Microencapsulation of phenolic compounds extracted from soybean seed coats by spray-drying

BERGUESSE, A; ASENSIO, C. M.; QUIROGA, P. R.; RYAN, L.; GROSSO N. R.; NEPOTE V.

Journal of Food Science

John Wiley and Sons Inc

Año: 2023 vol. 88 p. 4457 - 4471

This study aimed to characterize and microencapsulate soybean seed coats phenolic compounds by spray-drying, evaluating physicochemical properties and storage stability. Different extraction methodologies were used to obtain crude extract (SCE), ethyl acetate fraction, water fraction, and bound phenolic extract. Extraction yield, total phenolic and flavonoid contents, and antioxidant capacity were determined. HPLC–electrospray ionization source-MS/MS analysis was performed on SCE. Microencapsulation by spray-drying of SCE incorporating 10%, 20%, and 30% maltodextrin (MD) was carried out. Drying yield (DY), encapsulation efficiency (EE), moisture, morphology and particle size, dry, and aqueous storage stability were evaluated on the microcapsules. SCE had 7.79 g/100 g polyphenolic compounds (mainly isoflavones and phenolic acids) with antioxidant activity. Purification process by solvent partitioning allowed an increase of phenolic content and antioxidant activity. Microcapsules with 30% MD exhibited the highest DY, EE, and stability. Microencapsulatedpolyphenolic compounds from soybean seed coats can be used as functional ingredients in food products.