Microencapsulation of guava pulp using prebiotic wall material (original) (raw)
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Polymers, 2022
In this work, the capacity of the mucilage extracted from the cladodes of Opuntia ficus-indica (OFI) and aloe vera (AV) leaves as wall material in the microencapsulation of pink guava carotenoids using spray-drying was studied. The stability of the encapsulated carotenoids was quantified using UV–vis and HPLC/MS techniques. Likewise, the antioxidant activity (TEAC), color (CIELab), structural (FTIR) and microstructural (SEM and particle size) properties, as well as the total dietary content, of both types of mucilage microcapsules were determined. Our results show that the use of AV mucilage, compared to OFI mucilage, increased both the retention of β-carotene and the antioxidant capacity of the carotenoid microcapsules by around 14%, as well as the total carotenoid content (TCC) by around 26%, and also favors the formation of spherical-type particles (Ø ≅ 26 µm) without the apparent damage of a more uniform size and with an attractive red-yellow hue. This type of microcapsules is p...
Food Research International, 2011
The aqueous extract of pink-fleshed guava fruit was encapsulated by spray-drying with maltodextrin (MD), arabic gum (AG), and their mixtures. The use of AG improves the fluidity during the drying process but produces an undesirable residual taste and decreases the thermal stability in the final microencapsulated powders. Retention of some aroma-active guava volatiles in the powders was confirmed by using HS-SPME-GC-MS analyses. The sensory analyses performed by two sets of non-trained panellists (adults and children) allow to select the most promising powders (MD and AGMD-1). They were physicochemically characterised and subjected to thermal (TGA and DSC) and morphologic (SEM) analyses. The successful production of spherical microencapsulates was also confirmed. From a storage stability study at two relative humidity (RH) conditions (74% and 94%), a strong influence of this parameter in the structure stability of microencapsulates and aroma release was found. The solids developed in this study represent an innovative and natural processed product from guava fruits which can be incorporated into different food products due to their sensory properties.
International Journal of Pharmacy and Pharmaceutical Sciences, 2017
Objective: The objective of this study was to microencapsulate mango pulp (Mangifera indica L) flounder variety by the spray drying method and to evaluate its potential antioxidant activity. Methods: The fruits were collected in the municipality of Turbana-Bolívar (10 ° 16 '22 "N 75 ° 26' 38" W), Colombia. The pulps obtained from the healthy fruits were microencapsulated by the spray drying method. The obtained microcapsules were measured the particle size and the mineral content was determined. The antioxidant activity was determined by three methodologies: total phenols, DPPH•, and ABTS •+ Results: The results obtained demonstrate that the microcapsules of the mango pulp (M. indica L) have a mineral content in the following order of importance calcium>phosphorus>iron. The IC. 50 values for the DPPH • and ABTS •+ Conclusion: The spray drying method was a suitable technique to microcapsulate the mango pulp (M. indica L), which was shown to possess antioxidant activity. assay were found to be 110.54±1.50 μg/ml and 65.33±1.00 μg/ml respectively. The total phenol content was 73.11±1.54 mg AG/100 mg of microcapsules, which may be related to the antioxidant activity.
Microencapsulation techniques used for underutilized fruits of western Ghat: An overview
2021
Fruits are the nature’s gift to mankind, they are not only delicious and refreshing, but also nutritionally rich and supplementing the daily diet of the people. Western Ghats, one among eight “hottest hot-spots” of biodiversity in world harbor many wild, unexploited and minor fruits which are edible and unfamiliar to large proportion of the global population. Some of these fruit crops available in western Ghat are Underutilized edible fruits are important source of food and income for rural communities. Underutilized fruits are therapeutic in nature and used to treat wide array of diseases including chronic diseases. In the last three decades, increased urbanization and deforestation for agricultural land use has led to destruction of valuable plant species including fruit yielding plants. As a result, substantial decrease in the consumption and utilization of underutilized edible fruits has been noticed. The present article describes 45 fruits that are edible and prominent in the W...
Foods
The recovery of byproducts from the food industry is a promising approach to obtain hydrophilic biopolymers with potential health benefits. In this work, the mucilage obtained from the peel of the Opuntia ficus-indica (OFI) fruit was compared with gum arabic (GA) as wall materials for the microencapsulation of Colombian blueberry anthocyanins, using the spray-drying process. For both types of microencapsulates, the following were determined: anthocyanin content (UV–vis and HPLC/MS-MS), total dietary content (enzymatic–gravimetric method), antioxidant activity (ORAC), color (CIELab parameters), morphology (SEM and particle size), and thermal behavior (DSC/TGA). Six different anthocyanins were identified by HPLC/MS-MS in the non-lyophilized Andean blueberry sample (LABP) and in the OFI-mucilage and GA microcapsules. OFI mucilage, compared to GA, favors the formation of larger spherical particles, a smoother surface without cracks, and greater thermal stability. The higher anthocyanin ...
Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica
Bioactive compounds of pulp (CP) and ethanolic (CE) extracts of the cactus pear (Opuntia ficus-indica) were encapsulated with maltodextrin (MD) or inulin (I). A 2 2 statistical factorial design was then used to study the stability of the powders obtained at the optimal conditions for each system (CP-MD, CP-I, CE-MD and CE-I) at 60°C in the dark. The 3:1 ratio of core/coating material and 140°C inlet air temperature were the optimal conditions for CP-MD and CE-MD systems; whereas, for CP-I and CE-I, the ratios were 3:1 and 5:1, respectively, and 120°C was used for the inlet air temperature for both systems. An increase of phenolic compounds was observed in all systems during storage at 60°C. Indicaxanthins in all systems showed a slow degradation during storage at 60°C and were more stable than betacyanins. The microcapsules described in this study represent an interesting food additive for incorporation into functional foods, due to both the presence of antioxidants and as a red colourant.
Journal of Food Measurement and Characterization, 2020
The aim of this study was to evaluate the influences of the partial replacement of the maltodextrin (MD) as primary wall material by argun fruit polysaccharide (AFPS) as a new promising wall material in microencapsulation of Citrus aurantium L. essential oil (CAEO). The emulsions properties, yield, microencapsulation efficiency (MEE), structural and physicochemical characteristics, thermo-gravimetric analysis (TGA), glass transition temperatures by differential scanning calorimetry (DSC), crystallinity, oxidative and antioxidant stability of the freeze-dried CAEO microcapsules were investigated. The highest values of viscosity and droplet size were achieved by CAEO emulsion stabilized with GMA100 formulation. The yield and MEE of CAEO microcapsules were significantly enhanced with increasing of AFPS in the formulations. The partial replacement treatments by AFPS increased solubility, bulk density, tapped density, particle density, and porosity of the obtained microcapsules. FTIR, X-ray, DSC, and TGA techniques were confirmed that the encapsulation of CAEO was perfectly successful. The partial replacement of MD with AFPS improved the oxidative stability and antioxidant activity of microencapsulated CAEO during the storage. Depending on physicochemical properties, thermal stability, and antioxidant activity, it could be considered these microcapsules have promising applications in the functional food and medicine industry.
Storage Stability and Antioxidant Activity of Encapsulated Carotenoid from Pumpkin Pulp
Madras Agricultural Journal, 2017
The study was undertaken to microencapsulate carotenoid pigment extracted from pumpkin pulp by spray drying method. Carotenoid concentrate was used as the core substance with two wall materials namely, maltodextrin and maltodextrin + gum arabic. Higher amount of carotenoid was retained when the pulp was emulsified with maltodextrin + gum arabic, spray dried at an inlet air temperature of 200 o C with atomizer pressure of 5 bar. Total carotenoid content was found to be maximum in Arjun variety of pumpkin (334.21 µg.g-1) and the colour values L*, a* and b* were 58.68, 25.25 and 68.86, respectively. The microencapsulated carotenoid powder characteristically possessed 2.91 % moisture, 250 µg. g-1 of total carotenoid content, 67.22 % encapsulation efficiency, 71 % solubility and 44.31 yellowness value (b). The stability of encapsulated carotenoids coated with maltodextrin and maltodextrin + gum Arabic (2:1) during 60 days storage was evaluated. Maltodextrin + gum arabic showed better encapsulation efficiency and helped to protect carotenoids during storage. Radical scavenging activity studies revealed significant antioxidant activity of microencapsulated powders after storage. The pumpkin pulp carotenoids microcapsules described in this study represents promising food additive for incorporation into functional foods due to antioxidant content.
Journal of Microencapsulation, 2019
The objective of this research work was to obtain blackberry pulp in microencapsulated powder with a of arrowroot starch/gum arabic mixture by spray drying. Experimental design, with 11 runs, was performed to evaluate the effects of inlet air temperature (100-150 °C) and encapsulating agent concentration (1:0.5-1:2, blackberry pulp solids: arrowroot starch/gum arabic) on the functional properties of powders. The ascorbic acid content and luminosity of the powder increased with increasing encapsulating agent concentrations, whereas the b* values decreased. Increasing the inlet air temperature and decreasing the encapsulating agent concentration, the content of anthocyanins also increased. The powders were able to reduce Fe +3 and to trap free radicals, showing antioxidant property. The temperature of 143 °C and concentration of encapsulating agent 1:1.78 were the ideal conditions to have high content of ascorbic acid and good content of anthocyanins and antioxidant properties.