Effects of spray drying process parameters on the physical properties and digestibility of the microencapsulated product from Moringa stenopetala leaves extract

• Main Authors: Debebe Worku Dadi, Shimelis Admassu Emire, Asfaw Debella Hagos, Jong-Bang Eun
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2019-01-01
• Series: Cogent Food & Agriculture
• Subjects: moringa stenopetala; spray drying microencapsulation; physical properties; digestibility
• Online Access: http://dx.doi.org/10.1080/23311932.2019.1690316

Moringa stenopetala is a locally valuable plant; it has nutritional and medicinal values. Its production has progressively grown. The aim of this study was to evaluate the physical properties, and in vitro digestibility of the microencapsulated bioactive product using spray dryer from M. stenopetala leaves extract. The selected spray drying process parameters such as maltodextrin: high methoxyl pectin ratio (10:0, 9.5:0.5, and 9:1), core:coating ratios (1:10, 1:8, and 1:6), and inlet air temperature (120°C, 140°C and 160°C) on the physical properties and digestibility of the microencapsulates. The result showed that process conditions significantly affect the physical properties and the total flavonoid content. The spray drying processing parameters significantly affect the flowability property. The Hausner's ratio, Carr’s index and angle repose were in the range of 1.68–2.11, 40.47–43.73% and 32.32–57.05°, respectively. Moreover, the in vitro digestibility was affected by the coating materials ratio, core: coating ratio and inlet air temperature. In conclusion, the spray drying microencapsulation parameters had significant effects on the physical properties and in vitro digestibility. The physical properties and digestibility of the microencapsulated bioactive product was relatively improved when the mixture of maltodextrin and pectin was used as a coating material than using maltodextrin alone.