The limited stability of Spirulina protein extract towards environmental factors limits its application in food formulations. This study evaluates the characteristics and efficacy of different delivery systems composed of pure trehalose and trehalose-maltodextrin mixtures at different ratios (50:50; 20:80) to encapsulate Spirulina extract. The delivery systems were obtained through conventional amorphization techniques as freeze- and spray-drying and novel ones such as co-milling. Among the studied techniques, freeze-dried samples, regardless of the matrix composition, exhibited the highest carrying capacity with a residual amount of phycocyanin >89% after encapsulation. The use of ball co-milling for encapsulation caused a complete degradation of the core compound when applied using processing times applied of 6 h and 12 h. The glass transition temperature of the different samples, determined by differential scanning calorimetry, was affected by the carrier composition, increasing with increasing amounts of maltodextrin present in the matrix. When samples were exposed to high temperature during storage the delivery systems containing maltodextrin were more effective in preventing thermal degradation of the Spirulina extract and preserving its colouring ability.

中文翻译：

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包埋工艺对螺旋藻提取物工艺功能和稳定性的影响

螺旋藻蛋白提取物对环境因素的有限稳定性限制了其在食品配方中的应用。这项研究评估了由不同比例（50:50; 20:80）的纯海藻糖和海藻糖-麦芽糖糊精混合物组成的不同递送系统的特征和功效，以包裹螺旋藻提取物。通过传统的非晶化技术（如冷冻干燥和喷雾干燥）以及新型方法（例如共同研磨）获得了递送系统。在所研究的技术中，无论基质成分如何，冻干样品在封装后均表现出最高的载量，其中藻蓝蛋白的残留量> 89％。当使用6小时和12小时的处理时间进行涂敷时，使用球磨机进行封装会导致芯化合物完全降解。通过差示扫描量热法测定的不同样品的玻璃化转变温度受载体组成的影响，随着基质中麦芽糖糊精含量的增加而增加。当样品在储存过程中暴露于高温时，含有麦芽糊精的递送系统在防止螺旋藻提取物热降解和保持其着色能力方面更为有效。