Encapsulation of bioactive compounds extracted from haritaki pulp (<i>Terminalia chebula</i> Retzius): characterization of physical, thermal, and morphological properties

Jha, Avinash Kumar; Sit, Nandan

doi:10.1039/d3fb00131h

Sustainable Food Technol.

2024

DOI: 10.1039/d3fb00131h

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Encapsulation of bioactive compounds extracted from haritaki pulp (Terminalia chebula Retzius): characterization of physical, thermal, and morphological properties

Avinash Kumar Jha,

Nandan Sit

Abstract: The bioactive compounds of haritaki (Terminalia chebula Retzius) were microencapsulated using zein and starch as the encapsulating agents, utilizing both conventional (encapsulator) and advanced (freeze drying) techniques.

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Cited by 5 publications

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Effect of guar gum and fortification by haritaki (Terminalia chebula) extract and its encapsulates on physicochemical, textural, and rheological properties of yogurt

Jha,

Sit

2024

eFood

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In the present study functional yogurt was prepared by addition of guar gum (0.5% and 1.5%) and fortification by phytochemical extract of haritaki (Terminalia chebula) extracted using supercritical CO2 and freeze dried encapsulates of the extracts. The results indicated that the addition of guar gum led to a concentration‐dependent reduction in pH, with yogurt containing 1.5% guar gum exhibiting the highest acidity. During a 24‐day storage period at 4°C, all samples displayed a decrease in pH and an increase in acidity. Notably, all variations exhibited sporadic syneresis patterns, with higher syneresis observed on the 1st day, followed by a decline on the 12th day and a subsequent rise on the 24th day of storage. The color of haritaki encapsulated yogurt appeared greener and more yellowish compared to the control samples on the 1st day, with noticeable changes in L*, a*, and b* values during storage. Texture analysis revealed that encapsulation significantly affected textural characteristics, with reduced firmness but comparable adhesiveness in some cases. The firmness of plain yogurt ranged from 0.69 to 0.72 N, while its adhesiveness was between 6.14 × 10−2 and 8.51 × 10−2 N.s. The stiffness of the samples made with encapsulates (E1–E6) ranged from 0.38 to 0.70 N, while their adhesiveness was 5.74 × 10−2 to 8.78 × 10−2 N.s. The findings demonstrate that encapsulation significantly affected the textural characteristics. However, the samples' firmness (F1–F3) was less than the control, ranging from 0.36 to 0.54 N. Encapsulated haritaki extract outperformed nonencapsulated haritaki extract in terms of phenolic and antioxidant activities, making it a preferred option for yogurt fortification. Furthermore, yogurt enriched with up to 0.5% guar gum exhibited sensory qualities similar to or even better than the control sample.

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Effect of guar gum and fortification by haritaki (Terminalia chebula) extract and its encapsulates on physicochemical, textural, and rheological properties of yogurt

Jha,

Sit

2024

eFood

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Enhanced Stability and Functionality of Freeze-Dried Encapsulated Black Cardamom (Amomum subulatum) Oleoresin: A Comprehensive Physicochemical and Thermal Analysis

Sakkaravarthy,

Parameswaran

2024

Food Biophysics

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Mathematical and ANN Modelling for Convective Drying of Spanish Cherry Seeds: Bioactive Degradation, Energy Efficiency, and Mass Transfer Evaluation

Srivastava,

Sit

2024

Food Biophysics

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Encapsulation of bioactive compounds extracted from haritaki pulp (Terminalia chebula Retzius): characterization of physical, thermal, and morphological properties

Abstract: The bioactive compounds of haritaki (Terminalia chebula Retzius) were microencapsulated using zein and starch as the encapsulating agents, utilizing both conventional (encapsulator) and advanced (freeze drying) techniques.

Cited by 5 publications

References 54 publications

Effect of guar gum and fortification by haritaki (Terminalia chebula) extract and its encapsulates on physicochemical, textural, and rheological properties of yogurt

Effect of guar gum and fortification by haritaki (Terminalia chebula) extract and its encapsulates on physicochemical, textural, and rheological properties of yogurt

Enhanced Stability and Functionality of Freeze-Dried Encapsulated Black Cardamom (Amomum subulatum) Oleoresin: A Comprehensive Physicochemical and Thermal Analysis

Mathematical and ANN Modelling for Convective Drying of Spanish Cherry Seeds: Bioactive Degradation, Energy Efficiency, and Mass Transfer Evaluation

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