Influences of freeze‐ and spray‐drying vs. encapsulation with soy and whey proteins on gastrointestinal stability and antioxidant activity of Mediterranean aromatic herbs

Abstract

Chemical and biological characterization of selected Mediterranean aromatic herbs after drying processes vs. encapsulation with two protein carriers.

Whey and soy proteins as wall materials for spray drying rosemary: Effects on polyphenol composition, antioxidant activity, bioaccessibility after in vitro gastrointestinal digestion and stability during storage

“…Spray drying of rosemary extracts without carriers resulted in production yields between 17.1 and 74.96%, in a previous report (Chaul, Conceição, Bara, Paula, & Couto, 2017), in contrast to the 87.1-92.7 recoveries reported here for R-WPI and R-WIN, respectively. Similar solids recovery (75%) was reported when aqueous rosemary extracts were freeze dried and used to prepare extracts that were subsequently spray dried with whey protein isolate (Bilušić et al, 2020). In another study, spray dried proliposomes prepared with freeze dried rosemary extracts were obtained with recoveries of only 20.1-45.8%, substantially lower than our results (Bankole, Osungunna, Souza, Salvador, & Oliveira, 2020).…”

“…In particular, the addition of whey protein had a beneficial effect on the solids recovery in this study, since both groups (R-WPI and R-WIN) presented higher recovery (~90%) when compared to soy protein isolate samples (R-SPI and R-SIN, 60% and 70% respectively). Similar improvement based on drying carriers was observed elsewhere (Bilušić et al, 2020;Tontul, Topuz, Ozkan, & Karacan, 2016). It has been suggested that the efficiency of solids recovery can be modulated by differences in protein content of the carrier (Tontul et al, 2016) but in this study, both protein isolates had similar protein content (80%) and therefore, this factor should not play a significant role on the observed results.…”

“…Previous reports suggested that it is possible to spray dry rosemary extracts without carriers, but some of them failed to disclose the actual solids recovery of the process or did not clearly demonstrate the recovery difference when spray drying with or without drying aids (Bilušić et al, 2020;Couto et al, 2012). Moreover, some studies on spray drying rosemary using drying carriers did not make any reference to the solids recovery (de BarrosFernandes, R.V., Borges, S.V., Botrel, D. A., 2014), or did not show the difference in performance between groups with different carriers (Bilušić et al, 2020;Choi et al, 2007), which makes it difficult to assess their importance to the production yield. Spray drying of rosemary extracts without carriers resulted in production yields between 17.1 and 74.96%, in a previous report (Chaul, Conceição, Bara, Paula, & Couto, 2017), in contrast to the 87.1-92.7 recoveries reported here for R-WPI and R-WIN, respectively.…”

Microencapsulation of Syzygium zeylanicum (L.) DC . extract using spray drying: Effects of wall materials on physicochemical characteristics and biological activities of the microcapsules

“…The literature has shown that the selection of proper wall materials for encapsulating bioactive compounds in the plant extracts plays an important role in the retention of the desired compounds and the antioxidant activity of the obtained microcapsules (Bilušić et al, 2021; Labuschagne, 2018; Yilmaz et al, 2021). Many studies have stated that maltodextrins are one of the most efficient and cost‐effective wall materials for encapsulating bioactive phytochemicals but the poor emulsifying capacity limited their single application for the encapsulation of hydrophobic and volatile compounds.…”

Microencapsulation of nattokinase from fermentation by spray drying: Optimization, comprehensive score, and stability

“…Compared to freeze‐drying, spray drying is a convenient, cost‐effective, higher applicable, and scalable encapsulation procedure in the food and pharmaceutical industries (Rezvankhah et al., 2020). Spray drying is an interesting alternative means of increasing the stability of powdered foods and food ingredients (Bilušić et al., 2020; González et al., 2019). Freeze drying has been used to dry the nattokinase (Garg & Thorat, 2014).…”