TY - JOUR
T1 - Encapsulation of citrus by-product extracts by spray-drying and freeze-drying using combinations of maltodextrin with soybean protein and ι-carrageenan
AU - Papoutsis, Konstantinos
AU - Golding, John B.
AU - Vuong, Quan
AU - Pristijono, Penta
AU - Stathopoulos, Costas E.
AU - Scarlett, Christopher J.
AU - Bowyer, Michael
N1 - Funding Information:
Funding: This research was funded by the University of Newcastle and Australian Research Council (ARC) Training Centre for Food and Beverage Supply Chain Optimization grant number (IC140100032) and the Australian Citrus Postharvest Science Program (CT 15010).
Funding Information:
This research was funded by the University of Newcastle and Australian Research Council (ARC) Training Centre for Food and Beverage Supply Chain Optimization grant number (IC140100032) and the Australian Citrus Postharvest Science Program (CT 15010).
Publisher Copyright:
© 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
PY - 2018/7
Y1 - 2018/7
N2 - The effect of different combinations of maltodextrin (MD) coating agents (MD, MD + soybean protein, and MD + ι-carrageenan) on the encapsulation of lemon by-product aqueous extracts using freeze-drying and spray-drying were investigated. The total phenolic content (TPC), total flavonoid content (TFC), and ferric ion reducing antioxidant power (FRAP) of the microparticles were evaluated. Freeze-drying with the mixture of MD + soybean protein resulted in the highest retention of TPC, TFC, and FRAP (1.66 ± 0.02 mg GAE/g d.b., 0.43 ± 0.02 mg CE/g d.b., and 3.70 ± 0.05 mM TE/g, respectively). Freeze-drying resulted in microparticles with lower moisture content (MC) and water activity (a w ) than those produced by spray-drying. Specifically, the MC and a w of the microparticles produced by freeze-drying ranged from 1.15 to 2.15% and 0.13 to 0.14, respectively, while the MC and a w of the microparticles produced by spray-drying ranged from 6.06% to 6.60% and 0.33 to 0.40, respectively. Scanning electron microscopy revealed that spray-drying resulted in the formation of spherical particles of different sizes regardless of the type of coating agent. Although freeze-drying resulted in microparticles with amorphous glassy shapes, the mixture of MD + soybean protein resulted in the formation of spherical porous particles. X-ray diffraction revealed a low degree of crystallinity for the samples produced by both techniques.
AB - The effect of different combinations of maltodextrin (MD) coating agents (MD, MD + soybean protein, and MD + ι-carrageenan) on the encapsulation of lemon by-product aqueous extracts using freeze-drying and spray-drying were investigated. The total phenolic content (TPC), total flavonoid content (TFC), and ferric ion reducing antioxidant power (FRAP) of the microparticles were evaluated. Freeze-drying with the mixture of MD + soybean protein resulted in the highest retention of TPC, TFC, and FRAP (1.66 ± 0.02 mg GAE/g d.b., 0.43 ± 0.02 mg CE/g d.b., and 3.70 ± 0.05 mM TE/g, respectively). Freeze-drying resulted in microparticles with lower moisture content (MC) and water activity (a w ) than those produced by spray-drying. Specifically, the MC and a w of the microparticles produced by freeze-drying ranged from 1.15 to 2.15% and 0.13 to 0.14, respectively, while the MC and a w of the microparticles produced by spray-drying ranged from 6.06% to 6.60% and 0.33 to 0.40, respectively. Scanning electron microscopy revealed that spray-drying resulted in the formation of spherical particles of different sizes regardless of the type of coating agent. Although freeze-drying resulted in microparticles with amorphous glassy shapes, the mixture of MD + soybean protein resulted in the formation of spherical porous particles. X-ray diffraction revealed a low degree of crystallinity for the samples produced by both techniques.
KW - Antioxidant capacity
KW - Citrus by-products
KW - Encapsulation
KW - Phenolic compounds
KW - Polysaccharides
KW - Protein
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U2 - 10.3390/foods7070115
DO - 10.3390/foods7070115
M3 - Article
AN - SCOPUS:85062220012
SN - 2304-8158
VL - 7
JO - Foods
JF - Foods
IS - 7
M1 - 115
ER -