Optimising the Encapsulation of an Aqueous Bitter Melon Extract by Spray-Drying (original) (raw)
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Powder Technology, 2015
Bitter melon (Momordica charantia L.) is a medicinal fruit often used for the treatment of diabetes, due to its content of saponins, phenolics and flavonoids and its antioxidant capacity. The aims were to use response surface methodology (RSM) to optimise the inlet (125.6, 130, 140, 150, 154.1°C) and outlet (72.9, 75, 80, 85, 87.1°C) temperatures for the spray-drying encapsulation of a bitter melon aqueous extract using a combination of maltodextrin and gum Arabic as encapsulating agent and to determine the stability of the optimised encapsulated powder under various storage conditions. The RSM models were adequate to describe and predict the responses for the process yield, the retentions of saponins, phenolics, flavonoids and antioxidant activity, the moisture content and the water solubility index with an overall R 2 ≥ 0.91. The optimal inlet and outlet temperatures were determined to be 140°C and 80°C, respectively. The optimised spray-dried powder had high values for process yield (71.4 ± 1.4%), retention of bioactive compounds and antioxidant activity (≥ 87.9 ± 2.6%), water solubility index (89.9 ± 0.51%) and had a low moisture content (2.2 ± 0.1%), which was below the M o = 5.71 predicted by the BET model. However, in terms of the morphology of the powder particles under scanning electron microscopy and loss of the bioactive compounds and antioxidant activity, the safest range for preserving the powder at 25°C was determined to range from 22.5% to 33.8%. The encapsulated powder was also slightly more stable at −20 and 10°C than at 30°C, over 150 days. Therefore, it can be concluded that spray-drying with the inlet temperature at 140°C and the outlet temperature at 80°C resulted in a very stable encapsulated powder of the bitter melon aqueous extract.
Journal of Food Science and Technology, 2020
Crotalaria longirostrata (chipilin) leaves contain phenolic compounds with antioxidant activity. These phenolic compounds, however, could easily degrade after extraction. Microencapsulation is a possible solution for avoiding this degradation. Frequently, microencapsulation is carried out using conventional encapsulating agents. The aim of this work was to evaluate the effect of several nonconventional encapsulating agents on microencapsulation by spray drying of phenolic compounds from chipilin, stability and release of phenolic compounds were also studied. Maltodextrin (MD), gum Arabic (GA), soy protein (SP), cocoa shell pectin (CSP), and protein (PC), as well as the gum (GC) of Cajanus cajan seeds were used. Different blends of these matrixes containing phenolic compounds from chipilin leaves were spray dried at 120°C. After drying, the yield and microencapsulation efficiency were determined. All results were analyzed by an ANOVA test (p \ 0.05). The release kinetics of phenolic compounds were modeled using zero, first-order, Higuchi and Korsmeyer-Peppas models. The R 2 was calculated for each model. The blends of encapsulating agents allowed the formation of an efficient polymer matrix with yields between 46 and 64% and microencapsulation efficiency between 65 and 92%. Results show that maltodextrin with soy protein allowed the highest (92%) microencapsulation efficiency, although maltodextrin and cocoa shell pectin were more effective protective agents, showing greater stability. The Korsmeyer-Peppas model was the best in predicting the phenolic compounds release with R 2 values higher than 98%. The stability time for microcapsules with MD-CSP was 8.88 years and 1.43 years at 4°C and 30°C, respectively. Keywords Crotalaria longirostrata extract Á Cajanus cajan Á Spray drying Á Cocoa shell pectin Á Gum of Cajanus cajan
Encapsulation Techniques of Nutraceutical Extracts and Factors Influencing the Processes -A Review
IJRAR22C1854, 2022
Plant extracts contain numerous functional and nutritional components such as polyphenols, antioxidants, tannins, anthocyanins, ascorbic acid, folic acid, and other vitamins. These compounds when delivered into our gut might result in antiinflammatory, anti-angiogenic, anti-infective, anti-ailment, anti-proliferative, anticancer, and antimicrobial functions. To preserve these components, the spray drying technique has been adopted as the most rational approach for heuristic processing and storage. Unfortunately, all these compounds are very much delicate since they are thermodegradative, photodegradative, and highly prone to oxidative damage during processing and long-term storage. Hence to protect their functionality, certain food-grade biopolymers like gelatin, gum arabic, maltodextrin, whey protein isolate, arrowroot starch, chitosan, and alginate are incorporated with them. These polymers embed those bioactive components and preserve their functional aspects during spray drying. They also aid in the controlled release of the encapsulated core compounds while they are passing down the digestive tract hence cater the target compounds.
Molecules, 2019
Spray-drying is the most popular encapsulation method used for the stabilization and protection of biologically active compounds from various environmental conditions, such as oxidation, moisture, pH, and temperature. Spray-drying increases the bioavailability of the natural active compounds and improves the solubility of low-soluble compounds. The aim of this work was to study the effects of different wall materials and optimize wall material solution’s composition on physicochemical properties of microcapsules loaded with phenolics, extract rich in volatile compounds and essential oil from Elsholtzia ciliata herb. For encapsulation of elsholtzia and dehydroelsholtzia ketones, more suitable wall materials were used—beta-cyclodextrin and sodium caseinate. Four phenolics—sodium caseinate, skim milk, beta-cyclodextrin, and resistant-maltodextrin—were used. A D-optimal mixture composition design was used to evaluate the effect of wall material solution’s composition using sodium casein...
Foods
The encapsulation of bioactive-rich plant extracts is an effective method of preventing their damage or loss of activity during processing and storage. Here, the techno-functional properties of microcapsules developed from Moringa oleifera leaf powder (MoLP) extract (core) with maltodextrin (MD), gum Arabic (GA), and a combination (MDGA) (coatings) were assessed. The bulk and tap density were 0.177, 0.325 and 0.297 g/mL and 0.13, 0.295 and 0.259 g/mL for GA, MD and MDGA microcapsules, respectively. Flowability properties of microcapsules indicated an intermediate flow except for GA which had a poor flow. The moisture content of the microcapsules ranged from 1.47% to 1.77% with no significant differences (p > 0.05) observed. All the microcapsules had high water solubility (86.35% for GA to 98.74% for MD and 90.51% for MDGA). Thermogravimetric analyses revealed that encapsulation enhanced the thermal stability of the core material. The X-ray diffraction analysis revealed that the m...
Encapsulation of soybean extract using spray drying
2015
Soybean ( Glycine max L. Merrill) is recognized as a health food due to its many health-promoting bioactive compounds. Phenolic compounds are the main bioactive compounds in soybean because their antioxidant properties. Soybean extract is recommended as an ingredient of many pharmaceutical products. However, the rather poor solubility of soybean extracts and their proneness to degradation/oxidation during storage may reduce the nutritional value of the extracts. A convenient way to improve the solubility and extend the shelf-life of an extract is encapsulation. Among various encapsulation techniques, spray drying is the most widely and typically used technique. The objective of this work is to study the effects of encapsulation via spray drying on various properties of encapsulated soybean extract. The studied spray drying parameters are inlet drying temperature (130-170°C) as well as the type of encapsulating material (maltodextrin, gum arabic and β-cyclodextrin). The ratio between...
Maltodextrin/pectin microparticles by spray drying as carrier for nutraceutical extracts
Journal of Food Engineering, 2011
Functional extracts from Fadogia ancylantha, Melissa officinalis and Tussilago farfara posses excellent antioxidant and good antimicrobial properties. The unprocessed extracts occur as sticky and low-water-soluble materials with penetrating smell. The loading onto maltodextrins matrix, widely used by food and cosmetic industries, is often unsatisfying. The industrial products are not always enough stable to preserve the functional properties of natural compounds, also giving practical difficulties for the manufacturing. This paper reports on the plant extracts encapsulation by spray-drying in a maltodextrin/applepectin based matrix. Physicochemical and technological characteristics, organoleptic and antioxidant properties of the resulting powders, were examined and compared to both unprocessed extracts and industrial products. The selected carrier and process conditions led to stable and handling microencapsulated powder forms with improved water dissolution rate. The made up powder also masked the extracts unpleasant smell making them suitable for successive manufacturing to produce functional components for foods or nutraceuticals purposes.
International Journal of Drug Delivery Technology, 2018
The aqueous fraction of Clinacanthus nutans leaf extracts contains flavonoids which known had antioxidative properties. To improve acceptability, this viscous and bitter aqueous fraction was microencapsulated using maltodextrin and Arabic gum. This research aims to discover the effectivity of maltodextrin and Arabic gum and the concentrations for optimum microencapsulation. Optimization design was done using Design Expert with simplex lattice design with ratios of 1:0; 0.75:0.25; 0.5:0.5; 0.25:0.75 and 0:1. The evaluations done to the results were microcapsule yield, moisture content, flow rate, and antioxidant activity. The optimum ratio of maltodextrin and Arabic gum was obtained at 0.806:0.194 with 1.49% moisture content, flow rate 4.375 g/s and antioxidant activity at the value of 842,499 ppm. The result of one-sample T-test showed that the prediction result of Design Expert did not differ significantly from the experiment result. From the data, it was concluded that the resulti...
Journal of Food Science, 2020
This work aimed to formulate and perform physicochemical and functional characterization of maltodextrin microcapsules containing ethanolic extract of stevia, rich in antioxidant compounds, encapsulated by a spray-drying process with two maltodextrins (DE10 and DE19). The powders were named M10 and M19, respectively. We analyzed the physicochemical parameters, antidiabetic activity, cytotoxicity, bioaccessibility of the compounds by in vitro digestion, as well as the structure of the microcapsules by scanning electron microscopy. Microcapsules showed higher solubility (∼35%), lower moisture content (∼29%), and the maltodextrin DE10 had higher efficiency as an encapsulating agent (87%) when compared to DE19 (76%) and showed well-defined spherical structures. The microencapsulation preserved the content of phenolic compounds and antioxidant activity present in the extract (7.2% and 87.5%, respectively). The bioaccessibility of these microencapsulated compounds and antioxidant activity were higher under different conditions of in vitro digestion (mouth, gastric, and intestinal conditions) and showed no cytotoxic effects. We identified 41 compounds (by UHPLC-MS/MS-Qtof) related to the nutritional benefits offered by stevia and the microencapsulation technique can be recommended to preserve bioactive compounds.
Food and Bioproducts Processing, 2013
Sumac (Rhus coriaria L.) is a spice which is obtained by grinding of whole sumac berries. The aim of this study is to survey the feasibility of a spray dried sumac extract process along with the effects of adding maltodextrin (MD) and the effects of the inlet and outlet temperatures of the drying air on the properties of the powdered product obtained from the spray drying of the sumac extract. A pilot scale spray dryer was used for the production of the sumac extract powder. The inlet/outlet air temperatures were adjusted to 160/80, 180/90, and 200/100 • C where outlet air temperature was controlled by regulating the feed flow rate. The total soluble solid content of the sumac extract was measured as 3.5% and adjusted to 10, 15, 20, and 25% (w/w) with the addition of maltodextrin with a Dextrose Equivalence (DE) of 10-12. The obtained powders were analyzed for moisture content, water activity, ash content, pH, colour, total phenolic content, antioxidant activity, bulk density, wettability, solubility, and microstructure. Depending on the analysis of the results, the temperature, maltodextrin, and the interaction between temperature and maltodextrin have an important effect on the performed analysis (P < 0.05) except for the pH value analysis (P > 0.05).