Microencapsulation ofGarcinia CowaFruit Extract and Effect of its use on Pasta Process and Quality

Abstract

Microencapsulation is employed to protect bioactive ingredients in foods and is also used for their controlled release at targeted sites. Hydroxycitric acid ((-)-HCA) is present in the fruits of certain species of Garcinia and it has been studied extensively for its unique regulatory effect on fatty acid synthesis, lipogenesis, appetite, and weight loss. Since hydroxycitric acid is hygroscopic in nature, it is very difficult to convert liquid extract from the fruits of Garcinia into dried powder. Hence, microencapsulation of Garcinia cowa fruit extract was performed in a pilot-scale co-current spray dryer with whey protein isolate as a wall material. In this study, two different wall-to-core ratios (1:1 and 1.5:1) and dryer outlet temperatures (90 and 105 • C) were used for assessing the encapsulation efficiency. The results in this study showed that the microencapsulation efficiency (based on HPLC analysis) and antioxidant properties (based on 2,2-diphenyl-1-picrylhydrazyl assay) were higher at 90 • C outlet temperature of the spray dryer using 1.5:1 wall-to-core ratio feed. Further, the spray-dried powders were incorporated into pasta processing and evaluated its quality characteristics. The results of this study demonstrated that incorporation of powder spray-dried at 90 • C outlet temperature with 1.5:1 wall-to-core pasta exhibited higher antioxidant activity as well as better cooking and sensory characteristics.

Microencapsulation of green tea polyphenols and its effect on incorporated bread quality

“…However, pores due to sublimation of ice during freeze drying were not visible in the given magnification. Comparatively, SD powders were free flowing with spherical structure due to atomization which is typical characteristics of particles produced by spray drying (Pillai, Prabhasankar, Jena, & Anandharamakrsishnan, 2012;Rajam & Anandharamakrishnan, 2015). All the SD powders had surface dents and were caved-in.…”

A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

“…Accordingly, substantial efforts have been made towards the development of enriched pasta products. Ingredients considered for pasta enrichment include: protein concentrates and isolates (Alireza Sadeghi and Bhagya ; Mercier and others ); pea, bean, and oilseed flours (Wood ; Gallegos‐Infante and others ; Villeneuve and others ); dietary fibers (Brennan and Tudorica ; Aravind and others ; Vernaza and others ); microalgae (Zouari and others ; Fradique and others ); and fruit extracts (Pillai and others ). Enrichment aims to compensate for nutritional deficiencies, such as low lysine and threonine contents, or to provide additional sources of fiber, minerals, antioxidants, or bioactive components (Chillo and others ; Marti and Pagani ).…”

Cinnamon and its derivatives as potential ingredient in functional food—A review

“…In general, encapsulation is employed to protect bioactive compounds by entrapping the compounds in specific wall material. [135] Advance techniques have been developed to encapsulate bioactive compounds in nanosized particles (not exceed 200 nm), and this could positively affect the physicochemical stability and biological activity of the active compounds. [136] Cinnamon and its constituents have been successfully encapsulated in different materials using various techniques.…”