Microencapsulation of Biocompounds From Avocado Leaves Oily Extracts

Microencapsulation of bioactive compounds (BC) from rambutan peel by spray drying using DE10 maltodextrin as encapsulating agent was performed. The optimal conditions for the ethanolic extraction of BC were 60 °C, with a time of 1 h, 55% aqueous ethanol and three extraction cycles. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) were: inlet temperature 160 °C, outlet temperature 80 °C, and 10% encapsulating agent concentration in the feeding solution (core:encapsulating agent ratio of 1:4). With these conditions, retention and encapsulation efficiencies obtained were higher than 85%, the water activity value, moisture content and Hausner Index were of 0.25 ± 0.01, 3.95 ± 0.10%, and 1.42 ± 0.00, respectively. The optimized powder presented good solubility and morphological properties, showing microcapsules without ruptures. Based on these results, microencapsulation by spray drying is a viable technique which protects BC of rambutan peel, facilitating its application in the food, pharmaceutical, and cosmetic industries.

show abstract

“…Hausner ratio was calculated as the ratio between the tapped density and the bulk density (Equation (4)) [ 34 ]:

…”

Section: Methodsmentioning

confidence: 99%

Microencapsulation of Rambutan Peel Extract by Spray Drying

Boyano-Orozco

Gallardo-Velázquez

Meza-Márquez

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…The oxidation of lipids not only decreases their nutritional value but also results in the formation of toxic products as well as off-flavor and taste. Thus, these oils must be protected to make them more stable during handling, processing and storage (Plazola-Jacinto et al, 2019;Pereyra-Castro et al, 2019;Hernández-Centeno et al, 2020). Stability of sesame oil can be enhanced through encapsulation process.…”

Section: Introductionmentioning

confidence: 99%

Ionic gelation encapsulation of sesame oil with sodium alginate-nopal mucilage blends: Encapsulation efficiency and oxidative stability

Velázquez-Gutiérrez¹,

Alpizar-Reyes²,

Cruz-Olivares³

et al. 2020

Rev.Mex.Ing.Quim.

View full text Add to dashboard Cite

show abstract

“…On the other hand, the maltodextrins are mainly used in materials that are difficult to dry−such as fruit juices, flavorings, and sweeteners−and to reduce stickiness and agglomeration problems during storage, thereby improving product stability (Plazola-Jacinto et al, 2019;Carrillo-Navas et al, 2011;Martinelli et al, 2007). The hygroscopic moisture of spraydried betacyanin powders with 15 DE maltodextrin at various drying temperatures (150 -210 ºC) ranged from 45.4 g/100 g to 49.2 g/100 g (Cai and Corke, 2000).…”

Section: Hygroscopicitymentioning

confidence: 99%