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Mao T, Akshit FNU, Matiwalage I, Sasidharan S, Alvarez CM, Wescombe P, Mohan MS. Preferential Binding of Polyphenols in Blackcurrant Extracts with Milk Proteins and the Effects on the Bioaccessibility and Antioxidant Activity of Polyphenols. Foods 2024; 13:515. [PMID: 38397492 PMCID: PMC10887666 DOI: 10.3390/foods13040515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/01/2024] [Accepted: 02/05/2024] [Indexed: 02/25/2024] Open
Abstract
Milk proteins are well-known delivery agents; however, there is no clear understanding of the competitive interactions of milk proteins with polyphenols in mixed complex systems. Here, we investigate the preferential competitive interactions of different polyphenols present in blackcurrant extract with milk proteins by quantifying the protein-bound polyphenols and comparing the factors affecting these interactions. In addition, bioaccessibility and antioxidant activity were studied after in vitro gastric digestion. Our results indicated that polyphenols from blackcurrant extracts were preferentially bound to caseins more than whey proteins, with noncovalent interactions causing secondary structural changes in the protein. The hydrophobicity and the charge of the polyphenols were negatively and positively related to the number of polyphenols bound to casein and whey proteins, respectively. Moreover, the bioaccessibility and antioxidant activity of polyphenols were enhanced in the presence of milk proteins in milk-based blackcurrant samples when compared to polyphenol and protein-alone samples in the in vitro gastric phase. These findings underscore the critical role of milk proteins in encapsulating or delivering polyphenols. This will pave the way for boosting the bioavailability of polyphenols by complexing them with milk proteins and formulating functional dairy foods, integrating the beneficial effects of these compounds.
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Affiliation(s)
- Ting Mao
- Alfred Dairy Science Laboratory, Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA; (T.M.); (F.A.)
| | - FNU Akshit
- Alfred Dairy Science Laboratory, Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA; (T.M.); (F.A.)
| | - Iresha Matiwalage
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand; (I.M.); (S.S.); (C.M.A.); (P.W.)
| | - Subha Sasidharan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand; (I.M.); (S.S.); (C.M.A.); (P.W.)
| | - Caren Meyn Alvarez
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand; (I.M.); (S.S.); (C.M.A.); (P.W.)
| | - Philip Wescombe
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand; (I.M.); (S.S.); (C.M.A.); (P.W.)
- Yili Innovation Center Oceania, Lincoln University, Lincoln 85084, New Zealand
- National Center of Technology Innovation for Dairy, Hohhot 010000, China
| | - Maneesha S. Mohan
- Alfred Dairy Science Laboratory, Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA; (T.M.); (F.A.)
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand; (I.M.); (S.S.); (C.M.A.); (P.W.)
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Tatasciore S, Santarelli V, Neri L, González Ortega R, Faieta M, Di Mattia CD, Di Michele A, Pittia P. Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties. Antioxidants (Basel) 2023; 12:antiox12020442. [PMID: 36830001 PMCID: PMC9951912 DOI: 10.3390/antiox12020442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/12/2023] Open
Abstract
In this study, freeze-drying microencapsulation was proposed as a technology for the production of powdered hop extracts with high stability intended as additives/ingredients in innovative formulated food products. The effects of different carriers (maltodextrin, Arabic gum, and their mixture in 1:1 w/w ratio) on the physical and techno-functional properties, bitter acids content, yield and polyphenols encapsulation efficiency of the powders were assessed. Additionally, the powders' stability was evaluated for 35 days at different temperatures and compared with that of non-encapsulated extract. Coating materials influenced the moisture content, water activity, colour, flowability, microstructure, and water sorption behaviour of the microencapsulates, but not their solubility. Among the different carriers, maltodextrin showed the lowest polyphenol load yield and bitter acid content after processing but the highest encapsulation efficiency and protection of hop extracts' antioxidant compounds during storage. Irrespective of the encapsulating agent, microencapsulation did not hinder the loss of bitter acids during storage. The results of this study demonstrate the feasibility of freeze-drying encapsulation in the development of functional ingredients, offering new perspectives for hop applications in the food and non-food sectors.
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Affiliation(s)
- Simona Tatasciore
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Veronica Santarelli
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Lilia Neri
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
- Correspondence:
| | - Rodrigo González Ortega
- Faculty of Science and Technology, University of Bolzano, Piazza Università, 39100 Bolzano, Italy
| | - Marco Faieta
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Carla Daniela Di Mattia
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
| | - Alessandro Di Michele
- Department of Physics and Geology, University of Perugia, Via Pascoli, 06123 Perugia, Italy
| | - Paola Pittia
- Department of Bioscience and Technologies for Food Agriculture and Environment, University of Teramo, Via Renato Balzarini 1, 64100 Teramo, Italy
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Estupiñan‐Amaya M, Fuenmayor CA, López‐Córdoba A. Evaluation of mixtures of maltodextrin and gum Arabic for the encapsulation of Andean blueberry (
Vaccinium meridionale
) juice by freeze–drying. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mauren Estupiñan‐Amaya
- Facultad Seccional Duitama, Escuela de Administración de Empresas Agropecuarias Universidad Pedagógica y Tecnológica de Colombia Carrera 18 con Calle 22 Duitama, Boyacá 150461 Colombia
- Instituto de Ciencia y Tecnología de Alimentos (ICTA) Universidad Nacional de Colombia Av. Carrera 30 # 45‐03 Bogotá 111321 Colombia
| | - Carlos Alberto Fuenmayor
- Instituto de Ciencia y Tecnología de Alimentos (ICTA) Universidad Nacional de Colombia Av. Carrera 30 # 45‐03 Bogotá 111321 Colombia
| | - Alex López‐Córdoba
- Facultad Seccional Duitama, Escuela de Administración de Empresas Agropecuarias Universidad Pedagógica y Tecnológica de Colombia Carrera 18 con Calle 22 Duitama, Boyacá 150461 Colombia
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Naji AM, Başyiğit B, Alaşalvar H, Salum P, Berktaş S, Erbay Z, Çam M. Instant soluble roselle (Hibiscus sabdariffa L.) powder rich in bioactive compounds: Effect of the production process on volatile compounds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01593-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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5
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Buljeta I, Pichler A, Šimunović J, Kopjar M. Polysaccharides as Carriers of Polyphenols: Comparison of Freeze-Drying and Spray-Drying as Encapsulation Techniques. Molecules 2022; 27:molecules27165069. [PMID: 36014306 PMCID: PMC9415625 DOI: 10.3390/molecules27165069] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/05/2022] [Accepted: 08/07/2022] [Indexed: 11/16/2022] Open
Abstract
Polyphenols have received great attention as important phytochemicals beneficial for human health. They have a protective effect against cardiovascular disease, obesity, cancer and diabetes. The utilization of polyphenols as natural antioxidants, functional ingredients and supplements is limited due to their low stability caused by environmental and processing conditions, such as heat, light, oxygen, pH, enzymes and so forth. These disadvantages are overcome by the encapsulation of polyphenols by different methods in the presence of polyphenolic carriers. Different encapsulation technologies have been established with the purpose of decreasing polyphenol sensitivity and the creation of more efficient delivery systems. Among them, spray-drying and freeze-drying are the most common methods for polyphenol encapsulation. This review will provide an overview of scientific studies in which polyphenols from different sources were encapsulated using these two drying methods, as well as the impact of different polysaccharides used as carriers for encapsulation.
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Affiliation(s)
- Ivana Buljeta
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
| | - Anita Pichler
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia
- Correspondence: ; Tel.: +385-3122-4309
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Nguyen QD, Dang TT, Nguyen TVL, Nguyen TTD, Nguyen NN. Microencapsulation of roselle ( Hibiscus sabdariffa L.) anthocyanins: Effects of different carriers on selected physicochemical properties and antioxidant activities of spray-dried and freeze-dried powder. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2044846] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Quoc-Duy Nguyen
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
| | - Thanh-Thuy Dang
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
| | - Thi-Van-Linh Nguyen
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
| | - Thi-Thuy-Dung Nguyen
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
| | - Nhu-Ngoc Nguyen
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
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7
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Nguyen Q, Nguyen T, Nguyen T, Nguyen N. Encapsulation of roselle anthocyanins in blank alginate beads by adsorption and control of anthocyanin release in beverage by coatings with different molecular weight chitosan. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16438] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Quoc‐Duy Nguyen
- Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Thi‐Van‐Linh Nguyen
- Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Thi‐Thuy‐Dung Nguyen
- Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Nhu‐Ngoc Nguyen
- Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
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8
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LIU H, CHEN W, LI RT. Research on complex enzyme system to extract Hibiscus Sabdariffa L reducing sugar. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.38621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
Affiliation(s)
- Hua LIU
- Guangzhou College of Technology and Business, China; University Putra Malaysia, Malaysia
| | - Wei CHEN
- Guangzhou College of Technology and Business, China
| | - Rui-Ting LI
- Guangzhou College of Technology and Business, China
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Nguyen Q, Dang T, Nguyen T, Nguyen T, Nguyen N. Microencapsulation of roselle ( Hibiscus sabdariffa L.) anthocyanins: Effects of drying conditions on some physicochemical properties and antioxidant activities of spray-dried powder. Food Sci Nutr 2022; 10:191-203. [PMID: 35035921 PMCID: PMC8751440 DOI: 10.1002/fsn3.2659] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 09/15/2021] [Accepted: 10/29/2021] [Indexed: 11/15/2022] Open
Abstract
Anthocyanins are important phytochemical compounds in nature that are of interest not only for their health benefits such as antioxidant, anti-inflammatory, and anti-carcinogenic properties, but also for their role in imparting attractive and characteristic color to food products. In this study, anthocyanins from hibiscus (Hibiscus sabdariffa L.) calyces were microencapsulated by spray-drying technique using maltodextrin as the carrier. The experiment was carried out in the full factorial design with two factors, namely inlet temperature (150, 160, and 170°C) and anthocyanin to maltodextrin mass ratio (1:50, 1:60, 1:70, 1:80, 1:90, and 1:100) with the aim of investigating the effect of spray drying conditions on phenolic content, anthocyanin, antioxidant activity, and color of spray-dried hibiscus powder. The results showed that increasing the carrier ratio significantly reduced the antioxidant content and their activities in the powder. However, the high level of carriers exhibited a protective effect in encapsulating anthocyanin compounds into the maltodextrin matrix, which was demonstrated by high encapsulation efficiency (>85%) observed in the samples prepared at a ratio of 1:100. It should be highlighted that although high temperature (170°C) reduced total anthocyanin concentration, it actually enhanced total phenolic content. In addition, the moisture content of the powder declined with increasing carrier ratio and inlet temperature, and it was found to be in the range of 5.57%-10.19% in the powder. With solubility greater than 93.71%, the total phenolic and total anthocyanin content of spray-dried hibiscus powder were 31.5-41.9 (mg gallic acid equivalent/g of dry powder) and 6.08-10.47 (mg cyanidin-3-glucoside/g of dry powder), respectively.
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Affiliation(s)
- Quoc‐Duy Nguyen
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Thanh‐Thuy Dang
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Thi‐Van‐Linh Nguyen
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Thi‐Thuy‐Dung Nguyen
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Nhu‐Ngoc Nguyen
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
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10
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Djabir YY, Adnan J, Amalia N, Ramli N, Sartini S, Mamada SS, Usmar U. Roselle (Hibiscus sabdariffa L.) calyx water extract ameliorates isoniazid and rifampicin induced liver and renal injuries in rats. JOURNAL OF HERBMED PHARMACOLOGY 2021. [DOI: 10.34172/jhp.2021.34] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Introduction: Roselle (Hibiscus sabdariffa L.) calyces possess natural antioxidants that may provide therapeutic benefits. This study aimed to investigate the protective effects of Roselle calyx water extract against isoniazid (INH) and rifampicin (RIF) induced liver and renal toxicities.Methods: Male Wistar rats (150-250 g) were designated into five groups: control group, INH-RIF group that was treated with INH-RIF at the toxic doses (50-100 mg/kg for 4 weeks, followed by 100-200 mg/kg for 2 weeks), and Roselle groups that were treated daily with Roselle extract at the doses 62.5, 125, and 250 mg/kg, respectively prior to INH-RIF administration. Blood samples were withdrawn weekly for 6 weeks before removing rats’ livers and kidneys for tissue malondialdehyde (MDA) and histopathological analysis.Results: The results showed all rats in the INH-RIF group experienced marked elevations of serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), urea, creatinine, and tissue MDA levels compared to the controls (P<0.05). In contrast, these biomarkers were maintained at near-normal levels in Roselle extract groups. Significant inflammation and cellular degeneration were found in the liver and renal tissues of the INH-RIF group, which were noticeably reduced with Roselle extract pre-treatment at the dose of 250 mg/kg.Conclusion: It is concluded that Roselle calyx extract can provide protection against liver and renal toxicities induced by INH-RIF administration in rats.
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Affiliation(s)
- Yulia Yusrini Djabir
- Laboratory of Clinical Pharmacy, Faculty of Pharmacy, Hasanuddin University, Makassar, South Sulawesi, 90245, Indonesia
| | - Jumasni Adnan
- Faculty of Pharmacy, Hasanuddin University, Makassar, South Sulawesi, 90245, Indonesia
| | - Nurul Amalia
- Faculty of Pharmacy, Hasanuddin University, Makassar, South Sulawesi, 90245, Indonesia
| | - Nurfadillah Ramli
- Faculty of Pharmacy, Hasanuddin University, Makassar, South Sulawesi, 90245, Indonesia
| | - Sartini Sartini
- Laboratory of Microbiology, Faculty of Pharmacy, Hasanuddin University, Makassar, South Sulawesi, 90245, Indonesia
| | - Sukamto Salang Mamada
- Laboratory of Pharmacology and Toxicology, Faculty of Pharmacy, Hasanuddin University, Makassar, South Sulawesi, 90245, Indonesia
| | - Usmar Usmar
- Laboratory of Pharmacology and Toxicology, Faculty of Pharmacy, Hasanuddin University, Makassar, South Sulawesi, 90245, Indonesia
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Rivero RC, Archaina DA, Busquet CM, Baldi Coronel BM, Busch VM. Development of a honey-based powder ingredient using a mixture design: Botanical origin effect and hydration properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Jiménez-González O, Guerrero-Beltrán JÁ. Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09288-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Technical Parameters Affecting the Spray Drying of Roselle (Hibiscus Sabdariffa) Powder. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2020. [DOI: 10.22207/jpam.14.4.18] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Roselle (Hibiscus sabdariffa) was a member of Malvaceae family. Its calyxes had bright red color due to presence of anthocyanin with an excellent antioxidant property. Raw roselle (Hibiscus sabdariffa L.) calyx was highly perishable due to its high moisture content. In order to diversify products from this plant, this research evaluated the possibility of spray drying for roselle extract into dried powder for long-term consumption. We focused on the effect of sugar alcohols (mannitol, sorbitol, isomalt, xylitol, erythritol) at 8%, carrier agents (maltodextrin, gum arabic, glutinous starch, whey protein concentrate, carboxymethyl cellulose) at 12%, operating parameters of spray dryer (inlet/outlet air temperature, feed rate) on physicochemical quality (bulk density, solubility, total phenolic content, total flavonoid content, anthocyanin content) of rosselle powder. Results showed that the optimal spray drying variables for rosselle powder should be 8% isomalt, 12% whey protein concentrate, inlet/ outlet air temperature 140/85oC/oC, feed rate 12 ml/min. Based on these optimal conditions, the highest physicochemical attributes of the dried roselle calyx powder would be obtained.
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Zhang C, Khoo SLA, Swedlund P, Ogawa Y, Shan Y, Quek SY. Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion. Foods 2020; 9:foods9091316. [PMID: 32961991 PMCID: PMC7555337 DOI: 10.3390/foods9091316] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 09/14/2020] [Accepted: 09/16/2020] [Indexed: 11/25/2022] Open
Abstract
Microencapsulation of fermented noni juice (FNJ) into powder format could protect bioactive compounds, reduce the unpleasant odour and improve the acceptability for consumers. Blends of maltodextrin (MD) and gum acacia (GA) were used to achieve spray-drying microencapsulation of noni juice at different blending ratios. The physicochemical properties including microstructure, moisture content, water activity, particle size, bulk/tapped density, dissolution rate, ATR-FTIR and the bioaccessibility of bioactive compounds in powders during in vitro digestion were examined. Results showed that blends produced with more GA produced microcapsules with lower moisture content, water activity and bulk/tapped density, but slower powder dissolution. The ATR-FTIR results suggested that there were no significant chemical interactions between the core material and carrier or between the MD and GA in the blend powders. The spray-dried noni juice powder produced using the blends with higher ratio of GA to MD showed a better protection on the bioactive compounds, resulting in a higher bioaccessibility of powders during in vitro digestion. This study provides insights into microencapsulation of noni juice using blends of MD and GA and examines the physicochemical properties and bioaccessibilities of spray-dried powders as affected by the selected carriers.
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Affiliation(s)
- Chuang Zhang
- Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; (C.Z.); (S.L.A.K.); (P.S.)
| | - Siew Lin Ada Khoo
- Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; (C.Z.); (S.L.A.K.); (P.S.)
| | - Peter Swedlund
- Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; (C.Z.); (S.L.A.K.); (P.S.)
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8510, Japan;
| | - Yang Shan
- Hunan Key Lab of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Correspondence: (Y.S.); (S.Y.Q.)
| | - Siew Young Quek
- Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; (C.Z.); (S.L.A.K.); (P.S.)
- Riddet Institute, Centre of Research Excellence for Food Research, Palmerston North 4474, New Zealand
- Correspondence: (Y.S.); (S.Y.Q.)
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