Optimising the Encapsulation of an Aqueous Bitter Melon Extract by Spray-Drying
| Autor: | Sophie E. Parks, Paul D. Roach, Sing Pei Tan, Costas Stathopoulos, Tuyen C. Kha |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
Health (social science)
food.ingredient bitter melon gum Arabic maltodextrin Plant Science lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Article response surface methodology chemistry.chemical_compound food lcsh:TP1-1185 Food science Response surface methodology spray drying Chromatography Aqueous solution food and beverages Bitter melon Maltodextrin chemistry Yield (chemistry) Spray drying Gum arabic encapsulation Stock solution Food Science |
| Zdroj: | Foods Volume 4 Issue 3 Pages 400-419 Foods, Vol 4, Iss 3, Pp 400-419 (2015) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods4030400 |
| Popis: | Our aim was to optimise the encapsulation of an aqueous bitter melon extract by spray-drying with maltodextrin (MD) and gum Arabic (GA). The response surface methodology models accurately predicted the process yield and retentions of bioactive concentrations and activity (R2 > 0.87). The optimal formulation was predicted and validated as 35% (w/w) stock solution (MD:GA, 1:1) and a ratio of 1.5:1 g/g of the extract to the stock solution. The spray-dried powder had a high process yield (66.2% ± 9.4%) and high retention (> 79.5% ± 8.4%) and the quality of the powder was high. Therefore, the bitter melon extract was well encapsulated into a powder using MD/GA and spray-drying. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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