ARTICLE IN PRESS

LWT 41 (2008) 1521–1527

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Spray drying of the soybean extract: Effects on chemical properties

and antioxidant activity
Sandra Regina Georgettia, Rúbia Casagrandeb, Cláudia Regina Fernandes Souzaa,
Wanderley Pereira Oliveiraa, Maria José Vieira Fonsecaa,
a
Department of Pharmaceutical Science, Faculty of Pharmaceutical Sciences of Ribeirão Preto – USP, Av. do Café s/n, CEP 14040-903,
Ribeirão Preto, SP, Brazil
b
Department of Food and Drugs Technology, Agricultural Sciences Center – UEL, Brazil
Received 19 September 2006; received in revised form 1 September 2007; accepted 4 September 2007

Abstract

Recent findings that many human chronic diseases are associated with oxidative stresses have instigated the search for dietary
antioxidants. Isoflavones, a special phenolic group found in soybean, have been found to act as antioxidant in some model systems. The
aim of this work was the evaluation the effects of spray drying on the chemical and biological properties of soybean extract. The total
polyphenol contents in the concentrated soybean extract (CSE) and spray dried soybean extract (SDSE) were determined by
Folin–Ciocalteau method and HPLC was utilized for the quantification of the genistein, active compound used as a chemical marker.
The evaluation of antioxidant activity of CSE and SDSE was assessed by the hydrogen-donor ability to 2,2-diphenyl-1-picrylhydrazyl
radical (DPPHd). The results indicated that the inlet gas temperature showed significant effect on the total polyphenol, protein and
genistein contents of the dried extracts. The SDSE obtained this work showed high antioxidant activity, opening perspectives for its use
as food additive and/or ingredient.
r 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

Keywords: Soybean extracts; Spray drying; Dried extract; Antioxidant activity

1. Introduction aglycons, glucosides, malonylglucosides and acetylgluco-

Free radicals other reactive oxygen species are generated
by exogenous chemicals or endogenous metabolic process
in food systems or the human body. The radicals may
cause oxidative damage by oxidizing biomolecules and
results in cell death tissue damage. However, ingestion of
antioxidative supplements, or foods containing antiox-
idants, may reduce the oxidative damage on the human
body (Wang, Yu, & Chou, 2006).
An increasing body of epidemiological research has
associated high soy intake with a lower risk for certain
types of cancer. Soybean is a rich source of phenolic
antioxidants with isoflavonoids being major components
(McCue & Shetty, 2005). They are classified four groups:
Corresponding author. Tel.: +55 16 3602 4726/4433;
fax: +55 16 3602 4879.
E-mail address: magika@fcfrp.usp.br (M.J.V. Fonseca).
sides (Kim, Kim, Hahn, & Chung, 2005). The chief
isoflavonoid found in soybean is the genistein (McCue &
Shetty, 2005).
The isoflavones have been shown to reduce risks of
cancer, inhibit the activity of tyrosine kinase, and decrease
the risk of cardiovascular diseases by reducing the level of
total cholesterol as well as low-density lipoprotein (LDL)
cholesterol. Other health benefits include reductions in
postmenopausal symptoms and risk of osteoporosis in
women. Their possible ability to reduce cancer and
cardiovascular risks is partially explained by their anti-
oxidant activity (Ungar, Osundahunsi, & Shimoni, 2003).
Several studies have been shown that the biological
activity of isoflavones may depend on the type of soy food
and its processing and storage conditions (Rostagno,
Palma, & Barroso, 2005). The temperature, during drying
and extraction, affects the activity and stability of
compounds due to chemical and enzymatic degradation,

0023-6438/$34.00 r 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
doi:10.1016/j.lwt.2007.09.001
 ARTICLE IN PRESS
1522 S.R. Georgetti et al. / LWT - Food Science and Technology 41 (2008) 1521–1527
losses by volatization or thermal decomposition. These
latter factors have been suggested to be the main
mechanism causing the reduction in polyphenol content
(Moure et al., 2001).
Nowadays, the development of new technologies to
obtain standardized dried plant and food extracts is an
important research subject. The advantages of the dried
extract over conventional liquid forms are lower storage
costs, higher concentration, and stability of active sub-
stances (Oliveira, Bott, & Souza, 2006). The spray drying
has been adopted for manufacture of powders due to its
ability to generate a product with precise quality specifica-
tions in continuous operation (Souza & Oliveira, 2006).
The aim of this work is the evaluation of the effects of
processing parameters on free radical-scavenging activity,
polyphenol, protein and genistein contents of the spray
dried soybean extract.
2. Materials and methods
2.1. Chemicals
Methanol and Folin–Ciocalteau reagent were obtained
from Merck (Darmstat, Germany). Thiobarbituric acid
(TBA), genistein, bovine serum albumin, gallic acid and
2,2-diphenyl-1-picrylhydrazyl were purchased from Sigma
Chemical Co. (St. Louis, MO, USA), quercetin was
purchased from Acros (New Jersey, USA). All other
chemicals were of reagent grade and were used without
further purification.
2.2. Preparation of the extractive solution
The extract was prepared with dried soybeans, Doko
variety, acquired from a Brazilian producer of the Parana
State. The dried soybeans were ground with a knife mill
until a mean diameter of 0.3 mm. Before the isoflavone
extraction, the ground soybean was defatted by mixing the
soybean flour with isopropanol (1:3) in a vortex for 2 h
(van Ruth, Shaker, & Morrissey, 2001). The extract was
filtered and the remained solvent evaporated. The defatted
soy flour was submitted a second extraction using
methanol 80% added with HCl 3 M for 2 h in a stirred
jacketed vessel with temperature controlled at 60 1C
(Franke, Custer, Cerna, & Narala, 1994). The extractive
solution was filtered and concentrated in a rotary
evaporator to 25% of solids contents. The extraction
procedure, including the fat removal stage, extraction
method and solvent type used represents optimized one
from a previous study developed earlier (data not shown).
2.3. Selection of the drying excipient and spray drying of the
soybean extract
Preliminary spray drying tests were carried out in order
to select an adequate drying excipient to be added to the
soybean extract before spray drying. Drying adjuvants
generally are added in order to improve both the dryer
performance and product properties. In this work it was
evaluated the effect of the adjuvants colloidal silicon
dioxide (tixosil 333), maltodextrin and starch on chemical
properties and antioxidant activity of the product. The
drying was carried out in a spray dryer model SD-05 (Lab-
plant, UK), with con-current flow regime. The drying
chamber has diameter of 215 mm and height of 500 mm.
The main components of the system were the feed system
of the soy extract, constituted by a peristaltic pump, a two
fluid atomizer (inlet orifice diameter of 0.5 mm) and an air
compressor; a feed system of the drying gas, constituted by
a blower and a air filter; a temperature control system of
the drying gas and a product collect system (cyclone). A
scheme of this system is presented elsewhere (Oliveira et al.,
2006). The gas humidity was measured at inlet and at
exhaust of the SD by means of a Traceables thermo-
hygrometer. The evaluation of the dryer performance and
the product properties were determined as a function of the
kind of drying aids in concentration of 2.5% relative to
solids content. The inlet drying gas temperature and feed
flow rate were kept constant at 150 1C and 4 g/min,
respectively. The flow rate of the drying air was fixed at
0.0227 kg/s. The atomizing air feed flow rate was fixed at
15 L/min at a pressure of 1 bar.
The results of the preliminary runs showed a better
drying performance and product quality with the use of the
colloidal silicon dioxide as drying aid. Therefore, this
product was selected as the drying aid, to be used in the
subsequent tests. After the selection of the drying aid,
several spray-drying runs were carried out in order to
investigate the effects of the inlet drying gas temperature;
80, 115 and 150 1C (with and without the adding of the
selected adjuvant) on drying performance and on product
properties. Samples of the spray dried extract were
removed for the determination of polyphenol, protein
and genistein content and antioxidant activity using
DPPHd assay.
2.4. Particle morphology of the soybean dried extract with
different adjuvants
Photomicrographs were obtained in a scanning electro-
nic microscope (DSM 960 Zeiss), with magnification of
3000  , in order to assess the morphological appearance of
the dried product.
2.5. Polyphenol and protein contents
About 0.1 g of the spray dried soybean extracts were
stirred with of 80% ethanol for 15 min. The ethanol
suspensions were centrifuged at 1660g for 10 min and
supernatant fraction collected into 25 mL of the volumetric
flask. The precipitate was extracted with 5 mL of 80%
ethanol. Finally, the supernatant fractions were combined
and the volume adjusted to 25 mL with deionized water.
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The concentrated soybean extract (CSE) was directly
diluted 200 times with ethanol 50%.
Total polyphenol content was determined by Folin–Cio-
cateau colorimetric method (Kumatzawa, Hamasaka, &
Nakayama, 2004). About 0.5 mL of the concentrated
extract and of the spray-dried soybean extract were
mixed with 0.5 mL of the Folin–Ciocalteau reagent and
0.5 mL of 10% Na2CO3, and the absorbance was measured
at 760 nm after 1 h incubation at room temperature. Total
polyphenol contents were expressed as mg/g (gallic acid
equivalents).
The total protein present in CSE and SDSE was
determinate by the method of Lowry, Brough, Farr, and
Randall (1951). Bovine serum albumin was used as
standard. The concentration of total protein in the extracts
was calculated using the following linear equation based on
the calibration curve (R ¼ 0.996).
C ¼ 0:2151:A þ 0:00446.
2.6. HPLC determination of the genistein content
Genistein content in CSE and SDSE was determined
by reversed-phase HPLC analysis. The CSE was
diluted five times in DMSO and, after, five times in the
mobile phase. About 0.1 g of SDSE was dissolved with
5 mL of DMSO and after, diluted more five times with the
mobile phase. Aliquots of 20 mL were injected into the
HPLC system. Genistein separation was performed em-
ploying the SuperPac Sephasil C18 (5 mm) column,
250  4 mm—attached to a pre-column. The mobile phase
consisted of 0.1% acetic acid in acetonitrile, 0.1% acetic
acid (35:65), 1 mL/min. Eluted isoflavonoid was detected
by their absorbance at 250 nm. Quantitative data for
genistein was obtained comparing with their standard
(Georgetti, Casagrande, Vicentini, Verri-Jr, & Fonseca,
2006).
2.7. DPPHd assay
Besides the free radical scavenging activity tests per-
formed for different SDSEs and CSE, the same test was
also performed for quercetin. Quercetin was used as
antioxidant reference with the purpose of comparing CSE
and SDSEs activities. The choice was due to the potent
antioxidant activity of this flavonoid (Marquele, Stracieri,
Fonseca, & Freitas, 2006), that shows a scavenging activity
of manner dose dependent, which permitted to calculate
the IC50.
2.7.1. Sample preparation
Quercetin was diluted to give media concentrations of
0.4, 1.0, 2.0, 4.0 and 10.0 mg/mL. About 125.0 mg of SDSE
sample was diluted in DMSO to yield in the reaction
medium a final concentration of 1.0 mg/mL. The CSE
was also weighted and diluted 2, 5, 10 and 20 times with
DMSO.
1523
2.7.2. Hydrogen-donor ability to 2,2-diphenyl-1-pcrylhydrazyl
radical (DPPHd)
DPPHd is a stable free radical that reacts with
compounds, which are able to donate a hydrogen atom.
Thus, the hydrogen donating ability of the CSE and
SDSEs, to DPPHd was determined from the change in
absorbance at 517 nm, according to Blois (1958) method.
For radical scavenging measurements aliquots of each
sample were added in the reaction mixture containing 1 mL
of 0.1 M acetate buffer pH 5.5, 1 mL of ethanol, and
0.5 mL of 100 mM DPPHd in ethanolic solution. The
change in absorbance was measured after 15 min at room
temperature. All measurements were made in triplicate
(Georgetti et al., 2006; Rodrigues et al., 2002).
2.8. Statistical analysis
(1) One-way analysis of variance (ANOVA) followed by the
Bonferroni’s test was used to examine the significance of
the different drying aids (colloidal silicon dioxide, mal-
todextrin and starch) used in the preliminary tests. Results
were presented as mean7standard error (SE) and con-
sidered significantly different when Po0.05.
The statistical significance of the spray drying tempera-
ture and presence (or absence) of colloidal silicon dioxide
on the properties of the spray dried soybean extract
(SDSE) (polyphenol, protein and genistein content and
antioxidant activity) were tested by performing an ANO-
VA, using the Fisher’s F-distribution.
3. Results and discussion
Several drying techniques can be utilized including freeze
drying, spray drying, and spouted beds, with spray dryers
being the most commonly used in the herbal processing
industries. One of main reasons why spray drying has been
adopted for manufacture of powders is its ability to
generate a product with precise quality specifications in
continuous operations (Souza & Oliveira, 2006).
In the pharmaceutical and food industries, the correct
selection of the drying excipients is an important step to
guarantee the stability and the quality of finished product.
Thus, we evaluated the chemical properties and antiox-
idant activity of the SDSEs added with different adjuvant,
in order to analyze the adequacy of these excipients to
generate a product with good chemical and biological
properties.
The morphological analyses were carried out for the
dried extracts obtained at a temperature of 150 1C added
with colloidal silicon dioxide, maltodextrin or starch. Fig. 1
presents typical SEM photomicrographs of the dried
product magnified 3000 times. The photomicrographs
show that the product is composed by irregular particles
with wide size distribution, evidencing an agglomerating
tendency. However, no significant differences due the
drying aid used could be detected by the SEM. micro-
graphs.
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Furthermore, the dried extracts with different excipients

Fig. 1. Morphology of the soybean dried extract with colloidal silicon
dioxide (A), with maltodextrin (B) and with starch (C).
were characterized by the evaluation of the polyphenol,
protein and genistein contents and their degradation
(Table 1), and, also, by their antioxidant activity through
DPPHd assays (Table 2).
The one-way analysis followed by the Bonferroni’s test
showed significant differences between the results obtained
with different excipients (Po0.05). The SDSE added with
colloidal silicon dioxide showed lower degradation of the
polyphenol content and lower reduction of the antioxidant
activity unit (UA). The difference detected in the poly-
phenol content and to UA of the product added with
silicon dioxide was respectively 1.05 and 1.11 times higher
than the product containing maltodextrin and starch.
Moreover, the products obtained with colloidal silicon
dioxide presented a better flow characteristic and lower
agglomerating tendency (data not shown). Therefore, it
was decided to investigate the effects of the spray drying
temperature on total protein, polyphenol and genistein
contents (with and without the colloidal silicon dioxide as
drying excipient). Table 3 presents the results obtained.
ANOVA was performed for the experimental results
presented in Table 3, in order to identify the variables
presenting significant effect on the polyphenol, protein and
genistein content and antioxidant activity of the dried
product. The ANOVA results revealed a significant effect
of the spray drying temperature on the measured
responses; at a significance level lower than 0.05 for the
protein and genistein contents. For the total polyphenol
content, the temperature showed significance only at a
significance level of 0.1. The increase in the spray drying

Table 1
Total polyphenol (Tph), protein (Tpr) and genistein (PA) contents in the CSE and SDE/adj and their degradations (D)

Extracts Tph (mg/g) D (% mg/g) Tpr (mg/g) D (%mg/g) PA (mg/g) D (%mg/g)

CSE 31.3070.006 – 146.4770.002 – 41.2372.3 –

SDSE/colloidal silicon 11.0570.003* 64.70 45.9270.002* 68.65 11.3872.65* 73
SDSE/maltodextrin 10.8070.004*,] 65.5 44.3770.004*,] 69.70 10.4372.19* 74.77
SDSE/starch 9.8770.004*,] 68.47 55.2270.004*,] 62.0 10.2072.23* 75.30

CSE: concentrated soybean extract, SDSE/adj: spray-dried soybean extract with aids (2.5%).
*Significant statistical difference compared to CSE (Po0.05).
#
Significant statistical difference compared to SDSE/colloidal silicon (Po0.05).

Table 2
Free radical scavenging activity measured by the DPPHd assay and antioxidant activity units (UA) of the CSE and SDSE/adj

Extracts DPPHd activity (%) UA % Activity loss

CSE 59.571.24 793.3371.55 –

SDSE/colloidal silicon 55.770.78 456.5570.89* 38.80
SDSE/maltodextrin 52.870.97* 432.7871.15*# 41.98
SDSE/starch 50.370.89*,] 412.3071.10*# 44.73

CSE: concentrated soybean extract, SDSE/adj: spray-dried soybean extract with aids (2.5%).
*Significant statistical difference compared to CSE (Po0.05).
#
Significant statistical difference compared to SDSE/colloidal silicon (Po0.05).
 ARTICLE IN PRESS
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Table 3
Total polyphenol, protein and genistein contents in the CSE, SDSE/adj and SDSE
Extracts Total polyphenol (mg/g)
CSE 35.5070.06
SDSE/adj. 80 1C 11.7570.030
SDSE/adj. 115 1C 11.7370.033
SDSE/adj. 150 1C 10.9670.05
SDSE 80 1C 12.3070.07
SDSE 115 1C 11.9270.04
SDSE 150 1C 10.4970.035
CSE: concentrated soybean extract, SDSE/adj: spray-dried soybean extract with colloidal silicon dioxide (2.5%), SDSE: spray-dried soybean extract
without colloidal silicon dioxide.
temperatures leads to a product with lower concentration
of genistein and polyphenol contents. On the other hand,
the total protein content was slight higher for the product
dried at higher temperature. In general, the addition of the
colloidal silicon dioxide to caused a slight reduction on the
total protein and genistein contents, respectively at an
alpha level of 0.05 and 0.1.
For the extracts containing isoflavones the temperature
may be one of the most important problem during food
processing, as well as in sample handling and storage
(Rostagno et al., 2005). The effect of the temperature on
water activity of the dried product is also very important,
but insufficiently understood yet. Although various oxida-
tion reactions show a minimum rate of reaction at a certain
water activity, in general, chemical reactions are slower as
the water activity decreases (Goula, Adamopoulos, Chat-
zitakis, & Nikas, 2006).
Soybean and soybean products, containing various
amounts of phenolic compounds, have been shown to
possess antioxidant ability (Lin, Wei, & Chou, 2006). They
are important antioxidants agents, since they have hydro-
xyl groups in rings A and/or B, and are thus capable of
donating hydrogen to free radicals. The antioxidant
activity of isoflavonoids may be related to the number
and position of hydroxyl groups (Rostagno, Palma, &
Barroso, 2003). The genistein is a very potent antioxidant
because it have a hydroxyl group in position 5 of the ring A
and a free 40 -hydroxyl group in ring B (Ruiz-Larrea et al.,
1997). However, the degradation of the phenolic sub-
stances, including the isoflavone genistein may be asso-
ciated with the occurrence of oxidative reactions or
decomposition of thermolabile compounds induced by
heat and also with the possibility of losses of volatile
substances during spray drying. These results are agree-
ment with Ungar et al. (2003) that indicated that daidzein
and genistein are degraded when exposed to high
temperature.
The antioxidant activity of the CSE and SDSE extracts
were evaluated by the hydrogen-donor ability to 2,2-
diphenyl-1-picrylhydrazyl radical (DPPHd) method. The
DPPHd assay is widely used for the measurement of free
radical scavenging capacity in the food and phytopharma-
ceutical products, and in the pharmacology and toxicology
1525
Total protein (mg/g) Genistein content (mg/g)
189.5570.005 43.8373.10
51.9170.004 11.1372.78
51.8770.003 11.0773.01
55.4570.005 10.2072.79
52.8970.004 11.9772.89
53.6770.006 11.4372.91
56.3870.005 10.7472.95
fields as well. Polyphenols have been reported to be potent
hydrogen donators to the DPPHd radical because of their
ideal chemical structure (Rice-Evans, Miller, & Paganga,
1997).
Significant free radical scavenging capacity compared to
the positive control (absent sample) was presented by the
CSE tested in this work. The antioxidant activity showed a
dose-dependent response, being the maximum antioxidant
activity close to 75%, in which a plateau effect was
observed.
The hydrogen-donor ability to DPPHd radical was also
evaluated for the spray-dried extracts obtained at tempera-
tures of 80, 115 and 150 1C, with and without addition of
2.5% of the drying carrier (tixosil 333). Figs. 2A and B
present the experimental results. All dried extracts showed
strong hydrogen donor capacity to DPPHd radical. The
hydrogen sequestering capacity tended to be lower for the
extracts added with tixosil 333 obtained at spray drying
temperatures of 115 and 150 1C comparatively to product
dried at 80 1C (Pp0.05). However, for the spray dried
extract without addition of tixosil 333, a statistically
reduction in the product activity was only observed for
the drying temperature of 150 1C.
In order to evaluate the losses of the antioxidant activity
during spray drying, the units of antioxidant activity (UA)
were calculated for the concentrated and dried extracts (dry
basis). The UA was estimated in reference to the hydrogen
sequestering activity of quercetin, used as a reference
substance. One unity of antioxidant activity was defined as
the amount of quercetin corresponding to a 50% of activity
through of the dose–response curve obtained with different
concentrations (data not shown). The correlation coeffi-
cient, R, between quercetin concentration and % DPPHd
reduced is of 0.994 and the IC50 founded was of 1 mg/mL.
Table 4 presents the results of UA and the corresponding
activity losses for all soybeans extracts evaluated. ANOVA
was also carried out for the UA results, in order to detect
significant effects of the spray drying parameters. As
expected, ANOVA results showed a significant effect of the
spray drying temperature on UA, presenting an alpha level
of 0.05. The effect of the addition of colloidal silicon
dioxide was significant only at an alpha level of 0.1. In
general, lower UA values were obtained for the extracts
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1526 S.R. Georgetti et al. / LWT - Food Science and Technology 41 (2008) 1521–1527

The experimental values of the DPPHd scavenging

75 activity (%) and the antioxidant activity unit (UA) of the
CSE and SDSE were fitted as a function of the total
* polyphenol contents, in order to detect any relationship
*
between the antioxidant activities of phenolics compounds.
DPPH• reduced (%)

50 The correlation coefficient between the DPPHd scavenging

activity and total polyphenol contents of SDSE is
R2 ¼ 0.67. A R2 of 0.588 was observed for the correlation
between UA and the total phenolic compounds (data not
25 shown). These results suggest that approximately 60% of
the antioxidant capacity of the spray dried soy extracts
may be attributed partly to the contribution of the phenolic
compounds. This unclear relationship between the anti-
0 oxidant activity and the total phenolics may be explained in
samples
numerous ways. In fact, the total phenolics content does
not incorporated all antioxidants present in the extract
75 (Djeridane et al., 2006). This is the reason why samples
with similar concentration of the total polyphenol, may
* vary in their scavenging activity. In addition, the occur-
DPPH• reduced (%)

rence of synergism between the chemical compounds in the

50
whole extract makes the antioxidant activity dependent of
the chemical structure of the antioxidant substance and
interaction between them, besides its concentration. This is
25 the reason why plant extracts with similar concentrations
of total phenolics, may vary significantly in their antiox-
idant activities. Therefore, in some cases the combined
effect of soy isoflavones might be better than the effect of
0 any single isoflavone compound (Sharma & Sultana, 2004).
samples

Fig. 2. Free radical scavenging activity of the soybean spray dried extracts
4. Final remarks
with (A) and without (B) the drying carrier: ¼ 80 1C; ¼ 115 1C, and
¼ 150 1C (* significant, Pp0.05 comparatively to product dried at Spray drying is the most popular drying technology used
80 1C). within the food, chemical and pharmaceutical industries
for production of dry particles form liquids. The modern
industries empathises the production of high-quality
Table 4
Antioxidant activity units by CSE and SDSE
product at minimum cost (low investment and running
cost). Due to the complexity of the drying mechanisms and
Extracts UA % Activity loss the diversity of materials intended for drying, new drying
technologies have been developed. In recent paper,
CSE 813.4071.60 –
SDSE/adj 80 1C 541.6470.45 27.48 Mujundar and Huang (2007) summarize some recent
SDSE/adj 115 1C 494.6770.50 34.06 advances and general trends in drying technologies of
SDSE/adj 150 1C 463.4471.0 37.92 industrial interest as well as the potential application areas
SDSE 80 1C 514.4070.90 30.65 for the emerging hybrid drying technologies. The versatility
SDSE 115 1C 484.0071.12 34.95
and importance of hybrid drying technologies is also
SDSE150 1C 448.8071.08 39.78
commented by Chou and Chua (2001). However, the
CSE: concentrated soybean extract, SDSE/adj: spray-dried soybean comparison of the results reported in this paper with these
extract with colloidal silicon dioxide (2.5%), SDSE: spray-dried soybean emerging drying technologies is not possible hitherto,
extract without colloidal silicon dioxide. mainly due to distinct processing conditions used, remain-
ing as a fascinating subject for a future research.
The results reported in this article demonstrated that the
processed at higher drying gas temperature, with and correct selection of the drying excipient is important to
without the addition of the adjuvant. Moreover, it can be guarantee the chemical and nutritional quality of the spray
observed that the extracts added with 2.5% of colloidal dried soybean extract. In this study was demonstrate that
silicon dioxide presented higher UA, indicative of their the SDSE obtained with colloidal silicon dioxide showed
possible protective effect against the degradation of the high polyphenol and genistein contents and antioxidant
antioxidants compounds presented in the extracts during properties, measured through its H-donating capacity to
spray drying. free radical stable DPPHd. The chemical and antioxidant
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S.R. Georgetti et al. / LWT - Food Science and Technology 41 (2008) 1521–1527
activities of SDSE showed to be affected by the spray
drying temperature. However, the effect was lower than the
losses on total polyphenol and genistein contents (67% loss
of the polyphenol and 75% of the initial genistein
contents). Nevertheless, the SDSE obtained this work
showed high antioxidant activity, opening perspectives for
its use as a natural and multifunctional dietary food
additive or supplements.
Acknowledgment
We would like to express our gratitude to FAPESP and
CNPq for the financial support.
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