Freeze-Drying Technique for Microencapsulation of Elsholtzia ciliata Ethanolic Extract Using Different Coating Materials

Abstract

The present study reports on the encapsulation of Elsholtzia ciliata ethanolic extract by freeze-drying method using skim milk, sodium caseinate, gum Arabic, maltodextrin, beta-maltodextrin, and resistant-maltodextrin alone or in mixtures of two or four encapsulants. The encapsulation ability of the final mixtures was evaluated based on their microencapsulating efficiency (EE) of total phenolic compounds (TPC) and the physicochemical properties of freeze-dried powders. Results showed that the freeze-dried powders produced using two encapsulants have a lower moisture content, but higher solubility, Carr index, and Hausner ratio than freeze-dried powders produced using only one encapsulant in the formulation. The microencapsulating efficiency of TPC also varied depending on encapsulants used. The lowest EE% of TPC was determined with maltodextrin (21.17%), and the highest with sodium caseinate (83.02%). Scanning electron microscopy revealed that freeze-drying resulted in the formation of different size, irregular shape glassy particles. This study demonstrated good mucoadhesive properties of freeze-dried powders, which could be incorporated in buccal or oral delivery dosage forms. In conclusion, the microencapsulation of E. ciliata ethanolic extract by freeze-drying is an effective method to produce new value-added pharmaceutical or food formulations with polyphenols.

Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds

“…The antioxidant capacity, shelf-life stability, and antimicrobial activity of bioactive compounds extracted from sugarcane bagasse have not been extensively studied. However, there is a handful of research findings related to the encapsulation of bioactive compounds from different plants [ 16 , 17 ] and natural by-products [ 18 , 19 ] but there is no literature about the encapsulation of bioactive compounds extracted from sugarcane bagasse (SCB). This research aims to analyze microencapsulation’s effect on the stability of sugarcane bagasse extracts and their potential use as antioxidant and antimicrobial agents.…”

Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials

“…Among microencapsulation techniques, freeze-drying, or lyophilisation, is a process used to dehydrate heat-sensitive ingredients ( 15 ). The drying technique and material used as coating usually affect the retention capacity of ingredients within the matrix ( 16 ).…”

New Freeze-Dried Andean Blueberry Juice Powders for Potential Application as Functional Food Ingredients: Effect of Maltodextrin on Bioactive and Morphological Features

“…Figure 2 shows SEM images of the freeze-dried Andean blueberry juice powders obtained using different concentrations of maltodextrin. All the images show the typical morphology of freeze-dried powders, with an irregular glassy shape [12,16]. In this case, the microstructure of the powders appeared to be mainly defined by the characteristic crystallinity of the maltodextrin, even at lower (20%) encapsulant concentrations.…”

“…Lachowicz et al [15] studied the effect of maltodextrin and inulin on the protection of natural antioxidants in powders made of Saskatoon berry fruit, juice, and pomace, finding that the freeze-drying process using these wall materials led to the highest content of polyphenolic compounds and antioxidant activity. Pudziuvelyte et al [16] encapsulated Elsholtzia ciliata ethanolic extract by freeze-drying using skim milk, sodium caseinate, gum Arabic, maltodextrin, β-cyclodextrin, and resistant maltodextrin, alone or in mixtures of two or four encapsulants. The highest value of encapsulation efficiency of phenolic compounds was obtained for powders prepared using sodium caseinate alone or in a mixture with resistant maltodextrin and maltodextrin.…”