Microencapsulation of roselle (<i>Hibiscus sabdariffa</i> L.) anthocyanins: Effects of drying conditions on some physicochemical properties and antioxidant activities of spray‐dried powder

Nguyen, Quoc‐Duy; Dang, Thanh‐Thuy; Nguyen, Thi‐Van‐Linh; Nguyen, Thi‐Thuy‐Dung; Nguyen, Ngoc Quy

doi:10.1002/fsn3.2659

Cited by 25 publications

(3 citation statements)

References 60 publications

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“…This process is the most commonly drying method used to prepare microcapsules based on chitosan. In the microcapsules' formulation, various aspects, including pH, concentration of the core material, or stirring time, play a role in the microcapsules' properties [ 11 , 37 , 39 ]. The optimal conditions were chosen based on the encapsulation efficiency.…”

Section: Discussionmentioning

confidence: 99%

Microencapsulation of Ruellia tuberosa L. Aqueous Root Extracts Using Chitosan-Sodium Tripolyphosphate and Their In Vitro Biological Activities

et al. 2022

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The current study aims to perform microencapsulation of R. tuberosa L. extracts using chitosan crosslinked to sodium tripolyphosphate (NaTPP) as wall materials by spray drying and to analyze their in vitro biological activities. The influence of manufacturing conditions, like pH, chitosan concentration, and stirrer time, was assessed. Results showed that microcapsules prepared in pH 4 with a concentration of 0.1% (w/v) chitosan, and 90 min stirring time had 51.80% encapsulation efficiency and high in vitro biological activity. These were shown by high in vitro alpha amylase inhibition and antioxidant activity with IC50 values of 50.65 μg/mL and 123.97 μg/mL, respectively. Releases of the bioactive compounds in microcapsules of R. tuberosa L. were carried out on phosphate buffer medium pH 2.2 and pH 7.4 with times release of 30, 60, 90, and 120 min. The bioactive compounds were released in pH 2.2 in 120 min at 2.48%. At pH 7.4, the active ingredients were more easily released, by 79.90% in 120 min. The microcapsules’ morphology showed a rough surface with spherical forms and the average sizes were 53.41 μm. This study supports the essential role of microencapsulation in improving plant extracts with reserved biological activities.

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Section: Discussionmentioning

confidence: 99%

Microencapsulation of Ruellia tuberosa L. Aqueous Root Extracts Using Chitosan-Sodium Tripolyphosphate and Their In Vitro Biological Activities

et al. 2022

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“…Variance analysis was done to check the results of all the tests with three repetitions. A significant difference ( p < .05) was determined by Duncan and S tests (SPSS 26 software) (SPSS Inc., Chicago, IL, USA) (Nguyen et al., 2022 ).…”

Section: Methodsmentioning

confidence: 99%

Performance of spray‐dried Ziziphus jujuba extract using insoluble fraction of Persian gum–sodium alginate and whey protein: Microstructural and physicochemical attributes of micro‐ and nano‐capsules

Khoshdouni Farahani,

Ebrahimzadeh Mousavi,

Seyedain Ardebili

et al. 2024

Food Science & Nutrition

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The study focused on the impact of the insoluble fraction of Persian gum–sodium alginate and a blend of the insoluble fraction of Persian gum–sodium alginate (IFPG‐Al) with whey protein isolate (WPI) on sprayed Ziziphus jujuba extract (JE) powder. The addition of whey protein led to powders with higher moisture (10%), higher solubility (99.19%), and lower powder yield (27.82%). The powders fabricated with WPI depicted the best protection of polyphenolic compounds (3933.4 mg/L) and the highest encapsulation efficiency activity (74.84%). Additionally, they had a higher Tg (62.63°C), which indicates more stability of the powders during shelf life. The sphericity of the majority of the particles was noticeable in powders, but multi‐sided concavities were visible in the protein‐containing particles. Based on the particle size's results, IFPG‐Al/WPI capsules fabricated relatively smaller particles (2.54 μm). It can be acknowledged that the presence of protein in particles can bring fruitful results by preserving valuable bioactive compounds.

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“…In addition, hydrophobicity is a limitation that hinders its incorporation into water-based foods, due to low solubility [4]. Microencapsulation is a technology that allows the protection of sensitive bioactive compounds while helping to maintain their nutritional and sensory characteristics, thus improving the stability of the material, as well as assisting in the dispersion of poorly soluble materials [3,5].…”

Section: Introductionmentioning

confidence: 99%

Stability of Buriti Oil Microencapsulated in Mixtures of Azuki and Lima Bean Flours with Maltodextrin

Fuzetti,

Nicoletti

2024

Foods

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Buriti oil (Mauritia flexuosa L.) is rich in carotenoids, mainly β-carotene, and has great value for application as a food, pharmaceutical, or cosmetic ingredient, as well as a natural pigment. Microencapsulation is a promising technique to protect compounds sensitive to degradation such as β-carotene. Materials composed of carbohydrates and proteins, such as azuki bean (Vigna angularis L.) and lima bean (Phaseolus lunatus L.) flours, are alternative matrices for microencapsulation, which additionally provide good amounts of nutrients. In combination with maltodextrin, the flours represent a protective barrier in stabilizing lipophilic compounds such as buriti oil for subsequent spray drying. In this work, the performance of mixtures of maltodextrin with whole azuki and lima bean flours was evaluated in the microencapsulation of buriti oil. The microcapsules showed good results for solubility (>80%), hygroscopicity (~7%), encapsulation efficiency (43.52 to 51.94%), and carotenoid retention (64.13 to 77.49%.) After 77 days of storage, the microcapsules produced maintained 87.79% and 90.16% of carotenoids, indicating that the powders have high potential for application as encapsulants in the food and pharmaceutical industries.

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Microencapsulation of roselle (Hibiscus sabdariffa L.) anthocyanins: Effects of drying conditions on some physicochemical properties and antioxidant activities of spray‐dried powder

Abstract: This is an open access article under the terms of the Creat ive Commo ns Attri bution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 25 publications

References 60 publications

Microencapsulation of Ruellia tuberosa L. Aqueous Root Extracts Using Chitosan-Sodium Tripolyphosphate and Their In Vitro Biological Activities

Microencapsulation of Ruellia tuberosa L. Aqueous Root Extracts Using Chitosan-Sodium Tripolyphosphate and Their In Vitro Biological Activities

Performance of spray‐dried Ziziphus jujuba extract using insoluble fraction of Persian gum–sodium alginate and whey protein: Microstructural and physicochemical attributes of micro‐ and nano‐capsules

Stability of Buriti Oil Microencapsulated in Mixtures of Azuki and Lima Bean Flours with Maltodextrin

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