Microencapsulation of steviol glycosides (Stevia rebaudiana Bertoni) by a spray drying method – Evaluation of encapsulated products and prepared syrups
Charikleia Chranioti
,
Charikleia Chranioti
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens,
Athens, Greece
The aim of this study was to encapsulate the steviol glycosides (SGs), derived from Stevia rebaudiana (Bert) Bertoni leaves, by applying a spray-drying method. The purpose was to minimize the bitter aftertaste of the SGs as well as to ameliorate/improve their properties. The encapsulation agents used were maltodextrin (19 DE) and inulin in a ratio of 80 : 20, while three levels of SGs in total solids (1.5, 2.5 and 3.5 %) were studied. The encapsulated SGs products were evaluated for their hygroscopicity, solubility, moisture content and microencapsulation efficiency (MEE %). Also, syrups prepared with encapsulated SGs, at 1 % w/v, were tested for their viscosity, refractive index, turbidity and sensory properties. Significant differences (P<0.05) in MEE %, moisture content, hygroscopicity and solubility values of the encapsulated SGs products were observed depending on the level of SGs in total solids. In particular, the MEE %, the hygroscopicity and the solubility values ranged from 62.36, 82.46 to 94.67 %, 21.51, 26.67 and 24.25 % and 99.93, 97.50 to 96.03 % for encapsulated SGs products produced with 1.5, 2.5 and 3.5 % SGs in total solids, respectively. The encapsulated product produced with 2.5 % steviol glycosides in total solids presented the most appealing sensory and quality characteristics.
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