Microencapsulation of Morinda citrifolia L. extract by spray-drying

Krishnaiah, Duduku; Sarbatly, Rosalam; Nithyanandam, Rajesh

doi:10.1016/j.cherd.2011.09.003

Cited by 114 publications

(72 citation statements)

References 26 publications

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“…Phycocyanin microencapsulation using freeze drying method and different coating materials could produce more than 79% of microcapsule yield. On the otherhand, the yield obtained from microencapsulation of some materials using freeze drying method was not more than 50% [19,20]. The yield finding in this research was lower than others researcher since the inlet temperature used is not stable, hence causing the product sticky on the spray dryer chamber.…”

Section: Yieldmentioning

confidence: 48%

Physical characteristics of phycocyanin from spirulina microcapsules using different coating materials with freeze drying method

Dewi

Purnamayati

Kurniasih

2017

IOP Conf. Ser.: Earth Environ. Sci.

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:The aim of this study was to compare the physical characteristics of phycocyanin microcapsules (F) from Spirulina sp. with different coating materials, such as κ-Carrageenan (C) and Na-alginate (A) in combination with maltodextrin (M) by freeze drying method. Microcapsules were prepared in three variations of coating materials i.e. maltodextrin (FM); maltodextrin and Na-alginate (FMA); and maltodextrin and carrageenan (FMC) with concentration of each materials were 10%; 9%:1.0%; and 9%:1% (w/w), respectively. The results showed that FMA with Na-alginate 1.0% produced the highest bulk density and total soluble solid, there were 0,334 g/ml and 9,067%, respectively. Color analysis by chromameter showed that FMC produced the bluest color compared to other samples. The glass transition temperature (Tg) investigated with Differential scanning calorimeter (DSC) in all of the samples.

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Section: Yieldmentioning

confidence: 48%

Physical characteristics of phycocyanin from spirulina microcapsules using different coating materials with freeze drying method

Dewi

Purnamayati

Kurniasih

2017

IOP Conf. Ser.: Earth Environ. Sci.

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“…50,62,76,82,105,115,117 As previously mentioned, the quantification of phenolic compounds is also a very common methodology to assess the effectiveness of the encapsulation process. 42,44,46,48,64,78,79,85,92,98,141,155 Some studies also describe the use of carotenoids to infer the efficacy of the microencapsulation process. 94,141 Antibacterial and antifungal properties are among the most studied and important bioactivities not only due to the increasing resistance of the microorganisms to commercially available synthetic antibiotics, but also because natural matrices present great potential for the discovery of new drugs.…”

Section: Bioactive Extractsmentioning

confidence: 99%

“…37,41 There are several applications dealing with the encapsulation of bioactive compounds and extracts by spray-drying. Examples in the published literature are crude extracts, [42][43][44][45][46][47][48][49][50][51][52] [63][64][65][66] phenolic compounds (including anthocyanins) and vitamins. 88 It is also noticeable (ESI †) that the vast majority of the used shell materials, as was previously reported, are carbo- hydrates and derivatives.…”

Section: Microencapsulation Techniquesmentioning

confidence: 99%

Microencapsulation of bioactives for food applications

2015

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Health issues are an emerging concern to the world population, and therefore the food industry is searching for novel food products containing health-promoting bioactive compounds, with little or no synthetic ingredients. However, there are some challenges in the development of functional foods, particularly in which the direct use of some bioactives is involved. They can show problems of instability, react with other food matrix ingredients or present strong odour and/or flavours. In this context, microencapsulation emerges as a potential approach to overcome these problems and, additionally, to provide controlled or targeted delivery or release. This work intends to contribute to the field of functional food development by performing a comprehensive review on the microencapsulation methods and materials, the bioactives used (extracts and isolated compounds) and the final application development. Although several studies dealing with microencapsulation of bioactives exist, they are mainly focused on the process development and the majority lack proof of concept for final applications. These factors, together with the lack of regulation, in Europe and in the United States, delay the development of new functional foods and, consequently, their market entry. In conclusion, the potential of microencapsulation to protect bioactive compounds ensuring their bioavailability is shown, but further studies are required, considering both its applicability and incentives by regulatory agencies.

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“…According to Tapp et al (2012), the natural antioxidant properties of noni have the potential to prevent lipid oxidation and improve color, while other studies suggest that extracts of noni might be useful as a natural and multifunctional dietary food additive or supplement because of its high antioxidant activity (Zin et al 2007;Krishnaiah et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of soaking in noni (Morinda citrifolia) juice on the microbiological and color behavior of Haden minimally processed mango

et al. 2014

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The purpose of this study was to evaluate the effect of soaking in noni juice on the microbiological and color behavior of minimally processed mango. Two batches of Haden mango cubes were treated by immersion in noni juice for 2.5 or 5.0 min. Each batch was packed in polypropylene boxes and stored at 6°C for up to 15 days; in addition, a control group of mango cubes was prepared by immersion in sterile water for the same duration. According to the results, the soaking of mango cubes in noni juice had an antimicrobial effect on mesophilic aerobic bacteria, molds and yeasts during storage at 6°C for 15 days, without significantly (P<0.05) affecting the CIE L*, a*, b*, chroma and hue angle values, in comparison with the control after 12 days of storage. The noni juice soaking treatment was demonstrated to be a potentially valuable technology for decontamination of fresh-cut fruit surfaces.

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Microencapsulation of Morinda citrifolia L. extract by spray-drying

Cited by 114 publications

References 26 publications

Physical characteristics of phycocyanin from spirulina microcapsules using different coating materials with freeze drying method

Physical characteristics of phycocyanin from spirulina microcapsules using different coating materials with freeze drying method

Microencapsulation of bioactives for food applications

Effect of soaking in noni (Morinda citrifolia) juice on the microbiological and color behavior of Haden minimally processed mango

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