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Microencapsulation of spirulina using spray-drying technique: impact on morphological and structural characteristics
Hema Deupa1, Priyanka Shankar2, Pankaj Panwar3
1Department of Food & Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, India.
Journal of Microencapsulation
|August 1, 2026
Summary
Microencapsulation of spirulina using maltodextrin effectively masks its off-flavour and improves storage stability. This process enhances the retention of valuable compounds like phytopigments and vitamin B9.
Area of Science:
- Food Science and Technology
- Biotechnology
- Nutritional Science
Background:
- Spirulina is a nutrient-rich microalga with valuable properties.
- Its consumption is limited due to an undesirable off-flavour.
- Effective methods are needed to improve spirulina's sensory profile and stability.
Purpose of the Study:
- To investigate the microencapsulation of spirulina using maltodextrin as a wall material.
- To evaluate the impact of microencapsulation on spirulina's physicochemical properties and stability.
- To assess the retention of key bioactive compounds and antioxidant activity.
Main Methods:
- Spray-drying technique was employed for microencapsulation of spirulina with maltodextrin.
- Encapsulation efficiency, yield, wettability, and hygroscopicity were determined.
- Compositional analysis, including lipids, carbohydrates, protein, and moisture, was performed.
- Phytopigment content, vitamin B9, and antioxidant activity were quantified.
- Morphological and structural analyses (SEM-EDS, FTIR, XRD, UV-Vis) were conducted.
Main Results:
- Microencapsulated spirulina (ES1) showed good encapsulation efficiency (49.70%) and yield (40.55%).
- Low wettability and hygroscopicity were observed, indicating improved stability.
- Significant retention of bioactive compounds, including chlorophylls, carotenoids, c-phycocyanin, vitamin B9, and antioxidant activity.
- Microencapsulation effectively reduced water activity, enhancing storage stability.
- Structural analyses confirmed amorphization and stability within the maltodextrin matrix.
Conclusions:
- Spray-drying microencapsulation with maltodextrin is an effective method to overcome spirulina's off-flavour.
- The process significantly improves the storage stability of spirulina by reducing water activity.
- Microencapsulation ensures high retention of valuable nutrients and bioactive compounds, making spirulina more suitable for food applications.
