Slimani Sara, Lamia Kerbouche, Akretche-Kelfat Soraya, Amira Oufighou, Hesarinejad Mohammad Ali
Industrial Process Engineering Sciences Laboratory, Faculty of Mechanical and Process Engineering University of Sciences and Technologies Houari Boumediene (USTHB) Bab Ezzouar Algeria.
Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Technology University of Béjaïa Béjaïa Algeria.
Food Sci Nutr. 2025 May 19;13(5):e70306. doi: 10.1002/fsn3.70306. eCollection 2025 May.
Medicinal plants represent a good source of natural bioactive compounds that provide a multitude of biological activities that allow them to be incorporated into new functional food for a long shelf-life, high antioxidant properties, and better flavoring. The aim of this study was to produce an encapsulated L. extract and to use it as a natural ingredient for formulating a functional ice cream. The total phenolic content (TPC) was extracted after pulsed electric field pretreatment under optimized conditions obtained with response surface methodology for a high yield of TPC. The TPC yield achieved 1168.187 μg/100 g with a Voltage (7Kv/cm) and pulse number (95.57). For IC50 (concentration of the antioxidant compound that is necessary for the DPPH radical concentration to reach 50% of the initial value) was 2.78 ± 0 mg/mL, representing a good antioxidant activity in addition to a high ferric reducing antioxidant power value of 245.053mg/g. The encapsulated extract was obtained using a spray dryer device using maltodextrin, gum arabic, and pectin as coating materials, and some physico-chemical properties were tested. The combination of 15% maltodextrin and 2% pectin resulted in a high powder yield. Moreover, the results revealed that the concentration of maltodextrin did not significantly affect the lightness of the powder, moisture content, water activity, solubility, bulk, and tapped density. Nevertheless, the coating materials influenced TPC yield and the encapsulation process was found to be a powerful tool to enhance DPPH scavenging activity. Ice cream acceptance was related to the use of the different encapsulated extracts, and according to the results of the sensory test, S3 was the most satisfactory ice cream characterized by the lowest overrun, high melting resistance, and the lowest adhesiveness. The findings of this work showed that encapsulated L. extract may be a good natural ingredient added to future innovative food.
药用植物是天然生物活性化合物的良好来源，这些化合物具有多种生物活性，使其能够被纳入具有长保质期、高抗氧化性能和更好风味的新型功能性食品中。本研究的目的是制备一种包封的L.提取物，并将其用作配制功能性冰淇淋的天然成分。在响应面法获得的优化条件下进行脉冲电场预处理后，提取总酚含量（TPC）以实现TPC的高产率。在电压（7Kv/cm）和脉冲数（95.57）下，TPC产量达到1168.187μg/100g。IC50（使DPPH自由基浓度达到初始值50%所需的抗氧化化合物浓度）为2.78±0mg/mL，除了具有245.053mg/g的高铁还原抗氧化能力值外，还具有良好的抗氧化活性。使用喷雾干燥设备，以麦芽糊精、阿拉伯胶和果胶作为包衣材料获得包封提取物，并测试了一些物理化学性质。15%麦芽糊精和2%果胶的组合产生了高粉末产量。此外，结果表明麦芽糊精的浓度对粉末的亮度、水分含量、水分活度、溶解度、堆密度和振实密度没有显著影响。然而，包衣材料影响TPC产量，并且发现包封过程是增强DPPH清除活性的有力工具。冰淇淋的接受度与不同包封提取物的使用有关，根据感官测试结果，S3是最令人满意的冰淇淋，其特点是膨胀率最低、抗熔性高和粘附性最低。这项工作的结果表明，包封的L.提取物可能是添加到未来创新食品中的良好天然成分。
