Encapsulation of oregano (Origanum vulgare) leaf polyphenols: Development, characterization and in-vitro release study

Rout, Rahul Kumar; Kumar, Ankit; Rao, P. Srinivasa

doi:10.1016/j.fhfh.2021.100028

Cited by 8 publications

(8 citation statements)

References 43 publications

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“…This showed that VD at lower levels of temperature was good in terms of color retention. Δ E * depends on the cumulative effect of L *, a *, and b *, and a lower value of Δ E * is desirable; it suggests that there is a minimum variation in color of the dried sample when compared with the color of original raw sample (Rout et al, 2021b).…”

Section: Resultsmentioning

confidence: 99%

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A comparative assessment of drying kinetics, energy consumption, mathematical modeling, and multivariate analysis of Indian borage (Plectranthus amboinicus) leaves

Rout,

Kumar,

Rao

2024

J Food Process Engineering

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In the current study, four drying methods, namely microwave (MD), vacuum (VD), hot air (HAD), and freeze drying (FD), were compared for drying of Indian borage (Plectranthus amboinicus) leaves for optimum energy consumption and bioactive compounds' retention. Effective moisture diffusivity for MD was about 100 times more than that of HAD and VD. MD at 600 W showed minimum specific energy consumption (4.04 kWh/kg), proving the most suitable drying condition. Moreover, it showed desirable energy values in terms of maximum specific moisture extraction rate (0.265 kg moisture/kWh) and maximum drying efficiency (15.85%). Bioactive compounds' retention in terms of phenols, antioxidants, and flavonoids was better in MD, followed by FD. Mathematical modeling of drying kinetics data revealed proper fitting of three drying models, namely, Aghbashlo, Modified Page‐II, and Page model, for explaining the drying behavior of Indian borage leaves. Multivariate characterization using principal component analysis revealed that FD and MD had a strong effect on bioactive compounds' retention, while VD and HAD showed least effect. Hence, based on optimum energy utilization and bioactive compounds' retention, MD at 600 W was selected for efficient drying of Indian borage leaves.Practical applicationsDrying of Indian borage leaves using microwave drying (MD) resulted in quicker drying with retention of bioactive compounds and color of dried leaves. The energy aspects were also favorable for industrial scale‐up. With due consideration to capacity enhancement in MD, it can prove to be a promising source of drying for culinary, medicinal, and aromatic plants.

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Section: Resultsmentioning

confidence: 99%

“…FD sample showed smooth surface with intact structure. The pores observed in the image (Figure 2a) were due to the sublimation of ice crystals (Rout et al, 2021b). In HAD, structural breakdown was more as the drying temperature increased, which suggested disruption of matrix due to heat treatment (Figure 2b-d).…”

Section: Surface Morphologymentioning

confidence: 98%

A comparative assessment of drying kinetics, energy consumption, mathematical modeling, and multivariate analysis of Indian borage (Plectranthus amboinicus) leaves

Rout,

Kumar,

Rao

2024

J Food Process Engineering

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“…The chosen temperatures provided a preliminary investigation to gain an overall understanding of the variations in GABA and polyphenols release under different conditions. Specifically, 25 °C represented an ideal environmental temperature, and 45 °C simulated harsh summer conditions [ 4 ] or an appropriate temperature for dissolving raw materials before further processing steps. Combining these temperatures with pH levels of 2, 5, and 8 was selected to understand the storage conditions of these bioactive compounds when incorporated into foods with low, medium, and high pH levels.…”

Section: Methodsmentioning

confidence: 99%

“…Combining these temperatures with pH levels of 2, 5, and 8 was selected to understand the storage conditions of these bioactive compounds when incorporated into foods with low, medium, and high pH levels. The temperature of 37 °C and three pH levels were chosen based on digestion conditions in the human body [ 4 ].…”

Section: Methodsmentioning

confidence: 99%

“…Alternatively, freeze-drying has been employed, achieving an encapsulation efficiency of 90% with wall materials such as dextran and whey protein [ 3 ]. Furthermore, Rout et al [ 4 ] reported a high encapsulation efficiency of up to 96% for polyphenols in oregano leaf extract using freeze-drying and wall materials comprising maltodextrin and gum arabic. To the best of our knowledge, no study has investigated the encapsulation of GABA and TPC using freeze-drying with gum arabic (GA) and whey protein (WP) as wall materials, especially in the context of GABA and polyphenols in germinated mung bean extract.…”

Section: Introductionmentioning

confidence: 99%

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Encapsulation of Bioactive Compounds from Germinated Mung Bean by Freeze-Drying, Release Kinetics, and Storage Stability

Vu,

Kha,

Phan

2023

Foods

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This research explores the application of germinated mung bean extract, rich in GABA (Gamma-aminobutyric acid) and polyphenols, in enhancing human health. Recognizing the instability of these bioactive compounds in environmental conditions, encapsulation emerges as a pivotal technique to broaden their applications in food and pharmaceuticals. Utilizing response surface methodology and Box–Behnken design, the freeze-drying formulation for encapsulating the aqueous extract was optimized. Second-order polynomial models were developed, exhibiting statistical adequacy in predicting key variables such as encapsulation efficiency for GABA (EE-GABA) and total polyphenol content (EE-TPC), as well as encapsulation yield for GABA (EY-GABA) and total polyphenol content (EY-TPC). The established optimal formulation was validated, resulting in predicted values for EE-GABA, EE-TPC, EY-GABA, and EY-TPC. The release kinetics of encapsulated particles were investigated, highlighting the suitability of the Korsmeyer–Peppas and Higuchi models. Assessing the stability of the encapsulated powder under varying temperatures and humidities revealed degradation rates, half-life, and activation energy, with moisture equilibrium established at 4.70%, indicative of long-term stability. In conclusion, the encapsulated germinated mung bean powder demonstrates high stability, making it a promising candidate for integration into food products and functional ingredients.

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Microencapsulation and characterization of pomegranate seed oil using gum Arabic and maltodextrin blends for functional food applications

Mangope,

Kaseke,

Fawole

2024

Food Science & Nutrition

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Pomegranate seed oil (PSO) is highly valued in the functional food industry due to its rich fatty acid content and associated health benefits. However, its high degree of unsaturation makes it susceptible to rapid degradation when exposed to oxygen and light. This study investigates the encapsulation of PSO at 15% w/w using different blends of gum Arabic (GA) and maltodextrin (MD) (1:0, 0:1, 1:1, 3:1, and 1:3) to determine optimal formulations for enhanced stability and functional quality. Characterization of the encapsulated PSO powders showed distinct particle morphologies, including flake‐like shapes and textures ranging from smooth to wrinkled and porous. The Fourier transform infrared (FT‐IR) spectra indicated shifts in functional groups from 2973.70 to 408.84 cm−1, revealing the presence of aliphatic, amine, aromatic, carboxylic acid, and hydroxyl groups. Although no single formulation achieved all desired outcomes, the GA:MD ratios of 1:0 and 1:1 were superior in enhancing color properties (yellowness and chroma), techno‐functional attributes (bulk density and solubility), and in preserving essential fatty acids, including stearic, cis‐oleic, α‐linolenic, arachidic, γ‐linolenic, linoleic, and punicic acids. Additionally, GA:MD (3:1) powders exhibited superior ferric‐reducing antioxidant power (FRAP) and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activities (RSA). In conclusion, formulations using solely GA or GA:MD ratios of 1:1 and 3:1 effectively preserve bioactive content in PSO, enhancing its antioxidant capacity. These findings suggest promising applications for these encapsulated powders in developing functional foods that meet industry demands.

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Encapsulation of oregano (Origanum vulgare) leaf polyphenols: Development, characterization and in-vitro release study

Cited by 8 publications

References 43 publications

A comparative assessment of drying kinetics, energy consumption, mathematical modeling, and multivariate analysis of Indian borage (Plectranthus amboinicus) leaves

A comparative assessment of drying kinetics, energy consumption, mathematical modeling, and multivariate analysis of Indian borage (Plectranthus amboinicus) leaves

Encapsulation of Bioactive Compounds from Germinated Mung Bean by Freeze-Drying, Release Kinetics, and Storage Stability

Microencapsulation and characterization of pomegranate seed oil using gum Arabic and maltodextrin blends for functional food applications

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