Spray drying encapsulation of a native plant extract rich in phenolic compounds with combinations of maltodextrin and non-conventional wall materials

Abstract

Crotalaria longirostrata (chipilin) leaves contain phenolic compounds with antioxidant activity. These phenolic compounds, however, could easily degrade after extraction. Microencapsulation is a possible solution for avoiding this degradation. Frequently, microencapsulation is carried out using conventional encapsulating agents. The aim of this work was to evaluate the effect of several nonconventional encapsulating agents on microencapsulation by spray drying of phenolic compounds from chipilin, stability and release of phenolic compounds were also studied. Maltodextrin (MD), gum Arabic (GA), soy protein (SP), cocoa shell pectin (CSP), and protein (PC), as well as the gum (GC) of Cajanus cajan seeds were used. Different blends of these matrixes containing phenolic compounds from chipilin leaves were spray dried at 120 °C. After drying, the yield and microencapsulation efficiency were determined. All results were analyzed by an ANOVA test (p \ 0.05). The release kinetics of phenolic compounds were modeled using zero, first-order, Higuchi and Korsmeyer-Peppas models. The R 2 was calculated for each model. The blends of encapsulating agents allowed the formation of an efficient polymer matrix with yields between 46 and 64% and microencapsulation efficiency between 65 and 92%. Results show that maltodextrin with soy protein allowed the highest (92%) microencapsulation efficiency, although maltodextrin and cocoa shell pectin were more effective protective agents, showing greater stability. The Korsmeyer-Peppas model was the best in predicting the phenolic compounds release with R 2 values higher than 98%. The stability time for microcapsules with MD-CSP was 8.88 years and 1.43 years at 4 °C and 30 °C, respectively.

Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method

“…WSI values were between ranges of 63.34–87.04% ( Table 4 ). These values are similar to those obtained by Navarro-Flores et al [ 35 ] for the encapsulation of Crotalaria longirostrata leaves, and higher than those obtained by Vidović et al [ 36 ] for the encapsulation of aronia fruit dust (average of 57.2%), but lower than WSI obtained for white horehound powder (92.19%) [ 37 ]. By comparing the WAIs of the powders, it can be inferred that the microcapsules prepared with WP had significantly higher adsorption in comparison to MD, with the highest being in 80% WP powder, indicating that it is more likely to be affected by humidity and less stable during storage.…”

Optimization Model of Phenolics Encapsulation Conditions for Biofortification in Fatty Acids of Animal Food Products

“…The cumulative amount of TPC at each time interval was corrected with the volume of the elution media. To find the best model for the TPC released in rumen, abomasum, and intestinal environment, the release kinetics of TPC were calculated using different models reported by Navarro-Flores et al [ 22 ]: zero order release Qt = Q 0 + k 0 t first order release logQt = logQ 0 − k 1 t Higuchi model Qt = Q 0 + k H t 1/2 where k 0 is the zero-order rate constant, t is the time, Qt is the released concentration of phenolic compounds at time t, Q 0 is the initial concentration of phenolic compound within solutions (usually Q 0 = 0), k 1 is the first-order rate constant, and k H is the Higuchi dissolution constant. Furthermore, to better characterize the mechanism of TPC release from microparticles, data were analyzed with the equation proposed by Korsmeyer and Peppas: Qt = k KP tn where k KP is the proportionality constant and n is the release exponent that could be used to indicate the mechanism of release [ 23 ].…”

Growth inhibition of foodborne pathogens by co‐microencapsulation of lactobacilli cell free and propolis extracts

“…In the current study, all microencapsulated samples were easily soluble in water. Moreover, as noted by Navarro‐Flores, Ventura‐Canseco, Meza‐Gordillo, Ayora‐Talavera, and Abud‐Archila (2020), absence of cracks in microencapsulated particle reveal that encapsulation is good.…”