Vu Hang T, Scarlett Christopher J, Vuong Quan V
1School of Environmental and Life Sciences, University of Newcastle, 10 Chittaway Road, Ourimbah, NSW 2258 Australia.
2Faculty of Food Science and Technology, Vietnam National University of Agriculture, Trau Quy, Gia Lam, Hanoi, Vietnam.
J Food Sci Technol. 2020 Jun;57(6):2089-2098. doi: 10.1007/s13197-020-04243-6. Epub 2020 Jan 9.
Banana peel, a by-product rich in phenolics and other bioactive compounds, has great potentials as a natural preservative or healthy food ingredient. However, the instability of bioactive compounds derived from banana peel limits their applications, and as such encapsulation is necessary to improve their stability and widen their applications. This study investigated the impact of spray drying conditions and coating materials on the physical, phytochemical, and antioxidant properties of the peel extract to identify the most suitable encapsulation process. The results showed that inlet temperature (ranging from 140 to 180 °C) and feeding rate (3-15 mL/min) did not significantly affect the total phenolic content (TPC) and antioxidant capacity but influenced the moisture content and recovery yield of the powder. The ratio of dry matter in fresh extract-to-coating material (DM-to-CM) (1:1-1:7 (w/w)) did not affect the moisture content. However, it affected the TPC, antioxidant properties, and recovery yield of the powder. Finally, the type of coating materials did not significantly affect TPC and antioxidant properties, but other physical properties, dopamine levels and recovery yield. The most suitable encapsulation conditions were identified as an inlet drying temperature of 150 °C, a feeding rate of 9 mL/min, a ratio of DM-to-CM of 1:1 (w/w), and coating with a combination of maltodextrin M100 and gum acacia. Powder prepared under the most suitable conditions had a spherical shape with a rough surface and had stable TPC under storage conditions of 40 °C for 4 weeks. It also has ideal physical, phytochemical and antioxidant properties and is suitable for further applications.
香蕉皮是一种富含酚类和其他生物活性化合物的副产品，作为天然防腐剂或健康食品成分具有巨大潜力。然而，香蕉皮衍生的生物活性化合物的不稳定性限制了它们的应用，因此有必要进行包封以提高其稳定性并扩大其应用范围。本研究调查了喷雾干燥条件和包衣材料对果皮提取物的物理、植物化学和抗氧化性能的影响，以确定最合适的包封工艺。结果表明，进样温度（140至180°C）和进料速率（3-15 mL/min）对总酚含量（TPC）和抗氧化能力没有显著影响，但影响了粉末的水分含量和回收率。新鲜提取物与包衣材料的干物质比（DM-to-CM）（1:1-1:7（w/w））不影响水分含量。然而，它影响了粉末的TPC、抗氧化性能和回收率。最后，包衣材料的类型对TPC和抗氧化性能没有显著影响，但对其他物理性能、多巴胺水平和回收率有影响。最适合的包封条件确定为进样干燥温度150°C、进料速率9 mL/min、DM-to-CM比1:1（w/w），并用麦芽糊精M100和阿拉伯胶组合包衣。在最合适条件下制备的粉末呈球形，表面粗糙，在40°C储存4周的条件下TPC稳定。它还具有理想的物理、植物化学和抗氧化性能，适合进一步应用。
