Microencapsulation of Renealmia alpinia (Rottb.) Maas pulp pigment and antioxidant compounds by spray-drying and its incorporation in yogurt

Jimenez-Gonzalez, O.; Luna-Guevara, Juan José; Ramírez-Rodrigues, Milena M.; Luna‐Vital, Diego A.; Luna-Guevara, María Lorena

doi:10.1007/s13197-021-05121-5

Cited by 15 publications

(6 citation statements)

References 42 publications

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“…The yield percentages of the ET1 and IT3 powders were statistically similar (p < 0.05): 18.34 ± 3.13 and 21 ± 10.47, respectively. These percentages are close to the results reported by Jiménez-González et al [59] of the Renealmia alpinia pigments encapsulation with MD (17.17 ± 0.2) and MD:AG (18.01 ± 4.2). The moisture content in a microcapsule determines the stability during storage and is correlated to aw, flowability, stickiness, drying efficiency, bioactive compound oxida-tion, and microbial growth [61].…”

Section: Physicochemical Characterizationsupporting

confidence: 91%

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Microencapsulation of Tecoma stans Extracts: Bioactive Properties Preservation and Physical Characterization Analysis

García-Jiménez,

Luna-Guevara,

Luna-Guevara

et al. 2024

Foods

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Bioactive compounds from medicinal plants have applications in the development of functional foods. However, since they are unstable, encapsulation is used as a conservation alternative. This work aimed to assess the bioactive properties (antioxidant and hypoglycemic) of different extracts, including the infusion, as well as their spray-dried microencapsulates from Tecoma stans leaves. A factorial design was proposed to determine the best extraction conditions, based on ABTS and DPPH inhibition. Maltodextrin (MD), arabic gum (AG), and a 1:1 blend (MD:AG) were used as encapsulating agents. Moreover, characterization through physicochemical properties, gas chromatography/mass spectrometry (GC-MS) and scanning electron microscopy (SEM) of the best two powders based on the bioactive properties were analyzed. The results showed that the combination of stirring, water, and 5 min provided the highest inhibition to ABTS and DPPH (35.64 ± 1.25 mg Trolox/g d.s. and 2.77 ± 0.01 g Trolox/g d.s., respectively). Spray drying decreased the antioxidant activity of the extract while preserving it in the infusion. The encapsulated infusion with MD:AG had the highest hypoglycemic activity as it presented the lowest glycemic index (GI = 47). According to the results, the microencapsulates could potentially be added in foods to enhance nutritional quality and prevent/treat ailments.

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Section: Physicochemical Characterizationsupporting

confidence: 91%

“…The powder's stability in this study was related to the carrier combination (MDX, AG). This generates the formation of structures denser and more continuous in the capsules preventing oxygen transfer through the system and thus retard the oxidation of bioactive compounds [59].…”

Section: Hypoglycemic Activitymentioning

confidence: 99%

Microencapsulation of Tecoma stans Extracts: Bioactive Properties Preservation and Physical Characterization Analysis

García-Jiménez,

Luna-Guevara,

Luna-Guevara

et al. 2024

Foods

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“…The methodology reported by Desobry et al 33 with some modifications was used to determine total carotenoids. 34 For carotene extraction, 2.50 ± 0.14 g of impregnated samples and 5 mL of acetone (99.5%) were homogenised with a mortar. The solution was then macerated in the dark for 10 min; the extracts were centrifuged for 10 min at 3900× g at 5 °C and filtered through Whatman filter paper No.…”

Section: Methodsmentioning

confidence: 99%

“…The methodology reported in Desobry et al 33 with some modifications was used to determine total carotenoids 34 . For carotene extraction, 2.50 ± 0.14 g of impregnated samples and 5 mL of acetone (99.5 %) were homogenised in a mortar.…”

Section: Total Carotenoidsmentioning

confidence: 99%

Use of response surface methodology to optimise vacuum impregnation of β-carotene from Daucus carota in Pachyrhizus erosus

González-Pérez

Jiménez-González

Ramírez‐Corona

et al. 2023

Sustainable Food Technol.

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“…The apparent morphology of FM was determined by scanning electron microscopy according to the method described by Jimenez-Gonzalez et al (2022). The effects of different concentrations of polyphenols on the ultrastructure of control milk and FM were characterized.…”

Section: Rheological Properties and Apparent Morphology Of Fmmentioning

confidence: 99%

Effect of epigallocatechin gallate on the fermentative and physicochemical properties of fermented milk

Chen

Zhao

Zhang

et al. 2022

Journal of Dairy Science

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Yogurt, a traditional fermented dairy product, is made with a starter that contains Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The aim of this study was to investigate the effects of different concentrations of epigallocatechin gallate (EGCG; 0, 0.5, 1.0, 3.0, and 5.0 mg/mL) on the growth, metabolism, and acid production of lactic acid bacteria, as well as the texture, stability, and antioxidant activity of fermented milk (yogurt). The results showed that a low concentration of EGCG had no significant effect on the acid production capacity of the starter or on the water-holding capacity of the yogurt but did increase its viscosity. A high concentration (5.0 mg/ mL) of EGCG delayed the acid production rate of the starter and decreased the water-holding capacity, but significantly increased the antioxidant activity of yogurt. The addition of EGCG significantly increased the hardness of yogurt. Therefore, EGCG can improve the texture of fermented milk and enhance its antioxidant activity and stability, thus improving the overall quality of yogurt.

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Microencapsulation of Renealmia alpinia (Rottb.) Maas pulp pigment and antioxidant compounds by spray-drying and its incorporation in yogurt

Cited by 15 publications

References 42 publications

Microencapsulation of Tecoma stans Extracts: Bioactive Properties Preservation and Physical Characterization Analysis

Microencapsulation of Tecoma stans Extracts: Bioactive Properties Preservation and Physical Characterization Analysis

Use of response surface methodology to optimise vacuum impregnation of β-carotene from Daucus carota in Pachyrhizus erosus

Effect of epigallocatechin gallate on the fermentative and physicochemical properties of fermented milk

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