Novel OSA‐Modified Starch from Gros Michel Banana for Encapsulation of Andean Blackberry Concentrate: Production and Storage Stability

Chemically modified starches from underutilized food sources such as Colombian Musaceae can be combined with additives and proper transformation procedures, as wall materials preserving bioactive compounds. This work aims to find the best conditions for encapsulating blackberry concentrate (BBC) using octenyl succinic anhydride (OSA)‐modified starch from Gros Michel banana (GMB). Experimental designs are conducted to optimize the BBC emulsion and the spray‐drying process. The solubility is the most influenced response in the spray‐drying process. Synergistic interactions between the OSA‐modified GMB starch and maltodextrin content contribute to the desirability response. OSA‐modified GMB starch produces appropriate powders with low particle size (D10: 22.2 µm, D50: 40.7 µm) and hygroscopicity (20.87 g/100 g) while exhibiting a high yield (58.94 g/100 g), total phenolics (TP) content (≈91 mg GAE/g sample), antioxidant capacity (≈89 µg TE/g sample), and encapsulation efficiency (53.01%). The obtained powders in this work have a half‐life time (15 °C) of 3.1 months (solubility) and 51.6 months (D10). These results indicate the advantage of using OSA‐modified GMB starch to produce spray‐dried BBC powders, preserving its TP content. In conclusion, OSA‐modified starches from GMB are new materials that can be used in spray drying. Octenyl succinic anhydride (OSA)‐starch from Gros Michel banana shows a high yield and encapsulation efficiency. As such, OSA‐starch from Gros Michel banana can be used as a new wall material for encapsulation.