Microencapsulation of hydrosoluble extract of babassu nut press cake (original) (raw)
Related papers
2019
The appropriate concentrations of inulin and modified tiger nut starch were evauated in a sequential experimental design to improve the microencapsulation process of tiger nut milk. The stability emulsification index was the response variable studied to evaluate the effectiveness of the microencapsulation process. The concentrations observed through the central composite design (CCD) that most improved the stability emulsification index corresponded to 9.40% inulin and 0.40% modified tiger nut starch. The preservation capacity of the microencapsulated tiger nut milk was evaluated by determining the solubility in water (76%) and oxidative stability (46 h) of the microspheres. The chemical composition indicated important concentrations of protein (5.40%), calcium (191.65 mg / 100 g), carbohydrate (65.10%) and vitamin C (3.17%).
LWT, 2019
The aim of this study was to produce and to characterize a new functional food ingredient from Brazil nut (Bertholletia excelsa) cake extract, microencapsulated by inulin and octenyl succinic anhydride modified starch (OSA-starch). Varying proportions of the encapsulating agents were tested, and the particles morphology, average diameter, and contents of total phenolic compounds, antioxidant capacity, and chemical stability were determined. Microparticles containing OSA-starch and inulin (1:1) were selected for their properties, and stability of phenolic compounds and antioxidant capacity for 120 days of storage. Analysis of these microparticles by HPLC and LC-HRMS revealed seven phenolic acids: gallic, protocatechuic, p-hydroxybenzoic, 2,4-dihydroxybenzoic, p-coumaric, sinapinic and 2-hydroxybenzoic, and five flavonoids: quercetin 3-β-D-glucoside, (+)-catechin, (−)-epicatechin, myricetin and quercetin. β-Tocopherol was the major tocol identified and microparticles showed high selenium contents (4.95 μg/g), determined by ICP-MS. The Brazil nut microparticles produced consist of a food-grade powder with interest for use in functional foods, combining the bioactive compounds in their core with the prebiotic encapsulating agent, while simultaneously adding-value to the byproduct of Brazil nut oil production.
Systematic Reviews in Pharmacy, 2020
Green coffee beans are coffee that has been peeled but does not roasted and contains a lot of chlorogenic acids which is useful for weight loss. The microencapsulation process uses the spray drying method using maltodextrin as a coating material and skimmed milk as a protein ingredient. This study was aimed to determine the percentage of maltodextrin and optimal skim milk to produce dietary supplement and also to find out the quality of dietary supplement obtained. The results of the study of an optimal percentage of maltodextrin and combined skim milk which was 8.61% and 3.22% respectively obtained total phenol 58.75 mg GAE / g with an accuracy of 93.10% and IC50 65.10 ppm with an accuracy of 95.76% . Dietary supplement products on the market contain total phenol of 57.52 mg GAE / g and IC50 87.65 ppm. Comparison with other products shows that the results of dietary supplements produced by microencapsulation have better quality than commercial dietary supplements.
Microencapsulation of babassu coconut milk
Food Science and Technology (Campinas), 2013
The physicochemical properties of spray-dried microcapsules depend on the characteristics of the feed solution (e.g., viscosity, flow rate), the drying air (e.g., temperature,
Foods, 2021
This study aimed to establish a procedure for pomegranate peel (PP) valorization and attainment of stable extracts with preserved bioactive compounds. The technology applied was spray drying with carbohydrate-based (maltodextrin, MD) and protein-based (whey protein, WP) carrier materials in different concentrations (80, 100, and 120%). What was analyzed was the impact of the type and concentration of carrier material on the stability and quality of the final encapsulated powder. The best results were achieved when the PP extract was microencapsulated with the carbohydrate-based carrier (100%), where it had the highest encapsulation efficiency (EE) (88.63%), hygroscopicity (15.17%), and water solubility index (87.04%). The moisture content was in the range of 3.69–4.60% and 4.21–5.84% for MD and WP, respectively, indicating that both are suitable for long-term storage. It was observed that changes in carrier concentration significantly influenced most of the powders’ physicochemical ...
Production of hazelnut skin fibres and utilisation in a model bakery product
Quality Assurance and Safety of Crops & Foods, 2016
Microfluidisation was used as a potential method for the production of fibrous structure from hazelnut skin (HS), and which was evaluated as an ingredient in cake as model bakery product. More specifically, effects of different amounts of microfluidised HS on rheological behaviour of cake batter and quality parameters (texture and colour) and storage characteristics of cake products were evaluated. Furthermore, performance of microfluidised HS was compared with conventionally milled HS and cacao powder for comparison purpose. The entangled structures of microfluidised HS resulted in much higher consistency index, yield stress and viscoelastic moduli values in batter samples than conventionally milled hazelnut skin. Highly shredded fibrous structure of microfluidised HS provided gluten-like strength and elasticity to cake samples resulting in higher springiness and firmness values. Darker crumb colour of the cake samples was caused by the homogenous distribution of fibrous microfluidised HS. Detailed staling analysis through X-ray and Fourier transform infrared measurements showed that microfluidised HS containing cake samples had lower retrogradation and staling tendency due to their lower starch content, and higher water holding ability. Findings of this study showed that microfluidised HS could be potentially utilised as an ingredient in bakery products.
Journal of Food Science and Technology, 2019
The aqueous extract of pomegranate (Punica granatum L.) peel compounds was freeze-dried (FDPOPx) and encapsulated using two wall forming components at two concentrations (maltodextrin: MDX and b-cyclodextrin: bCDX; 5 and 10%) with a mass ratio of 1:5 (extract/ wall material). Different properties of the encapsulated powders (bioactive components, physicochemical and morphological properties) and storage stability of prepared microcapsules were evaluated during 42 days of storage at a different relative humidity (52 and 75%) and temperatures (4 and 25°C). Encapsulated powder with bCDX-10% had the highest total phenolic compounds (TPC: 58.78 mg GA/g) and antioxidant capacity [FRAP: 1414.76 lmol Fe 2? /g and DPPH assay (RSA): 77.83%] among other wall materials. The amounts of TPC and their antioxidant capacity decreased during the 42 days of storage. However, the highest TPC was observed in the freeze-dried MDX-10% % encapsulated powder at 4°C storage temperature and 52% relative humidity with a half-life (t 1/2) of 81 days, the reaction rate constant (k) of 0.85 9 10-2 min-1 and the glass transition temperature of 69.73°C. In addition, the polyphenolic extracts (both free and encapsulated) were able to control the growth of yeasts and molds, and maintaining the sensory properties of cupcakes as the model food system. The lowest growth after 9 days of storage of cupcake was observed in samples prepared with 1.5% of microencapsulated powder (MDX-10%) which was equivalent to the effect of the chemical preservative potassium sorbate.
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.
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...