Antioxidant activity; Encapsulation; Maltodextrin; Physicochemical properties; Portulaca oleracea; Spray drying; Food Science; Chemical Engineering (miscellaneous); Process Chemistry and Technology; Chemistry (miscellaneous)
Abstract :
[en] Portulaca oleracea is a rich source of antioxidants and is known as a plant with high nutritional value containing bioactive compounds. The encapsulation is one of the most common ways to increase the stability of bioactive compounds and protect them from environmental conditions to increase bioavailability. In this study, the production of encapsulated powder of Portulaca oleracea aqueous extract with different maltodextrin concentrations was investigated by spray drying method. The results showed that the highest production efficiency (59.67%) was related to the sample with the highest carrier concentration. Samples containing higher maltodextrin concentration had higher solubility and the solubility of encapsulated powder increased from 93.54 for MD5 sample to 98.86% for MD15 sample. Increasing the carrier concentration from 5 to 15 % reduced moisture content (from 2.08 to 1.32%), water activity (from 0.145 to 0.101) and density (from 0.49 to 0.39 g.ml-1). By increasing the carrier concentration from 5 to 15%, the total phenol content and antioxidant activity of encapsulated powder increased from 146.54 to 188.34 mgGAE/100g, and from 68.74 to 82.53%, respectively. The results of this study showed that the use of maltodextrin carrier in spray drying method can be effective to increase the stability of Portulaca oleracea aqueous extract and increase the stability of this extract against environmental conditions.
Disciplines :
Veterinary medicine & animal health
Author, co-author :
Hesarinejad, Mohammad Ali ; Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Moghaddam, Mohammad Reza Abdollahi; Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Jafarzadeh, Minoo ; Université de Liège - ULiège > Département des sciences biomédicales et précliniques
Oghazi, Massoud Rezaee; Research & Development Unit, Behin Parvar Talashgaran Toos Company, Mashhad, Iran
Language :
English
Title :
The study of physicochemical and antioxidant properties of encapsulated Portulaca oleracea aqueous extract prepared by spray drying method
Publication date :
June 2021
Journal title :
Innovative Food Science and Emerging Technologies
ISSN :
2783-350X
eISSN :
2783-1760
Publisher :
Iranian Research Organization for Science and Technology
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