Jin-Seok Park1, Ji-Min Han1, Ye-Seul Park1, Hee-Jeong Lee1,2 and Byung-Soo Chun1
1Department of Food Science and Technology, Pukyong National University, 45 Youngso-ro, Nam-gu, Busan 48513, Korea
2Department of Food and Nutrition, Kyungsung University, 309 Suyeong-ro, Nam-gu, Busan 48434, Korea
In this study, various wall materials (WMs) were used for spray-drying encapsulation (SPE) of the free amino acids of laver, Pyropia yezoensis, hydrolysates obtained using subcritical water hydrolysis. Gelatin, whey protein, starch (potato), and dextrin were used as WMs. Following the spray-drying process, the particles were characterised for color, morphology, moisture content, water activity, size, hydrolysate-WM interactions, and infrared absorption properties using scanning electron microscopy and/or Fourier transform infrared spectroscopy. Additionally, analyses of thermal gravimetrics and free amino acid content were performed. The taurine and GABA content were at their highest levels in powder with dextrin as a WM (323.18 ± 0.38 mg/100 g and 21.70 ± 0.14 mg/100 g, respectively). The SPE efficiency ranged from 25.85% with gelatin to 84.60% with dextrin. These results suggest that the SPE of P. yezoensis hydrolysates should be selected with consideration for the purpose and direction of the final product.