Optimization of the Microcoating of Polyphenolic Compounds of Vitis Viniferia Wastes with Maltodextrin and Basil Seed Gum

Subject Areas :

Bahram Hasani ¹ , Fakhri Shahidi ² , َSeyyed Ali Mortazavi ³ , Mohabbate Mohebbi ⁴ , Reza Farhoosh ⁵

1 - Ph.D Student of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
2 - Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
3 - Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
4 - Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
5 - Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.

Received: 2023-08-01 Accepted : 2023-09-04 Published : 2025-09-24

Keywords: Sour Ggrape, Maltodextrin, Microcapsule, Basil Seed Gum.,

Abstract :

Microencapsulation of polyphenolic compounds with the aim of improving their stability and release has received much attention. In the present research, the polyphenolic extract of the wastes extracted by the combined effect of enzyme treatment and ultrasound was coated with maltodextrin and basil seed gum. In order to optimize the preparation of microcapsules, Design-Expert 13.0 software and response surface method were used. This design included 3 independent variables of maltodextrin level, basil seed gum (BSG) level and spray dryer inlet temperature. The design of the test was done in the form of a central composite design (CCD) and 4 repetitions at the central point. According to the results, increasing the inlet temperature of the dryer and increasing the level of maltodextrin as a carrier decreased the microcoating efficiency and the DPPH radical scavenging activity of the capsules in a non-linear manner. Increasing the temperature of the dryer and the level of the BSG carrier led to a non-linear decrease in the microencapsulation efficiency and the moisture content of the extract capsules. The increase of both coating factors caused an increase in the solubility of the capsules and a non-linear decrease in the water absorption capacity and a linear decrease in the mass density of the capsules. The optimal conditions included 12.129% maltodextrin, 0.5% BSG and the inlet temperature of the dryer was 177.22 degrees Celsius, and in these optimal conditions, microcoencapsulation efficiency was 75.60%, antioxidant activity was 63.657%, moisture content was 2.064%, water solubility was 73.339%, water absorption capacity was 88.45 g/100g, and bulk density was 63.657%. 0.454 and water activity was predicted to be 0.232. Since the desirability of this model for optimizing the production of capsules of extract of gourd waste was 80.37%, so this model showed a good ability to optimize the production of capsules of gourd extract.

 

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