Optimization of Spray Drying Parameters for Broken Rice Maltodextrin Powder and its Microencapsulation Efficiency Study on VCO Microcapsule

Abstract

Maltodextrins that contain both simple sugars and polymers of saccharides are widely used in food and pharmaceutical applications as coating agent. To date, there is lack of information of maltodextrin made from Broken Rice (RB), a by-product from rice milling process. Our aim of this study was to produce the high quality of RB maltodextrin powder to be used in the food and pharmaceutical industries and its efficacy as a microencapsulating agent was determined. A RSM comprising a five-level, three-factorial, Central Composite Rotatable Design (CCRD) were used to determine the spray dryer operating parameters to obtain the optimal yield of RB maltodextrin powder. Through RSM-based optimization and verification modeling, the optimal operating parameters of the spray dryer were identified, resulting in a maximal rate of recovery of maltodextrin powder (92.71% ± 3.67) that was closer to the predicted value (94.07%). In the microencapsulation study, Virgin Coconut Oil (VCO) was used as the active ingredient. RB maltodextrins with a DE value of 10-14 exhibited a significantly higher (P <0.01) Microencapsulation Efficiency (MEE) value (94.39%) and smaller particle size (13.38 μm) than the commercial (COM) maltodextrin (81.15%) with a particle size of 13.44 μm. The RB maltodextrin was compatible with the COM maltodextrin (control), which was further proven by the microstructure of the capsules viewed under a Scanning Electron Microscope (SEM).