The aim of this study was microencapsulated a nanoemulsion of cocoa liquor with whey protein by spray drying, and evaluate the effect of different inlet drying temperatures on the properties of microcapsules. The nanoemulsion showed a particle size of 202.13 nm, PdI of 0.424, and ζ-potential of −25.20 mV. The inlet drying temperature showed differences in physicochemical properties of microcapsules. Microcapsules presented good thermal stability and protection against the melting of cocoa liquor. Microcapsules obtained showed excellent yields of polyphenolic compounds (78–93%), and high retention of volatile compounds, especially of pyrazines. Greater microencapsulation yield of bioactive compounds and retention of volatile compounds was obtained at higher drying temperature (180 °C). Excellent stability of polyphenols content, antioxidant capacity, and volatile compounds of cocoa liquor were observed during storage of the microcapsules at different temperature conditions, indicating the feasibility of this powder for its incorporation into functional foods.

本研究的目的是通过喷雾干燥将可可液与乳清蛋白的纳米乳液微囊化，并评估不同入口干燥温度对微胶囊性能的影响。该纳米乳液的粒径为202.13nm，PdI为0.424，ζ电势为-25.20mV。入口干燥温度显示了微胶囊的理化性质的差异。微胶囊具有良好的热稳定性，并能防止可可液融化。所获得的微胶囊显示出多酚化合物的优异收率（78-93％），并且挥发性化合物（尤其是吡嗪）的保留率很高。在较高的干燥温度（180°C）下，生物活性化合物的微囊化产量更高，而挥发性化合物的保留率更高。多酚含量具有极好的稳定性，