Optimization and Encapsulation of Phenolic Compounds Extracted from Maize Waste by Freeze-Drying, Spray-Drying, and Microwave-Drying Using Maltodextrin

Abstract

Cornsilk is maize waste containing phenolic compounds. In this study, freeze-drying, spray-drying, and microwave-drying techniques were evaluated for the encapsulation of cornsilk’s phenolic compounds using maltodextrin as wall material. The results of antioxidant properties showed that freeze-drying was more efficient than microwave-drying and spray-drying techniques. The highest recovery of phenolic compounds was obtained with freeze-drying. The microstructure, DSC, and FTIR data showed that the encapsulation process was effective, and freeze-drying was the best drying technique. The physical properties of the microparticles greatly changed with the drying techniques. This study revealed that the phenolic compounds of the cornsilk extract can be successfully encapsulated and valorized.

Optimization and encapsulation of phenolic compounds from the tea of maize husk using maltodextrin and different drying techniques

“…As can be seen, the increase in temperature has effectively induced the rise of TPC and TFC. Similarly, Pashazadeh et al (2021) have found out that the total phenolic and flavonoids contents increased when augmenting the temperature. The extraction time and solvent ratio exhibited moderate effects, giving the maximum TPC and TFC at 40 min and 75 ml, respectively.…”

“…DSC was measured with a differential scanning calorimeter (New Castle, DE; TA Instrument 2010) calibrated with indium and operating at 10 to 60°C, under nitrogen flow (50/50 ml/min) (Pashazadeh et al, 2021). According to Zannou et al (2020), FTIR analysis was carried out using an FTIR spectrometer (Perkin Elmer, Spectrum‐Two, USA, PEService 35).…”

“…The production yield (PY) is the percentage of the concentration in powder to the total concentration in the extract (Pashazadeh et al, 2021). PY of TPC, TFC, DPPH radical scavenging, and FRAP were calculated as follows:…”

“…The encapsulation process protects the phenolic compounds, improves their bioavailability and prevents undesirable sensory characteristics with the advantage of extending the shelf‐life and usages (Escobar‐Avello et al, 2021; Grgić et al, 2020). The productivity yield and the efficiency of the encapsulation process are conditioned by many factors, including the coating material, mixture preparation and drying techniques (Cilek et al, 2012; Pashazadeh et al, 2021).…”

Current State of Research in the Field of Chemical Composition and Pharmacological Effects of Zea Maydis Styli Cum Stigmatis

“…Он представлен фенольными соединениями (флавоноидами, антоцианами и фенолкарбоновыми кислотами), тритерпеновыми сапонинами, органическими кислотами, водо-и жирорастворимыми витаминами, жирным и эфирными маслами, полисахаридами, фитостеринами и некоторыми другими ФАВ [5]. Что касается количественного содержания флавоноидов в КСР, то оно варьируется в зависимости от сортовой принадлежности и региона произрастания кукурузы и составляет, по разным данным, около 0,5-0,7% [10][11][12].…”