Comparative study of cinnamon and paprika oleoresins encapsulated by spray chilling and particles from gas saturated solutions techniques: evaluation of physical characteristics and oleoresins release in food simulated media

In this study, cinnamon and paprika oleoresins were encapsulated by two technologies, respectively, spray chilling and particles from gas saturated solutions. Both technologies used palm oil as wall materials. The physical characteristics of the microparticles were compared as well as the oleoresins release behavior in high and low-fat simulated food media. The spray chilling microparticles had an average diameter of 143.7 ± 1.5 µm, spherical shape, smooth surface and passable flow property. In contrast, microparticles obtained by PGSS showed an average diameter of 105.7 ± 0.6 µm, irregular shape, porous surface, poor flow property but higher encapsulation efficiency. In evaluating the compounds released in a simulated food medium, the spray chilling particles delivered 30.7%, while PGSS reached 23.1% after one hour. Both microparticles fitted better to Kosmeyer-Peppas (R 2  = 0.98 and 0.96 for spray chilling and PGSS) and Peppas-Sahlin models (R 2  = 0.98 and 0.97 for spray chilling and PGSS). However, spray chilling microparticles showed a diffusion mechanism while for PGSS ones erosion was the main mechanism. Despite the different physical characteristics, both microparticles proved to be possible facilitators in delivering oleoresins in food products.