Brewer’s spent yeast as wall material for microencapsulation of food compounds

Resumo

The brewer's spent yeast hydrolyzed precipitate was used as wall material for microencapsulation of ascorbic acid by the spray drying technique. The wall material had its centesimal composition determined as well as some physicochemical aspects: surface charge, surface tension and glass transition temperature, in order to study the behavior of the material after being atomized and to identify the most suitable core material. Operational conditions were also studied in the spray dryer. After microencapsulation, a 64% yield and a microencapsulation efficiency of 100% were achieved. Microparticle analyses showed low values of water activity and high glass transition temperature, indicating absence of microbiological activity and great particle stability at room temperature, respectively, suggesting that this wall material is suitable for protecting the ascorbic acid.