Effect of maltodextrin and arabic gum ratio on physicochemical characteristic of spray dried propolis microcapsules

Abstract

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 Flower and Its Bioactive Compounds: Potential Use as Microencapsulated Ingredient for Functional Foods

“…Moreover, there is a peak concentration of Arabic gum, which is the most effective concentration to maintain the antioxidant activity of microencapsulated extracts. This result is in line with the report by Sukri et al [6], which encapsulated phenolic extract from propolis with different concentrations of Arabic gum and showed a peak of the most effective Arabic gum concentration to preserve the phenolic content in microcapsules.…”

“…Various types and combinations of coating agents used to encapsulate anthocyanin have been studied and reported in the literature. Maltodextrin and Arabic gum are the most common materials used for microencapsulation [6], as well as their combination together or with other coating agent materials such as gelatin, carrageenan, and cyclodextrin. Maltodextrin is commonly used as a coating agent due to its high solubility in water and high retention of bioactive compounds [84,85].…”

“…Since microencapsulated extract is mostly dried, the water activity is low, and is therefore unlikely to suffer microbial growth during storage, making it easier to handle and transport compared to C. ternatea extract in liquid form. Moreover, microencapsulation can increase the bioavailability of active compounds in the water soluble matrix, especially if the coating agents are highly water-soluble, which is suitable for food industry requirements [6]. Therefore, microencapsulation is an advantageous method that is a very good prospective method for producing natural colorants and preservatives by the food industry.…”

“…Food industries nowadays are interested in finding natural food additives, such as colorants and preservatives, that are stable to develop and have functional derivative products [6][7][8]. C. ternatea can be a great source of natural food additives due to its bioactive compounds, especially anthocyanin.…”

Microencapsulation of Dragon Fruit Peel Extract by Freeze-Drying Using Hydrocolloids: Optimization by Hybrid Artificial Neural Network and Genetic Algorithm

“…The increased level of {\text{X}}_{2} in turn, increased the hygroscopicity of encapsulated product can be associated with easier polar interaction between its hydrogen chain and water due to different polarity and the highly branched structure of the gum arabic. A similar pattern of increase in hygroscopicity from 9.18-10.66% was observed with the increase of gum arabic from 0-2% in wall material along with maltodextrin during spray dried encapsulation of propolis extract (Sukri et al, 2021). Results reported for microwave-assisted encapsulated anthocyanins from Ipomoea batatas showed that the product with only maltodextrin, only gum arabic and combination of both as wall material was found to have low…”