Microencapsulation of fingered citron extract with gum arabic, modified starch, whey protein, and maltodextrin using spray drying
| Autor: | Jalaleldeen Khaleel Mohammed, Amer Ali Mahdi, Mengjiao Ma, Waleed Al-Ansi, Qais Ali Al-Maqtari, Mohamed Ismael Ahmed, Abduljalil D.S. Ghaleb, Hongxin Wang |
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| Rok vydání: | 2020 |
| Předmět: |
Citrus
Whey protein food.ingredient Materials science Water activity Capsules 02 engineering and technology Biochemistry Modified starch Gum Arabic 03 medical and health sciences Crystallinity chemistry.chemical_compound food Polysaccharides Structural Biology Spectroscopy Fourier Transform Infrared Particle Size Solubility Molecular Biology 030304 developmental biology 0303 health sciences Plant Extracts Spray Drying Starch General Medicine 021001 nanoscience & nanotechnology Maltodextrin Whey Proteins chemistry Chemical engineering Spray drying Gum arabic Powders 0210 nano-technology |
| Zdroj: | International Journal of Biological Macromolecules. 152:1125-1134 |
| ISSN: | 0141-8130 |
| Popis: | The aim of this study was to investigate the characteristics of the Fingered citron extract (FCE) microcapsules powders with different formulations of the encapsulation carrier agents [gum arabic (GA), maltodextrin (MD), modified starch (MS), and whey protein (WP)], which are obtained through spray drying. Encapsulation yield, encapsulation efficiency, moisture content, hygroscopicity, water activity, density properties, Carr's index, cohesiveness, flowability, porosity, wettability, solubility, color, particle size, thermal behavior, relative crystallinity, and micrographs were analyzed. Moreover, chemical structure of the microcapsule powder was identified using Fourier transform infrared spectroscopy (FT-IR). Best results were achieved when Fingered citron extract was encapsulated using gum arabic/maltodextrin/modified starch (GMS) formulation as carrier agents, where it had the highest encapsulation yield (89.39%) and encapsulation efficiency (87.20%). Furthermore, it achieved the best result in density properties, flowability, porosity, wettability, and relative crystallinity. These results have shown that using gum arabic/maltodextrin/modified starch formulation was superior for production of the Fingered citron extract microcapsules powders. |
| Databáze: | OpenAIRE |
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