Carrier Effects on the Chemical and Physical Properties of Freeze-Dried Encapsulated Mulberry Leaf Extract Powder

Abstract

In this study mulberry leaf extract biocompounds were encapsulated with sodium carboxymethyl cellulose (0.55%, 0.70%, and 0.75% w/v) or maltodextrin (8%, 10%, and 12% w/v). The outcome of this work demonstrated that maltodextrin showed the highest encapsulation efficiency towards the phenolic acids and 1-deoxynojirimycinin whereas the flavonols and gamma-aminobutyric acid were best encapsulated by sodium carboxymethyl cellulose. Moreover, the antioxidant properties of the encapsulated powders were found to be associated with their nutraceutical constituents. In addition, the powders produced with sodium carboxymethyl cellulose were typified by suitable hygroscopicity, wettability time, glass transition temperature, and bulk properties than those obtained with maltodextrin which was characterized by desirable porosity, water solubility, moisture content, water activity, color, particle, and flowability properties.

Physicochemical Properties of Red Beetroot and Quince Fruit Extracts Instant Beverage Powder: Effect of Drying Method and Maltodextrin Concentration

“…Generally, the moisture content of powders decreased as the MD level increased. As previously stated by Tchabo et al [32] and Ekpong et al [33], increased carbohydrate concentration may cause an increase in sample solids, a decrease in the total volume of moisture to be evaporated, and a reduction in the moisture content.…”

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

“…The antioxidant determination was performed by the methods as described by Li, Hong, Han, Wang, and Xia () and Tchabo et al () with slight modifications using the total supernatant. DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) and ABTS (2,2‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid), FRAP (Ferric reducing antioxidant power capacity), and CUPRAC (Cupric ion reducing capacity) methods were used to assess the potential source of antioxidants compound in the dried ginger sample.…”

“…The method by Tchabo et al () was followed with minor modifications. Briefly, 300 µl of the supernatant was mixed with 6 ml of a solution constituted of TPTZ (10 mM in 40 mM HCl), iron(III) chloride (20 mM), acetate buffer (300 mM, pH 3.6) in a ratio of 1:10:1, and distilled water (600 µl).…”

“…The CUPRAC was assessed by following the method previously described by Tchabo et al () with minor modifications. The supernatant of 150 µl was mixed with 4 ml of a solution constituted of neocuproine (7.5 mM), copper(II) chloride (10 mM), ammonium acetate (1 M), and distilled water (1:1:1:1).…”

“…The antioxidant determination was performed by the methods as described by Li, Hong, Han, Wang, and Xia (2016) and Tchabo et al (2018) with slight modifications using the total supernatant. DPPH…”