Co-encapsulation of paprika and cinnamon oleoresin by spray drying using whey protein isolate and maltodextrin as wall material: Development, characterization and storage stability

Ferraz, Mariana Costa; Procópio, Fernanda Ramalho; Furtado, Guilherme de Figueiredo; Hubinger, Míriam Dupas

doi:10.1016/j.foodres.2022.112164

Cited by 28 publications

(18 citation statements)

References 52 publications

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“…Meanwhile, by using 5 and 20% extract, the encapsulation powder had 8.72 and 7.33%, respectively. This result was still higher than the other study, which was only 4.48% in paprika and cinnamon oleoresin encapsulation using a ratio of 1:3 maltodextrin and whey protein isolate [19]. The moisture content of food powder is <6% with water activity below 0.3 could give the excellent stability [20].…”

Section: Moisture Contentmentioning

confidence: 54%

Encapsulation of anthocyanins from purple yam extract (Dioscorea alata, L.) flour using maltodextrin-whey protein isolate

Tamaroh,

Sari

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Anthocyanins are antioxidant compounds that can act as anti-inflammatory, anti-viral, and prevention of diabetes. In Indonesia, many foods are rich in anthocyanin compounds, including purple yam tuber (Dioscorea alata L.). Anthocyanins are easily damaged by exposure to light changes in pH and temperature. Encapsulation can increase the nutritional value, color, shelf life, and bioavailability and stability of anthocyanin. The encapsulant such as maltodextrin and whey protein isolate were chosen because they were affordable and can protect the anthocyanin. Anthocyanin extract from purple yam flour were prepared to be incorporated in nanoencapsulation. Encapsulation were prepared with a ratio of maltodextrin and whey protein isolate = 1 : 3 (w/w) with anthocyanin extract of 5, 20 and 30%. Each formulas were dried by a spray drier. The results showed that the treatment using 30% anthocyanin extract resulted in the best nanoencapsulation. The encapsulation had anthocyanin content was 77.72 mg/100 g, total phenolic content was 510.07 mg GAE/100 g (db), antioxidant activity was 24.06 % RSA, color L* = 79.15, a * = 5.58, b* = -0.39. Therefore, anthocyanin extract encapsulation can be produced successfully by this method.

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Section: Moisture Contentmentioning

confidence: 54%

Encapsulation of anthocyanins from purple yam extract (Dioscorea alata, L.) flour using maltodextrin-whey protein isolate

Tamaroh,

Sari

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…The span reflects the particle size distribution of powdered products, and higher values indicate particle sizes distributed in a wider range of diameters. Despite that, all protein–polyphenol particles were classified as microparticles ( D 4,3 < 100 µm) that allow for their efficient incorporation into food products without being perceived by consumers (Ferraz et al., 2022). In fact, the spray‐drying method produces particles with uniform morphology with a smooth surface and narrower particle size distribution when compared to drying methods such as freeze‐drying, spouted bed drying, or refractance window (Aguilera‐Chávez et al., 2022; Fujimori et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

Spray‐drying microencapsulation of blackcurrant and cocoa polyphenols using underexplored plant‐based protein sources

Hoskin

Grace

Xiong

et al. 2023

Journal of Food Science

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The performance of buckwheat protein (BK) and chia seed protein (CP) as drying carriers for the microencapsulation of polyphenols extracted from blackcurrant pomace and cocoa powder was investigated. Four experimental groups were evaluated (BK–BC: blackcurrant pomace extract with buckwheat protein; CP–BC: blackcurrant pomace extract with chia:pea protein blend; BK–CC: cocoa extract with buckwheat protein; and CP–CC: cocoa extract with chia:pea protein blend) to determine physicochemical attributes, phytochemical content, antioxidant activity, and polyphenol in vitro bioaccessibility. Nonconventional, underexploited protein sources such as chia/pea protein blend and buckwheat protein efficiently produced functional microparticles with attractive color and texture, low hygroscopicity (<20% increase in moisture content when exposed to 86% relative humidity for 1 week), solubility above 50% at pH 7 and 10, and uniform particle size (29 < D4,3 < 56 µm). Besides this, the protein–polyphenol microparticles concentrated and protected health‐relevant polyphenol content. Anthocyanins were detected in blackcurrant treatments (around 20 mg cyanidin‐3‐O‐glucoside equivalents/g), while proanthocyanidins (PAC) were the most prevalent polyphenols in cocoa treatments (>100 mg PAC B2/g). Monomers were the main class of PAC in both BK–CC and CP–CC treatments. All protein–polyphenol treatments reduced both reactive oxygen species and nitric oxide production in lipopolysaccharide‐activated cells (p < 0.05). The polyphenol recovery index was high (>70%) for both oral and gastric phases, and BK‐derived groups had better bioaccessibility index compared to BC or CC alone (noncomplexed). This research provided a framework for delivery of high‐value ingredients to attend to an emerging market centered on protein‐rich, clean label plant‐based food products. Practical Application Practical Application: The protein–polyphenol complexation is a robust method to produce phytochemical‐rich food ingredients for the food industry with enhanced physicochemical, sensory, and bioaccessibility performance. In this study, we investigated practical aspects regarding the production and quality of protein–polyphenol particles, such as the spray‐drying efficiency, phytochemical content, physicochemical attributes, antioxidant activity, and polyphenol bioaccessibility. This study unveils the potential of underexplored buckwheat and chia seeds (alone or combined with pea protein) as encapsulation carriers for fruit polyphenols to diversify the protein options available for products directed to the wellness market.

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“…The most commonly used wall materials for spray drying are starch and its derivatives, lipids, and proteins. Among them, gum arabic (GA) 27 – 29 , soybean protein isolate (SPI) 30 – 32 , maltodextrin (MD) 29 , 33 – 35 , sodium alginate 36 , 37 , whey protein 35 , 38 , and soybean lecithin calcium caseinate mixture (LCC) 39 have been found to have the ability to mask bitterness and improve other physicochemical properties in spray-dried products. Ferraz et al discovered that whey protein isolate, MD, and their combinations can protect active compounds during storage in spray-dried paprika and cinnamon oleoresin products 35 .…”

Section: Introductionmentioning

confidence: 99%

Effects of wall materials on the physicochemical properties of spray-dried bitter gourd (Momordica charantia L.) powders

Deng,

Liu,

Zhang

et al. 2024

npj Sci Food

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Bitter gourd has numerous health-promoting effects on the human body. However, its use has been greatly limited due to its poor acceptance by consumers, resulting from its strong bitterness. This study investigated the effects of five wall materials, namely, soybean protein isolate, gum arabic, maltodextrin, resistant starch, and a soybean lecithin calcium caseinate mixture, on the physicochemical properties of spray-dried bitter gourd powders. The results showed that all five wall materials reduced the moisture content, water activity, browning degree, agglomeration, and bitterness of the spray-dried bitter gourd powder. Maltodextrin was found to be the most effective at reducing water activity, while soybean protein isolate was best at protecting the colour, and the soybean lecithin calcium caseinate mixture was best at reducing hygroscopicity and masking bitterness. Additionally, all five wall materials improved the preservation of flavonoids, saponins, and vitamin C, with soybean protein isolate being the most effective in improving the total flavonoid retention ratio and the soybean lecithin calcium caseinate mixture being the best in improving the retention ratios of total saponins and vitamin C. The spray-dried bitter gourd powder prepared with soybean protein isolate had the highest antioxidant activity and α-glucosidase inhibitory activity. These results are significant for understanding the relationship between wall materials and the physicochemical properties of spray-dried powder. Additionally, these materials provide bitter gourd product manufacturers with useful guidance for producing high-quality products. Furthermore, the results could provide useful insights for processing fruits with similar product characteristics, thus contributing to the enrichment of food processing knowledge.

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Co-encapsulation of paprika and cinnamon oleoresin by spray drying using whey protein isolate and maltodextrin as wall material: Development, characterization and storage stability

Cited by 28 publications

References 52 publications

Encapsulation of anthocyanins from purple yam extract (Dioscorea alata, L.) flour using maltodextrin-whey protein isolate

Encapsulation of anthocyanins from purple yam extract (Dioscorea alata, L.) flour using maltodextrin-whey protein isolate

Spray‐drying microencapsulation of blackcurrant and cocoa polyphenols using underexplored plant‐based protein sources

Effects of wall materials on the physicochemical properties of spray-dried bitter gourd (Momordica charantia L.) powders

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