Application of microencapsulated isoflavone into milk

Jeon, Byung-Ju; Kim, Nam-Chul; Han, Eun-Mi; Kwak, Hae‐Soo

doi:10.1007/bf02977354

Cited by 12 publications

(6 citation statements)

References 20 publications

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“…[47] In addition, similar results were investigated from the stability of microencapsulated isoflavone in gastric fluid in different incubation pHs. [48] Therefore, the present study indicated that the releasing amounts of polyphenol from peanut sprout microcapsules coated by WPC or MD in a gastric environment are minimized enough to be stable.…”

Section: Simulated Gastrointestinal Digestionmentioning

confidence: 60%

Characteristics, Stability, and Release of Peanut Sprout Extracts in Powdered Microcapsules by Spray Drying

et al. 2015

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This study was carried out to investigate the characteristics of powdered microcapsules from peanut sprout extracts prepared by spray drying. The microcapsules were made from medium-chain triglyceride (MCT) as primary coating material and whey protein concentrate (WPC) or maltodextrin (MD) as selected secondary coating materials. The microcapsule studies conducted were microphotograph, scanning electron microscopy (SEM), Fourier-transform infrared (FT-IR), particle size, moisture contents, sorption, zeta potential, storage stability, and in-vitro study. The surface of microcapsules coated with WPC were rough and smooth, and particle size ranged from 2.86 to 8.59 lm. An FT-IR study revealed that absorption bands at 1,537 and 1,657 cm À1 of microcapsules can be attributed to the protein amide I and II bands of WPC overlapped by the conjugated C=C. The moisture content was 1.33% in the microcapsules coated with WPC. The moisture sorption increased until 18% at the 90% RH. The yield of peanut sprout extracts from microcapsules was 89.01%. In the in-vitro study, the microcapsules released 2.48 and 6.01% at pH 2.0 and 4.0, respectively, in simulated-gastric fluid, and 61.07 and 89.24% at pH 6.0 and 8.0, respectively, in simulated-intestinal fluid. The preservation rate of the microcapsules dropped down to 60.43% from 89.01% during six months of storage. The stability of peanut sprout extracts in the microcapsules was over 80% at 4 and 20 C during 10-day storage. The zeta-potential of microcapsules was stable with À30 mV. Based on the data obtained from the present study, the powdered peanut-sprout-extract microcapsules coated with WPC exhibited high stability during storage. Therefore, the powdered microcapsules by spray drying may be useful as a functional ingredient.

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Section: Simulated Gastrointestinal Digestionmentioning

confidence: 60%

Characteristics, Stability, and Release of Peanut Sprout Extracts in Powdered Microcapsules by Spray Drying

et al. 2015

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“…It was well correlated with a higher release of resveratrol during increasing storage time (Figure 3). Jeon et al (2005) reported that the addition of MCT as a coating material for the microencapsulated isoflavone in milk slightly but not significantly increased the color, off-flavor, bitterness, astringency and off-taste values. In overall acceptability, the lower concentration (0.5 and 1.0%) of PPSEM-supplemented milk showed a similar value to milk up to 8 d. Thus the low concentrations (0.5 and 1.0%) of PPSEM can be used as a supplement in milk without affecting the sensory properties.…”

Section: Resultsmentioning

confidence: 98%

“…Therefore, over the years, a variety of food ingredients, such as L-ascorbic acid (Lee et al, 2004), isoflavone (Jeon et al, 2005), fish oil (Fonolla et al, 2009) and Inonotus obliquus extract powder (Ahn et al, 2010) have been used in milk as microcapsules to improve the functional properties.…”

Section: Introductionmentioning

confidence: 99%

Properties of Milk Supplemented with Peanut Sprout Extract Microcapsules during Storage

Lee

Ganesan

Kwak

2013

Asian Australas. J. Anim. Sci

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This study was carried out to investigate the physicochemical and sensory properties of milk with added powdered peanut sprout extract microcapsules (PPSEM) during the storage at 4°C for 16 d. The size of PPSEM varies from 3 to 10 μm as observed by the scanning electron microscopy (SEM). The pH values of all samples ranged from 6.8 to 6.6 during the storage. Release of resveratrol for 0.5 and 1% PPSEM addition was about 0.89 μl/ml and TBARS value found to lower during storage of 16 d. The a* and b* color values of high concentrations (1.5, 2.0, 2.5 and 3.0%) of PPSEM-added milk samples were significantly increased during the storage (p<0.05). The sensory test revealed that the overall acceptability of PPSEM (0.5 and 1%) added milk sample were quite similar to that of control. Based on the data, it was concluded that the low concentrations of the microcapsules (0.5 and 1.0%, w/v) could be suitable to produce the microcapsule-supplemented milk without significant adverse effects on the physicochemical and sensory properties of milk.

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“…Functional milk has huge demand in the market with the enhanced health beneficial properties. Therefore over the years, a huge variety of food ingredients were studied, such as L-ascorbic acid (Lee et al, 2004), isoflavone (Jeon et al, 2005), and fish oil (Fomolla et al, 2009) have been used in milk to improve the functional properties.…”

Section: Introductionmentioning

confidence: 99%

Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk

Ahn¹,

Ganesan²,

Kwak³

2013

Korean Journal for Food Science of Animal Resources

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A study was conducted to examine the physicochemical and sensory properties of milk supplemented with nanopowdered peanut sprouts (NPPS) at different concentrations (1, 3, 5, 7, and 9%, w/v) during the storage at 4 o C for 16 d. The size of NPPS ranged from 300-350 nm as observed by the particle size analyzer. The pH values of all samples ranged from 6.8 to 6.6 during the storage of 16 d. In color, the L* value of milk samples were not remarkably influenced by NPPS supplementation, whereas the b* and a* values significantly increased with the NPPS supplementation at all concentrations at 0 d storage, due to the original yellow color of NPPS powder (p<0.05). DPPH study revealed that higher antioxidant activity of milk supplement with higher concentrations of NPPS. TBARS value found to lower at the lower concentrations (1 and 3%, w/v) of NPPS supplementation. The sensory test revealed that the overall acceptability scores of NPPS supplemented milk samples (1 and 3%, w/v) were quite similar to control throughout the storage period of 16 d. Based on the data obtained from the present study, it was concluded that the concentrations (1 and 3%, w/v) of NPPS could be used to produce NPPS-supplemented milk without significant adverse effects on physicochemical and sensory properties, and enhance functional components from the supplementation.

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Application of microencapsulated isoflavone into milk

Cited by 12 publications

References 20 publications

Characteristics, Stability, and Release of Peanut Sprout Extracts in Powdered Microcapsules by Spray Drying

Characteristics, Stability, and Release of Peanut Sprout Extracts in Powdered Microcapsules by Spray Drying

Properties of Milk Supplemented with Peanut Sprout Extract Microcapsules during Storage

Effect of Nanopowdered Peanut Sprouts on Physicochemical and Sensory Properties of Milk

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