scholarly journals Physicochemical properties of Polygonum multiflorum Thunb. root powder produced with different carrier agents

2018 ◽  
Vol 24 (2) ◽  
pp. 93-100
Author(s):  
Le Quoc ◽  
Nguyen Muoi
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Water Solubility ◽  
Phenolic Content ◽  
Gum Arabic ◽  
Total Phenolic ◽  
Root Extract ◽  
Polygonum Multiflorum ◽  
Total Polyphenol

Polyphenol is a valuable compound found in plants. Unfortunately, it is quite sensitive to heat, light and oxygen in the air. This is a disadvantage making the storage of these compounds for longer periods of time difficult. However, this problem can be overcome by encapsulation with carrier agents as maltodextrin, gum arabic, modified starch, etc. The efficiency of maltodextrin (MD, DE16-19) and gum arabic (GA) on spray drying of Polygonum multiflorum Thunb. root extract was investigated. The incorporation of gum arabic to the extract had the total polyphenol content (TPC) and antioxidant capacity (AC) higher than maltodextrin. The obtained powders from gum arabic and maltodextrin were analyzed for encapsulation yield, moisture content, color parameters, total phenolic content, antioxidant capacity, bulk density, wettability, hygroscopicity, water solubility index, particle size and microstructure. The results showed the types of carrier agents which significantly affected the physicochemical properties of powders produced by spray drying.

scholarly journals Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1255
Author(s):  
Sofia C. Lourenço ◽  
Débora A. Campos ◽  
Ricardo Gómez-García ◽  
Manuela Pintado ◽  
M. Conceição Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Food Products ◽  
Total Phenolic ◽  
Dry Extract ◽  
Pineapple Peel ◽  
Dpph Method

Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80–20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.

Ultrasound-Assisted Extraction of Polyphenols from Pomelo (Citrus Grandis Limonia Osbeck L.) Peel

2021 ◽  
Vol 31 (4) ◽  
pp. 32-37
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Solvent Ratio ◽  
Sonication Time ◽  
Ultrasound Assisted Extraction ◽  
Total Polyphenol ◽  
Pomelo Peel ◽  
Assisted Extraction

The pomelo peel occupies 50% of the fruit mass in pomelo juice processing. It contains large amounts of phenolic compounds, which may provide benefits to human health. These components should be isolated. In this study, the effects of ethanol concentrations, material-to-solvent ratios (g/mL), temperatures and sonication time on total phenolic content (TPC), naringin content and antioxidant capacity (using DPPH assay) of extract solution was evaluated. The results showed that all experimental factors significantly influenced the extraction of total polyphenol content, naringin content, and antioxidant capacity of the extract. The extraction condition was ethanol 80%, material-to-solvent ratio of 1:25 (w/v) at 60oC, and sonication time of 7.5 min, gave the extract had total phenolic content of 9.05 ± 0.08 mg GAE/g DM, naringin content of 4.65 ± 0.08 mg NE/ g DM, and antioxidant capacity of 4.76 ± 0.03 mg AAE/g DM. The ultrasound treatment was a useful method for improving the extraction of phenolic acid compounds from pomelo peel.

scholarly journals Effects of Spray-Drying Temperatures and Ratios of Gum Arabic to Microcrystalline Cellulose on Antioxidant and Physical Properties of Mulberry Juice Powder

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 101 ◽  
Author(s):  
Hoa T.T. Do ◽  
Ha V.H. Nguyen
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Spray Drying ◽  
Microcrystalline Cellulose ◽  
Water Solubility ◽  
Gum Arabic ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Mulberry Juice

This study aimed to investigate the influences of inlet air temperatures (120 °C, 130 °C, 140 °C and 150 °C, 160 °C) and the ratios of gum Arabic to microcrystalline cellulose on the quality of mulberry juice powder produced by the spray drying process. Determination of moisture content, bulk density, solubility, total phenolic content (TPC), total anthocyanin content (TAC) and antioxidant capacity (AC) of the obtained powders was performed. The study on temperatures showed that all parameters studied were significantly affected by the shift in temperatures. The powder dried at 160 °C had the highest TPC (38.32 ± 0.36 mg GAE/g DW) and water solubility index (78.70 ± 0.75%); however, it had the lowest moisture content (3.90 ± 0.14%) when compared with the samples dried at other temperatures. Meanwhile, at 140 °C, powder samples with the highest TAC (4.690 ± 0.18 mg cyd-3-glu/g DW) and highest AC (648.09 ± 22.98 µmol TE/g DW), respectively, were obtained. Increasing microcrystalline cellulose and decreasing gum Arabic contents in the carrier mixtures showed significant decreases in moisture content, bulk density, solubility, TPC, TAC and AC.

scholarly journals Effect of Spray Drying on the Microencapsulation of Blueberry Natural Antioxidants

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 26
Author(s):  
Mariana S. Lingua ◽  
Virginia Salomón ◽  
María V. Baroni ◽  
Jesica E. Blajman ◽  
Luis María Maldonado ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Moisture Content ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Water Solubility ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Inlet Temperature ◽  
Food Ingredients

Phenolic compounds obtained from blueberries have gained great attention due to their more effective bioactive roles in human health than those of whole berries. However, they are sensitive to environmental conditions and are therefore susceptible to degradation affecting their effectiveness. The microencapsulation of these compounds by spray drying provides a solution to these problems. This work aimed to study the effect of spray drying on the microencapsulation of the blueberry phenolic compounds to optimize the production of a powder rich in stable polyphenols. The phenolic extract from blueberries was spray dried under different conditions of inlet air temperatures (140 and 160 °C) and encapsulating agent concentrations (20 and 30% w/v), using maltodextrin (14.7 dextrose equivalent). The drying yield, moisture content, water-solubility, total and surface phenolic content, and encapsulation efficiency of total phenolic were investigated. The results obtained showed that the different conditions evaluated influenced the drying yield, moisture content, surface phenolic content, and encapsulation efficiency of phenolic compounds. In this sense, the powders with the best characteristics were obtained with 30% w/v of maltodextrin at 160 °C inlet temperature. These powders, rich in blueberry polyphenols stabilized by microencapsulation, are easier to handle for application, so they could be used as functional food ingredients.

scholarly journals Influence of Spray-Drying and Room Temperature Storage on the Anti- and Prooxidant Properties of Fermented Juçara Pulp

2020 ◽  
Vol 58 (1) ◽  
pp. 29-37
Author(s):  
Karla Bigetti Guergoletto ◽  
Kamila Landucci Bonifácio ◽  
Décio Sabbatini Barbosa ◽  
Daniel Farinha Valezi ◽  
Aroldo Salviato ◽  
...  
Keyword(s):  
Free Radicals ◽  
Free Radical ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Room Temperature ◽  
Gum Arabic ◽  
Radical Formation ◽  
Total Phenolic ◽  
Free Radical Formation ◽  
And Storage

Many fruits and vegetables contain compounds with antioxidant properties, but the processing and storage conditions of the food industry may damage these beneficial compounds and produce free radicals that are associated with oxidative stress. This study aims to evaluate in vitro the antioxidant capacity and prooxidant effects of juçara pulp fermented with Lactobacillus reuteri or Lactobacillus plantarum before and after spray-drying with maltodextrin, gum arabic or gelatin and storage at 25 °C for 90 days. The antioxidant capacity was assessed by measuring the ability to scavenge reactive oxygen species (ROS) in the neutrophil respiratory burst and free radical 2,2-diphenyl-1-picryl-hydrazyl (DPPH), and by determining the total phenolic content. The prooxidant effects were analyzed as free radical formation measured by electronic paramagnetic resonance (EPR). Fermentation by both bacteria increased the antioxidant activity, while the spray-drying process decreased the content of phenolic compounds (65-85 %) and the DPPH scavenging ability, depending on the carrier usage. All of the samples inhibited ROS in the neutrophil burst, and the juçara pulp fermented by L. reuteri and dried with gum arabic exhibited the best performance. Spray-drying did not influence the intensity or type of free radicals detected by EPR. However, storage at room temperature decreased the antioxidant capacity and increased free radical formation.

scholarly journals Physicochemical properties of chili padi Centil (Capsicum frutescens) powder dried at different drying temperatures

Food Research ◽  
2020 ◽  
Vol 4 (S1) ◽  
pp. 139-144
Author(s):  
N. Hussain ◽  
N.A. Abd Rahim ◽  
N. Azhar
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Total Phenolic Content ◽  
Water Solubility ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Capsicum Frutescens ◽  
Drying Temperature ◽  
Drying Treatment ◽  
Water Holding

padi Centil (Capsicum frutescens) powder with better physicochemical properties. The effects of drying at different temperatures (50˚C, 60˚C, and 70˚C) on chili padi Centil powder was evaluated through its functional properties, including moisture content, color, water holding capacity, oil holding capacity and water solubility index as well as total phenolic content determination. Chili padi Centil powder dried at 70˚C had permitted level of moisture content (10.38%). Drying treatment at 70˚C also produced significantly smaller particle size powder (1301.1821 μm) with higher water holding capacity (2.67%), oil holding capacity (1.3%) and water solubility index (7.65%) compared to chili padi Centil dried at 50˚C and 60˚C. The powder dried at 50˚C and 70˚C showed significant visible color difference where 50˚C drying temperature resulted in intense red color powder whereas 70˚C drying temperature resulted in degraded orange color powder. The drying treatment significantly degraded the total phenolic content of chili powder.

scholarly journals Effects of Spray-Drying Temperatures and Carriers on Physical and Antioxidant Properties of Lemongrass Leaf Extract Powder

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 84 ◽  
Author(s):  
Tuyet T.A. Tran ◽  
Ha V.H. Nguyen
Keyword(s):  
Moisture Content ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Leaf Extract ◽  
Antioxidant Properties ◽  
Gum Arabic ◽  
Water Soluble ◽  
Total Phenolic ◽  
Powder Product ◽  
Powder Samples

This research was conducted to identify influences of spray-drying temperatures and carriers on physical and antioxidant properties of lemongrass leaf extract powder. Two variables including: inlet temperatures (110 °C, 120 °C, 130 °C, 140 °C and 150 °C) and carriers (Gum Arabic, Maltodextrin and Gum Arabic: Maltodextrin mixture) were studied. Loose density, moisture content, solubility, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant capacity of the obtained powder were analyzed. Overall, moisture content, TPC and TFC were reduced; however, loose density, solubility and antioxidant capacity were enhanced when temperature increased. Among all powder samples, the one produced at 110 °C had the highest TPC (3.02 mg GAE/100 g DW) and TFC (541.82 mg CE/100 g DW) compared to the others. However, due to high moisture content, which is not suitable for the shelf life of powder product, this condition cannot be recommended as a favorable condition for lemongrass powder manufacturing. The powder samples produced by mixing with Maltodextrin at 130 °C retained the high levels of antioxidant capacity, TFC, TPC and had the highest water-soluble ability and lowest moisture content as compared to the others, matching well with quality requirements for an instant powder product.

scholarly journals Total Polyphenol Content and Antioxidant Capacity of Rosehips of Some Rosa Species

Medicines ◽  
2018 ◽  
Vol 5 (3) ◽  
pp. 84 ◽  
Author(s):  
Noémi Koczka ◽  
Éva Stefanovits-Bányai ◽  
Attila Ombódi
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Reducing Ability ◽  
Ethanolic Extracts ◽  
Rosa Species

Background: Rosehips, the fruits of Rosa species, are well known for their various health benefits like strengthening the immune system and treating digestive disorders. Antioxidant, anti-inflammatory, and cell regenerative effects are also among their health enhancing impacts. Rosehips are rich in compounds having antioxidant properties, like vitamin C, carotenoids, and phenolics. Methods: Total polyphenol content (Folin-Ciocalteu’s method), and in vitro total antioxidant capacity (ferric-reducing ability of plasma, FRAP) in rosehips of four Rosa species (R. canina, R. gallica, R. rugosa, R. spinosissima) were determined and compared. Ripe fruits were harvested at two locations. Water and ethanolic extracts of dried fruit flesh were analyzed. Results:R. spinosissima had the highest total phenolic content and antioxidant capacity, significantly higher than the other investigated Rosa species. Both parameters were reported in decreasing order for R. spinosissima > R. canina > R. rugosa > R. gallica. Ethanolic extracts of rosehips showed higher phenolic content and antioxidant activity than water extracts. Antioxidant properties were influenced by the growing site of Rosa species. Conclusions: This study indicates that R. spinosissima exhibited the greatest phenolic and antioxidant content, and therefore can be used as a reliable source of natural antioxidants, and serve as a suitable species for further plant breeding activities. Furthermore, investigations of various Rosa species for their antioxidant properties may draw more attention to their potential as functional foods.

Chemical composition and physicochemical properties of Phaeodactylum tricornutum microalgal residual biomass

2017 ◽  
Vol 23 (8) ◽  
pp. 681-689 ◽  
Author(s):  
LJ German-Báez ◽  
MA Valdez-Flores ◽  
JV Félix-Medina ◽  
CD Norzagaray-Valenzuela ◽  
DU Santos-Ballardo ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Dietary Fibre ◽  
Phaeodactylum Tricornutum ◽  
Water Solubility ◽  
Phenolic Content ◽  
Oxygen Radical ◽  
Absorption Index ◽  
Total Phenolic ◽  
Residual Biomass

The production of photosynthetic biofuels using microalgae is a promising strategy to combat the use of non-renewable energy sources. The microalgae residual biomass is a waste by-product of biofuel production; however, it could prove to have utility in the development of sustainable nutraceuticals and functional foods. In this study, a comprehensive characterisation of the under-utilised Phaeodactylum tricornutum microalgae residual biomass is presented. Proximal composition, antioxidant capacity (using three different antioxidant assays; oxygen radical absorbance capacity; radical cation activity, ABTS; and radical scavenging activity, DPPH), and total phenolic content of free and bound polyphenols were determined. Additionally, the physicochemical properties of water activity, pH, water absorption index, water solubility index, and dispersibility were evaluated. Results revealed that P. tricornutum microalgae residual biomass exhibits a relatively high protein and carbohydrate content, with values of 36.67% and 46.78%, respectively; and most carbohydrates were found as total dietary fibre (45.57%), of which insoluble dietary fibre was the most predominant (43.54%). Antioxidant capacity values for total phytochemicals of 106.22, 67.93, 9.54 µM TE g−1 dw were determined by oxygen radical absorbance capacity, ABTS, and DPPH assays, respectively. Total phenolic content was found to be 2.90 mg GAE g−1 dw. Interestingly, antioxidant capacity and total phenolic content were higher in bound than in free phytochemical extracts. The physicochemical analysis showed P. tricornutum microalgae residual biomass to have suitable properties for the generation of a beverage with Aw, pH, water absorption index, water solubility index, and dispersibility values of 0.45, 7.12, 3.40 g gel g−1 dw, 2.5 g solids 100 g−1 dw, and 90%, respectively. Hence, P. tricornutum microalgae residual biomass could be considered a potential source of bioactive compounds suitable for the production of functional food exhibiting antioxidant capacity and high dietary fibre content.

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