"MICROENCAPSULATIONS OF ALISO (Alnus jorullensis), CHILCA (Baccharis latifolia), WALNUT (Juglans neotrópica) AND TAYA (Baccharis peruviana) DRIED BY ATOMIZATION”

Abstract

The research aims at obtaining by solid-liquid extraction, microencapsulation carried out with
maltodextrin in different concentrations and dried by atomization. The natural colorants of vegetal
origin in powder form obtained by atomization deteriorate when exposed to the environment because
they absorb humidity, and present low performance in the drying by atomization because they adhere
to the walls of the atomizer. As a result, microencapsulated alder (Alnus jorullensis), chilca (Baccharis
latifolia), walnut (Juglans neotrópica) and taya (Baccharis peruviana) with maltodextrin were obtained,
improving the performance during spray drying and avoiding the deterioration by absorption of
humidity, prolonging the conservation time. The stability of the microencapsulated dyes was evaluated
by humidity and white light exposure tests. The adequate concentrations of microencapsulant were:
alder 30%, chilca and walnut 40% and taya 10%. The maltodextrin (microencapsulant) improves the
performance in the drying by atomization and reduces the percentage of humidity.