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  • 标题:Use of a Taguchi Design in Hibiscus sabdariffa Extracts Encapsulated by Spray-Drying
  • 本地全文:下载
  • 作者:Migdalia Sarahy Navidad-Murrieta ; Alejandro Pérez-Larios ; Jorge Alberto Sanchéz-Burgos
  • 期刊名称:Foods
  • 电子版ISSN:2304-8158
  • 出版年度:2020
  • 卷号:9
  • 期号:2
  • 页码:128-140
  • DOI:10.3390/foods9020128
  • 出版社:MDPI Publishing
  • 摘要:Aqueous and ethanolic extracts of Hibiscus sabdariffa were spray-dried using maltodextrin (MD) and gum arabic (GA) as carrier agents. A Taguchi L8 experimental design with seven variables was implemented. Physicochemical properties in the encapsulates were evaluated by Ultraviolet-Visible (UV-Vis,) X-ray Diffraction (XRD), spectroscopy and gravimetric techniques. Treatments with aqueous extracts showed the highest concentration of total soluble polyphenols (TSP) 32.12–21.23 mg equivalent gallic acid (EAG)/g dry weight (DW), and antioxidant capacity (AOX) in the 2,2-azinobis-3-ethylbenzotiazoline-6-sulfonic acid (ABTS) assay. The best treatment for TSP and AOX was T4: 2.5% Hibiscus w/w, aqueous extract, decoction, extract-to-carrier ratio 1:1 (w/w), proportion to carriers (MD:GA) 80:20 (w/w), 10,000 rpm, 150 °C. The Taguchi L8 design is a tool that allows the use of multiple variables with a low number of treatments that indicate the drying conditions that give the best parameters, focusing mainly on TSP and AOX, also, it is a good alternative for the preservation and stability of the phenolic compoudns in Hibiscus.
  • 关键词:Hibiscus sabdariffa ; phenolic compounds; spray-drying; antioxidant capacity Hibiscus sabdariffa ; phenolic compounds ; spray-drying ; antioxidant capacity
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