Extraction, characterization and microencapsulation of isoflavones from soybean molasses
| Autor: | Claudia Severo da Rosa, Tatiana Emanuelli, Bruna Nichelle Lucas, Juliano Smanioto Barin, Gabriela Ilha Viegas, Vanessa Sabrina Fagundes Batista, Graciele Lorenzoni Nunes, Vivian Caetano Bochi, Cristiano Ragagnin de Menezes |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Antioxidant
antioxidant Agriculture (General) medicine.medical_treatment phenolics Spray-drying Alcohol S1-972 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology 0302 clinical medicine medicine isoflavones Ethanol Chromatography General Veterinary food and beverages Agriculture 04 agricultural and veterinary sciences Isoflavones Maltodextrin 040401 food science Solvent chemistry Spray drying 030221 ophthalmology & optometry Animal Science and Zoology Methanol Agronomy and Crop Science |
| Zdroj: | Ciência Rural v.50 n.3 2020 Ciência Rural Universidade Federal de Santa Maria (UFSM) instacron:UFSM Ciência Rural, Vol 50, Iss 3 (2020) |
| Popis: | This study aimed to extract isoflavones from soybean molasses with different solvents, furthermore, the selected extract, which showed overall desirable characteristics was selected to evaluate the potentials of different encapsulating agents. The encapsulating agents employed for the study included 18% Maltodextrin DE20 (T1), 18% Hi-maize (T2), and a mixture of equal proportions of 9% Maltodextrin DE20 and 9% of Hi-maize (T3). Solvents such as 80% ethanol and methanol, and grain alcohol in varying different concentrations of 50 and 80% were used for the studies. The best solvent for the extraction of phenolics and total isoflavones was 50% cereal alcohol, this extract also presented higher antioxidant activity. Evaluation of the encapsulating agents revealed that 18% Hi-maize with inlet air of 130 °C was best suited for the encapsulation of isoflavones. The ORAC method showed that microcapsules with the 18% Hi-maize encapsulating agent also had higher antioxidant activity. |
| Databáze: | OpenAIRE |
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