Maltodextrin- modified starch microparticles containing benzoic acid: Physical properties and thermal stability

The microencapsulation of benzoic acid by spray drying can provide amorphous characteristics, which is necessary for its application in foods. In addition, it facilitates the use this component a food matrix and prolongs shelf life product. Thus, wall materials with high encapsulation efficiency should be used, such as modified starch maltodextrin their combinations. aim study was to evaluate effect (MS) and/or (M) used encapsulating agents on chemical physical properties, morphological parameters, thermal stability spray-dried acid. Three treatments were evaluated: (MS), (M), blend containing (MS/M). general, variables studied have significant responses. highest observed treatment MS/M (82.65%); although presented lower process yield (50%). It that contributed improving wettability solubility microparticles since highly water-soluble. largest microparticle diameter 19.15 μm (MS/M), Span ranged from 1.94 2.15 all treatments, indicating good homogeneity relation particle size distribution. Concerning morphology, exhibited partially rough microparticles, while MS M led higher amount brittle microparticles. GAB model chosen best explain isotherm behavior. adsorption isotherms samples using showed Type-III behavior (non-sigmoidal), common many foods rich soluble components. has proven most suitable being viable option industry