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.

Autor: Khoshdouni Farahani, Zahra1 (AUTHOR) zahra.farahani@srbiau.ac.ir, Ebrahimzadeh Mousavi, Mohamad2 (AUTHOR) mousavi@ut.ac.ir, Seyedain Ardebili, Mahdi1 (AUTHOR), Mohammadi Nafchi, Abdorreza3,4,5 (AUTHOR) amohammadi@usm.my, Paidssari, Saeed1 (AUTHOR)
Předmět:
Zdroj: Food Science & Nutrition. Jun2024, Vol. 12 Issue 6, p4211-4222. 12p.
Abstrakt: 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. [ABSTRACT FROM AUTHOR]
Databáze: GreenFILE
Externí odkaz:
Nepřihlášeným uživatelům se plný text nezobrazuje