Due to the beneficial health effects of polyphenolics and their limited stability during inadequate processing conditions, there is an increasing interest in their microencapsulation in order to improve the stability. As previous publications do not include a substantive review focusing on these topics, in the present work, we focused on recent reports on the topic of Clitoria ternatea flower bioactive components and the conditions under which they are microencapsulated for subsequent use in food and nutraceuticals. Our findings highlighted the importance of optimizing the variables of the microencapsulation process for optimal application.
Propolis has known as an aromatic resin which possesses several health beneficial properties such as antimicrobial and antioxidant due to bioactive and its complex composition. Propolis has been utilized in the form of extract however the application in food is limited due to its insolubility in water and undesirable sensory characteristics. Propolis encapsulation by spray drying with maltodextrin with or without gum Arabic could reduce the undesirable sensory characteristic, protect bioactive compounds, and increase its availability in water soluble matrices. Evaluation of the total bioactive compounds evaluated before and after the drying process to know the effects of matrices agent formulations. Physical properties such as surface structure and particle size homogeneity and hygroscopicity will be evaluated. Maltodextrin and Arabic gum ratio affect phenolic content which is 0.0425–0.0445%, and also flavonoid content 0.00273–0.00415%. The coating agent ratio also affects the higroscopicity which are 12.01–14.06% and moisture content which are 4.65–7.71%. The scanning electron microscope (SEM) images show that the cracks and hollows are often on the microcapsule surface but the particle size is more homogeneous.
Clitoria ternatea is a revered flower and plant in botanical science. While its health benefits are only recently gaining popularity, the plant itself has been the recipient of many traditional and indigenous medicines, including that of Ayurvedic medicine in South Asia. The peculiar property of this flower is its ability to change color depending on its pH. This review article encompasses the literature surrounding this plant and its valuable flower and attempts to cover all aspects of its benefits in the food matrix, including its existing applications. It also aims to look at the flower from a holistic perspective and imagine it as a source of future food.
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