Physical Properties of Microencapsulation of Echium amoenum.L and Altaea rosea var nigra Extract Prepared by Freeze Dryer Method

Subject Areas :

Mahshid Zamankhani ¹ , Sohrab Moeini ² , Peyman Mahasti Shotorbani ³ , Hossein MirsaeedGhazi ⁴ , Afshin Jafarpour ⁵

1 - Department of Food Science & Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
2 - Department of Food Science & Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
3 - Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
4 - پاکدشت- پردیس ابوریحان دانشگاه تهران - گروه فناوری صنایع غذایی
5 - department of food industry, garmsar university

Received: 2020-11-07 Accepted : 2021-02-10 Published : 2021-03-01

Keywords: Encapsulation, Borage, Black Hollyhock, Antioxidants, Freeze-Drying,

Abstract :

Phenolic compounds are secondary metabolites in plants that also have health effects. Due to the effect of synthetic antioxidants on human health, there is a growing tendency to replace them with natural antioxidants. This research aims to investigate the beneficial properties of borage extract (BE) and black hollyhock extract (BHE). First, the BE and BHE were encapsulated with whey protein and maltodextrin at 90:10, 50:50, 10:90 ratio by freeze drying method. Then, the analytical characteristics of BE and BHE were investigated. The amount of encapsulation of anthocyanin increased when the capsule had a higher whey protein content. In the encapsulation powder extract of BE and BHE with a whey protein ratio of 90 to 10 maltodextrin, the lowest amount of moisture and solubility was observed. When comparing the bulk density of the encapsulated extract of BE and BHE, no significant difference was observed, and the type of extract had no effect on the powder density. The combination of coating materials with a ratio of 10 maltodextrin to 90 whey protein has the highest encapsulation efficiency. Capsules with higher levels of whey protein were thicker walled capsules. Therefore, the optimal treatment was the capsule with a concentration of 90% whey protein and 10% maltodextrin.

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