The influence of powder morphology on the effect of rosemary aroma microencapsulation during spray drying

The influence of particle morphology of spray dried powders obtained by using different carriers on the efficiency of microencapsulation of rosemary aroma is shown in the present research. It was found that the type of the carrier influenced the size but not the shape of rosemary aroma capsules and all the capsules were spherical with cracks. The biggest particles, d₅₀ = 55 μm, were obtained with 25% maltodextrin (MD) as a carrier, and the smallest, d₅₀ = 29 μm with 30% gum arabic (GA). The efficiency of encapsulating aroma inside of the capsules depended on the particles size and apparent density. An increase in the quantity of microencapsulated aroma from 10% for 25% MD to about 60% for 30% GA as the carrier was seen, which co‐related with a decrease in the average diameter of the powder particles. Similarly, an increase in the efficiency of aroma retention was followed by an increase of apparent density of powders from 796 (25% MD) to 1156 kg m^?3 (30% GA).