Encapsulation of eugenol by spray-drying using whey protein isolate or lecithin: Release kinetics, antioxidant and antimicrobial properties.

• Eugenol (E) was efficiently encapsulated by spray-drying using WP or LE. • Chitosan incorporation reduced the emulsion stability and encapsulation efficiency. • A fast release of E in different food simulants was observed for every encapsulant. • Antioxidant capacity was coherent with the E content inside the powder particles. • Antimicrobial effect (E. coli and L. innocua) was coherent with the powder E content. The encapsulation of eugenol (E) by spray-drying using whey protein (WP) or soy lecithin (LE) and maltodextrin in combination with oleic acid (OA) and chitosan (CH) was analysed in order to obtain antioxidant and antimicrobial powders for food applications. Formulations with only WP or LE showed higher encapsulation efficiencies (EE) (95–98%) and antibacterial effect against E. coli and L. innocua due to their greater E load. Incorporation of OA or CH promoted lower EE, which negatively affected the antimicrobial and antioxidant activities of the powders. Furthermore, the addition of CH implied less thermal protection against the E losses. The eugenol release was not notably affected by pH or polarity of the food simulant, but the release rate significantly decreased when incorporating OA and CH. The E-LE formulations better retained the eugenol than E-WP powders when heated above 200 °C, this being relevant for the powder inclusion in thermally treated products. [ABSTRACT FROM AUTHOR]