Microencapsulation of Murraya koenigii L. leaf extract using spray drying

Sablania, Vandana; Bosco, Sowriappan John Don; Rohilla, Shubham; Shah, Manzoor Ahmad

doi:10.1007/s11694-017-9704-1

Cited by 22 publications

(10 citation statements)

References 32 publications

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“…According to Kuck and Noreña [27], polysaccharide wall materials interact with phenolic compounds, forming complex structures and enhancing their stability. In contrast, investigations of Murraya koenigii L. leaf extract confirmed MD as the least effective wall material for phenolic-compound retention compared to xanthan and acacia gums [48]. In the current study, the lowest retention using MD was observed for TFC and RP.…”

Section: Effect Of Wall Materials Type On Bioactive-compound Recontrasting

confidence: 84%

Microencapsulation of Horseradish (Armoracia rusticana L.) Juice Using Spray-Drying

Tomsone

Galoburda

Krūma

et al. 2020

Foods

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Horseradish contains many bioactive compounds with antioxidant activity. The current study aimed to evaluate the effect of various wall materials and their ratios on the physical properties and bioactive-compound retention and stability in microencapsulated horseradish leaf and root juices. Horseradish juice was microencapsulated using maltodextrin, maltodextrin/gum Arabic, soy protein isolate, and starch with three different core-to-wall ratios. The total phenolic, total flavonoid, total flavan-3-ol, and total phenolic-acid contents, as well as antioxidant activity, were determined using spectrophotometric methods, whereas individual phenol profiles were determined by high-performance liquid chromatography (HPLC). Multivariate analysis of variance showed that plant material, wall material, and core-to-wall ratio had a significant effect on the bioactive-compound retention and antioxidant-activity preservation. Microcapsules produced from horseradish leaf juice had a significantly higher content of phenolic compounds and antioxidant activity compared to root-juice microcapsules. However, better retention was observed for microencapsulated horseradish root juice. Maltodextrin and maltodextrin/gum Arabic were the most effective wall materials for the retention of bioactive compounds, while they also had a smaller particle size and better solubility. The horseradish-juice microcapsules possess a high content of rutin. The highest stability of bioactive compounds after storage was found at a core-to-wall ratio of 20:80.

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Section: Effect Of Wall Materials Type On Bioactive-compound Recontrasting

confidence: 84%

Microencapsulation of Horseradish (Armoracia rusticana L.) Juice Using Spray-Drying

Tomsone

Galoburda

Krūma

et al. 2020

Foods

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“…The values obtained for the TPC of microencapsulated sage and linden powder were higher than those of PHWE of sage and linden. Some researchers have reported a decrease in TPC of extracts during spray drying due to high temperature (Georgetti et al, 2008;Sablania et al, 2018). In this study, an increase in TPC of the extracts is due to the concentration process applied before the spray drying despite possible loss of phenolics during spray drying.…”

Section: Physicochemical Properties and Antioxidant Activities Of Microencapsulated Powdersmentioning

confidence: 59%

Process for production of ready to drink iced teas from sage (Salvia officinalis L.) and linden (Tilia cordata): pressurized hot water extraction and spray drying

Alaşalvar

Çam

2018

Food Sci Biotechnol

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The aim of this study was to produce ready to drink (RTD) iced teas from sage and linden. For this purpose, phenolics of sage and linden were extracted by pressurized hot water extraction (PHWE) and then the extracts obtained were spray dried by the addition of maltodextrin. The powders produced by spray drying were processed into RTD sage and linden iced teas by adding sucrose and citric acid. The optimum conditions of PHWE of sage and linden were at 160°C and for 10 min and 5 min, respectively. The solubility and microencapsulation efficiency of spray dried powders were found to be greater than 97%. In addition, total phenolic content and antioxidant activity of RTD iced teas are parallel with those of microencapsulated sage and linden powders after pasteurization at 80°C for 5 min. The sensory analysis of RTD iced teas showed that products were well-accepted by the panelists.

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“…In the determination of tapped density, the spaces between the particles are reduced being impacted by an external force [ 48 ]. In this study, the tapped density ranged from 0.286 ± 0.02 to 0.320 ± 0.01 g/mL ( Table 2 ).…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of Rambutan Peel Extract by Spray Drying

Boyano-Orozco

Gallardo-Velázquez

Meza-Márquez

et al. 2020

Foods

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Microencapsulation of bioactive compounds (BC) from rambutan peel by spray drying using DE10 maltodextrin as encapsulating agent was performed. The optimal conditions for the ethanolic extraction of BC were 60 °C, with a time of 1 h, 55% aqueous ethanol and three extraction cycles. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) were: inlet temperature 160 °C, outlet temperature 80 °C, and 10% encapsulating agent concentration in the feeding solution (core:encapsulating agent ratio of 1:4). With these conditions, retention and encapsulation efficiencies obtained were higher than 85%, the water activity value, moisture content and Hausner Index were of 0.25 ± 0.01, 3.95 ± 0.10%, and 1.42 ± 0.00, respectively. The optimized powder presented good solubility and morphological properties, showing microcapsules without ruptures. Based on these results, microencapsulation by spray drying is a viable technique which protects BC of rambutan peel, facilitating its application in the food, pharmaceutical, and cosmetic industries.

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Microencapsulation of Murraya koenigii L. leaf extract using spray drying

Cited by 22 publications

References 32 publications

Microencapsulation of Horseradish (Armoracia rusticana L.) Juice Using Spray-Drying

Microencapsulation of Horseradish (Armoracia rusticana L.) Juice Using Spray-Drying

Process for production of ready to drink iced teas from sage (Salvia officinalis L.) and linden (Tilia cordata): pressurized hot water extraction and spray drying

Microencapsulation of Rambutan Peel Extract by Spray Drying

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