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  • 标题:Microencapsulation of Hibiscus sabdariffa (Roselle) Extracts by Spray Drying Using Maltodextrin and Gum Arabic as Carriers
  • 本地全文:下载
  • 作者:Sandro Cid-Ortega ; José Ángel Guerrero-Beltrán
  • 期刊名称:Journal of Food Research
  • 印刷版ISSN:1927-0887
  • 电子版ISSN:1927-0895
  • 出版年度:2020
  • 卷号:9
  • 期号:5
  • 页码:53-66
  • DOI:10.5539/jfr.v9n5p53
  • 出版社:Canadian Center of Science and Education
  • 摘要:Microencapsulation by spray drying is one of the most common methods used to obtain food material powders. In this study, different gums (maltodextrin [MD], gum arabic [GA], and mixtures of MD:GA [60:40] at various concentrations [0–10% w/w]) were used to microencapsulate Hibiscus sabdariffa (Roselle) extracts by spray drying. The yield, physicochemical properties, and antioxidant characteristics (total monomeric anthocyanins [TMAs], total phenolic compounds [TPCs], and antioxidant capacity [AC]) of the microencapsulated Roselle powders (RP) were evaluated. The highest RP yield (73.3 ± 3.3%) was obtained with the 3% MD:GA blend. The red color (a*) average for all powders (39.9 ± 2.0) decreased as the gum concentration increased. The 3% MD:GA RP showed the highest amount of TMAs (539.19 ± 13.27 mg cyaniding-3-glucoside equivalents/100 g) and TPCs (3,801.6 ± 125.9 mg of gallic acid equivalents/100 g of powder). The highest AC was observed with a 5% GA RP (1498.5 ± 44.0 mg of Trolox equivalents/100 g of powder).
  • 关键词:microencapsulation;spray drying;Hibiscus sabdariffa;Roselle;anthocyanins;phenolic compounds;antioxidant capacity
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