scholarly journals Application of microencapsulated anthocyanin extracted from purple cabbage in fermented milk drinks

2019 ◽  
Vol 68 (2) ◽  
pp. 134-141
Author(s):  
Carolina Sandra Espinosa Alvarez ◽  
Javiera López Contreras ◽  
Darling Escobar Rodríguez ◽  
Diana Jiménez Rondón ◽  
Waldo Bugueño Muñoz ◽  
...  
Keyword(s):  
Environmental Factors ◽  
Bioactive Compounds ◽  
Gum Arabic ◽  
Color Stability ◽  
Fermented Milk ◽  
Green Technologies ◽  
Natural Pigment ◽  
Enzymatic Inactivation ◽  
Wall Materials ◽  
Brassica Oleracea L

Microencapsulation protects different bioactive compounds (anthocyanins) from environmental factors, increasing their half-life.  In this study, the extraction and microencapsulation conditions for purple cabbage anthocyanins were determined, in addition to stability of the natural pigment obtained in a fermented milk beverage.  Scalded was used for enzymatic inactivation in purple cabbage (Brassica oleracea L. ssp. Capitata f. Rubra) leaves, the extraction of bioactive compounds was carried out using green technologies (microwaves), concentrating the anthocyanin solution and mixing with wall materials such as maltodextrin, inulin and gum arabic for microencapsulation and addition to fermented milk beverage.  The color stability was determined for 8 days; the ΔE of the beverage was slightly perceptible by the human eye.  The concentration of anthocyanins was 199 mg/L with a solution of water and 2% acidified ethyl alcohol at 880 W of power for 90 s; the best drying performance was 58.9%.

scholarly journals Microencapsulation of Horseradish (Armoracia rusticana L.) Juice Using Spray-Drying

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1332
Author(s):  
Lolita Tomsone ◽  
Ruta Galoburda ◽  
Zanda Kruma ◽  
Vanessa Durrieu ◽  
Ingmars Cinkmanis
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
High Performance ◽  
Soy Protein Isolate ◽  
Gum Arabic ◽  
Bioactive Compound ◽  
Protein Isolate ◽  
Wall Material ◽  
Total Phenolic ◽  
Wall Materials

Horseradish contains many bioactive compounds with antioxidant activity. The current study aimed to evaluate the effect of various wall materials and their ratios on the physical properties and bioactive-compound retention and stability in microencapsulated horseradish leaf and root juices. Horseradish juice was microencapsulated using maltodextrin, maltodextrin/gum Arabic, soy protein isolate, and starch with three different core-to-wall ratios. The total phenolic, total flavonoid, total flavan-3-ol, and total phenolic-acid contents, as well as antioxidant activity, were determined using spectrophotometric methods, whereas individual phenol profiles were determined by high-performance liquid chromatography (HPLC). Multivariate analysis of variance showed that plant material, wall material, and core-to-wall ratio had a significant effect on the bioactive-compound retention and antioxidant-activity preservation. Microcapsules produced from horseradish leaf juice had a significantly higher content of phenolic compounds and antioxidant activity compared to root-juice microcapsules. However, better retention was observed for microencapsulated horseradish root juice. Maltodextrin and maltodextrin/gum Arabic were the most effective wall materials for the retention of bioactive compounds, while they also had a smaller particle size and better solubility. The horseradish-juice microcapsules possess a high content of rutin. The highest stability of bioactive compounds after storage was found at a core-to-wall ratio of 20:80.

Extraction of Essential Oils from Medicinal Plants and their Utilization as Food Antioxidants

2020 ◽  
Vol 26 (5) ◽  
pp. 519-541 ◽  
Author(s):  
Giovanna Ferrentino ◽  
Ksenia Morozova ◽  
Christine Horn ◽  
Matteo Scampicchio
Keyword(s):  
Chemical Composition ◽  
Medicinal Plants ◽  
Beneficial Effect ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Antimicrobial Properties ◽  
Food Products ◽  
Human Diseases ◽  
Present Review ◽  
Green Technologies

Background: The use of essential oils is receiving increasing attention worldwide, as these oils are good sources of several bioactive compounds. Nowadays essential oils are preferred over synthetic preservatives thanks to their antioxidant and antimicrobial properties. Several studies highlight the beneficial effect of essential oils extracted from medicinal plants to cure human diseases such as hypertension, diabetes, or obesity. However, to preserve their bioactivity, the use of appropriate extraction technologies is required. Method: The present review aims to describe the studies published so far on the essential oils focusing on their sources and chemical composition, the technologies used for their recovery and their application as antioxidants in food products. Results: The review has been structured in three parts. In the first part, the main compounds present in essential oils extracted from medicinal plants have been listed and described. In the second part, the most important technologies used for extraction and distillation, have been presented. In detail, conventional methods have been described and compared with innovative and green technologies. Finally, in the last part, the studies related to the application of essential oils as antioxidants in food products have been reviewed and the main findings discussed in detail. Conclusions: In summary, an overview of the aforementioned subjects is presented by discussing the results of the most recent published studies.

scholarly journals Use of Fish Oil Nanoencapsulated with Gum Arabic Carrier in Low Fat Probiotic Fermented Milk

2019 ◽  
Vol 39 (2) ◽  
pp. 309-323 ◽  
Author(s):  
Farideh Vahid Moghadam ◽  
Rezvan Pourahmad ◽  
Ali Mortazavi ◽  
Daryoush Davoodi ◽  
Reza Azizinezhad
Keyword(s):  
Fish Oil ◽  
Gum Arabic ◽  
Fermented Milk ◽  
Low Fat

Microencapsulation ofMoringa oleiferaleaf extracts with vegetable protein as wall materials

2019 ◽  
Vol 25 (6) ◽  
pp. 533-543 ◽  
Author(s):  
Jennifer Osamede Airouyuwa ◽  
Thammarat Kaewmanee
Keyword(s):  
Bioactive Compounds ◽  
Soy Protein ◽  
Storage Stability ◽  
Phenolic Content ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Total Phenolic ◽  
Pea Protein ◽  
Wall Materials ◽  
Pea Protein Isolate

Moringa oleifera, often referred to as ‘miracle tree’ contains high amount of bioactive nutrients and dietary antioxidants, which help in ameliorating oxidative stress and degenerating diseases. However, the bioactive compounds are highly susceptible to degradation, and this may decrease the antioxidants activity present in M. oleifera. To prevent these limitations, the utilisation of microencapsulation technique is of necessity. This study investigated the effect of two vegetable proteins: soy protein isolate and pea protein isolate as wall materials for M. oleifera leaf extracts encapsulation by spray drying technique. Three inlet air temperatures (140, 160, and 180 ℃) and two different formulations of core:wall material ratios (1:4 and 1:9, w/w) were studied. The total phenolic contents, antioxidant activity, microencapsulation yield, morphology, colour, tapped and bulk densities, particle size, and storage stability of M. oleifera microcapsules were analysed. Moringa microencapsulates with pea protein isolate had better powder quality than Moringa microencapsulates with soy protein isolate considering its significant higher particle size, bulk and tapped densities. Moringa microencapsulates with soy protein isolate proved to be a better carrier of bioactive compounds of both total phenolic content and 2,2-diphenyl-1-picrylhydrazyl activity at inlet air temperature in the range of 140–180 ℃. The total phenolic content and 2,2-diphenyl-1-picrylhydrazyl activity tend to be the most stable compound. The storage stability of bioactive compounds of both Moringa microencapsulates with pea protein isolate and Moringa microencapsulates with soy protein isolate was better preserved at 4 ℃ compared to that of 25 ℃.

scholarly journals Characteristics of freeze-dried nanoencapsulated fish oil with whey protein concentrate and gum arabic as wall materials

2019 ◽  
Vol 39 (suppl 2) ◽  
pp. 475-481 ◽  
Author(s):  
Farideh VAHIDMOGHADAM ◽  
Rezvan POURAHMAD ◽  
Ali MORTAZAVI ◽  
Daryoush DAVOODI ◽  
Reza AZIZINEZHAD
Keyword(s):  
Fish Oil ◽  
Whey Protein ◽  
Gum Arabic ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Freeze Dried ◽  
Wall Materials
Sign in / Sign up

Export Citation Format

Share Document