Microencapsulation of ciplukan (Physalis angulata L.) extract as food ingredients: Effect of water ratio and maltodextrin concentration variables on product characteristics

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY international food research journal Pub Date : 2023-12-20 DOI:10.47836/ifrj.30.6.12
A. Iwansyah, R. Wardhani, C. Darsih, T. Kurniawan, Dini Ariani, Y. Andriana, Mirwan Ardiansyah Karim, Ashri Indriati, R. Luthfiyanti, H. Hamid
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Abstract

The present work evaluated the characteristics of ciplukan (Physalis angulata L.) microcapsule extracts prepared by spray drying method. Different water ratios namely X1 (1:2), X2 (1:5), and X3 (1:10), and maltodextrin concentrations namely Y1 (5%) and Y2 (10%) were applied in a spray drying system to produce microcapsule extracts. Investigations of physical properties (pH, moisture, water activity, total solid, solubility, and colour), as well as morphological characteristics by scanning electron microscopy (SEM) and functional properties (antioxidant, total phenolic, total flavonoid, and quercetin content) were carried out. Results showed that water ratio and maltodextrin gave a significant effect on the physical properties of microcapsule extract with X1 (1:2) and Y1 (5 %) having significant effect on total phenolic, flavonoid, and quercetin contents, and antioxidant properties of ciplukan extract microcapsule. Furthermore, the scanning electron microscopy (SEM) illustrated the morphological structure of microcapsule extract, which showed a spherical structure. All combinations of water ratios and maltodextrin concentrations showed agglomeration, except for X1Y2. In correlation analysis using partial least square, the antioxidant activity of microcapsule extract was proportional to physicochemical properties, total phenolic, total flavonoid, and quercetin contents of microcapsule extract. The present work revealed that water extraction ratios and maltodextrin concentrations affected microcapsule extract of ciplukan. The combination of X1 (1:2) and Y1 (5%) retained the functional properties of ciplukan microcapsule extract.
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作为食品配料的西普鲁卡因(Physalis angulata L.)提取物的微胶囊化:水比例和麦芽糊精浓度变量对产品特性的影响
本研究评估了喷雾干燥法制备的西普鲁坎(Physalis angulata L.)微胶囊提取物的特性。在喷雾干燥系统中采用了不同的水比例,即 X1(1:2)、X2(1:5)和 X3(1:10),以及麦芽糊精浓度,即 Y1(5%)和 Y2(10%),以制备微胶囊提取物。对微胶囊提取物的物理性质(pH 值、水分、水活度、总固形物、溶解度和颜色)、扫描电子显微镜(SEM)下的形态特征和功能特性(抗氧化剂、总酚、总黄酮和槲皮素含量)进行了研究。结果表明,水比和麦芽糊精对微胶囊提取物的物理性质有显著影响,其中 X1(1:2)和 Y1(5%)对西普鲁康提取物微胶囊的总酚、类黄酮和槲皮素含量以及抗氧化性有显著影响。此外,扫描电子显微镜(SEM)显示了微胶囊提取物的形态结构,呈球形结构。除 X1Y2 外,所有水比和麦芽糊精浓度组合均显示出结块现象。采用偏最小二乘法进行相关分析,微胶囊提取物的抗氧化活性与微胶囊提取物的理化性质、总酚、总黄酮和槲皮素含量成正比。本研究结果表明,水提取比例和麦芽糊精浓度对西布曲康微胶囊提取物有影响。X1(1:2)和 Y1(5%)的组合保留了葫芦巴微胶囊提取物的功能特性。
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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