Spray-drying of Suillus luteus and Cropinopsis atramentaria mushroom alcoholic extracts and its synergistic antioxidant effect

Mushrooms are widely appreciated all over the world for their nutritional and pharmacological value being sources of important bioactive compounds. In this study the antioxidant potential of Suillus luteus and Coprinopsis atramentaria mushroom alcoholic extracts, and its synergistic effect, was evaluated before and after being spray-dried with maltodextrin, aiming at its exploitation as functional food ingredients. The antioxidant activity of free and spray-dried extracts was studied in vitro by DPPH radical scavenging activity, reducing power and inhibition of β-carotene bleaching (this only applied with free extracts assays). The encapsulation yield of the spray-drying process was around 50% and efficiency, determined in terms of cinnamic acid, comprised between 40-60%. The evaluation of the antioxidant activity of the combined extracts pointed out for synergistic effects.