Microencapsulation of Murraya koenigii L. leaf extract using spray drying

被引：0
作者：
Vandana Sablania
Sowriappan John Don Bosco
Shubham Rohilla
Manzoor Ahmad Shah
机构：
[1] Pondicherry University,Department of Food Science and Technology
来源：
Journal of Food Measurement and Characterization | 2018年 / 12卷
关键词：
Antioxidant activity; Carrier agents; Microencapsulation; Total phenolic content;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
This study investigated the effect of various extraction temperature and carrier agents on Murraya koenigii L. leaf extract to improve the stability of its phenolic components. Hence, the extraction was carried out at temperatures of 70, 80, 90 °C and encapsulated using different carrier agents such as maltodextrin, gum arabica, xanthan and starch. The encapsulated extracts were evaluated for physicochemical properties such as moisture content, water activity, bulk density, tapped density, dissolution efficiency, flow properties, colour, FTIR, antioxidant activity. Encapsulated extracts yield was recorded in the following order: maltodextrin (M) > starch (S) > gum acacia (G) > xanthan (X). The powder obtained with X and G showed higher antioxidant activity in comparison to other carrier agents. Hue angle was found to be in first quadrant (0°–90°). FTIR spectra of encapsulated extracts were typical of polysaccharides and uronic acids.
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页码：892 / 901
页数：9
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