Encapsulation of citrulline extract from watermelon (Citrullus lanatus) by-product using spray drying

Barón, Ricardo Durán; Valle-Vargas, Marcelo Fernando; Quintero-Gamero, Greilis; Quintanilla‐Carvajal, María Ximena; Alean, Jader

doi:10.1016/j.powtec.2021.03.014

Cited by 22 publications

(10 citation statements)

References 69 publications

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“…The produced microcapsules were collected into Ziploc bags hermetically sealed, wrapped with aluminum foil, and stored at 25 °C in a desiccator until further analysis. (Duran Barón et al, 2021). Of note, 2.0 g of powder was added to 50 ml of distilled water.…”

Section: Microencapsulation Of Tomato Peel Ultrasound-assisted Extrac...mentioning

confidence: 99%

“…2.4.3.1.3 Tapped Density. The tapped density was estimated according to Duran et al's study (Duran Barón et al, 2021). Of note, 4.0 g of powder was poured into a 25 ml graduated cylinder.…”

Section: Characterization Ofmentioning

confidence: 99%

“…In addition, it is important to determine the dissolution rate in powders due to the reconstitution capacity, which directly affects the quality of powders in foods (Zhang et al, 2020). The encapsulation efficiency is directly affected by the feed properties and spraydrying conditions (Duran Barón et al, 2021). Table MS3 shows 58.1% encapsulation efficiency.…”

Section: Microencapsulation Processmentioning

confidence: 99%

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Valorization Strategies for a By-Product of Organic Tomato Processing as Potential Ingredient in Functional Food Formulations

Bermúdez

Heredia

Sánchez‐Camargo

et al. 2022

Front. Food. Sci. Technol.

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Production of tomato-based products generates 5% of waste, composed mainly of peel. This has a significant amount of carotenoids, such as lycopene, and an appropriate amount of total dietary fiber (TDF). Both carotenes and dietary fiber are known to have functional effects on the human body. Therefore, the aim of this research was mainly divided into two parts. First, organic tomato peel obtained by a local processing industry was characterized in terms of percentage of macronutrients such as dietary fiber, protein, and ash, as well as total carotenoid content. Second, two valorization alternatives of these compounds as potential functional additives in food processing were proposed. The first one included carotenoid extraction using ultrasound-assisted extraction (UAE), the encapsulation of the enriched carotenoid extract using spray-drying technology, and its subsequent analysis of powder properties. The second one evaluated the potential use of TDF tomato peel as a replacement for fat and flour in four formulations of cookies. Each formulation was assessed using physicochemical, texture, sensory, and theoretical proximal analyses. The results revealed that UAE optimization was performed using a solvent ratio of 80:20 ethyl acetate:ethanol and 2.5% w/v of solvent:biomass ratio. The recovery percentage of total carotenoid content was 89.08%. The TDF content was 49.46 (3.91) g/100 g on a dry basis. For encapsulation, the drying yield and encapsulation efficiencies were 67.3% (0.5) and 58.1% (0.8), respectively. Sensory analysis showed no significant difference between the means for the control cookie and the 30% fat replacement cookie. Moreover, these 30% fat replacement cookies had the highest purchase intention by the consumers. This study presented a solution for unused tomato peel industrial byproducts, promoting the design of new functional food products with a high content of carotenes and dietary fiber, thereby increasing nutritional and health benefits for consumers.

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Section: Microencapsulation Of Tomato Peel Ultrasound-assisted Extrac...mentioning

confidence: 99%

Section: Characterization Ofmentioning

confidence: 99%

Section: Microencapsulation Processmentioning

confidence: 99%

See 1 more Smart Citation

Valorization Strategies for a By-Product of Organic Tomato Processing as Potential Ingredient in Functional Food Formulations

Bermúdez

Heredia

Sánchez‐Camargo

et al. 2022

Front. Food. Sci. Technol.

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“…The PDI possessed higher values as inclusion complexes with MD and HPBCD, probably due to the HPBCD agglomeration tendency, a consequence of cyclodextrin self-assembly in water [56]. The particle size values of spray-dried formulations in this study can be considered well-formed microencapsulates [19,57]. The mean diameter of the obtained powders indicates the formation of small and uniform particles appropriate for food and pharmaceutical applications.…”

Section: Particle Size Distributionmentioning

confidence: 64%

Microencapsulates of Blue Maize Polyphenolics as a Promising Ingredient in the Food and Pharmaceutical Industry: Characterization, Antioxidant Properties, and In Vitro-Simulated Digestion

Nikolić

Žilić

Šimić

et al. 2023

Foods

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An anthocyanin-rich blue maize waste product was used for anthocyanin extraction. To preserve bioactive phenolic compounds, a spray-drying technique was employed using conventional wall material maltodextrin (MD), with novel one, hydroxypropyl-β-cyclodextrin (HPBCD). The obtained spray-dried maize extract (SME) and microencapsulates were analyzed based on physicochemical powder properties, chemical analysis, antioxidant activity, and digestibility. The examined microencapsulates demonstrated good powder properties, exhibited a high powder yield (up to 83%), and had a low moisture content (less than 5%). HPBCD and MD + HPBCD combinations demonstrated superior powder properties in the terms of decreasing the time necessary for rehydration (133.25 and 153.8 s, respectively). The mean average particle diameter ranged from 4.72 to 21.33 µm. DSC analyses signified high powder thermal stability, around 200 °C, related to the increasing preservation with biopolymer addition. The total phenolic and anthocyanin compounds ranged from 30,622 to 32,211 mg CE/kg (CE—catechin equivalents) and from 9642 to 12,182 mg CGE/kg (CGE—cyanidin 3-glucoside equivalents), respectively, associated with good bioactive compound protection. Microencapsulates with both carriers (15% MD and 15% HPBCD) had the highest digestibility (73.63%). Our results indicated that the microencapsulates created with the active ingredient and the wall materials (MD and HPBCD) could protect phenolic compounds/anthocyanins against ABTS radicals (63.53 and 62.47 mmol Trolox Eq/kg, respectively).

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“…Bagian mesokarp (bagian berwarna putih, antara daging buah dan kulit) mengandung kurang lebih 45.02 mg/g sitrulin sementara bagian daging buah mengandung kurang lebih 43,81 mg/g sitrulin (Ridwan et al, 2019). Kandungan sitrulin pada semangka kuning lebih tinggi dibandingkan semangka merah (Duran Barón et al, 2021). Studi pada hewan coba juga membuktikan bahwa performa renang tikus menjadi lebih baik setelah diberikan suplementasi jus semangka atau suplementasi sitrulin murni (Ridwan et al, 2019;Takeda et al, 2011).…”

Section: Pendahuluanunclassified

Jus kombinasi semangka kuning (Citrullus lanatus (Thunb.) Matsum. & Nakai) - pisang raja (Musa acuminata x Musa balbisiana) meningkatkan endurance dalam aktifitas aerobik

2022

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Plantains are high in potassium and glucose, while yellow watermelons are high in citrulline, antioxidants and fluids. The combination juice of plantain and yellow watermelon provides glucose and fluids, suppresses lactic acid and muscle inflammation, so will improve endurance during aerobic exercise. The aim of this study was to determine the effect of combining juices of yellow watermelon plantains on aerobic swimming endurance in Sprague-Dawley rats. The design of this study was true experimental and used a post-test only with a controlled group. The 21 male Sprague Dawley rats, were divided into three groups, the control (K), which were given one dose of juice (P1) and two doses (P2). Rats were observed for the length of swimming. One-Way Anova and Post-Hoc LSD were used to analyze the data. The results of this study found that on average P2 with a double dose of juice had a longer swim. The P1 swim 390,57 seconds longer than control, while P2 swim 757,57 seconds longer than control, while P2 could swim 367 seconds longer than P1. There was a difference in swim length (p < 0,001) in each group after intervention with variation doses. The conclusion was that there was a difference in endurance in each group after receiving a combined juice with variation doses.

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Encapsulation of citrulline extract from watermelon (Citrullus lanatus) by-product using spray drying

Cited by 22 publications

References 69 publications

Valorization Strategies for a By-Product of Organic Tomato Processing as Potential Ingredient in Functional Food Formulations

Valorization Strategies for a By-Product of Organic Tomato Processing as Potential Ingredient in Functional Food Formulations

Microencapsulates of Blue Maize Polyphenolics as a Promising Ingredient in the Food and Pharmaceutical Industry: Characterization, Antioxidant Properties, and In Vitro-Simulated Digestion

Jus kombinasi semangka kuning (Citrullus lanatus (Thunb.) Matsum. & Nakai) - pisang raja (Musa acuminata x Musa balbisiana) meningkatkan endurance dalam aktifitas aerobik

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