Microencapsulation of Rambutan Peel Extract by Spray Drying

Boyano-Orozco, Luis Carlos; Gallardo-Velázquez, Tzayhrí; Meza-Márquez, Ofelia Gabriela; Osorio-Revilla, Guillermo

doi:10.3390/foods9070899

Cited by 26 publications

(23 citation statements)

References 43 publications

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“…The inlet temperature is generally in the range of 150-220 C. The lower the inlet temperature, the lower is the evaporation rate, and this leads to the high moisture content in the microcapsules (Mohammed et al, 2020). According to Boyano-Orozco et al (2020), the bioactive compounds encapsulated from rambutan peel at 160 C had moisture content of 3.95 ± 0.10% with a high encapsulation efficiency of 85%.…”

Section: Factors Affecting the Encapsulationmentioning

confidence: 99%

“…In recent times, consumers have developed more interest in food products that have an adequate amount of bioactive components. The main reason is because a lot of research has proved that there is a relationship between the intake of bioactive components and the deterrence of various chronic diseases such as cardiovascular diseases (Boyano‐Orozco et al, 2020). Bioactive compounds, also called nutraceuticals, are those compounds, present naturally, that are essential or nonessential parts of the food chain and possess an advantageous influence on human health (Biesalski et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

Kandasamy¹,

Naveen²

2022

J Food Process Engineering

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Bioactive compounds are a type of chemical substance found in plant sources. Lycopene, carotenoids, phytochemicals, phenolic compounds, and anthocyanin are a few bioactive compounds. These compounds are rich in antimicrobial, antioxidant, and free radical‐scavenging properties. But these compounds are easily degraded. In order to enhance the chemical stability and the retention properties of functional ingredients, encapsulation is indispensable. This paper reviews the two important methods of encapsulation of bioactive components and the novelties in these techniques. Spray‐drying and freeze‐drying techniques are commonly used for encapsulation in the food and pharmaceutical industries. The former is a quick and high‐temperature process, while the latter is a time‐consuming and low‐temperature procedure. The inlet temperature during spray drying is maintained between 120 and 190°C, whereas during freeze drying, a temperature of −80°C to −20°C is maintained. For effective encapsulation, the optimization of the process conditions such as the temperature, pressure, feed rate, airflow rates, and selection of wall materials are essential. In this paper, the influence of these parameters on encapsulation efficiency and product stability is also discussed. Practical Applications The spray‐drying and freeze‐drying techniques find their application in the food and chemical industries for the purpose of encapsulation and drying. The former technique helps transform liquid foods to powder and thereby extending their shelf life. The encapsulation of some biologically active components helps better retention and delivery of the components. Spray drying is a technique in which liquid foods are converted to powdered form. These techniques have been used for a very long time in the dairy industry. But in recent times, they have been used in the pharmaceutical industries as well. Their main application in the pharmaceutical industry is drug delivery. Freeze drying is a low‐temperature encapsulation process which is mainly used for the encapsulation of functional foods. The most commonly spray‐dried active materials include oleoresins, natural food colors, natural antioxidants, lipids, flavors, and functional foods. Probiotic sources such as bacterial cultures are the main freeze‐dried products. In this review, the practical applications of the techniques are elaborated.

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Section: Factors Affecting the Encapsulationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

Kandasamy¹,

Naveen²

2022

J Food Process Engineering

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“…TPC was significantly reduced after spray-drying, with an RE of 61%-99% for horseradish root juice and 43%-76% for horseradish leaf juice (Table S1, Supplementary Materials). Boyano-Orozco et al [46] reported an RE of 91%-97% for phenolic compounds in microcapsules of rambutan (Nephelium lappaceum L.) peel extract. According to Pang In all encapsulated samples, the content of phenolic compounds and the AOA were lower compared to the spray-dried juice (blank) due to the included proportion of wall material, which did not contain phenolics, except for the sample with soy protein isolate.…”

Section: Effect Of Horseradish Plant Part On Bioactive Compounds In Mmentioning

confidence: 99%

“…TPC was significantly reduced after spray-drying, with an RE of 61%-99% for horseradish root juice and 43%-76% for horseradish leaf juice (Table S1, Supplementary Materials). Boyano-Orozco et al [46] reported an RE of 91%-97% for phenolic compounds in microcapsules of rambutan (Nephelium lappaceum L.) peel extract. According to Pang et al [47], the retention of phenolic compounds in spray-dried Orthosiphon stamineus extract was effective, ranging from 66.91% (eupatorin) to 82.08% (rosmarinic acid); however, during microencapsulation by spray-drying, phenolic compounds were lost due to high temperature and the action of oxygen, resulting in their destruction and polymerization [27].…”

Section: Effect Of Horseradish Plant Part On Bioactive Compounds In Mmentioning

confidence: 99%

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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“…Proses yang cukup rumit dan biaya yang relatif mahal serta penampakan flavor yang sedikit berbeda dari bahan alami (39).…”

Section: Kekurangan Dari Pendekatan Mikroenkapsulasiunclassified

Peningkatan Stabilitas Fitokonstituen melalui Pendekatan Mikroenkapsulasi

2022

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Mikroenkapsulasi adalah teknologi untuk menyalut atau melapisi suatu zat inti dengan suatu lapisan dinding polimer sehingga menjadi partikel-partikel berukuran mikro. Tujuan dari mikroenkapsulasi melindungi zat inti dari pengaruh lingkungan, menutupi rasa dan bau tidak enak, menyatukan zat-zat yang tidak tersatukan baik secara fisika maupun secara kimia, menurunkan sifat iritasi zat inti terhadap saluran cerna, mengatur pelepasan inti dan memperbaiki stabilitas bahan inti. Berdasarkan hasil dari para peneliti melalui pendekatan mikroenkapsulsi. Mikroenkapsulasi dapat melindungi senyawa dari berbagai faktor lingkungan seperti oksidasi, degradasi, suhu, kelembaban dan cahaya, dapat memperpanjang umur simpan produk menutupi rasa dan bau aromatik. Dapat meningkatkan stabilitas pada senyawa yang bersifat volatil dan meningkatkan bioavabilitas, sehingga mikroenkapsulasi ini dapat digunakan sebagai pilihan untuk sediaan bahan alam berupa ekstrak, karena bahan alam berupa ekstrak umumnya memiliki stabilitas yang tidak baik, seperti mudah teroksidasi, degradasi, dan fotolisis, selain itu memiliki kelarutan yang rendah dan bioavaibilitas yang rendah. Dengan demikian melalui pendekatan mikroenkapsulasi ini dapat meningkatkan stabilitas ekstrak, melindungi senyawa aktif, dan mencegah penurunan aktivitas. Metode yang digunakan menggunakan beberapa referensi yang didapatkan dari database dan dengan instrumen pencarian online yang diterbitkan secara internasional. Referensi yang didapatkan berasal dari database elektronik seperti google scholar, sciendirect, NCBI dari tahun 2010-2020.

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Microencapsulation of Rambutan Peel Extract by Spray Drying

Cited by 26 publications

References 43 publications

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

A review on the encapsulation of bioactive components using spray‐drying and freeze‐drying techniques

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

Peningkatan Stabilitas Fitokonstituen melalui Pendekatan Mikroenkapsulasi

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