Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying

Effects of agave fructans as carrier agents on the encapsulation of blue corn anthocyanins using spray-drying were evaluated. Blue corn extract was mixed with 6%, 8%, 10%, and 12% (w/v) of agave fructans in duplicate and dried at 150 °C. The extract showed good contents of anthocyanins, polyphenols, and antioxidant activity. The increase of agave fructans in the encapsulated powders caused a significant increase (p < 0.05) in the humidity, water activity (aw), pH, bulk density, water solubility index (WSI), and color L* values. On the contrary, the agave fructan addition decreased the hygroscopicity, water absorption index (WAI), antioxidant activity, total anthocyanin, total polyphenol, and individual anthocyanin contents. The encapsulation of blue corn extract with 6% agave fructans (w/v) resulted in good physical, thermal, morphological, and high antioxidant properties. The results suggest that the use of agave fructans as wall material represents advantages in the conservation of anthocyanins and other bioactive compounds from blue corn extract during their encapsulation. The application of blue corn anthocyanin encapsulated powders as a food ingredient is promising for food pigmentation, representing additional advantages for their contribution as a soluble fiber that can benefit the health of consumers.

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Impact of Physicochemical Characteristics on the Oxidative Stability of Fish Oil Microencapsulated by Spray-Drying

Journal of Agricultural and Food Chemistry ◽

10.1021/jf072536a ◽

2007 ◽

Vol 55 (26) ◽

pp. 11044-11051 ◽

Cited By ~ 124

Author(s):

Stephan Drusch ◽

Yvonne Serfert ◽

Matteo Scampicchio ◽

Benjamin Schmidt-Hansberg ◽

Karin Schwarz

Keyword(s):

Fish Oil ◽

Oxidative Stability ◽

Spray Drying ◽

Physicochemical Characteristics

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Preparation of Spray-Dried Functional Food: Effect of Adding Bacillus clausii Bacteria as a Co-Microencapsulating Agent on the Conservation of Resveratrol

Processes ◽

10.3390/pr8070849 ◽

2020 ◽

Vol 8 (7) ◽

pp. 849

Author(s):

Daniel Vázquez-Maldonado ◽

Vicente Espinosa-Solis ◽

César Leyva-Porras ◽

Patricia Aguirre-Bañuelos ◽

Fidel Martinez-Gutierrez ◽

...

Keyword(s):

Antioxidant Activity ◽

Free Radicals ◽

Spray Drying ◽

Functional Food ◽

Food Effect ◽

Antioxidant Properties ◽

Sem Micrographs ◽

Spherical Morphology ◽

Bacillus Clausii ◽

Spray Dried

The effect of bacteria (Bacillus clausii) addition on the culturability and antioxidant activity of resveratrol prepared by spray drying was studied in this work. Inulin and lactose were employed as carrying agents and their performance compared. Resveratrol microencapsulated in inulin showed the highest antioxidant activity (26%) against free radicals. The co-encapsulated materials (bacteria and resveratrol) in inulin and lactose showed similar activities (21%, and 23%, respectively) suggesting that part of resveratrol was absorbed by the bacteria. Particles showed a regular spherical morphology with smooth surfaces, and size in the micrometer range (2–25 μm). The absence of bacteria in the SEM micrographs and the culturability activity suggested the preservation of the organisms within the micro and co-microencapsulated particles. The present work proposes the preparation of a functional food with probiotic and antioxidant properties.

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Spray Drying ofRhodomyrtus tomentosa(Ait.) Hassk. Flavonoids Extract: Optimization and Physicochemical, Morphological, and Antioxidant Properties

International Journal of Food Science ◽

10.1155/2014/420908 ◽

2014 ◽

Vol 2014 ◽

pp. 1-11 ◽

Cited By ~ 4

Author(s):

Pingping Wu ◽

Qian Deng ◽

Guangzhi Ma ◽

Nianghui Li ◽

Yanyan Yin ◽

...

Keyword(s):

Spray Drying ◽

Radical Scavenging Activity ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Storage Period ◽

Gum Arabic ◽

Total Solid ◽

Solid Content ◽

Spherical Particles ◽

Total Solid Content

The optimal condition of spray drying purified flavonoids extract fromR. tomentosaberries was studied by response surface methodology. The optimized condition for microencapsulation was of maltodextrin to gum Arabic ratio 1 : 1.3, total solid content 27.4%, glycerol monostearate content 0.25%, and core to coating material ratio 3 : 7, resulting in EE 91.75%. Prepared at the optimized condition, the flavonoids extract microcapsules (FEMs) were irregularly spherical particles with low moisture content (3.27%), high solubility (92.35%), and high bulk density (0.346 g/cm3). DPPH radical scavenging activity of FEMs was not decreased after spray drying (P>0.05) and higher than those in citric acid and rutin at the same concentration. Moreover, FEMs effectively retarded the oxidation of fresh lard during the 10-day storage period compared with vitamin C, nonencapsulated flavonoids extract, and rutin. Therefore, FEMs produced at the optimized condition could be used as powder ingredients with antioxidant capacities.

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