Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder

Abstract

Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 μmolTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.

Phenolic profile and antioxidant activity of free/bound phenolic compounds of sesame and properties of encapsulated nanoparticles in different wall materials

“…Phenolics are sensitive to environmental stresses such as temperature, pH, and enzymes, and therefore, encapsulation protects sensitive compounds during processes until they are released into the food or body systems (Kalušević et al., 2017). On the contrary, encapsulation prevents intense and unwanted flavors that phenolic compounds extend in food (Rezaei Savadkouhi et al., 2020).…”

Influences of freeze‐ and spray‐drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs

“…Conditions for spray‐drying are applied according to procedures described by Kalušević et al . (2017a,b). Aqueous herbs extracts were spray‐dried into powder using a Büchi Mini Spray Dryer B‐290 (Büchi Labortechnik AG, Switzerland, Europe) equipped with the standard 0.7 mm diameter nozzle under the following conditions: inlet temperature 140 °C, outlet temperature 68 ± 2 °C; and air flow rate and rate of liquid feed 600 L h −1 and 8 mL min −1 , respectively.…”

Microencapsulation of Dandelion (Taraxacum officinale L.) Leaf Extract by Spray Drying

“…The process yield (%) of dandelion powder was calculated as the ratio of the total dry mass of the obtained powders ( m 2 ) and the dry mass of the material in its own carrier solution ( m 1 ), as follows ( 20 ):…”