The influence of sodium alginate and sodium alginate/WPI as coating material on microcapsules of Jujube extract produced by spray dryer

Abstract

The aim of the research was to study the impact of various carrier types (sodium alginate and blend of sodium alginate with WPI) on the physicochemical, structural, and thermal characteristics of Jujube extract powder fabricated by spray drying. TPC and antioxidant activity, solubility, moisture, EE, powder yield, DSC, particle size, and morphology of powders were surveyed. The use of WPI resulted in powders with less moisture (10%), lower solubility (98.04%), and better powder yield (22.50%). WPI‐produced powders showed the best retention of polyphenolic compounds (2949.2 mg/L) and the highest activity of the encapsulation efficiency (70.93%), and moreover, they had a higher Tg (68.50°C), indicating powders that were more stable during storage. All samples showed a large number of spherical particles along with a number of indented particles, and these indentations were more common in protein capsules. In terms of particle diameter, the particles produced with alginate were smaller (6.51 μm). It can be stated that the particles containing proteins can have more effective and efficient outcomes. Novelty impact statement Both sodium alginate and sodium alginate/WPI powders were loaded with jujube extract (JE) by spray dryer. The encapsulation efficiency of jujube extract in sodium alginate/WPI powders was more. Incorporation of WPI to sodium alginate increased yield, moisture, solubility, and TPC and preserved jujube extract effectively.

Optimizing the ultrasonic extraction of polyphenols from mango peel and investigating the characteristics, antioxidant activity and storage stability of extract nanocapsules in maltodextrin/whey protein isolate

“…The fast drying process and rapid water removal during spray drying can lead to flattening of particles and collapse of the spherical capsule walls [42] . Khoshdouni-Farahani et al [43] stated that jojoba extract capsules prepared by the spray drying method with isolated casein coating appeared as spherical particles with bulges in their microstructure. Ćujić-Nikolić et al [44] reported that grape pomace extract capsules prepared with maltodextrin had a more uniform spherical shape, smoother surfaces, and fewer cavities compared to capsules prepared with whey protein.…”

Production and characterization of Ziziphus jujuba extract‐loaded composite whey protein and pea protein beads based on sodium alginate–IFPG (insoluble fraction of Persian gum)

“…To investigate the total phenol content, The Folin–Ciocalteu method was used 18 . For this purpose, first 1.6 mL distilled water was mixed with 20 μL of sample and 100 mL Folin solution was added (1:10, v/v).…”

“…To investigate the total phenol content, The Folin-Ciocalteu method was used. 18 For this purpose, first 1.6 mL distilled water was mixed with 20 μL of sample and 100 mL Folin solution was added (1:10, v/v). After 5 min, 300 μL sodium carbonate solution (7.5%) was added and its absorption (at 765 nm) was read after 2 h by a spectrophotometer (model Cary 300, Varian, Mulgrave, Victoria, Australia).…”

“…It has a high nutritional value, with properties such as water binding and formation of films, firm gels, foam and stabilized emulsions. 18 Why protein has potential in the making of gel capsules. This protein needs an initial denaturation to realize its properties of coating, encapsulation and film formation.…”

“…Whey is an animal protein and a by‐product of the cheese industry, and is desired by industries for encapsulation. It has a high nutritional value, with properties such as water binding and formation of films, firm gels, foam and stabilized emulsions 18 . Why protein has potential in the making of gel capsules.…”