Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and -Carrageenan

Konstantinos Papoutsis; John B. Golding; Quan Vuong; Penta Pristijono; Costas E. Stathopoulos; Christopher J. Scarlett; Michael Bowyer

doi:10.3390/foods7070115

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Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and -Carrageenan

Journal article

Open access

Peer reviewed

Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and -Carrageenan

Konstantinos Papoutsis, John B. Golding, Quan Vuong, Penta Pristijono, Costas E. Stathopoulos, Christopher J. Scarlett and Michael Bowyer

Foods, Vol.7(7), 115

2018

DOI: https://doi.org/10.3390/foods7070115

PMID: 30029543

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Abstract

Food Science & Technology

Life Sciences & Biomedicine

Science & Technology

The effect of different combinations of maltodextrin (MD) coating agents (MD, MD + soybean protein, and MD + -carrageenan) on the encapsulation of lemon by-product aqueous extracts using freeze-drying and spray-drying were investigated. The total phenolic content (TPC), total flavonoid content (TFC), and ferric ion reducing antioxidant power (FRAP) of the microparticles were evaluated. Freeze-drying with the mixture of MD + soybean protein resulted in the highest retention of TPC, TFC, and FRAP (1.66 +/- 0.02 mg GAE/g d.b., 0.43 +/- 0.02 mg CE/g d.b., and 3.70 +/- 0.05 mM TE/g, respectively). Freeze-drying resulted in microparticles with lower moisture content (MC) and water activity (a(w)) than those produced by spray-drying. Specifically, the MC and a(w) of the microparticles produced by freeze-drying ranged from 1.15 to 2.15% and 0.13 to 0.14, respectively, while the MC and a(w) of the microparticles produced by spray-drying ranged from 6.06% to 6.60% and 0.33 to 0.40, respectively. Scanning electron microscopy revealed that spray-drying resulted in the formation of spherical particles of different sizes regardless of the type of coating agent. Although freeze-drying resulted in microparticles with amorphous glassy shapes, the mixture of MD + soybean protein resulted in the formation of spherical porous particles. X-ray diffraction revealed a low degree of crystallinity for the samples produced by both techniques.

Details

Title: Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and -Carrageenan
Authors/Creators: Konstantinos Papoutsis - Hunter Water
John B. Golding - Hunter Water
Quan Vuong - Hunter Water
Penta Pristijono - Hunter Water
Costas E. Stathopoulos - Abertay University
Christopher J. Scarlett - Hunter Water
Michael Bowyer - Hunter Water
Publication Details: Foods, Vol.7(7), 115
Publisher: MDPI
Number of pages: 12
Grant note: CT 15010 / Australian Citrus Postharvest Science Program University of Newcastle IC140100032 / Australian Research Council (ARC) Training Centre for Food and Beverage Supply Chain Optimization; Australian Research Council
Identifiers: 991005705534407891
Murdoch Affiliation: Food Futures Institute
Language: English
Resource Type: Journal article

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#12 Responsible Consumption & Production

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124 Times Cited - Web of Science

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Collaboration types: Domestic collaboration; International collaboration
Citation topics: 3 Agriculture, Environment & Ecology; 3.85 Food Science & Technology; 3.85.554 Advanced Food Drying
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences