Performances of combination of maltodextrin-alginate encapsulant in protecting spray-dried iron

Wardhani, D.H. and Ulya, H.N. and Uqbah, Z.F. and Pasaman, D.Y. and Sumarsih, E. and Kumoro, A.C. and Aryanti, N. (2025) Performances of combination of maltodextrin-alginate encapsulant in protecting spray-dried iron. ACTA ALIMENTARIA, 54 (1). pp. 1-13. ISSN 0139-3006

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Abstract

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 g1 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 maltodextrinalginate 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.

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