Encapsulation strategy with whey protein isolate to improve bioaccessibility and targeted release of bioactive ingredients during (in vitro) digestion

A microencapsulation strategy of active food components via spray drying to improve their bioaccessibility and targeted release was proposed. A typical dairy protein, whey protein isolate, was used to encapsulate vitamin B2 and curcumin, with ethanol desolvation and calcium crosslinking of proteins to modify release properties during digestion. The spray-dried microparticles were incorporated into yogurt and evaluated in a near-real dynamic in vitro human stomach. The outcomes suggested that the release of active ingredients upon digestion of food depended on the physiological process of gastric emptying.