Effects of Spray-Drying Temperatures and Carriers on Physical and Antioxidant Properties of Lemongrass Leaf Extract Powder

Tran, Tuyet T.A.; Nguyen, Ha V. H.

doi:10.3390/beverages4040084

Cited by 36 publications

(17 citation statements)

References 31 publications

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“…In addition, the different chemical properties of the wall materials will induce different residual moisture contents for each drying temperature. According to TA Tran et al [ 48 ], arabic gum was assumed to have an ability to absorb water from surrounding environments to a higher extent than maltodextrin. Observing all the wall materials, the arabic gum particles dried at 150 °C are the ones with the highest moisture content.…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices

Lourenço

Moldão‐Martins

Alves

2020

Foods

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A pineapple peel hydroalcoholic extract rich in phenolic compounds, was stabilized by microencapsulation using spray drying technology, with maltodextrin, inulin, and arabic gum as wall materials. The influence of the type of wall material and drying temperature (150 and 190 °C) on the particles properties was studied. The particles presented a spherical shape with a diameter ranging from approximately 1.3 to 18.2 µm, the exception being the ones with inulin that showed a large degree of agglomeration. All powders produced presented an intermediate cohesiveness and a fair to good flowability according to Carr index and Hausner ratio, which envisages suitable handling properties at an industrial scale. The microencapsulation processes using maltodextrin and arabic gum at 150 °C were the ones that showed higher maintenance of the antioxidant activity of compounds present in the extract before encapsulation during spray drying. In addition, the microparticles obtained were quite efficient in stabilizing the encapsulated phenolic compounds, as their antioxidant activity did not change significantly during six months of storage at 5 °C.

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Section: Resultsmentioning

confidence: 99%

Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices

Lourenço

Moldão‐Martins

Alves

2020

Foods

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“…This showed that PSO-ANN had a better prediction ability in comparison to the standalone ANN, whereas GA-ANN outperformed both neural models in prediction capability. GA-ANN outperformed ANN in modeling the drying process of guava pieces [26], whereas PSO-ANN was shown to outperform ANN in the recognition of citrus fruits [41].…”

Section: Development Of Pso-annmentioning

confidence: 98%

Development of an Artificial Neural Network Utilizing Particle Swarm Optimization for Modeling the Spray Drying of Coconut Milk

Ming

Anuar

How

et al. 2021

Foods

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Spray drying techniques are one of the methods to preserve and extend the shelf-life of coconut milk. The objective of this research was to create a particle swarm optimization–enhanced artificial neural network (PSO–ANN) that could predict the coconut milk spray drying process. The parameters for PSO tuning were selected as the number of particles and acceleration constant, respectively, for both global and personal best using a 2k factorial design. The optimal PSO settings were recorded as global best, C1 = 4.0; personal best, C2 = 0; and number of particles = 100. When comparing different types of spray drying models, PSO–ANN had an MSE value of 0.077, GA–ANN had an MSE of 0.033, while ANN had an MSE of 0.082. Sensitivity analysis was conducted on all three models to evaluate the significance level of each parameter on the model, and it was discovered that inlet temperature had the most significant influence on the model performance. In conclusion, the PSO–ANN was found to be more effective than ANN but less effective than GA–ANN in predicting the quality of coconut milk powder.

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“…Penelitian ini menggunakan maltodekstrin karena selain efektivitasnya untuk melindungi stabilitas antosianin, harganya juga relatif murah dan mudah didapatkan (Estupiñan et al, 2011). Selain itu, serbuk yang diperoleh menggunakan penyalut maltodekstrin dapat menghasilkan kelarutan yang tinggi (Tran and Nguyen, 2018). Meskipun demikian, perbedaan konsentrasi maltodekstrin dan suhu inlet pengeringan semprot dapat memberikan nilai kelarutan yang berbeda pula (Jafari et al, 2017).…”

Section: Pendahuluanunclassified

Ekstraksi, Pengeringan Semprot, dan Analisis Sifat Fisikokimia Antosianin Beras Hitam (Oryza sativa L.)

Pramitasari

Angelica

2020

J. Apl. Teknol. Pang.

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Antosianin merupakan senyawa bioaktif yang terdapat pada beras hitam dan memiliki aktivitas antioksidan. Penelitian ini bertujuan untuk mendapatkan ekstrak dan serbuk beras hitam tinggi antosianin, serta mengevaluasi sifat fisikokimianya. Proses ekstraksi antosianin dilakukan menggunakan metode maserasi dengan variasi perlakuan pelarut (air, air + asam sitrat 4% (b/v), dan etanol + asam sitrat 20% (b/v) sebagai kontrol) dan waktu maserasi (6, 18, 24, dan 48 jam). Hasil ekstrak kemudian dianalisis sifat kimianya. Selanjutnya, ekstrak dikeringkan menggunakan metode pengeringan semprot dengan variasi suhu pengeringan (160 dan 200 oC) dan penambahan maltodekstrin (10 dan 20%, b/v). Serbuk hasil pengeringan kemudian dianalisis sifat fisikokimianya. Hasil ekstraksi optimum ditandai dengan tingginya kadar antosianin total yang dianalisis menggunakan metode perbedaan pH dalam ekstrak. Kondisi optimum didapatkan pada ekstraksi menggunakan air + asam sitrat pada jam ke-24 yang ditunjukkan dengan kandungan antosianin total sebesar 0,85±0,02 mg/g. Pengeringan optimum yang ditandai dengan tingginya antosianin total (0,12±0,01 mg/g) dan %aktivitas penghambatan DPPH (46,22±0,24%) didapatkan pada sampel yang diekstraksi dengan air + asam sitrat dengan konsentrasi maltodekstrin 10% dan suhu pengeringan 200 ºC. Sementara itu, hasil analisis fisik yaitu kadar air, aktivitas air, kelarutan, dan viskositas serbuk setelah dilarutkan memiliki nilai yang menyerupai minuman serbuk komersial. Dapat disimpulkan bahwa ekstraksi antosianin beras hitam menggunakan metode maserasi dengan pelarut air + asam sitrat selama 24 jam dan dilanjutkan pengeringan semprot pada suhu 200 ºC menggunakan penyalut maltodekstrin 10% menghasilkan serbuk yang berpotensi untuk diaplikasikan sebagai ingridien minuman fungsional karena memiliki sifat fisik yang menyerupai minuman serbuk komersial dan memiliki aktivitas antioksidan.Extraction, Spray Drying, and Physicochemical Analysis of Black Rice (Oryza sativa L.) AnthocyaninAbstractAnthocyanin is a bioactive compound found in black rice and has antioxidant activity. The study aims to obtain extract and powder of high black rice anthocyanin, as well as evaluate its physicochemical properties. The extraction process of anthocyanin was carried out using maceration method with variations in solvent and time of maceration. The extract results were then analyzed the chemical properties. The extract was spray dried with variations in the drying temperature and the addition of maltodextrin. The total anthocyanin and psychochemical value were then analyzed. The extraction using water + citric acid for 24 hours showed total anthocyanin of 0.85 ± 0.02 mg/g. Optimum drying was characterized by the highest total anthocyanins (0.12 ± 0.01 mg/g) and scavenging activity (46.22 ± 0.24%) that was obtained in the sample using water + citric acid solvent with 10% maltodextrin and drying temperature at 200 ºC. Meanwhile, physical analysis results of water content, water activity, solubility, and the viscosity of powder after being dissolved had beyond value of commercial powder drink. It can be concluded that the extraction of black rice anthocyanin using a water + citric acid as solvent for 24 hours and spray drying at a temperature of 200 º C using maltodextrin 10% produced highest value indicating the potent use as a beverage ingredient.

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Effects of Spray-Drying Temperatures and Carriers on Physical and Antioxidant Properties of Lemongrass Leaf Extract Powder

Cited by 36 publications

References 31 publications

Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices

Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices

Development of an Artificial Neural Network Utilizing Particle Swarm Optimization for Modeling the Spray Drying of Coconut Milk

Ekstraksi, Pengeringan Semprot, dan Analisis Sifat Fisikokimia Antosianin Beras Hitam (Oryza sativa L.)

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