Filho, L.C.; Lourenço, S.C.; Duarte, D.F.; Moldão-Martins, M.; Alves, V.D. Microencapsulation of Tomato (Solanum lycopersicum L.) Pomace Ethanolic Extract by Spray Drying: Optimization of Process Conditions. Appl. Sci. 2019, 9, 612. https://doi.org/10.3390/app9030612

AMA Style

Corrêa-Filho LC, Lourenço SC, Duarte DF, Moldão-Martins M, Alves VD. Microencapsulation of Tomato (Solanum lycopersicum L.) Pomace Ethanolic Extract by Spray Drying: Optimization of Process Conditions. Applied Sciences. 2019; 9(3):612. https://doi.org/10.3390/app9030612

Chicago/Turabian Style

Corrêa-Filho, Luiz C., Sofia C. Lourenço, Daniel F. Duarte, Margarida Moldão-Martins, and Vítor D. Alves. 2019. "Microencapsulation of Tomato (Solanum lycopersicum L.) Pomace Ethanolic Extract by Spray Drying: Optimization of Process Conditions" Applied Sciences 9, no. 3: 612. https://doi.org/10.3390/app9030612

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