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Influences of freeze- and spray drying vs. Encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs.

The aim of the present research was to study the chemical profile of volatile and non- volatile compoundsin freeze- and spray-dried oregano, thyme, sage, and rosemary as well as to study the gastrointestinal sta-bility and the biological activity of the samples after encapsulation using two proteins (soy and whey).Chemical analysis was performed by HS- SPME/GC-MS and HPLC-PDA techniques. The antioxidantactivity (FRAP, DPPH and ORAC assays) and HPLC-PDA analyses were performed before and aftersimulated two-phase digestion process (gastric and duodenal) using human gastrointestinal enzymes. Theeffect of protein carriers was depended on the plant matrix and the class of compound. Soy protein is use-ful for the protection of thymol and carvacrol content in thyme and the increase of the antioxidant activ-ity of sage. Whey protein is useful for flavanols stability in all studied herbs before and after theduodenal digestive phase.

Antioxidant activity ; aromatic herbs ; encapsulation ; freeze-drying ; in vitro digestion ; spray-drying

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