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The aim of this study was microencapsulated a nanoemulsion of cocoa liquor with whey protein by spray drying, and evaluate the effect of different inlet drying temperatures on the properties of microcapsules. The nanoemulsion showed a particle size of 202.13 nm, PdI of 0.424, and ζ-potential of -25.20 mV. The inlet drying temperature showed differences in physicochemical properties of microcapsules. Microcapsules presented good thermal stability and protection against the melting of cocoa liquor. Microcapsules obtained showed excellent yields of polyphenolic compounds (78-93%), and high retention of volatile compounds, especially of pyrazines. Greater microencapsulation yield of bioactive compounds and retention of volatile compounds was obtained at higher drying temperature (180 °C). Excellent stability of polyphenols content, antioxidant capacity, and volatile compounds of cocoa liquor were observed during storage of the microcapsules at different temperature conditions, indicating the feasibility of this powder for its incorporation into functional foods.

Summary: Tamarillo is an exotic fruit consumed regionally in Mexico, that contains a considerable amount of bioactive compounds, like antioxidants and fibre. Since its prebiotic potential was recently established, the aim of this work was to encapsulate two probiotic LAB strains with tamarillo extract and maltodextrin (15% and 20%) as encapsulant agents. Two strains at different maltodextrin concentrations (L. casei with 20% maltodextrin and L. plantarum with 15% maltodextrin) demonstrated higher encapsulation efficiency (90.64% and 92.03%, respectively) and viability after in vitro gastrointestinal digestion. Both microcapsules presented satisfactory flow properties and low moisture (4.19% and 3.91%) and water activity (0.32 and 0.33). During in vitro digestion, the total polyphenols content and the antioxidant activity decreased, but the encapsulating material in both treatments maintained an acceptable concentration of these bioactive compounds. The microcapsules were reconstituted to prepare a synbiotic non‐dairy beverage, and both treatments presented good acceptability (7.66 and 7.86 overall acceptance scores, respectively). These results indicate that, first, L. casei and L. plantarum recovered from heat shock during spray drying, enhancing their ability to survive to acidic stress during in vitro digestion; second, tamarillo extract is a good source of antioxidants and prebiotics and can be reconstituted to formulate, in this case, a synbiotic beverage to improve nutritional concern of consumers. [ABSTRACT FROM AUTHOR]

Avocado pulp is highly susceptible to deterioration. The objective of this work was to evaluate the physicochemical and antioxidant properties of avocado powder with and without ginger extract. Ginger extract and inlet temperature at 160°C improved antioxidant properties measured by DPPH inhibition (62.51%), FRAP (118.44 mg TE/g powder), and ABTS (53.35 mg TE/g powder), while the use of a higher spray‐drying temperature (180°C) adversely affected color parameters and flow properties. The retention of total polyphenols in the powder during the spray‐drying process varied from 64.46% to 77.44%. Changes in color and antioxidant activity showed first‐order kinetics and the powders exhibited greater stability at a lower water activity of storage. The addition of ginger extract, a drying temperature of 160°C, and lower water activity favor the stability of avocado powder during storage. This powder can be used as a functional ingredient in various food, pharmaceutical, or cosmetic formulations. Novelty impact statement: This work demonstrated that the addition of ginger extract rich in natural antioxidants improves the physicochemical and antioxidant stability of avocado pulp powders using maltodextrin as a carrier during the drying process and during storage at different storage temperatures. This research impacts on the knowledge that exists to date about the preparation of avocado powder added with ginger, their properties, and potential use in food, pharmaceutical, biotechnological, and cosmetic applications. [ABSTRACT FROM AUTHOR]