Physical and Functional Properties, Digestibility, and Storage Stability of Spray- and Freeze-Dried Microencapsulated Bioactive Products from Moringa stenopetala Leaves Extract

Dadi, Debebe Worku; Emire, Shimelis Admassu; Hagos, Asfaw Debella; Eun, Jong‐Bang

doi:10.1016/j.indcrop.2020.112891

Cited by 46 publications

(56 citation statements)

References 30 publications

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“…However, the phenolic composition of the extracts may also have been influenced by the drying method. The freeze-drying method seems to preserve the phenol compounds better than the spray-drying method [ 72 , 73 ].…”

Section: Discussionmentioning

confidence: 99%

Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Fia

Bucalossi

Zanoni

2021

Foods

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Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.

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Section: Discussionmentioning

confidence: 99%

Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Fia

Bucalossi

Zanoni

2021

Foods

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“…The water absorption index (WAI) of the M. oleifera microcapsules was determined using the method reported by Dadi et al [ 10 ] with slight modifications. Sample (1 g) was placed in a 50 mL centrifuge tube of known weight.…”

Section: Methodsmentioning

confidence: 99%

“…The bioactive compounds in Moringa oleifera leaf powder (MoLP) were established to be potent against free-radical molecules that cause oxidative stress, resulting from an imbalance between free radicals and antioxidants in the body [ 3 , 7 , 8 ]. Examples of such major bioactive compounds in MoLP extracts are flavonoids and phenolic acids [ 9 , 10 ]. However, these compounds are highly susceptible to damage during processing under high temperatures [ 11 ] and storage conditions [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Moringa oleifera Leaf Powder Extract Encapsulated in Maltodextrin and/or Gum Arabic Coatings

George

Oyenihi

Rautenbach

et al. 2021

Foods

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The encapsulation of bioactive-rich plant extracts is an effective method of preventing their damage or loss of activity during processing and storage. Here, the techno-functional properties of microcapsules developed from Moringa oleifera leaf powder (MoLP) extract (core) with maltodextrin (MD), gum Arabic (GA), and a combination (MDGA) (coatings) were assessed. The bulk and tap density were 0.177, 0.325 and 0.297 g/mL and 0.13, 0.295 and 0.259 g/mL for GA, MD and MDGA microcapsules, respectively. Flowability properties of microcapsules indicated an intermediate flow except for GA which had a poor flow. The moisture content of the microcapsules ranged from 1.47% to 1.77% with no significant differences (p > 0.05) observed. All the microcapsules had high water solubility (86.35% for GA to 98.74% for MD and 90.51% for MDGA). Thermogravimetric analyses revealed that encapsulation enhanced the thermal stability of the core material. The X-ray diffraction analysis revealed that the microcapsules and extracts have an amorphous nature, which was validated by the surface morphology analysis that showed amorphous, irregular, and flake-like attributes except for MDGA microcapsules which had slightly spherical and agglomerated surfaces. The Fourier Transform Infra-Red spectra of the microcapsules showed the presence of C-O and O-H aromatic rings as well as amine groups. New spectra were observed at 1177, 1382 and 1411 cm−1 for MDGA, MD and GA, respectively, after encapsulation, which connotes a slight modification in the chemical structural pattern after encapsulation. Storage stability tests (28 days at 4, 25 and 40 °C) showed that the microcapsules were most stable at 4 °C and the stability differs significantly (p ≤ 0.05) with coating material type and temperature with MDGA showing better storage stability than others. Altogether, the attributes of the MDGA microcapsules were comparatively better than either MD or GA alone. The present data, therefore, demonstrate an effective encapsulation process for MoLP extract that can serve as fortificants in processed food products where MoLP may be used.

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“…Teknik mikroenkapsulasi pengeringan semprot, pengeringan beku dan jenis bahan pelapis telah menunjukkan efek signifikan pada sifat fisik, stabilitas penyimpanan, fungsional dari mikroenkapsulasi ekstrak daun moringa stenopetala. Pada stabilitas penyimpanan mikroenkapsulat yang dihasilkan dari metode pengeringan semprot secara signifikan lebih baik daripada produk yang dihasilkan dengan metode pengeringan beku (29) . Proses enkapsulasi pengeringan beku lebih menguntungkan untuk menjaga senyawa yang peka terhadap panas dan mudah menguap dari ketidakstabilan, tetapi biaya pemrosesan relatif tinggi.…”

Section: Mikroenkapsulasi Pada Ekstrakunclassified

Review : Stabilitas Bahan Alam dalam Mikroenkapsulasi

2021

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Mikroenkapsulasi merupakan teknologi menyalut bahan inti yang digunakan sebagai teknik perlindungan bahan inti dari pengaruh lingkungan, meningkatkan stabilitasnya, menutupi bau dan rasa, dan juga dapat mempertahankan sifat asli dari bahan inti yang dienkapsulasi. Dari beberapa penelitian bahan alam memiliki kelemahan dalam stabilitas penyimpanannya sehingga mikroenkapsulasi dapat menjadi pilihan untuk mejaga setabilitasnya. Metode pembuatan mikroenkapsulasi dibedakan menjadi beberapa proses secara Kimia, Fisika-Kimia dan Fisika. Artikel ini dibuat menggunakan metode dan referensi yang didapat dari beberapa database dan instrumen pencarian secara online yang diterbitkan secara nasional dan internasional. Referensi yang didapatkan berasal dari database elektronik seperti google scholar, sciendirect, MDPI, NCBI dari tahun 2007-2020. Artikel ini akan membahas stabilitas dari bahan alam yang dibuat ke dalam bentuk mikroenkapsulasi. Dari beberapa penelitian menggunakan bahan inti yang berasal dari bahan alam membuktikan bahwa mikroenkapsulasi dapat membantu bahan inti tersebut menjadi lebih stabil dalam penyimpanan, menjaga umur simpan dari bahan inti menjadi lebih lama dan dapat mempertahankan aktivitas dari bahan inti tersebut. Mikroenkapsulasi dapat menjadi pilihan untuk menjaga stabilitas dari bahan alam.

show abstract

Physical and Functional Properties, Digestibility, and Storage Stability of Spray- and Freeze-Dried Microencapsulated Bioactive Products from Moringa stenopetala Leaves Extract

Cited by 46 publications

References 30 publications

Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Characterization of Moringa oleifera Leaf Powder Extract Encapsulated in Maltodextrin and/or Gum Arabic Coatings

Review : Stabilitas Bahan Alam dalam Mikroenkapsulasi

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