Introduction: Encapsulation of the bioactive ingredients in biodegradable and edible polymers is an alternative novel application method to keep these kind of natural products stable.
Objective: The purpose is to optimize the encapsulation system of olive leaf extract by spray drying method, and to apply the products into a model food.
Methods: Olive leaf extract was encapsulated in arabic gum/maltodextrin blend by spray drying method. Combined design approach under I-optimal design type was used to optimize the system. Characterisation studies under moisture content, water activity, solubility, bulk density, tapped density, Carr index, particle size distribution, powder morphology and glass transition temperature were applied to the microparticles obtained under optimum conditions. The bioavailability of the encapsulated active material was tested by in vitro gastrointestinal digestion. Furthermore, microparticles produced under optimum conditions were also evaluated for a potential functional food application.
Results: The optimum conditions were achieved by arabic gum/maltodextrin (3.7:6.3) with 10% (w/v) in the mixture of wall material and active material under 165.5°C to achieve maximum encapsulation efficiency (86.92%), encapsulation yield (71.32%) and antioxidant activity (5.74 mg Trolox equivalent antioxidant capacity/g dry microparticle).
Conclusions: Olive leaf extract encapsulated in arabic gum/maltodextrin may be a good alternative additive to prevent the lipid oxidation in fat-containing food products as well as improvement of the product quality by functional properties.
Keywords: I-optimal design; arabic gum; maltodextrin; natural product waste.
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