Spray Dried Extract of Phormidium valderianum as a Promising Source of Natural Antioxidant

Dutta

J Food Process Engineering

et al. 2016

Self Cite

A polyherbal mix of tulsi leaves, bay leaves, and small cardamom seeds powder was subjected to supercritical carbon dioxide (SC‐CO2) extraction. Highest yield of the extract along with the maximum antioxidant potency was obtained with a 20 g powdered mix (optimized) of 1:1:2 of tulsi leaf:bay leaf:small cardamom seed at extraction conditions of 60 °C, 300 bar, 90 min at a flow rate of 2.5 L/min of gaseous CO2. The optimized condition of microencapsulation of the same was achieved at an inlet air temperature of 140 °C with 60:40 of maltodextrin:gum arabic as wall material. Storage stability study established this herbal encapsulate to be a promising novel natural antioxidant for food and pharmaceutical applications. Practical applications A new method for design of polyherbal mixes using supercritical carbon dioxide (SC‐CO2) extraction and microencapsulation has been reported. This methodology can be adopted for formulation of newer polyherbal mixes from herbs and spices, to arrive at novel Ayurceuticals with potent therapeutic properties. The SC‐CO2 extract of powdered tulsi leaves, bay leaves, and small cardamom seeds is a classic example of an Ayurceutical with remarkably enhanced antioxidant potency than that of the individual botanicals. The microencapsulated extract of the polyherbal mix can be marketed as a “finished herbal product,” having higher storage stability than the native extract and allows controlled release of the antioxidants. Both the extract and its microencapsulate have promising applications as natural antioxidants in soybean oil, replacing the most commonly used commercial antioxidants (Ghosh, Chatterjee, Mishra, & Bhattacharjee, ).

Section: Microbiological Analysis Of B 8 Esupporting

confidence: 88%

Section: Methodsmentioning

confidence: 99%

Design of a polyherbal mix by supercritical carbon dioxide extraction and its encapsulation by spray drying: Phytochemical properties and shelf‐life study of the encapsulate

Dutta

J Food Process Engineering

et al. 2016

Self Cite

“…Approximately a yield of 59.3% of the powder was obtained, similar to previous studies conducted by Chatterjee et al . (2014) and other researchers. Based on Table 1, the highest yield was gained at 160 °C processing (inlet air) temperature.…”

Section: Resultsmentioning

confidence: 82%

Encapsulation, characterisation and incorporation of chebulagic acid from beleric (Terminalia Bellirica) fruits in orange juice

Chow

Siow

2023

Int J of Food Sci Tech

SummaryChebulagic acid (CA), found in beleric (Terminalia bellirica) fruit powder, has various biological activities. This study aims to encapsulate CA to overcome its solubility, astringency and bitter taste issues and determine its properties. The encapsulated chebulagic acid (ECA) was incorporated into orange juice (OR), and a storage stability study at ambient temperature (25 ± 2 °C) and sensory analysis using a 9‐point hedonic scale were conducted. The highest encapsulation efficiency (89.24% ± 0.08%), antioxidant activity (96.82% ± 0.03%) and considerable powder yield (~59.3% ± 1.07%) with better water absorption index (0.64 ± 0.008 g/g), water solubility index (98.04 ± 0.016/100 g) and swelling capacity (0.055 ± 0.002 g/g) were achieved at 140 °C spray drying temperature with 60% maltodextrin and 40% gum Arabic. At the ambient storage conditions (25 ± 2 °C), the storage stability of ECA was 640 days (54.19% ± 0.02%), CA was 130 days (52.46% ± 0.14%) and the addition of ECA increased the OR's storage stability to 200 days (50.13% ± 0.59%) with respect to the antioxidant activity. From the sensory evaluation, the OR and OR added with 0.2 g/100 mL ECA samples were preferred by the 100 panellists and liked immensely. Overall, the encapsulation of CA successfully masked the astringency and bitterness, improving the CA's stability and increasing the orange juice's storage stability with more consumer acceptability.

Food Processing Preservation

“…In a previous study based on the amount of pigment, the encapsulation efficiency was determined as 0.50–1.55% in phycocyanin encapsulation as a result of using a spray dryer and different ratios of maltodextrin (Iqbal & Hadiyanto, 2020). This value was 25–30% for bioactive components originating from Phormidium valderianum microalga (Chatterjee et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

Optimization of spray drying for Chlorella vulgaris by using RSM methodology and maltodextrin

Konar

Durmaz

Polat

et al. 2022

In this study, Chlorella vulgaris biomass, which was cultivated in pilot‐scale tubular photobioreactor biomass was encapsulated by using spray dryer (SD) and response surface I‐optimal methods. The independent variables were SD inlet temperature (170–190°C), maltodextrin (25–75%, w/w, in dm), and C. vulgaris biomass (25–75%, w/w, in dm). The amount of pigments (total carotenoid, chlorophyll‐a), crude protein, physico‐chemical (moisture content and water activity), color properties (L*, a*, b*, C*, and hue angle), particle‐size distribution, and drying efficiencies of encapsulated samples were determined. The moisture (1.42–7.18 g/100 g), total carotenoid (0.91–1.91 mg/g), and chlorophyll‐a (2.48–5.84 mg/g) contents were modeled significantly (p < .05). It was observed that the size and coalescence tendencies of samples were affected by used maltodextrin ratio. According to the results of this study, it is important to determine the SD process conditions and the maltodextrin amount considering the aimed applications, such as coloring agent in confectionery, beverage, and/or dairy technologies. Novelty impact statement C. vulgaris biomass was encapsulated by using spray‐drying and RSM I‐optimal methods. The effect of spray‐dryer inlet temperature,and ratio of algal biomass and maltodextrin were investigated. Total carotenoid, chlorophyll‐a and moisture contents were modeled significantly.