Characterization of Capsul®, Maltodextrin and Gum Arabic Microparticles Loaded with Short-chain Fatty Acids obtained by Spray Drying
Jane Mara Block, Rafael Luchtenberg, Priscila Policarpi, Itamara Kureck, Ana Cristina Pinheiro do Prado, Pedro Luiz Manique Barreto,
Santa Catarina Federal University, Florianópolis, SC, Brazil

In this work Capsul ®), maltodextrin and gum arabic microcaparticles loaded with short-chain fatty acids (SCFA) and add with surfactants (L-phosphatidylcholine and Tween 80) were obtained by spray drying. The microparticles were characterized through moisture content, density, infrared spectroscopy (FTIR – Fourier Transform Infrared Spectroscopy), SEM (Scanning Electron Microscopy) DSC (Differential Scanning Calorimetry) and TA (Thermogravimetric Analysis), and the efficiency of microencapsulation were determined. It was observed that formulations containing surfactants in the composition (L-phosphatidylcholine and Tween 80) showed better efficiency microencapsulation (80%; 77.3% and 76.5% respectively), smaller moisture content and   density. These microparticles showed a spherical shape with a lesser tendency to aggregation. FTIR analysis revealed that the microparticles obtained showed differences in the concentration of retained SCFA. The DSC and TGA thermograms revealed the presence of an endothermic event with an onset melting temperature of 137.17 °C and a 54.92% weight loss (Δm) from 188.40°C to  295.15°C. The results showed that spray drying is an effective technology for obtaining SCFA  with greater stability.