Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability

Li, Yibin; Tang, Baosha; Chen, Junchen; Lai, Pufu

doi:10.1590/1678-457x.09817

Cited by 39 publications

(20 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The Dx carrier resulted in fewer deformations and shrinkages on the surface of particles than the MDx carrier. Other authors also observed similar images of the microstructure of dried fruit juice particles on maltodextrin carriers [32,36,[43][44][45].…”

Section: Bulk Density Flowability and Moisture Contentsupporting

confidence: 59%

Tapioca Dextrin as an Alternative Carrier in the Spray Drying of Fruit Juices—A Case Study of Chokeberry Powder

Gawałek

Domian

2020

Foods

View full text Add to dashboard Cite

This paper analyses the semi-industrial process of spray drying chokeberry juice with carbohydrate polymers used as a carrier. Tapioca dextrin (Dx) was proposed and tested as an alternative carrier and it was compared with maltodextrin carriers (MDx), which are the most common in industrial practice. The influence of selected process parameters (carrier type and content, inlet air temperature, atomiser speed) on the characteristics of dried chokeberry powder was investigated. The size and microstructure of the powder particles, the bulk and apparent density, porosity, flowability, yield and bioactive properties were analysed. In comparison with MDx, the Dx carrier improved the handling properties, yield and bioactive properties. An increase in the Dx carrier content improved the phenolic content, antioxidant capacity, flowability and resulted in greater yield of the powder. An increase in the drying temperature increased the size of particles and improved powder flowability but it also caused a greater loss of the phenolic content and antioxidant capacity. The rotary atomizer speed had the most significant effect on the bioactive properties of obtained powders, which increased along with its growth. The following conditions were the most favourable for chokeberry juice with tapioca dextrin (Dx) as the carrier: inlet air temperature, 160 °C; rotary atomizer speed, 15,000 rpm; and Dx carrier content, 60%.

show abstract

Section: Bulk Density Flowability and Moisture Contentsupporting

confidence: 59%

Tapioca Dextrin as an Alternative Carrier in the Spray Drying of Fruit Juices—A Case Study of Chokeberry Powder

Gawałek

Domian

2020

Foods

View full text Add to dashboard Cite

show abstract

“…Most microencapsulation studies that show significant improvements in the physicochemical parameters of leaf and fruit extracts use a mixture of maltodextrin and gums, such as gum Arabic (Li, Tang, Chen, & Lai, 2018) and inulin (Bernardes et al., 2019), as an encapsulating agent. However, due to the low cost of maltodextrin, easy access, easy handling, and significant results in improving stability, its individual use in the microencapsulation process is feasible.…”

Section: Resultsmentioning

confidence: 99%

Spray drying encapsulation of stevia extract with maltodextrin and evaluation of the physicochemical and functional properties of produced powders

Zorzenon

Formigoni

Silva

et al. 2020

Journal of Food Science

View full text Add to dashboard Cite

This work aimed to formulate and perform physicochemical and functional characterization of maltodextrin microcapsules containing ethanolic extract of stevia, rich in antioxidant compounds, encapsulated by a spray-drying process with two maltodextrins (DE10 and DE19). The powders were named M10 and M19, respectively. We analyzed the physicochemical parameters, antidiabetic activity, cytotoxicity, bioaccessibility of the compounds by in vitro digestion, as well as the structure of the microcapsules by scanning electron microscopy. Microcapsules showed higher solubility (∼35%), lower moisture content (∼29%), and the maltodextrin DE10 had higher efficiency as an encapsulating agent (87%) when compared to DE19 (76%) and showed well-defined spherical structures. The microencapsulation preserved the content of phenolic compounds and antioxidant activity present in the extract (7.2% and 87.5%, respectively). The bioaccessibility of these microencapsulated compounds and antioxidant activity were higher under different conditions of in vitro digestion (mouth, gastric, and intestinal conditions) and showed no cytotoxic effects. We identified 41 compounds (by UHPLC-MS/MS-Qtof) related to the nutritional benefits offered by stevia and the microencapsulation technique can be recommended to preserve bioactive compounds.

show abstract

“…formation during drying of the atomized droplets, causing their shrinkage during the final stages of drying and cooling (Arana-Sánchez et al, 2010). The irregular shapes and presence of dents in the microspheres adversely affect the flow properties of the powders and increase the surface area, making the particles more susceptible to oxidation (Li et al, 2017).…”

Section: Powder Morphologymentioning

confidence: 99%

Microencapsulation of grape seed oil by spray drying

2018

View full text Add to dashboard Cite

On the search for alternative wall materials to replace gum Arabic (GA), a good but expensive encapsulating agent, this work aimed to evaluate the effectiveness of maltodextrin 10DE in combination with GA (GA/MD, 50:50 ratio) for the microencapsulation of grape seed oil by spray drying. The addition of maltodextrin to gum Arabic did not influence the mean particle diameter, powder bulk density, encapsulation efficiency or the total oil retained in the microspheres. Although the oil encapsulated with GA showed greater retention of phenolic compounds after spray drying, the sample encapsulated with GA/MD had greater ferric reduction antioxidant power and DPPH radical scavenging activity, and a lower peroxide index.

show abstract

Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability

Cited by 39 publications

References 21 publications

Tapioca Dextrin as an Alternative Carrier in the Spray Drying of Fruit Juices—A Case Study of Chokeberry Powder

Tapioca Dextrin as an Alternative Carrier in the Spray Drying of Fruit Juices—A Case Study of Chokeberry Powder

Spray drying encapsulation of stevia extract with maltodextrin and evaluation of the physicochemical and functional properties of produced powders

Microencapsulation of grape seed oil by spray drying

Contact Info

Product

Resources

About