Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Int J Biol Macromol. 2019 Nov 1;140:59-68. doi: 10.1016/j.ijbiomac.2019.08.133. Epub 2019 Aug 15.
Our aim was to produce an encapsulated powder loaded with eggplant peel extract as a natural source of color and antioxidants through gum Arabic and maltodextrin. The effect of spray drying inlet temperature (140-170°C) and various carriers (maltodextrin, gum Arabic, and their combination) on powder production yield, physical properties, flowability, color, total phenolic content (TPC), antioxidant activity, infrared spectroscopy (FTIR), microstructure and particle size were investigated. Our results revealed that physicochemical properties of powders were influenced by the carrier type and inlet temperature. Obtained powders by maltodextrin at 170°C showed the highest TPC (5.2mg/g), DPPH (73.4%), ABTS (90.5%), TEAC (2. 5mM), hydroxyl radicals scavenging activity (79.1%) and reducing power (1.2 Abs) among all samples. FTIR spectroscopy indicated that the extract was encapsulated by the carriers. Microstructure evaluation of powders showed some hollow particles with matrix-type structures. Sensory evaluation indicated that addition of encapsulated eggplant extract into the formulation of gummy candy improved its color and overall acceptability.
我们的目的是通过阿拉伯胶和麦芽糊精将茄子皮提取物制成封装粉末，作为天然的颜色和抗氧化剂来源。通过喷雾干燥入口温度（140-170°C）和各种载体（麦芽糊精、阿拉伯胶及其组合）对粉末产率、物理性质、流动性、颜色、总酚含量（TPC）、抗氧化活性、红外光谱（FTIR）、微观结构和粒径进行研究。结果表明，粉末的物理化学性质受载体类型和入口温度的影响。在 170°C 下用麦芽糊精获得的粉末表现出最高的 TPC（5.2mg/g）、DPPH（73.4%）、ABTS（90.5%）、TEAC（2.5mM）、羟基自由基清除活性（79.1%）和还原能力（1.2Abs）。傅里叶变换红外光谱（FTIR）表明提取物被载体包裹。粉末的微观结构评估表明，有些空心颗粒具有基质型结构。感官评价表明，将封装的茄子提取物添加到软糖配方中可以改善其颜色和整体可接受性。
