scholarly journals Microencapsulation of Anthocyanin Extracted from Purple Flesh Cultivated Potatoes by Spray Drying and Its Effects on In Vitro Gastrointestinal Digestion

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 722 ◽  
Author(s):  
Cristina Vergara ◽  
María Teresa Pino ◽  
Olga Zamora ◽  
Javier Parada ◽  
Ricardo Pérez ◽  
...  
Keyword(s):  
Spray Drying ◽  
Food Industry ◽  
In Vitro Digestion ◽  
Optimization Approach ◽  
Anthocyanin Content ◽  
Cultivated Potato ◽  
Degradation Rate Constant ◽  
Cultivated Potatoes ◽  
Drying Conditions

Purple flesh cultivated potato (PP) is a foodstuff scarcely cultivated in the world but with high potential because of its anthocyanin content. Moreover, it has been little explored as a source of anthocyanins (AT) for further applications in formulated food products. The main goal of this research was to study the effect of maltodextrin (MD) and spray drying conditions on the encapsulation efficiency (EE) and bioaccesibility of AT from purple flesh cultivated potato extract (PPE). The anthocyanin-rich extract was obtained from PP and microencapsulated by spray-drying, using MD as the encapsulating agent. A statistical optimization approach was used to obtain optimal microencapsulation conditions. The PPE microparticles obtained under optimal conditions showed 86% of EE. The protector effect of microencapsulation on AT was observed to be stable during storage and in vitro digestion. The AT degradation rate constant was significantly lower for the PPE-MD than for the PPE. The assessed bioaccesibility of AT from the PPE-MD was 20% higher than that of the PPE, which could be explained by the protective effect of encapsulation against environmental conditions. In conclusion, microencapsulation is an effective strategy to protect AT from PP, suggesting that AT may be an alternative as a stable colorant for use in the food industry.

Encapsulation and In Vitro Release Test of Flavonoid and Phenolic Compounds Extracted from Watermelon (Citrullus lanatus) Rind: Comparison of Oven and Spray Drying Treatments

2021 ◽  
Vol 1033 ◽  
pp. 87-92
Author(s):  
Lilis Kistriyani ◽  
Lutfi Kurniawan ◽  
Fadhli Syaputra ◽  
Achmad Chafidz
Keyword(s):  
Particle Size ◽  
Spray Drying ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
In Vitro Test ◽  
Spray Dryer ◽  
Total Anthocyanin ◽  
Watermelon Rind

The purpose of this study was to determine and compare the effect of oven drying and spray drying treatments on the encapsulation of anthocyanin, flavonoid and phenolic extracted from watermelon rind. The analysis done in this work were as follow: total anthocyanin (TA), total flavonoid (TF) and total phenolic (TPC) content in the supernatant, yield of nanocapsule, Particle Size Analysis, and In Vitro test (test for flavonoid and phenolic release) in the supernatant food. The analysis results showed that the total anthocyanin content in watermelon rind with a spray drying treatment was 0.1113 mg/L, total flavonoid was 0.6159 g/mL, and total phenolic was 0.3410 g/mL. While using the oven, the anthocyanin content was 0.0891 mg/L, total flavonoid was 1.4590 g/mL, and total phenolic was 1.1349 g/mL. As noticed, the total content of anthocyanin resulted by using a spray dryer was greater than by using an oven. However, the total flavonoid and total phenolic resulted by using a spray dryer was smaller than by using an oven. During In Vitro analysis, the results of the release of flavonoid and phenolic resulted by using an oven into the distilled water were much larger and unstable than by using a spray dryer. This is likely because chitosan-Na (TPP) bonds are weak. Additionally, the yield of capsule on the use of spray dryer was 0.6, higher than the use of an oven, which was 0.48. While, the average particle size in the use of a spray dryer was 2.296 μm, smaller than the use of an oven, which was 61.998 μm.

scholarly journals Red and Purple Flesh Potatoes a Healthy and Attractive Alternative Associated with New Market Trends

2021 ◽  
Author(s):  
María-Teresa Pino ◽  
Cristina Vergara
Keyword(s):  
Nutritive Value ◽  
In Vitro Digestion ◽  
High Yield ◽  
Attractive Alternative ◽  
Flesh Color ◽  
Cultivated Potato ◽  
Tuber Flesh ◽  
Anthocyanin Profile ◽  
Concentrated Source

The potato is the fourth most important crop in the world in terms of human food, after maize, wheat and rice (FAOSTAT, 2019). The cultivated potato is a vital food-security crop considering its worldwide growth, from latitudes 65° Lat N to 53° Lat S, high yield, and great nutritive value. The potato is a good source of dietary energy and micronutrients, and its protein content is high in comparison with other roots and tubers. The cultivated potato is also a concentrated source of vitamin C and some minerals such as potassium and magnesium. Tuber flesh color generally ranges from white to dark yellow in cultivated potato; however, the high potato diversity shows tuber flesh color varies from white to dark purple. Red and purple-flesh potatoes are an interesting alternative for consumers due to phenolic compounds and antioxidant capacity. The goal of this publication is to show the advances in red and purple flesh potato, in terms of anthocyanin profile, color extraction and stability in simulated in vitro digestion.

Encapsulation of Lactobacillus acidophilus NCDC 016 cells by spray drying: characterization, survival after in vitro digestion, and storage stability

2020 ◽  
Vol 11 (10) ◽  
pp. 8694-8706
Author(s):  
Divyasree Arepally ◽  
Ravula Sudharshan Reddy ◽  
Tridib Kumar Goswami
Keyword(s):  
Spray Drying ◽  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Gum Arabic ◽  
In Vitro Digestion ◽  
Encapsulated Cells ◽  
Gastrointestinal Conditions ◽  
Drying Technology ◽  
And Storage

L. acidophilus was encapsulated with maltodextrin and different concentrations of gum arabic by spray drying technology. Encapsulated cells have shown better viability under simulated gastrointestinal conditions compared to free cells.

Chokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion

2019 ◽  
Vol 36 (8) ◽  
pp. 693-703
Author(s):  
Nada Ćujić-Nikolić ◽  
Nemanja Stanisavljević ◽  
Katarina Šavikin ◽  
Ana Kalušević ◽  
Viktor Nedović ◽  
...  
Keyword(s):  
Spray Drying ◽  
In Vitro Digestion ◽  
Skimmed Milk

scholarly journals Bioactive Peptides by in vitro Digestion of Germinated Bean Cotyledons Extrudates

2018 ◽  
Vol 7 (1) ◽  
pp. 76 ◽  
Author(s):  
Lidia Lopez-Barrios ◽  
Erick Heredia-Olea ◽  
Daniel Guajardo-Flores ◽  
Esther Perez-Carrillo ◽  
Janet A Gutiérrez Uribe
Keyword(s):  
Soluble Protein ◽  
Food Industry ◽  
Bioactive Peptides ◽  
Storage Proteins ◽  
In Vitro Digestion ◽  
Enzymatic Digestion ◽  
Functional Ingredients ◽  
Black Bean ◽  
Legume Proteins

Germinated black bean cotyledons were extruded at two different screw speeds (350 or 400 rpm). Extrudates were digested with pepsin and pancreatin to evaluate the antioxidant and anti-inflammatory activities of hydrolysates collected at 0, 60, 90, 120 and, 180 min. Soluble protein recovered before the enzymatic digestion of extrudates obtained at 350 rpm (E1), or 400 rpm (E2) showed the highest antioxidant (AOX) capacity, with 2,790 or 2,335 µmol eq Trolox/g, respectively and the best nitrogen oxide inhibitory. Even though extrudates presented different peptides profiles, the enzymatic digestion of the storage proteins released similar peptides. RLL and YAL were among the identified peptides obtained after 180 min of enzymatic digestion. Extrusion can be a useful process to produce novel functional ingredients from legume proteins for the food industry.

scholarly journals A Comparison of Microfluidic-Jet Spray Drying, Two-Fluid Nozzle Spray Drying, and Freeze-Drying for Co-Encapsulating β-Carotene, Lutein, Zeaxanthin, and Fish Oil

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1522
Author(s):  
Yongchao Zhu ◽  
Yaoyao Peng ◽  
Jingyuan Wen ◽  
Siew Young Quek
Keyword(s):  
Particle Size ◽  
Fish Oil ◽  
Spray Drying ◽  
Freeze Drying ◽  
Morphological Characteristics ◽  
In Vitro Digestion ◽  
Drying Methods ◽  
Two Fluid ◽  
Β Carotene

Various microencapsulation techniques can result in significant differences in the properties of dried microcapsules. Microencapsulation is an effective approach to improve fish oil properties, including oxidisability and unpleasant flavour. In this study, β-carotene, lutein, zeaxanthin, and fish oil were co-encapsulated by microfluidic-jet spray drying (MFJSD), two-fluid nozzle spray drying (SD), and freeze-drying (FD), respectively. The aim of the current study is to understand the effect of different drying techniques on microcapsule properties. Whey protein isolate (WPI) and octenylsuccinic anhydride (OSA) modified starch were used as wall matrices in this study for encapsulating carotenoids and fish oil due to their strong emulsifying properties. Results showed the MFJSD microcapsules presented uniform particle size and regular morphological characteristics, while the SD and FD microcapsules presented a large distribution of particle size and irregular morphological characteristics. Compared to the SD and FD microcapsules, the MFJSD microcapsules possessed higher microencapsulation efficiency (94.0–95.1%), higher tapped density (0.373–0.652 g/cm3), and higher flowability (the Carr index of 16.0–30.0%). After a 4-week storage, the SD microcapsules showed the lower retention of carotenoids, as well as ω-3 LC-PUFAs than the FD and MFJSD microcapsules. After in vitro digestion trial, the differences in the digestion behaviours of the microcapsules mainly resulted from the different wall materials, but independent of drying methods. This study has provided an alternative way of delivering visual-beneficial compounds via a novel drying method, which is fundamentally essential in both areas of microencapsulation application and functional food development.

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