Spray Dried Microcapsules of Essential Oils with Antioxidant Activity

ASENSIO C.; GROSSO, A. L.; LARRAURI, M.; OLMEDO R. H.; NEPOTE, V.; GROSSO, N.R.

Chicago

Congreso; IFT annual meeting + Food Expo; 2017

IFT

Quality of food products inevitably changes during storage. There is a growing demand for delivering antioxidants through functional foods with the challenge of protecting their bioactivity development of encapsulation delivery systems that carry, protect, and deliver functional food ingredients to their specific site of action, is one of the present challenge in food engineering. Essential oils and that their antioxidant activity could be preserved by encapsulation. What is more, this property is better preserved at low temperatures during storage. Microcapsules can be easily included in different food matrixes as natural additives with antioxidant properties. The objectives of this work were to encapsulate mint (M) and oregano (O) essential oils, and to evaluate the antioxidant activity of the microcapsules in two storage temperatures.