Whole Angelica gigas in a powder form has been limitedly utilized for food applications due to its undesirable processing performance such as low aqueous solubility and dispersibility. Ultrafine Angelica gigas powders were thus microencapsulated with maltodextrin (MD) at different mass ratios (1:1, 1:2 and 1:3, w/w) by spray-drying to enhance their functional characteristics. The microencapsulated Angelica gigas powders had a smaller particle size and a smoother surface than the native ones, and their particle size had a tendency to decrease with increasing proportions of microencapsulating materials. Significantly higher bulk density and lower moisture content (p < 0.05) were observed in the microencapsulated Angelica gigas powders than the native ones. The microencapsulation significantly improved the water solubility and dispersibility of the Angelica gigas powders (p < 0.05). In addition, two fold higher contents of decursin and decursinol angelate were significantly included from the microencapsulated Angelica gigas powders (p < 0.05). The results indicated that the microencapsulation with MD by spray-drying could be effective in enhancing the functional characteristics of Angelica gigas powders, showing the potential uses of the microencapsulated Angelica gigas powders in a food system.

由于其不希望的加工性能，例如低水溶性和分散性，整个粉末状当归已被有限地用于食品应用。因此，通过喷雾干燥以不同的质量比（1：1、1：2和1：3，w / w）将麦芽糊精（MD）微囊化超细当归粉，以增强其功能特性。微囊化的当归粉末比天然的具有较小的粒径和光滑的表面，并且其粒径具有随着微囊化材料的比例增加而减小的趋势。在微囊当归中观察到明显更高的堆积密度和更低的水分含量（p <0.05）粉末比本地的。微囊化显着改善了当归粉的水溶性和分散性（p <0.05）。此外，微囊化的当归粉中含有明显高出两倍的十倍醇和十倍醇醇（p <0.05）。结果表明，通过喷雾干燥的MD微囊包埋可以有效地增强当归粉的功能特性，表明微囊当归粉在食品系统中的潜在用途。