Turmeric oleoresin encapsulated by spray drying in maltodextrin/gelatin and starch/gelatin blends: storage stability and water sorption

Turmeric oleoresin is a widely used flavoring agent and food color with relevant nutraceutical properties. It obtained by organic solvent extraction of turmeric (Curcuma longa L.). Microencapsulation good alternative to transform liquid flavorings free-flowing powders improve stability protection compounds interest. Thus, the aim this study was assess microencapsulation spray drying using blends maltodextrin-gelatin starch-gelatin, evaluating its sorption isotherms storage at different temperatures. encapsulated stored - 20, 25 60°C, in absence light, 25ºC presence analyzed over period 35 days for curcumin total phenolic contents color. The encapsulation efficiency 72.3% capsules starch-gelatin 52.1% blends. Besides greater efficiency, also showed during retention compounds. Encapsulated materials were more stable 20ºC less 25°C light. Water adsorption microcapsules well described GAB model produced high hygroscopic behavior.