Physical Properties of Microencapsulation of Echium amoenum.L and Altaea rosea var nigra Extract Prepared by Freeze Dryer Method
محورهای موضوعی : Food and HealthMahshid 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
کلید واژه: Encapsulation, Borage, Black Hollyhock, Antioxidants, Freeze-Drying,
چکیده مقاله :
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.
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.
1. Monjotin N, Amiot MJ, Fleurentin J, Morel JM, Raynal S. Clinical evidence of the benefits of phytonutrients in human healthcare. Nutrients. 2022;14(9):1712.
2. Nwabor OF, Singh S, Marlina D, Voravuthikunchai SP. Chemical characterization, release, and bioactivity of Eucalyptus camaldulensis polyphenols from freeze-dried sodium alginate and sodium carboxymethyl cellulose matrix. Food Quality and Safety. 2020;4(4):203-12.
3. Gruskiene R, Bockuviene A, Sereikaite J. Microencapsulation of bioactive ingredients for their delivery into fermented milk products: A review. Molecules. 2021;26(15):4601.
4. Tomé AC, da Silva FA. Alginate based encapsulation as a tool for the protection of bioactive compounds from aromatic herbs. Food Hydrocolloids for Health. 2022;2:100051.
5. Souza AL, Hidalgo-Chávez DW, Pontes SM, Gomes FS, Cabral LM, Tonon RV. Microencapsulation by spray drying of a lycopene-rich tomato concentrate: Characterization and stability. LWT. 2018;91:286-92.
6. Mehran M, Masoum S, Memarzadeh M. Improvement of thermal stability and antioxidant activity of anthocyanins of Echium amoenum petal using maltodextrin/modified starch combination as wall material. International Journal of Biological Macromolecules. 2020;148:768-76.
7. Zannou O, Pashazadeh H, Ghellam M, Ibrahim SA, Koca I. Extraction of anthocyanins from Borage (Echium amoenum) flowers using choline chloride and a glycerol-based, deep eutectic solvent: Optimization, antioxidant activity, and in vitro bioavailability. Molecules. 2021;27(1):134.
8. Karimi E, Oskoueian E, Karimi A, Noura R, Ebrahimi M. Borago officinalis L. flower: A comprehensive study on bioactive compounds and its health-promoting properties. Journal of Food Measurement and Characterization. 2018;12:826-38.
9. Abolhassani M. Antiviral activity of borage (Echium amoenum). Archives of Medical Science. 2010;6(3):366-9.
10. Patocka J, Navratilova Z. Bioactivity of Echium amoenum: A mini review. Pharmacology. 2019;20(2):14915-7.
11. Nazir S, Ahmad MK, Ali F, Ganie SA. Phytochemical analysis and antibacterial potential of Onosma hispidium and Alcea rosea. Biomedicine. 2022;42(1):47-52.
12. Nowicka P, Wojdyło A. Anti-hyperglycemic and anticholinergic effects of natural antioxidant contents in edible flowers. Antioxidants. 2019;8(8):308.
13. Fahamiya N, Shiffa M, Aslam M. A comprehensive review on Althaea rosea Linn. Journal of Pharmaceutical Research. 2016;6(11).
14. Yourdkhani E, Jafarpour A. The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce. Food & Health. 2021;4(3)19-23.
15. Hu Y, Li Y, Zhang W, Kou G, Zhou Z. Physical stability and antioxidant activity of citrus flavonoids in arabic gum-stabilized microcapsules: Modulation of whey protein concentrate. Food Hydrocolloids. 2018;77:588-97.
16. Rabiei K, Bekhradnia S, Nabavi S, Nabavi S, Ebrahimzadeh M. Antioxidant activity of polyphenol and ultrasonic extracts from fruits of Crataegus pentagyna subsp. elburensis. Natural Product Research. 2012;26(24):2353-7.
17. Bae E, Lee S. Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. Journal of Microencapsulation. 2008;25(8):549-60.
18. Goula AM, Adamopoulos KG. Spray drying of tomato pulp in dehumidified air: I. The effect on product recovery. Journal of Food Engineering. 2005;66(1):25-34.
19. Garcia-Amoedo LH, Almeida-Muradian LBD. Comparação de metodologias para a determinação de umidade em geléia real. Química Nova. 2002;25:676-9.
20. Zhu J, Li X, Liu L, Li Y, Qi B, Jiang L. Preparation of spray-dried soybean oil body microcapsules using maltodextrin: Effects of dextrose equivalence. LWT. 2022;154:112874.
21. Association of Official Analytical Chemists, Association of Official Agricultural Chemists (US). Official methods of analysis of the Association of Official Analytical Chemists. Association of Official Analytical Chemists.; 1920.
22. Afzaal M, Khan AU, Saeed F, Ahmed A, Ahmad MH, Maan AA, et al. Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditions. Food Science & Nutrition. 2019;7(12):3931-40.
23. Grabowski J, Truong VD, Daubert C. Spray‐drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder. Journal of Food Science. 2006;71(5):E209-E17.
24. Adhikari B, Howes T, Bhandari B, Troung V. Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling. Journal of Food Engineering. 2004;62(1):53-68.
25. Fazaeli M, Emam-Djomeh Z, Kalbasi-Ashtari A, Omid M. Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice. International Journal of Food Engineering. 2012;8(1):1-20.
26. Ersus S, Yurdagel U. Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier. Journal of food Engineering. 2007;80(3):805-12.
27. Sharayei P, Azarpazhooh E, Ramaswamy HS. Effect of microencapsulation on antioxidant and antifungal properties of aqueous extract of pomegranate peel. Journal of Food Science and Technology. 2020;57(2):723-33.
28. Ruengdech A, Siripatrawan U. Improving encapsulating efficiency, stability, and antioxidant activity of catechin nanoemulsion using foam mat freeze-drying: The effect of wall material types and concentrations. LWT. 2022;162:113478.
