A successful spray-drying encapsulation is supported by the use of suitable matrix material. This research aimed to study the properties of maltodextrin-alginate matrix solution and its encapsulated iron powder. The study was conducted using the variation of iron concentration (8–20 mg g−1 matrix) and ratio of maltodextrin-alginate (10:0; 10:0.5; 10:1; 10:1.5; 10:2; 0:2). The results showed that a higher iron concentration increased the viscosity of the matrix solution, which led to the formation of higher moisture content particles, but reduced the encapsulation efficiency. Meanwhile, an increased ratio of maltodextrin-alginate allowed an increase in the viscosity of the matrix solution, the encapsulation efficiency, and the moisture content of the particles. However, iron loading capacity improved by increasing iron and alginate concentration. All samples appeared to be amorphous materials with a faster iron release at a pH 6.8 than that at a pH 1.2. In addition, incorporation of alginate improved the particle size, thermal stability, and antioxidant activity of the encapsulated iron powder. In brief, the improvement of the encapsulation efficiency, iron release, and thermal stability of spray-dried iron powder are highlighted in this study, which are important in food fortification and processing.
Abka‐khajouei, R., Tounsi, L., Shahabi, N., Patel, A.K., Abdelkafi, S., and Michaud, P. (2022). Structures, properties and applications of alginates. Marine Drugs, 20(6): 364, https://doi.org/10.3390/md20060364.
Abraham, R.E., Su, P., Puri, M., Raston, C.L., and Zhang, W. (2021). Release of encapsulated bioactives influenced by alginate viscosity under in-vitro gastrointestinal model. International Journal of Biological Macromolecules, 170: 540–548, https://doi.org/10.1016/j.ijbiomac.2020.12.143.
Ahmad, A., Mubarak, N.M., Jannat, F.T., Ashfaq, T., Santulli, C., Rizwan, M., Najda, A., Bin-Jumah, M., Abdel-Daim, M.M., Hussain, S., and Ali, S. (2021). A critical review on the synthesis of natural sodium alginate based composite materials: an innovative biological polymer for biomedical delivery applications. Processes, 9(1): 137, https://doi.org/10.3390/pr9010137.
de Araújo, J.S.F., de Souza, E.L., Oliveira, J.R., Gomes, A.C.A., Kotzebue, L.R.V., da Silva Agostini, D.L., de Oliveira, D.L.V., Mazzetto, S.E., da Silva, A.L., and Cavalcanti, M.T. (2020). Microencapsulation of sweet orange essential oil (Citrus aurantium var. dulcis) by liophylization using maltodextrin and maltodextrin/gelatin mixtures: preparation, characterization, antimicrobial and antioxidant activities. International Journal of Biological Macromolecules, 143: 991–999, https://doi.org/10.1016/j.ijbiomac.2019.09.160.
Chen, D. (2009). Hygroscopicity of pharmaceutical crystals, PhD Thesis. University of Minnesota, Minneapolis.
Colín-Cruz, M.A., Pimentel-González, D.J., Carrillo-Navas, H., Alvarez-Ramírez, J., and Guadarrama-Lezama, A.Y. (2019). Co-encapsulation of bioactive compounds from blackberry juice and probiotic bacteria in biopolymeric matrices. LWT – Food Science and Technology, 110: 94–101, https://doi.org/10.1016/j.lwt.2019.04.064.
Foglio Bonda, A., Regis, L., Giovannelli, L., and Segale, L. (2020). Alginate/maltodextrin and alginate/shellac gum core-shell capsules for the encapsulation of peppermint essential oil. International Journal of Biological Macromolecules, 162: 1293–1302, https://doi.org/10.1016/j.ijbiomac.2020.06.194.
Hu, S., Lin, S., He, X., and Sun, N. (2023). Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability. Critical Reviews in Food Science and Nutrition, 63(29): 10197–10216, https://doi.org/10.1080/10408398.2022.2076652.
Hurrell, R. and Egli, I. (2010). Iron bioavailability and dietary reference values. American Journal of Clinical Nutrition, 91(5): 1461S–1467S, https://doi.org/10.3945/ajcn.2010.28674F.
Kaul, S., Kaur, K., Mehta, N., Dhaliwal, S.S., and Kennedy, J.F. (2022). Characterization and optimization of spray dried iron and zinc nanoencapsules based on potato starch and maltodextrin. Carbohydrate Polymers, 282: 119107, https://doi.org/10.1016/j.carbpol.2022.119107.
Khosroyar, S., Akbarzade, A., Arjoman, M., Safekordi, A.A., and Mortazavi, S.A. (2012). Ferric–Saccharate capsulation with alginate coating using the emulsification method. African Journal of Microbiology Research, 6(10): 2455–2461, https://doi.org/10.5897/ajmr11.1514.
Kurniasih, R.A., Purnamayati, L., Amalia, U., and Dewi, E.N. (2018). Formulation and characterization of phycocyanin microcapsules within maltodextrin-alginate. Agritech, 38(1): 23–29, https://doi.org/10.22146/agritech.16752.
Li, N., Zhang, Z.J., Li, X.J., Li, H.Z., Cui, L.X., and He, D.L. (2018). Microcapsules biologically prepared using Perilla frutescens (L.) Britt. essential oil and their use for extension of fruit shelf life. Journal of the Science of Food and Agriculture, 98(3): 1033–1041, https://doi.org/10.1002/jsfa.8552.
Lourenço, S.C., Moldão-Martins, M., and Alves, V.D. (2020). Microencapsulation of pineapple peel extract by spray drying using maltodextrin, inulin, and Arabic gum as wall matrices. Foods, 9(6): 718, https://doi.org/10.3390/FOODS9060718.
Muzaffar, K. and Kumar, P. (2016). Comparative efficiency of maltodextrin and protein in the production of spray-dried tamarind pulp powder. Drying Technology, 34(7): 802–809, https://doi.org/10.1080/07373937.2015.1080724.
Permanadewi, I., Kumoro, A.C., Wardhani, D.H., and Aryanti, N. (2022). Effect of viscosity on iron encapsulation using alginate as a carrying agent in a controlled spray drying process. Food Research, 6(5): 56–67, https://doi.org/10.26656/fr.2017.6(5).613.
Piñón-Balderrama, C.I., Leyva-Porras, C., Terán-Figueroa, Y., Espinosa-Solís, V., Álvarez-Salas, C., and Saavedra-Leos, M.Z. (2020). Encapsulation of active ingredients in food industry by spray-drying and nano spray-drying technologies. Processes, 8(8): 889, https://doi.org/10.3390/PR8080889.
Pyenson, H. and Tracy, P.H. (1945). A 1,10-phenanthroline method for the determination of iron in powdered milk. Journal of Dairy Science, 28(5): 401–412, https://doi.org/10.3168/jds.S0022-0302(45)95191-5.
Wang, J., Liu, C., Shuai, Y., Cui, X., and Nie, L. (2014). Controlled release of anticancer drug using graphene oxide as a drug-binding effector in konjac glucomannan/sodium alginate hydrogels. Colloids and Surfaces B: Biointerfaces, 113: 223–229, https://doi.org/10.1016/j.colsurfb.2013.09.009.
Wardhani, D.H., Ulya, H.N., Maulana, I., Salsabila, S., Kumoro, A.C., and Vázquez, J.A. (2023). Analyzing the characteristics of degraded glucomannan of Amorphophallus oncophyllus using hydrogen peroxide and ultrasonication. AIMS Agriculture and Food, 8(2): 566–584, https://doi.org/10.3934/agrfood.2023031.
Wardhani, D.H., Ulya, H.N., Rahmawati, A., Sugiarto, T.V.K., Kumoro, A.C., and Aryanti, N. (2021). Preparation of degraded alginate as a pH-dependent release matrix for spray-dried iron and its encapsulation performances. Food Bioscience, 41: 101002, https://doi.org/10.1016/j.fbio.2021.101002.
Yang, D.L., Liu, R.K., Wei, Y., Sun, Q., and Wang, J.X. (2024). Micro-sized nanoaggregates: spray-drying-assisted fabrication and applications. Particuology, 85: 22–48, https://doi.org/10.1016/j.partic.2023.03.013.
Zheng, M., Ma, M., Yang, Y., Liu, Z., Liu, S., Hong, T., Ni, H., and Jiang, Z. (2023). Structural characterization and antioxidant activity of polysaccharides extracted from Porphyra haitanensis by different methods. International Journal of Biological Macromolecules, 242: 125003, https://doi.org/10.1016/j.ijbiomac.2023.125003.