- Title
- Encapsulation of citrus by-product extracts by spray-drying and freeze-drying using combinations of maltodextrin with soybean protein and ι-Carrageenan
- Creator
- Papoutsis, Konstantinos; Golding, John B.; Vuong, Quan; Pristijono, Penta; Stathopoulos, Costas E.; Scarlett, Christopher J.; Bowyer, Michael
- Relation
- Funding BodyARCGrant NumberIC140100032 http://purl.org/au-research/grants/arc/IC140100032
- Relation
- Foods Vol. 7, Issue 7, no. 115
- Publisher Link
- http://dx.doi.org/10.3390/foods7070115
- Publisher
- MDPI AG
- Resource Type
- journal article
- Date
- 2018
- Description
- 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 (aw) than those produced by spray-drying. Specifically, the MC and aw 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 aw 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.
- Subject
- citrus by-products; encapsulation; phenolic compounds; antioxidant capacity; polysaccharides; protein
- Identifier
- http://hdl.handle.net/1959.13/1392909
- Identifier
- uon:33467
- Identifier
- ISSN:2304-8158
- Rights
- © 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/).
- Language
- eng
- Full Text
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