The antioxidant and physicochemical properties of microencapsulated bioactive compounds in Securigera securidaca (L.) seed extract by co-crystallization
| Autor: | Ali Behnam nik, Mohsen Vazifedoost, Zohreh Didar, Bahareh Hajirostamloo |
|---|---|
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Food Quality and Safety. 3:243-250 |
| ISSN: | 2399-1402 2399-1399 |
| DOI: | 10.1093/fqsafe/fyz022 |
| Popis: | Securigera securidaca seed is a good source of phenolic compounds with high antioxidant properties. Preservation and maintenance of natural antioxidants have always been a challenge and microencapsulation is a suitable method for this purpose. In this study, the chemical compounds of the plant seed extract were identified by GC/MS device. Bioactive compounds from the seed ethanolic extract were microencapsulated in the sucrose matrix during the co-crystallization process. The evaluations included total phenolic compounds, radical scavenging ability, production efficiency, moisture content, and flowability characteristics of the produced powders, such as compressibility index, Hausner ratio, and angle of repose. The results showed significant differences in the phenolic compounds and the radical scavenging ability between the control sample and the co-crystallized powder (P < 0.05). The production efficiency and the moisture content of extract-containing co-crystallized powder were 84% and 0.14%, respectively. The particle size difference of the microencapsulated powder could significantly affect the powder flowability characteristics (P < 0.05), and particles with a size of 1 mm showed better flowability behaviour. FT-IR charts for samples revealed chemical bonds specific to saccharose molecule indicating no changes in covalent bonds present in saccharose molecule structure after the process. Scanning electron microscope images showed the presence of vacant spaces and porosity in the structure of saccharose crystals formed during the process of crystallization. As a result, the co-crystallized powder obtained from the plant extract can be used as an appropriate antioxidant in the food and pharmaceutical formulations. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|