Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray-and Freeze-Drying Techniques

Igor Sepelevs, Valentina Stepanova, Ruta Galoburda

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10 Scopus citations


The main objective of the present study was to investigate the effect of spray- A nd freeze-drying techniques on the microencapsulation of a gallic acid compound using the acid-hydrolyzed low dextrose equivalent potato starch as a wall material. During the experiment, it was possible to achieve encapsulation efficiency of 70-84% for the freeze-dried and 65-79% for spray-dried samples, without statistically significant difference (P>0.05) in the encapsulation efficiency between the mentioned methods. Spray-dried samples formed spherical capsules with a higher number of micropores. Meanwhile, freeze-dried samples were shapeless, exposed larger pore volume (from 2.4×10-3 to 9.5×10-3 cm3/g against 1.2×10-3 4.9×10-3 cm3/g; analyzed by Barrett-Joyner-Halenda method) and overall higher surface area (0.632-1.225 m2/g against 0.472-1.296 m2/g; analyzed by Barrett-Joyner-Halenda method). Due to this fact, more gallic acid molecules were exposed to environmental factors and can be counted as losses. In addition, freeze-dried samples demonstrated lower water activity than spray-dried samples (0.075±0.014 against 0.178±0.008). Results showed that it is not practical to use freeze-drying for modelling encapsulation for food industry without a special necessity for protection of easily degradable chemical compounds. The present work makes a basis for the future studies of the microencapsulated phenolics application in food production.

Original languageEnglish (US)
Pages (from-to)273-280
Number of pages8
JournalPolish Journal of Food and Nutrition Sciences
Issue number3
StatePublished - Sep 1 2018
Externally publishedYes

Bibliographical note

Funding Information:
The present study was supported by the Latvian State Research program ‘Agricultural Resources for Sustainable Production of Qualitative and Healthy Foods in Latvia (Agro-BioRes)’ (2014–2017). Project No. 4 ‘Sustainable use of local agricultural resources for qualitative and healthy food product development (FOOD)’.

Publisher Copyright:
© 2018 Igor Sepelevs et al.


  • Encapsulation
  • freeze-drying
  • gallic acid
  • spray-drying


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