The physicochemical properties of microwave‐assisted encapsulated anthocyanins from <i>Ipomoea batatas</i> as affected by different wall materials

Nawi, Norazlina M.; Muhamad, Ida Idayu; Marsin, Aishah Mohd

doi:10.1002/fsn3.132

Cited by 46 publications

(29 citation statements)

References 29 publications

(66 reference statements)

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“…The higher hygroscopicity of powder produced with WP might be attributed to more hydrophilic nature of proteins in comparison to polysaccharides [38]. Hygroscopicity value can also be correlated with moisture content of CBS powder following the same trend of increase as previously observed by Ferrari et al [39] and Mohd Nawi et al [40].…”

Section: Moisture Content and Hygroscopicitysupporting

confidence: 68%

An Approach to Value Cocoa Bean By-Product Based on Subcritical Water Extraction and Spray Drying Using Different Carriers

et al. 2020

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The aim of this study was to establish an efficient, sustainable technological procedure for valorization of food by-product, that is, cocoa bean shells (CBSs). The properties and stability of CBS extracts obtained by spray drying process with maltodextrin (MD) and whey protein (WP) as carrier agents were evaluated. For this purpose, phytochemicals of CBSs were extracted by subcritical water extraction. Physico-chemical properties, total phenolic (TP) and total flavonoid (TF) contents of the encapsulated extracts were determined in order to verify the efficiency of spray drying. Additional analyses for phytochemical characterization of the obtained powders were also performed. The efficiency of microencapsulation process was characterized by product recoveries higher than 58%. Both coating materials significantly influenced the encapsulation of phytochemicals in terms of rehydration, water solubility index and water absorption index, with WP being at an advantage. The best results for TP and TF contents were achieved when CBSs were encapsulated using WP (37.68 mg GAE/g and 7.66 mg CE/g, respectively). Microencapsulation using WP yielded higher content of gallic acid, caffeine, and theobromine than those with MD. According to the results, the formulation using 50% WP provided a better preservation of polyphenols compared to 50% MD. Therefore, spray drying with WP can be used as a method of choice for obtaining high quality CBS powders.

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Section: Moisture Content and Hygroscopicitysupporting

confidence: 68%

An Approach to Value Cocoa Bean By-Product Based on Subcritical Water Extraction and Spray Drying Using Different Carriers

et al. 2020

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“…Using different wall materials resulted in different chemical properties of the microencapsulated powders such as moisture content, water activity, hygroscopicity and shelf life, depending on the structure and characteristics of each wall material ( 17 ). Water plays a vital role as a major component of food products and influences food safety, stability, quality and physical properties ( 18 ).…”

Section: Introductionmentioning

confidence: 99%

Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials

Pan-utai

Iamtham

2020

Food Technol. Biotechnol. (Online)

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Research background. C-phycocyanin (C-PC) as a water-soluble blue pigment was extracted from microalga Arthrospira. C-PC could be a good substitute for synthetic pigments with high antioxidant activity. However, C-PC is unstable due to sensitivity to temperature, light, pH, and oxygen; therefore applications of C-PC in food and other products are limited. Microencapsulation of C-PC using freeze-drying is a solution to this problem and is considered a suitable method for drying heat-sensitive pigment. Experimental approach. C-phycocyanin was extracted from Arthrospira platensis. C-phycocyanin microcapsules were modified by freeze-drying, with different ratios at 0-100 % of maltodextrin (MD) and gum Arabic (GA) used as microencapsulation wall materials. The powders produced were evaluated for physical properties including moisture content and water activity, solubility, hygroscopicity, bulk density, colour appearance, particle morphology and size distribution. Thermal stability and antioxidant activity of freeze-dried C-PC microencapsulated powders were also assessed. Results and conclusions. Freeze-dried C-PC microencapsulated powders with maltodextrin and gum Arabic as wall materials gave high encapsulation efficiency of around 99 %. At higher gum Arabic percentage, moisture content decreased and water activity improved. Maltodextrin gave higher solubility of C-PC powders whereas gum Arabic led to a similar colour of C-PC without microencapsulation. Freeze-dried C-PC microencapsulated powders were composed of different sized microparticles regardless of the combination of wall materials with amorphous glassy shapes. Thermal stability of encapsulated C-PC increased and also showed high antioxidant properties. Novelty and scientific contribution. C-PC microcapsules that maintain colourant stability with high antioxidant levels and resistance to high temperatures can be applied in a wide variety of products and also in the food industry.

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“…It also becomes an alternative drying method since it offers a shorter drying time and could improve the quality of a product [5]. Mohd Nawi et al [6] agreed that microwave-assisted encapsulation can be categorised as an economical method for drying of natural colorant. Microwave-assisted encapsulation efficiency and product quality could be affected by several factors.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties of Encapsulated Purple Sweet Potato Extract; Effect of Maltodextrin Concentration, and Microwave Drying Power

2018

MJAS

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Purple sweet potato (PSP) is rich with anthocyanin and has a great potential as natural food colorant. In this study, investigation on the effect of maltodextrin (MD, DE 4.0-7.0) concentration as wall material and various microwave drying powers towards physicochemical properties of microwave assisted encapsulation of purple sweet potato extract (PSPE) has been conducted. The effects of microwave power (550 W and 330W) and MD concentration (20%, 25%, and 30%) were analysed for moisture content, water activity, colour, and total monomeric anthocyanin content (TMA). Both moisture content and water activity of the encapsulated PSPE were significantly decreased (p <0.05) as the MD concentration increased at 20% and 30%. With respect of anthocyanin content, increasing of MD concentration at 20% and 30% showed a statistically significant reduction (p < 0.05). PSPA with 20% concentration gave the highest TMA at both microwave drying power of 330 W and 550 W, with 385.93±10.81 mg/L and 419.28±10.89 mg/L respectively. However, moisture content, water activity, colour, and TMA were not significantly different with the changing of microwave drying power.

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The physicochemical properties of microwave‐assisted encapsulated anthocyanins from Ipomoea batatas as affected by different wall materials

Cited by 46 publications

References 29 publications

An Approach to Value Cocoa Bean By-Product Based on Subcritical Water Extraction and Spray Drying Using Different Carriers

An Approach to Value Cocoa Bean By-Product Based on Subcritical Water Extraction and Spray Drying Using Different Carriers

Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials

Physicochemical Properties of Encapsulated Purple Sweet Potato Extract; Effect of Maltodextrin Concentration, and Microwave Drying Power

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