J Sci Food Agric. 2023 Oct 2. doi: 10.1002/jsfa.13018. Online ahead of print.
ABSTRACT
BACKGROUND: Extract of ciriguela residue was microencapsulated by spray-drying and freeze-drying using maltodextrin (M), gum Arabic (GA) and their mixture (50%M; 50%GA on dry basis) as encapsulating agents. Total phenolic compounds (TPC), antioxidant activity, physicochemical properties, profile of phenolic compounds by High-Performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD), and storage stability were evaluated.
RESULTS: TPC content of powders ranged from 306.9 to 451.2 mg GAE/g dry powder. The spray-dried powder prepared using GA as encapsulating agent had higher TPC content and antioxidant activity, while the freeze-dried powder had lower moisture and water activity. Spray-dried microcapsules had spherical shape, while freeze-dried products irregular structures. Profile of phenolic compounds identified in samples was similar, with rutin (342.59 μg/g and 72.92 μg/g) and quercetin (181.02 μg/g and 43.24 μg/g) being the major compounds in liquid and freeze-dried extracts, respectively, while myricetin (97.41 μg/g) being predominant in spray-dried ones. Storage stability tests carried out for 45 days at 7 °C or 25 °C revealed no statistically significant difference in TPC.
CONCLUSION: Ciriguela residue can be considered a source of TPC and used as ingredient with good antioxidant activity in the food industry. This article is protected by copyright. All rights reserved.
PMID:37782290 | DOI:10.1002/jsfa.13018
