Microcapsules of yacon (Smallanthus sonchifolius) extracts obtained by spray dryer

The effects of spray drying on physicochemical properties, contents of bioactive compounds as well as on some individual phenolic compounds of the obtained powders were determined. The clarified extract (CE) was spray-dried with 3, 5, and 7 % maltodextrin. Permeate was spray-dried with 3 % maltodextrin. Three drying air inlet temperatures were used (Ti) 125, 145, and 175 °C and three outlet temperatures (To) 80, 90, and 100 °C The microcapsules of CE presented low values of aw, moisture, dissolution time, hygroscopicity, bulk density, and direct reducing sugars content, when the air inlet temperature was minor. This powder showed the highest values of solubility, fructans content, phenolic compound, and antioxidant activity. The process conditions that allowed obtaining microcapsules with better characteristics and higher retention of bioactive compounds were Ti: 125 ºC, To: 100 ºC, and 5 % maltodextrin for the CE or 3 % for the permeate. Microencapsulation resulted in more effectiveness for the CE than for permeate, in terms of product characteristics and retention of bioactive.