Stabilization of a functional refreshment from mango nectar and yacon (Smallanthus sonchifolius) through spray drying encapsulation

2014 ◽  
Vol 4 (2) ◽  
pp. 77 ◽  
Author(s):  
Torres-Valenzuela Laura Sofía ◽  
Villamizar Rafael ◽  
Angel-Rendon Sara
Keyword(s):  
Vitamin C ◽  
Spray Drying ◽  
Diabetic Patients ◽  
South American ◽  
Arabic Gum ◽  
Smallanthus Sonchifolius ◽  
Ripening Stages ◽  
Encapsulation Process ◽  
Human Digestive Tract ◽  
Andes Region

Background: Yacon syrup (YS) may be implemented as a functional sweetener because of its concentration of fructooligosaccharides (FOS), sugars resistant to enzymatic hydrolysis in the human digestive tract. Additionally, health benefits related to the consumption of FOS have been reported, such as preventing constipation and reducing blood sugar and lipid levels in diabetic patients. Yacon is a tuber from South American Andes region, and its nutraceutical effects have been researched.Objective: The effect of YS as sweetener in a Mango Nectar (MN) stabilized through SD and encapsulated with maltodextrin and Arabic gum (AG) was evaluated as a natural and alternative beverage for diabetic patients.Methods: A sequential experimental design was used. Firstly, mangoes were characterized into 3 ripening stages, evaluating pH, TSS, WC, WA, and TTA. Then, 4 formulations of MN with YS with concentrations of 33.3, 66.6, and 99.9% yacon-to-juice ratio were evaluated according to the quantity of TSS, which were analyzed over the acceptance of untrained judges. Later on, the formulation with the best acceptance was chosen and evaluated based on the performance of the encapsulation of components through SD using maltodextrin and AG with a 30% concentration and tricalcium phosphate (TP) with a 0.15% concentration. Lastly, the encapsulation process with maltodextrin with a 30% concentration was analyzed at temperatures of 100, 105, 110, and 130°C over the rehydration, evaluating WA, TSS, and Vitamin C.Results: The mango with 12°Brix was selected for the formulation. The YS addition to MN generated significant differences (p<0.001) in the flavor because of the concentration, with the addition of a 33.3% enhancing the flavor. As a result, the 33.3% concentration was selected for further testing.  The final stage showed significant differences in the performance of the process, WA, TTA, TSS, and Vitamin C. Similar results were obtained regarding these components after the rehydration of the MN 5 days after storage. The retrieval of Vitamin C was not affected by the temperature, suggesting a favorable encapsulation.                                                                                                            Conclusion: The YS represents a potential nutraceutical sweetener, which may be used with concentrations around 33.3% over Tommy MN. The process of encapsulation through SD generates a product that is stable in storage and easily reconstructed.Key words: fructooligosaccharides, inulin, micro-encapsulation, spray drying, yacon

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 The Effect of Ripening Stages on the Accumulation of Carotenoids, Polyphenols and Vitamin C in Rosehip Species/Cultivars

2021 ◽  
Vol 11 (15) ◽  
pp. 6761
Author(s):  
Brigita Medveckienė ◽  
Jurgita Kulaitienė ◽  
Dovilė Levickienė ◽  
Ewelina Hallmann
Keyword(s):  
High Performance Liquid Chromatography ◽  
Vitamin C ◽  
High Performance ◽  
Hplc Method ◽  
Total Carotenoid ◽  
Ripening Stage ◽  
Rosa Rugosa ◽  
Total Polyphenols ◽  
Rosa Canina ◽  
Ripening Stages

Our research was aimed at assessing the effect of accumulation of carotenoids, polyphenols, vitamin C and ripening stage in the rosehip fruits of two species—Rosa canina, Rosa rugosa and two cultivar—Rosa rugosa ‘Rubra’ and Rosa rugosa ‘Alba’. The amounts of carotenoids, polyphenols and vitamin C were determined using the high-performance liquid chromatography (HPLC) method. The obtained results showed that the significantly highest amount (107.15 mg 100 g−1) of total carotenoid was determined in the fruits of Rosa canina at ripening Stage V. While results indicated that significant amount of total polyphenols were established at Stages I and II in the Rosa Rugosa ‘Alba’ and Rosa rugosa ‘Rubra’ cultivars (110.34 mg 100 g−1, 107.88 mg 100 g−1 and 103.20 mg 100 g−1 103.39 mg 100 g−1). At ripening Stage I, in the fruits of Rosa rugosa the greatest increases were established in the contents of vitamin C (3036.08 mg 100 g−1).

scholarly journals Microencapsulation of pequi pulp by spray drying: use of modified starches as encapsulating agent

2014 ◽  
Vol 34 (5) ◽  
pp. 980-991 ◽  
Author(s):  
Audirene A. Santana ◽  
Rafael A. de Oliveira ◽  
Louise E. Kurozawa ◽  
Kil J. Park
Keyword(s):  
Vitamin C ◽  
Spray Drying ◽  
Air Temperature ◽  
Surfactant Concentration ◽  
Process Condition ◽  
Spherical Shape ◽  
Adsorbed Water ◽  
Modified Starch ◽  
Total Carotenoids ◽  
Starch Concentration

The aim of this study was to evaluate the microencapsulation of pequi pulp by spray drying. A central composite rotational design was used in order to evaluate the effect of the independent variables: inlet air temperature, surfactant concentration and modified starch concentration. The dependent variables were assumed as yield of the process and the product features microencapsulated. A selection of the best process condition was performed to obtain the best condition of a product with the highest vitamin C and carotenoids content. Powders showed moisture content below 2%. The experimental values of hygroscopicity, yield, water activity, total carotenoids and vitamin C powders ranged from 7.96 to 10.67 g of adsorbed water/100g of solids, 24.34 to 49.80%, 0.13 to 0.30, 145.78 to 292.11 mg of ascorbic acid/g of pequi solids and 15.51 to 123.42 mg of carotenoids/g of pequi solids, respectively. The inlet air temperature 140°C, the surfactant concentration of 2.5% and the modified starch concentration of 22.5% was recommended as the selected condition. By the scanning electron microscopy, it was observed that most of the particles had spherical shape and smooth surface.

The use of arabic gum, maltodextrin and surfactants in the microencapsulation of phytosterols by spray drying

2015 ◽  
Vol 286 ◽  
pp. 193-201 ◽  
Author(s):  
Carla Agustina Di Battista ◽  
Diana Constenla ◽  
María Verónica Ramírez-Rigo ◽  
Juliana Piña
Keyword(s):  
Spray Drying ◽  
Arabic Gum

scholarly journals Plasma Levels of Vitamin C Components in Normal and Diabetic Subjects

1984 ◽  
Vol 21 (6) ◽  
pp. 488-490 ◽  
Author(s):  
Alison Newill ◽  
N Habibzadeh ◽  
N Bishop ◽  
C J Schorah
Keyword(s):  
Diabetes Mellitus ◽  
Vitamin C ◽  
Plasma Levels ◽  
Dehydroascorbic Acid ◽  
Diabetic Patients

Recent reports of high dehydroascorbic acid levels in Asian subjects suffering from diabetes mellitus have led us to examine plasma dehydroascorbic acid levels in diabetic and non-diabetic Europeans. We can find no evidence that diabetic patients have higher plasma dehydroascorbic acid levels than nondiabetics, and consider some possible reasons for the discrepancy between this finding and those of earlier reports.

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.

scholarly journals Microencapsulation of Lemongrass (Cymbopogon citratus) Essential Oil Via Spray Drying: Effects of Feed Emulsion Parameters

Processes ◽  
2020 ◽  
Vol 8 (1) ◽  
pp. 40 ◽  
Author(s):  
Nguyen Phu Thuong Nhan ◽  
Vo Tan Thanh ◽  
Mai Huynh Cang ◽  
Tri Duc Lam ◽  
Nguyen Cam Huong ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Spray Drying ◽  
Gum Arabic ◽  
Core Material ◽  
Wall Material ◽  
Cymbopogon Citratus ◽  
Encapsulation Process ◽  
Wall Materials ◽  
Lemongrass Essential Oil

The purpose of this study was to attempt the encapsulation of lemongrass (Cymbopogon citratus) essential oil utilizing spray drying technique. An array of process parameters including concentration of wall (15–30%), type of wall materials (maltodextrin, maltodextrin and gum Arabic mixture), and concentration of essential oil (0.5–2.0%) were thoroughly investigated. The results show that the use of sole maltodextrin as encapsulant gave microcapsules characteristics comparable to that of powder produced using maltodextrin and gum Arabic mixture. The encapsulation process that was performed with maltodextrin at the concentration of 30% as wall material and lemongrass essential oil at the concentration of 1.5% as core material showed highest drying yield (84.49%), microencapsulation yield (89.31%) and microencapsulation efficiency (84.75%). Encapsulated essential oils retained most of their major constituents in comparison with the bare essential oils without any significant compromise in product quality.

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