Effects of drying methods on quality of fermented plant extract powder

Feng, Yanjun; Zhang, Min; Fan, Kai; Mujumdar, Arun S.

doi:10.1080/07373937.2018.1461649

Cited by 12 publications

(6 citation statements)

References 27 publications

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“…The idea of preparing a powder formulation from the extracts of PCD leaves will more likely to gain popularity in the food and nutraceutical industry due to added bene ts. Generally, to prepare a powder from the extracts, carriers such as maltodextrin 30,31 , starch 31,32 , and cellulose derivatives 33,34 are used during drying process. The selection of a carrier may depend on several factors such as the physical and chemical properties of the extract, solubility and stability of the active compounds, the compatibility of the carrier with the active compounds in the plant extract and the intended application [35][36][37] .…”

Section: Introductionmentioning

confidence: 99%

Process optimization to high gymnemic acid content from Gymnema inodorum (Lour.) Decne. leaves

Nunta

Khemacheewakul

Sommanee

et al. 2023

Preprint

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Gymnema inodorum or Phak Chiang Da (PCD) vegetable is an indigenous medicinal plant used in Northern Thailand for diabetic treatment since ancient times. However, the low concentration of an active molecule, gymnemic acid (GA) in the leaves limit its applications among the large population. Therefore, the present study aimed to maximize the extraction of GA from PCD leaves using the solvent extraction method. The effect of concentration of ethanol and extraction temperature were investigated for the determination of optimum extraction conditions. A process was developed for the production of GA-enriched PCD extract powder and characterized. Results showed that a concentration of 50% (v/v) ethanol at 70°C for 2 h was appropriate to extract a higher GA concentration of 8,307 mg/kg from dried PCD leaves. During the drying process, maltodextrin with a concentration of 0.5% (w/v) was appropriate to produce PCD extract powder with maximum GA concentration. The color analysis (L*, a* and b*) revealed that the overall appearance of the PCD extract powder was a dark greenish tint mixed with yellow. The antioxidant activity assay showed that PCD extract powder at 0.1 g was able to neutralize 75.8% of DPPH free radicals. The results suggested that PCD extract powder rich in GA could be used as a possible source of nutraceuticals or as a functional food ingredient.

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Section: Introductionmentioning

confidence: 99%

Process optimization to high gymnemic acid content from Gymnema inodorum (Lour.) Decne. leaves

Nunta

Khemacheewakul

Sommanee

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

“…The idea of preparing a powder formulation from the extracts of PCD leaves will more likely to gain popularity in the food and nutraceutical industry due to added benefits. Generally, to prepare a powder from the extracts, carriers such as maltodextrin 30 , 31 , starch 31 , 32 , and cellulose derivatives 33 , 34 are used during drying process. The selection of a carrier may depend on several factors such as the physical and chemical properties of the extract, solubility and stability of the active compounds, the compatibility of the carrier with the active compounds in the plant extract and the intended application 35 – 37 .…”

Section: Introductionmentioning

confidence: 99%

Extraction of gymnemic acid from Gymnema inodorum (Lour.) Decne. leaves and production of dry powder extract using maltodextrin

Nunta

Khemacheewakul

Sommanee

et al. 2023

Sci Rep

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The aim of the present study was to maximize the extraction of gymnemic acid (GA) from Phak Chiang Da (PCD) leaves, an indigenous medicinal plant used for diabetic treatment in Northern Thailand. The goal was to overcome the low concentration of GA in the leaves, which limits its applications among a larger population and develop a process to produce GA-enriched PCD extract powder. The solvent extraction method was employed to extract GA from PCD leaves. The effect of ethanol concentration and extraction temperature were investigated to determine the optimum extraction conditions. A process was developed to produce GA-enriched PCD extract powder, and its properties were characterized. In addition, color analysis (L*, a*, and b*) was performed to evaluate the overall appearance of the PCD extract powder. Antioxidant activity assay was conducted to assess the ability of the PCD extract powder to neutralize DPPH free radicals. The results showed that the concentration of 50% (v/v) ethanol at 70 °C for 2 h resulted in a higher GA concentration of 8307 mg/kg from dried PCD leaves. During the drying process, the use of maltodextrin at a concentration of 0.5% (w/v) was found to produce PCD extract powder with the maximum GA concentration. The color analysis revealed that the PCD extract powder had a dark greenish tint mixed with yellow. The antioxidant activity assay showed that 0.1 g of PCD extract powder was able to neutralize 75.8% of DPPH free radicals. The results concluded that PCD extract powder could potentially be used as a source of nutraceuticals or as a functional food ingredient. These findings suggest the potential value of GA-rich PCD extract powder in various applications in the pharmaceutical, nutraceutical, or food industries.

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“…With the improvement of living standards, people pay more and more attention to health and longevity. The development prospects of fermented plant extract products have great potential (Feng et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Microorganism selection is also an important process in fermentation of plant extract. The microorganism can be a known culture from laboratory and company, or isolated from nature, while traditional fermented plant extracts are usually fermented spontaneously (Feng et al, 2017). Increase in productivity reduces the cost of the product, As well as the production cost, therefore it is one the important methods and topics to study.…”

Section: Introductionmentioning

confidence: 99%

Biotransformation based Pharmacophores from Plant Extract of Picrorhiza kurroa Royle Ex Benth

Singh

Gupta

2022

J. Res. Appl. Sci. Biotechnol.

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An investigation entitled “Optimization of fermentation parameters to enhance biotransformation based pharmacophores from plant extract of Picrorhiza kurroa Royle ex Benth” was conducted in the Division of Microbiology, Sher-e-Kashmir University of Agricultural Sciences to optimize different fermentation parameters to enhance the polyphenols in the plant Picrorhiza kurroa Royle ex Benth collected from the Galhar region of District Kishtwar of UT Jammu & Kashmir. Four fermentation parameters were optimized during the experiment i.e. temperature, pH, inoculum load and incubation time with Saccharomyces cerevisiae and Lactobacillus acidophilus. The experimental results revealed that among Saccharomyces cerevisiae and Lactobacillus acidophilus, Saccharomyces performed better in all the conditions. Saccharomyces showed the maximum increase in phenolics and flavonoids. It showed the max increase at 300C (92.10 to 127.04mg GAE/g dw) temperature and at pH of 5.5(92.43 to 128.96mg GAE/g dw) When incubated for 48h. Also, it was observed that increasing incubation time has an increasing effect on total phenolic content and flavonoid content but prolonged fermentation results in the decrease of both. In case of Saccharomyces, decrease in phenolics was observed after 48h (136.77 to 100.05mg GAE/g dw) but in case of Lactobacillus, decrease was seen after 72h, which could be due to the oxidation of phenols by bacteria. Further LCMS analysis also revealed an increase in the quantity of compounds as there is increase in the peak area. Thus, this study suggests optimum fermentation parameters and microorganism for enhancing bioactive compounds in Picrorhiza kurroa Royle ex Benth. The results suggest that Saccharomyces cerevisiae is the best microorganism for fermentation of Picrorhiza kurroa Royle ex Benth and the optimum conditions for incubation is 300C temperature at pH5.5 for 48h; that gives improved nutraceutical values and enhance the bioavailability of these bioactive compounds.

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Effects of drying methods on quality of fermented plant extract powder

Cited by 12 publications

References 27 publications

Process optimization to high gymnemic acid content from Gymnema inodorum (Lour.) Decne. leaves

Process optimization to high gymnemic acid content from Gymnema inodorum (Lour.) Decne. leaves

Extraction of gymnemic acid from Gymnema inodorum (Lour.) Decne. leaves and production of dry powder extract using maltodextrin

Biotransformation based Pharmacophores from Plant Extract of Picrorhiza kurroa Royle Ex Benth

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