Astaxanthin from Haematococcus pluvialis Microencapsulated by Spray Drying: Characterization and Antioxidant Activity

2018 ◽  
Vol 96 (1) ◽  
pp. 93-102 ◽  
Author(s):  
Xiaoyan Zhao ◽  
Hongkai Liu ◽  
Xiaowei Zhang ◽  
Guixiang Zhang ◽  
Haitao Zhu
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Haematococcus Pluvialis

scholarly journals Microencapsulation ofβ-Carotene by Spray Drying: Effect of Wall Material Concentration and Drying Inlet Temperature

2019 ◽  
Vol 2019 ◽  
pp. 1-12 ◽  
Author(s):  
Luiz C. Corrêa-Filho ◽  
Maria M. Lourenço ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Fruits And Vegetables ◽  
Wall Material ◽  
Inlet Temperature ◽  
Carotene Content ◽  
Arabic Gum ◽  
Air Inlet ◽  
Adverse Environmental Conditions

Carotenoids are a class of natural pigments found mainly in fruits and vegetables. Among them,β-carotene is regarded the most potent precursor of vitamin A. However, it is susceptible to oxidation upon exposure to oxygen, light, and heat, which can result in loss of colour, antioxidant activity, and vitamin activity. Thus, the objective of this work was to study the microencapsulation process ofβ-carotene by spray drying, using arabic gum as wall material, to protect it against adverse environmental conditions. This was carried out using the response surface methodology coupled to a central composite rotatable design, evaluating simultaneously the effect of drying air inlet temperature (110-200°C) and the wall material concentration (5-35%) on the drying yield, encapsulation efficiency, loading capacity, and antioxidant activity. In addition, morphology and particles size distribution were evaluated. Scanning electron microscopy images have shown that the particles were microcapsules with a smooth surface when produced at the higher drying temperatures tested, most of them having a diameter lower than 10μm. The conditions that enabled obtaining simultaneously arabic gum microparticles with higherβ-carotene content, higher encapsulation efficiency, and higher drying yield were a wall material concentration of 11.9% and a drying inlet temperature of 173°C. The systematic approach used for the study ofβ-carotene microencapsulation process by spray drying using arabic gum may be easily applied for other core and wall materials.

scholarly journals Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1255
Author(s):  
Sofia C. Lourenço ◽  
Débora A. Campos ◽  
Ricardo Gómez-García ◽  
Manuela Pintado ◽  
M. Conceição Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Food Products ◽  
Total Phenolic ◽  
Dry Extract ◽  
Pineapple Peel ◽  
Dpph Method

Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80–20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.

Optimising Conditions for Encapsulation of Salacia chinensis Root Extract enriched with Phenolic Compounds

2021 ◽  
Vol 02 ◽  
Author(s):  
Thanh V. Ngo ◽  
Christopher J. Scarlett ◽  
Michael C. Bowyer ◽  
Rebecca McCullum ◽  
Quan V. Vuong
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Feed Rate ◽  
Freeze Drying ◽  
Antioxidant Activities ◽  
Inlet Temperature ◽  
Root Extract ◽  
Optimal Conditions ◽  
Dried Extract ◽  
Drying Conditions

Background: S. chinensis extract contains bioactive compounds, which exhibit high antioxidant activities. However, for commercial uses, it is necessary to encapsulate the extract to protect it from degradation. Objective: This study aimed to optimise spray-drying conditions and then compare with freeze-drying to identify the most suitable conditions for encapsulation of Salacia chinensis L. root extract. Method: Three factors of spray-drying encapsulation, including maltodextrin concentration, inlet temperature and feed rate, have been tested for the impacts on the physical and phytochemical properties of S. chinensis root extract. Based on the optimal conditions, the spray-drying was then compared with freeze-drying. Results: The results showed that maltodextrin concentration, inlet temperature and feed rate had significant impacts on recovery yield, phenolics, mangiferin and antioxidant activity of the spray-dried extract. The optimal spray-drying encapsulation conditions were maltodextrin concentration of 20 %, inlet temperature of 130ºC and feed rate of 9 mL/min. Under these optimal conditions, the encapsulated extract had comparable solubility, total phenolics, mangiferin, and antioxidant activity, lower bulk density, moisture content, and water activity as compared to encapsulated extract made using the freeze-drying technique. These optimal spray-drying conditions are recommended to encapsulate the extract of S. chinensis root. Conclusion: Spray-drying was found to be more effective for encapsulation of S. chinensis root extract than freeze-drying. Therefore, spray-drying is recommended for further applications.

scholarly journals Effect of Thermal Processing on Antioxidant Activity and Cytotoxicity of Waste Potato Juice

2019 ◽  
Vol 14 (1) ◽  
pp. 150-157 ◽  
Author(s):  
Przemysław Łukasz Kowalczewski ◽  
Anna Olejnik ◽  
Wojciech Białas ◽  
Piotr Kubiak ◽  
Aleksander Siger ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Low Temperature ◽  
Cytotoxic Activity ◽  
Spray Drying ◽  
Cell Lines ◽  
Freeze Drying ◽  
Cytotoxic Activities ◽  
Normal Cells ◽  
Stabilization Methods ◽  
The Impact

AbstractPotato juice (PJ), commonly considered a burdensome waste, is rich in various compounds with bioactive properties. It has long been considered a remedy for gastric problems in traditional folk medicine. If valorization of PJ through implementation in the production of functional foods is to be considered, stabilization methods must be developed to allow long-term storage of this seasonal product. It is important that such methods are chosen with regard to their effect on the bioactive value of the obtained product. In this study, the impact of four stabilization methods on the antioxidant and cytotoxic activities of PJ was investigated. Elevated temperatures were used in thermal deproteinization used to obtain DPJW (deproteinated potato juice water) and spray-drying of FPJ (fresh potato juice) that resulted in SDPJ. Freeze drying and cryoconcentration were the low temperature processing methods that yielded PJL (potato juice lyophilisate) and CPJ (cryocorncentrated potato juice), respectively. All processed materials were characterized chemically and compared with raw materials in terms of phenolic compounds content, antioxidant activity as well as cytotoxicity to human tumor cells isolated from the gastric mucosa (Hs476T cell line), colon (Caco-2 and HT-29 cell lines), and normal cells isolated from the small intestine and colon epithelium (IEC-6 and NCM460 cell lines). It was stated that high-temperature processes – thermal deproteinization and spray-drying – yielded products with increased antioxidant potential (TEAC) that also showed increased cytotoxic activity towards intestinal cancer cells. At the same time the cytotoxicity towards normal cells remained on par with that of fresh PJ (IEC-6 cells) or decreased (NCM460 cells). Thermal deproteinization significantly decreased the content of glycoalcaloids in the juice, while spray drying did not have such an effect. The two low-temperature processes investigated – cryoconcentration and freeze drying – did not affect the PJ cytotoxic activity towards any of the cell lines used in the tests, whereas they did affect the antioxidant properties and glycoalcaloids content of PJ.

scholarly journals Microencapsulation of Pineapple Peel Extract by Spray Drying Using Maltodextrin, Inulin, and Arabic Gum as Wall Matrices

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 718 ◽  
Author(s):  
Sofia C. Lourenço ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Spray Drying ◽  
Spherical Shape ◽  
Large Degree ◽  
Wall Material ◽  
Arabic Gum ◽  
Hausner Ratio ◽  
Pineapple Peel ◽  
Drying Technology

A pineapple peel hydroalcoholic extract rich in phenolic compounds, was stabilized by microencapsulation using spray drying technology, with maltodextrin, inulin, and arabic gum as wall materials. The influence of the type of wall material and drying temperature (150 and 190 °C) on the particles properties was studied. The particles presented a spherical shape with a diameter ranging from approximately 1.3 to 18.2 µm, the exception being the ones with inulin that showed a large degree of agglomeration. All powders produced presented an intermediate cohesiveness and a fair to good flowability according to Carr index and Hausner ratio, which envisages suitable handling properties at an industrial scale. The microencapsulation processes using maltodextrin and arabic gum at 150 °C were the ones that showed higher maintenance of the antioxidant activity of compounds present in the extract before encapsulation during spray drying. In addition, the microparticles obtained were quite efficient in stabilizing the encapsulated phenolic compounds, as their antioxidant activity did not change significantly during six months of storage at 5 °C.

Production of monodisperse epigallocatechin gallate (EGCG) microparticles by spray drying for high antioxidant activity retention

2011 ◽  
Vol 413 (1-2) ◽  
pp. 155-166 ◽  
Author(s):  
Nan Fu ◽  
Zihao Zhou ◽  
Tyson Byrne Jones ◽  
Timothy T.Y. Tan ◽  
Winston Duo Wu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Epigallocatechin Gallate ◽  
High Antioxidant Activity

scholarly journals Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 268 ◽  
Author(s):  
Miguel Á. Sánchez-Madrigal ◽  
Armando Quintero-Ramos ◽  
Carlos A. Amaya-Guerra ◽  
Carmen O. Meléndez-Pizarro ◽  
Sandra L. Castillo-Hernández ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
Wall Material ◽  
Soluble Fiber ◽  
Food Ingredient ◽  
Total Polyphenol ◽  
Total Anthocyanin ◽  
Blue Corn

Effects of agave fructans as carrier agents on the encapsulation of blue corn anthocyanins using spray-drying were evaluated. Blue corn extract was mixed with 6%, 8%, 10%, and 12% (w/v) of agave fructans in duplicate and dried at 150 °C. The extract showed good contents of anthocyanins, polyphenols, and antioxidant activity. The increase of agave fructans in the encapsulated powders caused a significant increase (p < 0.05) in the humidity, water activity (aw), pH, bulk density, water solubility index (WSI), and color L* values. On the contrary, the agave fructan addition decreased the hygroscopicity, water absorption index (WAI), antioxidant activity, total anthocyanin, total polyphenol, and individual anthocyanin contents. The encapsulation of blue corn extract with 6% agave fructans (w/v) resulted in good physical, thermal, morphological, and high antioxidant properties. The results suggest that the use of agave fructans as wall material represents advantages in the conservation of anthocyanins and other bioactive compounds from blue corn extract during their encapsulation. The application of blue corn anthocyanin encapsulated powders as a food ingredient is promising for food pigmentation, representing additional advantages for their contribution as a soluble fiber that can benefit the health of consumers.

scholarly journals MICROENCAPSULATION OF PULP OF MANGIFERA INDICA L. BY SPRAY DRYING AND ANTIOXIDANT ACTIVITY

2017 ◽  
Vol 9 (12) ◽  
pp. 181
Author(s):  
Nerlis Paola Pajaro Castro ◽  
Clemente Granados Conde ◽  
Miladys Esther Torrenegra AlarcÓn ◽  
MarÍa Del Rosario Osorio Fortich ◽  
Enilson JÓse Pajaro Castro ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Mineral Content ◽  
Mangifera Indica ◽  
Life Time ◽  
Total Phenol Content ◽  
Drying Method ◽  
Drying Techniques ◽  
Ic50 Values ◽  
Mango Pulp

Introduction: For the food industry and trade, it is very important to obtain powders based on fruits or vegetables by means of drying techniques that allow them to preserve their nutritional, organoleptic properties and also extend the life time by offering new commercialization possibilities. Studies have made it possible to optimize drying techniques by obtaining water-free products in more than 80% with a high commercial value. To microencapsulate the mango pulp (Mangifera indica L) flounder variety by the Spray Drying method and to evaluate its potential antioxidant activity.Methodology: The fruits were collected in the municipality of Turbana - Bolívar (10º 16 '22 "N 75º 26' 38" W), Colombia. The pulps obtained from the healthy fruits were microencapsulated by the spray drying method. The obtained microcapsules were measured the particle size and the mineral content was determined. The antioxidant activity was determined by three methodologies: total phenols, DPPH • and ABTS • +.Results: The results obtained demonstrate that the microcapsules of the mango pulp (M. indica L) have a mineral content in the following order of importance Calcium> Phosphorus> Iron. The IC50 values for the DPPH • and ABTS • assay were found to be 110.54 ± 1.5 μg / mL and 65.33 ± 1.0 μg / mL respectively. The total phenol content was 73.11 ± 1.54 mg AG / 100 mg of microcapsules, which may be related to the antioxidant activity.Conclusion: The spray drying method was a suitable technique to microcapsulate the mango pulp (M.indica L), which were shown to possess antioxidant activity.

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