Effect of Emulsion Stability and Spray Drying Conditions on Physicochemical Characteristics of Encapsulated Powders

Salimi, Azadeh; Maghsoudlou, Yahya; Jafari, Seid Mahdi

doi:10.52292/j.laar.2018.265

Cited by 4 publications

(3 citation statements)

References 18 publications

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“…This was occurred on formulation M5 of which with the addition of high maltodextrin. Salami et al (2018) reported same result. Yuliawaty & Susanto (2015) reported that high used of maltodextrin increased the yields.…”

Section: Yield Water Content and Solubilitysupporting

confidence: 70%

Microencapsulation of Green Capulaga (Elettaria cardamomum) Essential Oil with Maltodextrin and Its Applications in Coffee Drink

Kustyawati

Sugiharto²,

Rini³

2022

JTEP-L

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Microencapsulation of green cardamom (Elettaria cardamomum) essential oils and its application is considered an innovative technique to improve the functional properties of coffee drinks. This study aims to determine the best formulations (M) of combination of maltodextrin and cardamom essential oil, parameters such as microcapsule yields, water content, and solubility were measured. To find out whether the microcapsule was applicable for coffee drink, antioxidant activity and taste and aroma of coffee drink mixed with the best formulation were analyzed. Completely Randomized Block Design (CRBD) with four replications was used; the data were analyzed by ANOVA and further tested by the LSD test with a level of 5%. The results showed that formulations significantly affected the yields and solubility of cardamom essential oil microcapsules. The best formulation treatment was formulation M3 with a yield score,water content and solubility of 89.03%, 11.85%, and 93.50%, respectively. Antioxidant activity, aroma and taste scores of ground coffee mixed with M3 were 77.61±0.23%, 4.31 (typical of cardamom, little coffee), and 4.88 (typical of cardamom, little coffee), respectively. While ground coffee only has antioxidant activity of 76.32±0.31%. In conclusion, ground coffee mixed with microencapsulated cardamom essential oil has the potential as a herbal coffee drink. Keywords: Cardamom, Essential oil, Herbal coffee drink, Microencapsulation

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Section: Yield Water Content and Solubilitysupporting

confidence: 70%

Microencapsulation of Green Capulaga (Elettaria cardamomum) Essential Oil with Maltodextrin and Its Applications in Coffee Drink

Kustyawati

Sugiharto²,

Rini³

2022

JTEP-L

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“…According to Liu et al [ 62 ], aggregation may affect the particle dissolution rate. Likewise, it has been reported that the particle size of the samples could influence the solubility time since the smaller the particles, the higher their surface energy, which causes the particles to stick to each other and, thus, have less contact with water [ 63 ]. In this sense, it is logical that microcapsules obtained by SD with small and regular shapes present longer solubility times compared to the irregular particles typical of freeze-dried microcapsules.…”

Section: Resultsmentioning

confidence: 99%

Obtention of Sacha Inchi (Plukenetia volubilis Linneo) Seed Oil Microcapsules as a Strategy for the Valorization of Amazonian Fruits: Physicochemical, Morphological, and Controlled Release Characterization

Rodríguez-Cortina

Cortina

Hernández-Carrión

2022

Foods

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Sacha inchi seed oil (SIO) is a promising ingredient for the development of functional foods due to its large amount of high-value compounds; however, it is prone to oxidation. This work aimed to obtain SIO microcapsules using conventional and ultrasound probe homogenization and using spray- and freeze-drying technologies as effective approaches to improve the long-term stability of functional compounds. The application of ultrasound probe homogenization improved the rheological and emulsifying properties and decreased the droplet size and interfacial tension of emulsions. The microcapsules obtained by both drying technologies had low moisture (1.64–1.76) and water activity (0.03–0.11) values. Spray-dried microcapsules showed higher encapsulation efficiency (69.90–70.18%) compared to freeze-dried ones (60.02–60.16%). Thermogravimetric analysis indicated that heat protection was assured, enhancing the shelf-life. Results suggest that both drying technologies are considered effective tools to produce stable microcapsules. However, spray-drying technology is positioned as a more economical alternative to freeze-drying.

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“…The most suited range of moisture content was revealed for WPC, ranging from 3.41 to 4.71 g/100 g [ 40 ]. The moisture content of spray-dried powders was observed in the range of 2.89–4.12% for the stability of the food powders [ 41 ]. The equation generated from the model optimization is represented in Table 4 .…”

Section: Resultsmentioning

confidence: 99%

Effect of Carrier Agents on Quality Parameters of Spray-Dried Encapsulated Diosgenin Powder and the Optimization of Process Parameters

Arya

Kumar

2023

Foods

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Fenugreek seeds are a rich source of bioactive compounds, such as diosgenin, which is one of the most crucial steroidal sapogenins emerging in the field with its spectacular health benefits. Plant-based diosgenin is bitter in taste and has remarkably low consumption levels, making it unable to fulfil the role of improving health benefits. Diosgenin is spray dried to mask bitterness and astringent flavors with two different wall materials, such as maltodextrin (MD) and whey protein concentrate (WPC), separately. The spray-drying condition of the selected optimization process was inlet air temperature (IAT 150–170 °C), feed flow rate (FFR 300–500 mL/h), and carrier agent concentration (CAC 10–20%). The optimization of the process variable was conducted for producing optimized encapsulated diosgenin powder (EDP) with both MD and WPC. The selected parameters, such as yield, encapsulation efficiency, moisture content, antioxidant activity, hygroscopicity, and solubility, are investigated in this current work. Based on the experimental results, the significant R2 values depict the model fitting to the responses. EDP revealed an optimization condition at 170 °C IAT, 500 mL/h FFR, and 20% CAC for MD and WPC. The highest responses were observed with WPC-EDP, such as yield at 82.25%, encapsulation efficiency at 88.60%, antioxidant activity at 53.95%, and hygroscopicity at 12.64%. MD-EDP revealed higher solubility at 96.64% and moisture content at 2.58%. EDP was studied using micrographs and diffractograms for the optimized samples, which revealed a smooth and dented surface with an amorphous nature for MD-EDP and WPC-EDP, respectively. EDP exhibited acceptable powder properties with regard to fulfilling the set purpose. EDP can be a better potential ingredient in different food matrices to act as a delivery vehicle for various health aliments.

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Effect of Emulsion Stability and Spray Drying Conditions on Physicochemical Characteristics of Encapsulated Powders

Cited by 4 publications

References 18 publications

Microencapsulation of Green Capulaga (Elettaria cardamomum) Essential Oil with Maltodextrin and Its Applications in Coffee Drink

Microencapsulation of Green Capulaga (Elettaria cardamomum) Essential Oil with Maltodextrin and Its Applications in Coffee Drink

Obtention of Sacha Inchi (Plukenetia volubilis Linneo) Seed Oil Microcapsules as a Strategy for the Valorization of Amazonian Fruits: Physicochemical, Morphological, and Controlled Release Characterization

Effect of Carrier Agents on Quality Parameters of Spray-Dried Encapsulated Diosgenin Powder and the Optimization of Process Parameters

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