Assessment of Phenolic Compounds Stability and Retention during Spray Drying of Phyllanthus niruri Extracts

This study was aimed to obtain and characterize the dried powder of cajá-umbu (Spondias spp) fruit pulp obtained by spray-drying and lyophilization. Spray-drying of the pulp was done at different temperatures. Analysis of bioactive compounds and volatile compounds was performed. The total phenolic compounds content was high in the dried powder obtained at the temperature of 140 °C. The volatiles analysis of dried powders revealed that the powder dried at 140°C contained a larger number of compounds. The cajá-umbu powder showed that it is a better alternative for storage and conservation since it retained the majority of volatile compounds. Keywords: Cajá-umbu, volatile compounds, gas chromatography, mass spectrometry.

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Microencapsulation of Hibiscus sabdariffa (Roselle) Extracts by Spray Drying Using Maltodextrin and Gum Arabic as Carriers

Journal of Food Research ◽

10.5539/jfr.v9n5p53 ◽

2020 ◽

Vol 9 (5) ◽

pp. 53 ◽

Cited By ~ 1

Author(s):

Sandro Cid-Ortega ◽

José Ángel Guerrero-Beltrán

Keyword(s):

Phenolic Compounds ◽

Spray Drying ◽

Gum Arabic ◽

Total Phenolic ◽

Hibiscus Sabdariffa ◽

Total Phenolic Compounds ◽

Food Material ◽

Red Color ◽

Antioxidant Characteristics ◽

Monomeric Anthocyanins

Microencapsulation by spray drying is one of the most common methods used to obtain food material powders. In this study, different gums (maltodextrin [MD], gum arabic [GA], and mixtures of MD:GA [60:40] at various concentrations [0–10% w/w]) were used to microencapsulate Hibiscus sabdariffa (Roselle) extracts by spray drying. The yield, physicochemical properties, and antioxidant characteristics (total monomeric anthocyanins [TMAs], total phenolic compounds [TPCs], and antioxidant capacity [AC]) of the microencapsulated Roselle powders (RP) were evaluated. The highest RP yield (73.3 ± 3.3%) was obtained with the 3% MD:GA blend. The red color (a*) average for all powders (39.9 ± 2.0) decreased as the gum concentration increased. The 3% MD:GA RP showed the highest amount of TMAs (539.19 ± 13.27 mg cyaniding-3-glucoside equivalents/100 g) and TPCs (3,801.6 ± 125.9 mg of gallic acid equivalents/100 g of powder). The highest AC was observed with a 5% GA RP (1498.5 ± 44.0 mg of Trolox equivalents/100 g of powder).

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Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices

Foods ◽

10.3390/foods9060718 ◽

2020 ◽

Vol 9 (6) ◽

pp. 718 ◽

Cited By ~ 1

Author(s):

Sofia C. Lourenço ◽

Margarida Moldão-Martins ◽

Vítor D. Alves

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Spray Drying ◽

Spherical Shape ◽

Large Degree ◽

Wall Material ◽

Arabic Gum ◽

Hausner Ratio ◽

Pineapple Peel ◽

Drying Technology

A pineapple peel hydroalcoholic extract rich in phenolic compounds, was stabilized by microencapsulation using spray drying technology, with maltodextrin, inulin, and arabic gum as wall materials. The influence of the type of wall material and drying temperature (150 and 190 °C) on the particles properties was studied. The particles presented a spherical shape with a diameter ranging from approximately 1.3 to 18.2 µm, the exception being the ones with inulin that showed a large degree of agglomeration. All powders produced presented an intermediate cohesiveness and a fair to good flowability according to Carr index and Hausner ratio, which envisages suitable handling properties at an industrial scale. The microencapsulation processes using maltodextrin and arabic gum at 150 °C were the ones that showed higher maintenance of the antioxidant activity of compounds present in the extract before encapsulation during spray drying. In addition, the microparticles obtained were quite efficient in stabilizing the encapsulated phenolic compounds, as their antioxidant activity did not change significantly during six months of storage at 5 °C.

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