Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles

Lacerda, Ellen Cristina Quirino; Calado, Verônica; Monteiro, Mariana; Finotelli, Priscilla Vanessa; Torres, Alexandre Guedes; Perrone, Daniel

doi:10.1016/j.carbpol.2016.05.093

Cited by 93 publications

(47 citation statements)

References 33 publications

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“…[15] Microencapsulation of sour cherries using maltodextrin and gum arabic with core to coating ratio 1 : 20 resulted in higher encapsulation efficiencies and smaller particle size than ration 1 : 10. [16] Microencapsulation of ascorbic acid using maltodextrin showed only 7% of ascorbic acid reduction in sample after stirage for 60 days at 28oC temperature. maltodextrin showed higer protection of bioactive compound compare with gum arabic, gum Arabic-modified starch (GA-MS), modified starch-chitosan (MS-CH) and modified starchmaltodextrin-chitosan (MS-MD-CH) (Chranioti et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Morfology and Stability of Microencapsulation of Limonin using Maltodestrin: Morfology and Stability

Cakrawati

Handayani

Noor

et al. 2017

IOP Conf. Ser.: Mater. Sci. Eng.

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Abstract. The objective of the research was to study the effect of limonin core to coating ratio on eficiency limonin and stability of limonin microcapsules in aqueous pH 4 dan 7. Maltodextrin Dextrose Equivalent 10 was chosen as encapsultant with core to coating ratio 1 : 10 and 1 : 20. Stability of limonin microcapsule in aqueous pH 4 and 7 was investigated for 14 days. Microencapsulation was conducted using freeze dryer. Microcapsules surface was analyze using Scaning Electron Microscope and the result show limonin microcapsule with core to coating ration 1 : 20 had better appereance and uniformity in size. Limonin content was measured using spertrofotometry method. Result showed limonin microencapsulation with core to coating ratio 1 : 10 had efficiency of 81, 3% while ratio 1 : 20 had efficiency of 83,5%. Maltodextrin was unstable at aqueous pH 4 and limonin in microcapsule with core to coating ratio 1 : 10 start released at day 6. While limonin microcapsule with core to coating ratio 1 : 20 start to release on day 4 at aqueous pH 4 and on aqueous pH 7, microcapsule start to release on day 10.

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Section: Introductionmentioning

confidence: 99%

Morfology and Stability of Microencapsulation of Limonin using Maltodestrin: Morfology and Stability

Cakrawati

Handayani

Noor

et al. 2017

IOP Conf. Ser.: Mater. Sci. Eng.

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“…This was the result of the high bonding capacity of inulin molecules. Lacerda et al (2016), in which they performed microencapsulation of jussara pulp with different coating materials, supported the formation of more intense agglomeration with SEM images by increasing the inulin concentration. Additionally, the most important parameters affecting the particle size are the nozzle frequency, feed rate, viscosity and surface tension of the feed solution (Masters, 1991).…”

Section: Resultsmentioning

confidence: 86%

Particle Morphology of Spray-Freeze Dried Microencapsulation Agents

2019

JSTR

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Spray-freeze drying (SFD) is a relatively new technique for microencapsulation of heat sensitive products. In SFD process, the solution is sprayed in a cryogenic medium such as liquid nitrogen to form frozen fine droplets. Then, the droplets subjected to freeze-drying under vacuum. The freeze-drying time is comparatively short due to the relatively large surface area achieved by the SFD. In this study, frequently used microencapsulation agents namely maltodextrin, inulin and gum arabic were sprayfreeze dried both individual and in the form of mixtures and the resulting powders were characterized with respect to particle morphologies. Morphology of the particles were observed using Scanning Electron Microscopy (SEM). All the spray-freeze dried particles showed spherical shape, sometimes being slightly aggregated. Regular pore structures originating from the formation of crystals were observed on the surface of the maltodextrin particles, while the gum arabic particles were found to have more irregular and small pores. However, inulin particles were found to have a smoother surface form than others. 204 | P a g e www.iiste.org ConclusionIn this study, maltodextrin, inulin and gum arabic, which are frequently used as microencapsulation agents, were dried by SFD method and the particle morphologies were examined. As a result, all the samples were observed to be in a spherical shape. It was observed that gum arabic particles were larger in size due to higher viscosity of gum arabic, and inulin molecules were smaller and more prone to aggregation. Although different forms of porous structures were observed on the surfaces of maltodextrin and gum arabic particles, inulin particles were found to be smoother. The surface porosity aids in solubilization for rehydration during end use. However, it may not be desirable in the case of protection of a biological activity. Therefore, the microencapsulation agent or mixture to be used should be selected according to the desired final product property.

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“…Among the carriers tested, OSA starch was better able to preserve the bioactive compounds during atomization than native sorghum starch. This may be explained by the lipophilic succinyl moiety present in OSA starch structure that would simultaneously interact with polar and non‐polar bioactive compounds allowing better encapsulation of a wide variety of lipids and other lipophilic components . The results showed that spray drying process did not have any deleterious effect on antioxidant compounds.…”

Section: Resultsmentioning

confidence: 94%

Effect of Microencapsulation on Antimicrobial and Antioxidant Activity of Nutmeg Oleoresin Using Mixtures of Gum Arabic, OSA, and Native Sorghum Starch

et al. 2018

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Nutmeg (Myristica fragrans Houtt) and its solvent extracts are being used across the world for their strong anti‐inflammatory, antioxidant and antimicrobial activity attributed to their naturally occurring phytochemicals. The loading of nutmeg oleoresin in a matrix of gum arabic and sorghum starch (native and OSA modified) in different ratios is achieved in this study through microencapsulation by using a spray drying method. Morphological and chemical changes after modification of starch are analyzed through scanning electron microscopy and FTIR spectroscopy, respectively. Both native and modified sorghum starch granules are found to be polygonal and spherical in shape. The bioactive extracts from the microcapsules are analyzed for DPPH radical scavenging activity, phenolic content, flavonoid content, and antimicrobial activity. Extracts from the nutmeg microcapsules comprised of gum arabic and OSA modified sorghum starch possess excellent bioactive functional properties as compared to native sorghum starch. The samples comprised of gum arabic and starch (native and OSA modified) in the ratio of (75:25) and (50:50) show excellent antioxidant activity and high retention of phenolic and flavonoid content after 60 days of storage. All the bioactive extracts show antimicrobial activity against Escherichia coli and Bacillus cereus.

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Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles

Cited by 93 publications

References 33 publications

Morfology and Stability of Microencapsulation of Limonin using Maltodestrin: Morfology and Stability

Morfology and Stability of Microencapsulation of Limonin using Maltodestrin: Morfology and Stability

Particle Morphology of Spray-Freeze Dried Microencapsulation Agents

Effect of Microencapsulation on Antimicrobial and Antioxidant Activity of Nutmeg Oleoresin Using Mixtures of Gum Arabic, OSA, and Native Sorghum Starch

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