Effects of spray drying temperature on physicochemical properties of grapeseed oil microcapsules and the encapsulation efficiency of pterostilbene

Pterostilbene (PTE) grapeseed oil emulsion was prepared by spray drying. The effects of spray drying temperature (100 °C–180 °C) on the physical properties, encapsulation efficiency of PTE, and volatile organic compounds were studied. The microcapsule powder formed at 140 °C had a high yield (53.14%), good particle integrity, and small powder particle size, and the corresponding reconstituted emulsion had a small droplet size. With the spray drying temperature increasing from 100 to 180 °C, the encapsulation efficiency of PTE in microcapsule powder decreased from 74.6% to 55.2%. The results of electronic nose and GC-IMS showed that the aroma components of grapeseed oil, such as 2-methyl butyraldehyde, 3-methyl butyraldehyde, acetone, butanone, ethanol, and 1-hexanol were well preserved after emulsification and spray drying. The results of this study are expected to promote the development of PTE-containing grapeseed oil microcapsule products for functional foods.