Morphologic and stability cassava starch matrices for encapsulating limonene by spray drying

The following mixtures of encapsulating matrices were evaluated in this study: gum Arabic (GA), Whey protein concentrate (WPC), cassava starch (Y) and gum Arabic (GA) in proportions of 50:50 and 17:83 and cassava starch (Y) and whey protein concentrate (WPC) in proportions of 50:50 and 17:83. Encapsulation efficiencies above 40% were found using gas chromatography, and a morphological characterization of each matrix was performed using scanning electron microscopy (SEM). Smooth surfaces were found, indicating the effectiveness of the encapsulation process and of the matrices studied, both before and after accelerated aging at 40 °C and 75% relative humidity (RH). X-ray diffraction allowed the evaluation of the phase change of the encapsulating matrices before and after spray drying and during the accelerated-aging test for each of the studied matrices.