Arya Prajya, Kumar Pradyuman
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106, India.
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106, India.
Steroids. 2023 Jun;194:109218. doi: 10.1016/j.steroids.2023.109218. Epub 2023 Mar 7.
The potential of the (25R)-Spirost-5-en-3β-ol (diosgenin) is underutilized due to its astringent mouthfeel and aftertaste. To make the consumption more, this research rivets over the use of suitable techniques for encapsulating the diosgenin to use its health benefits for preventing the health disorders. The (25R)-Spirost-5-en-3β-ol(diosgenin) is gaining popularity in the food market by proving its potential health benefits. This study rivets over the encapsulation of diosgenin due to its high bitter taste which restricts its incorporation in functional foods. Maltodextrin and whey protein concentrates were used as the carrier for encapsulating diosgenin at varying concentrations from 0.1 to 0.5 % and evaluated for powder properties. The optimal conditions were obtained based on the most suited data ranged from the selected properties for the powder. The spray dried 0.3% diosgenin powder produced most suitable properties for powder recovery, encapsulation efficiency, moisture content, water activity, hygroscopicity, and particle size as 51.69-72.18%, 54.51-83.46%, 1.86-3.73%, 0.38-0.51, 10.55-14.08% and 40.38-88.02 μm respectively. The significance of this study relies on the more and better utilization of the fenugreek diosgenin in edible form by masking the bitterness. After encapsulation the spray dried diosgenin is more accessible in powder format with edible maltodextrin and whey protein concentrate. The spray dried diosgenin powder could be a potential agent that fulfils nutritional demands along with protection from some chronic health perturb.
（25R）-螺旋甾-5-烯-3β-醇（薯蓣皂苷元）因其涩口的口感和余味，其潜力未得到充分利用。为了增加其消费量，本研究专注于使用合适的技术来包封薯蓣皂苷元，以利用其健康益处来预防健康问题。（25R）-螺旋甾-5-烯-3β-醇（薯蓣皂苷元）因其潜在的健康益处，在食品市场中越来越受欢迎。由于其苦味高，限制了其在功能性食品中的添加，本研究专注于薯蓣皂苷元的包封。麦芽糊精和乳清蛋白浓缩物被用作包封薯蓣皂苷元的载体，浓度从0.1%到0.5%不等，并对粉末性质进行了评估。根据从选定的粉末性质范围内最适合的数据获得了最佳条件。喷雾干燥的0.3%薯蓣皂苷元粉末在粉末回收率、包封效率、水分含量、水分活度、吸湿性和粒径方面产生了最合适的性质，分别为51.69 - 72.18%、54.51 - 83.46%、1.86 - 3.73%、0.38 - 0.51、10.55 - 14.08%和40.38 - 88.02μm。本研究的意义在于通过掩盖苦味，以可食用形式更多更好地利用胡芦巴薯蓣皂苷元。包封后，喷雾干燥的薯蓣皂苷元以粉末形式更容易与可食用的麦芽糊精和乳清蛋白浓缩物一起获得。喷雾干燥的薯蓣皂苷元粉末可能是一种潜在的物质，既能满足营养需求，又能预防一些慢性健康问题。
