Process Analysis of Mulberry (Morus alba) Leaf Extract Encapsulation: Effects of Spray Drying Conditions on Bioactive Encapsulated Powder Quality

Tchabo, William; Ma, Yingfei; Kaptso, Giscard Kuate; Kwaw, Emmanuel; Cheno, Rosine Wafo; Xiao, Lulu; Osae, Richard; Wu, Meng; Farooq, Muhammad Adil

doi:10.1007/s11947-018-2194-2

Cited by 23 publications

(21 citation statements)

References 63 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The antioxidant activity (ABTS, FRAP, CUPRAC, and DPPH) were assessed following the method previously described by Osae, Zhou, Tchabo, et al () and Tchabo et al () with minor modification. The antioxidant activities such as ABTS (2,2‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid), CUPRAC (Cupric ion reducing capacity), DPPH (1,1‐diphenyl‐2‐picrylhydrazyl), and FRAP (Ferric reducing antioxidant power capacity) assays were measured spectrophotometrically with a spectrophotometer, model UV‐1600 (Rayleigh Analytical Instrument), Beijing, China.…”

Section: Methodsmentioning

confidence: 99%

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

Osae

Essilfie

Alolga

et al. 2019

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

Ginger slices were dried with Freeze drier (FD), relative humidity convective drier (RHCD), infrared drier (IR), and microwave drier (MD) at a temperature of 60 C. The influence of the drying techniques on total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities, ABTS (2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid), DPPH (1,1-diphenyl-2-picrylhydrazyl), FRAP (Ferric reducing antioxidant power capacity), and CUPRAC (Cupric ion reducing capacity), rehydration ratio (RR), color, enzyme inactivation (polyphenol oxidase, PPO and peroxidase, POD), energy consumption rate (ECR), microstructure, volatile compounds (aroma profile), and drying kinetics were assessed. The results showed that FD-ginger slices retained the highest antioxidant properties, ABTS (51.88 mgTE/g db), CUPRAC (95.51 mgTE/g db), DPPH (132.95 mgTE/g db), and FRAP (95.32 mgTE/g db), TPC (118.70 mg GAE/g db) and TFC (98.94 mg CE/g db), preserved microstructure and higher volatile compounds compared RHCD, IR, and MD. The RHCD-ginger slices attained the highest RR (3.6), lowest ECR (7.88 kWh/kg), lowest PPO (17%), and POD (22%) residual activity with preserved color properties than FD, IR, and MD. RHCD also enhanced the drying kinetics and lessened the drying time compared to FD, IR, and MD. Page model best fitted the experimental results of drying kinetics (R 2 > 0.99). Practical applicationOne of the world's most consumed and used spices is ginger and due to its high moisture content, drying is normally used for its preservation. Therefore, to attain dried ginger of better quality, an effective, safe, efficient drier that can preserve product quality and reduce processing time, as well as energy consumption, is required for commercial purposes as a poor selection can have an adverse effect on the product quality. The outcome of the current investigation will offer a better understanding of various drying techniques and also provide more information on the selection of the best drying technique for drying ginger.

show abstract

Section: Methodsmentioning

confidence: 99%

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

Osae

Essilfie

Alolga

et al. 2019

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

show abstract

“…However, for bioactive substances and probiotics, high temperatures in the spray-drying process should concern. Tchabo et al (2019) indicated that an increase in inlet temperature of 120 to 160℃ decreased the total content of polyphenols, flavonoids, and other bioactive compounds [26]. Besides, increase the temperature would be destroyed saponins, which are heat-sensitive [27].…”

Section: Effect Of Spray-drying On Bioactive Compounds and L Plantarum Viabilitymentioning

confidence: 99%

“…The recovery rate of polyphenols decreased 73% when the spray-drying temperature was 140℃ [28] and the survival rate of the probiotic decreased to 80% when the inlet temperature was 155℃ [29] whereas, the remaining the total content of polyphenol and flavonoid was up to 62% and 73% respectively when the spray drying temperature was 100℃ [30]. However, the spray drying temperature below 120℃ results in low powder yield and high powder moisture [26]. In the present study, the spray-drying process with an inlet temperature of 120℃ showed a significant impact on the bioactive compounds in agarwood leaves as well as L. plantarum survival (Fig.…”

Section: Effect Of Spray-drying On Bioactive Compounds and L Plantarum Viabilitymentioning

confidence: 99%

Effect of Stevia rebaudiana on the Bioactive Compounds from Agarwood Leaf (Aquilaria spp.) by Lactic Fermentation and Spray Drying

Dong¹,

Nam²,

Phượng³

et al. 2021

Kor. J. Microbiol. Biotechnol

View full text Add to dashboard Cite

Agarwood (Aquilaria spp) has high economic value. However, essential oil production from agarwood is a time-consuming process. Additionally, agarwood leaves have not been utilized even though they contain various bioactive ingredients. In this study, agarwood leaves were fermented using Lactobacillus plantarum ATCC 8014 with or without Stevia (4, 8, and 12%; v/v). The fermented fluid was mixed with maltodextrin (15%; w/v) and subjected to spray drying (inlet temperature, 120℃; outlet temperature, 65-70℃). The contents of polyphenols, polysaccharides, saponins, and flavonoids and the viability of L. plantarum were determined. Fermentation enhanced the levels of bioactive compounds. The contents of polyphenol (69.19 ± 4.05 mg GAE/g of sample), polysaccharide (20.75 ± 0.98 mg GE/g of sample), saponin (305.23 ± 4.21 mg OAE/g of sample), and flavonoid (7.86 ± 0.72 mg QE/g of sample), and the viability of L. plantarum (8.72 ± 0.17 log CFU/ml) were markedly upregulated in the samples containing Stevia (12%; v/v). This indicated that the supplementation of Stevia during fermentation decreases the fermentation time (9 h), upregulates bioactive compound production in agarwood leaves, enhances microencapsulation during spray drying, and increases the viability of L. plantarum under simulated gastric digestion conditions.

show abstract

“…Though there was no difference in particle structure of preparation, the difference in microencapsulation efficiency of different wall materials has been reported. There are many wall materials, of which maltodextrin was commonly used and has been proven to improve the encapsulation efficiency of bioactive compounds and probiotic viability in the adverse environ- ment [16,17,30]. According to Anekella et al (2013), maltodextrin has a role in supporting spray drying, increasing the wall material concentration, and improving the probiotic viability [17].…”

Section: Effects Of Spray Drying Process On Bioactive Compounds and L Plantarum Viability After The Fermentation Process Of Ngoc Linh Ginmentioning

confidence: 99%

“…According to Anekella et al (2013), maltodextrin has a role in supporting spray drying, increasing the wall material concentration, and improving the probiotic viability [17]. During the spray drying process, high temperature and wall material components were among the factors that significantly affect the bioactive compounds and probiotic source [16,30]. High temperature adversely affects the structure of sensitive bioactive compounds.…”

Section: Effects Of Spray Drying Process On Bioactive Compounds and L Plantarum Viability After The Fermentation Process Of Ngoc Linh Ginmentioning

confidence: 99%

Effect of Lactic Fermentation and Spray Drying Process on Bioactive Compounds from Ngoc Linh Ginseng Callus and Lactobacillus plantarum Viability

Dong¹,

Linh²,

Hoa³

et al. 2021

Kor. J. Microbiol. Biotechnol

View full text Add to dashboard Cite

Ngoc Linh ginseng is one of the most valuable endemic medicinal herbs in Vietnam. In this study, Ngoc Linh ginseng callus was fermented by Lactobacillus plantarum ATCC 8014 (at 6, 7, and 8 log CFU/ml) to evaluate the extraction efficiency of bioactive compounds. The post-fermentation solution was spray-dried using maltodextrin with or without Stevia rebaudiana (3% and 6% v/v) as the wall material. Bioactive compounds such as polyphenols, polysaccharides, and total saponins, and L. plantarum viability during fermentation and after spray-drying, as well as under simulated gastric digestion, were evaluated in this study. The results showed that probiotic density had a significant effect on bioactive compounds, and L. plantarum at 8 log CFU/ml showed the best results with a short fermentation time compared to other tests. The total content of polyphenols, polysaccharides, and saponins reached 5.16 ± 0.18 mg GAE/g sample, 277.2 ± 6.12 mg Glu/g sample, and 4.17 ± 0.15 mg/g sample, respectively after 20 h of fermentation at the initial density of L. plantarum (8 log CFU/ml). Although there was no difference in the particle structure of the preparation, the microencapsulation efficiency of the bioactive compound in the samples containing S. rebaudiana was higher than that with only maltodextrin. The study also indicated that adding S. rebaudiana improved the viability of L. plantarum in gastric digestion. These results showed that S. rebaudiana, a component stimulating probiotic growth, combined with maltodextrin as a co-prebiotic, improved the survival rate of L. plantarum in simulated gastric digestion.

show abstract

Process Analysis of Mulberry (Morus alba) Leaf Extract Encapsulation: Effects of Spray Drying Conditions on Bioactive Encapsulated Powder Quality

Cited by 23 publications

References 63 publications

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

Drying of ginger slices—Evaluation of quality attributes, energy consumption, and kinetics study

Effect of Stevia rebaudiana on the Bioactive Compounds from Agarwood Leaf (Aquilaria spp.) by Lactic Fermentation and Spray Drying

Effect of Lactic Fermentation and Spray Drying Process on Bioactive Compounds from Ngoc Linh Ginseng Callus and Lactobacillus plantarum Viability

Contact Info

Product

Resources

About