Microencapsulation of Rambutan Peel Extract by Spray Drying
| Autor: | Guillermo Osorio-Revilla, Tzayhri Gallardo-Velázquez, Luis Carlos Boyano-Orozco, Ofelia Gabriela Meza-Márquez |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Rambutan Health (social science) Water activity Plant Science antioxidant capacity lcsh:Chemical technology 01 natural sciences Health Professions (miscellaneous) Microbiology Article chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology rambutan lcsh:TP1-1185 spray drying Solubility Water content Chromatography Inlet temperature bioactive compounds food and beverages 04 agricultural and veterinary sciences Maltodextrin 040401 food science Antioxidant capacity chemistry Spray drying microencapsulation Food Science |
| Zdroj: | Foods Volume 9 Issue 7 Foods, Vol 9, Iss 899, p 899 (2020) |
| ISSN: | 2304-8158 |
| Popis: | Microencapsulation of bioactive compounds (BC) from rambutan peel by spray drying using DE10 maltodextrin as encapsulating agent was performed. The optimal conditions for the ethanolic extraction of BC were 60 ° C, with a time of 1 h, 55% aqueous ethanol and three extraction cycles. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) were: inlet temperature 160 ° C, outlet temperature 80 ° C, and 10% encapsulating agent concentration in the feeding solution (core:encapsulating agent ratio of 1:4). With these conditions, retention and encapsulation efficiencies obtained were higher than 85%, the water activity value, moisture content and Hausner Index were of 0.25 ± 0.01, 3.95 ± 0.10%, and 1.42 ± 0.00, respectively. The optimized powder presented good solubility and morphological properties, showing microcapsules without ruptures. Based on these results, microencapsulation by spray drying is a viable technique which protects BC of rambutan peel, facilitating its application in the food, pharmaceutical, and cosmetic industries. |
| Databáze: | OpenAIRE |
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