Phenolic compounds from jaboticaba (Plinia jaboticaba) fruit were encapsulated by spray drying using transglutaminase cross‐linked casein micelles as encapsulating agents. The encapsulations were performed at pH 2.0 and pH 7.0. The addition of phenolic compounds did not dramatically alter the water activity or the morphology of the obtained powders. Despite some degradation of the phenolic compounds encapsulated with the cross‐linked casein micelles at pH 2.0 during the spray‐drying process, the compounds' antioxidant capacity remained stable after drying. The results clearly demonstrate the potential use of cross‐linked casein micelles as encapsulation agents at highly acidic conditions.

中文翻译：

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喷雾干燥法将交联的酪蛋白胶束用作辣椒叶（Plinia jaboticaba）酚类化合物的包封剂

用转谷氨酰胺酶交联的酪蛋白胶束作为包囊剂，通过喷雾干燥法包封来自非洲枸杞（Plinia jaboticaba）果实的酚类化合物。包封在pH 2.0和pH 7.0下进行。酚类化合物的添加并未显着改变所得粉末的水活度或形态。尽管在喷雾干燥过程中，在pH 2.0的条件下，交联的酪蛋白胶束包裹的酚类化合物有所降解，但化合物的抗氧化能力在干燥后仍保持稳定。结果清楚地证明了交联酪蛋白胶束在高酸性条件下作为包封剂的潜在用途。