ABSTRACT
The presence of phenolic compounds in our daily diet makes it important to explore their characteristics in terms of research capacity. Phenolic compounds can be classified based on their structure as simple phenols, phenolic acids, hydroxycinnamic acid derivatives, and flavonoids. Phenolic compounds contain powerful antioxidant and anti-inflammatory properties and have a wide range of applications in the food and pharmaceutical industries. Spray drying encapsulation is a common technology that converts liquids into powders. An efficient spray drying encapsulation depends on the successful retention of the core materials and the lowest amount of surface oil on the powder particles during the process. This chapter addresses the parameters involved before and during the spray drying encapsulation process, as well as the stability of encapsulated phenolic compounds for respective applications. Choosing the correct wall material is equally important as the initial emulsion properties before drying could be altered. As such, various types of wall materials and their potential to encapsulate phenolic compounds and the stability and shelf-life of the manufactured powders are explained. Additionally, the incorporation of encapsulated phenolic compounds into functional foods leads to discussions regarding the bioavailability and bioaccessibility that is potentially available for absorption in the human body. This situation also depends on how the encapsulated phenolic compounds are being released into the gastrointestinal tract. Existing concerns regarding encapsulated phenolic compounds into functional food are also discussed. Finally, feasible equipment for spray drying encapsulation at laboratory and pilot plant scales are included and explained.
