Optimization of extraction and micro encapsulation of colored compounds of Urtica dioica processing waste

Document Type : Research Article

Authors

1 Assistant Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad/IRAN.

2 AREEO

Abstract

This project was carried out to optimize the extraction and microencapsulation of color compounds of the processing waste of (Urtica dioica). Response surface method to investigate the effects of independent variables of ethanol solvent concentration (100, 50, and 0%), solvent to the raw material ratio (in three ratios of 30, 45, and 60%), three times (1, 4 and 7 hr) and Three temperatures (20, 40 and 60° C) were performed on extraction efficiency, chlorophyll content, and pheophytin of ethanolic extract of nettle color extract. Optimization of the extraction process based on the models obtained from the optimal extraction conditions, the solvent to raw material ratio was 33:67, the solvent concentration was 100%, the extraction time was 7 hours and the extraction temperature was 25°C. Under optimal conditions, the extraction efficiency was 7.99%, the amount of chlorophyll and pheophytin extracted were 54.75 and 341.54 mg/100gdry matter, respectively. In order to stabilize the extract, the microencapsulation was applied with two walls of maltodextrin and polyvinylpyrolidone by a spray dryer. Production capacity of microcapsules, moisture, bulk density, color properties, and glass transition temperature of microcapsules of Urtica dioica extract were investigated. Also, the stability of the color compounds of microcapsules during 21 days of storage in different humidity and temperature conditions was evaluated. The results showed that the microencapsulated colored compounds with maltodextrin had better physicochemical properties compared to other microcapsules. The number of color compounds in the microcapsules decreased during 21 days of storage, but the microencapsulation caused more protection and stability of the color compounds in the microcapsules in different humidity and temperature conditions. The coefficient of determination was more than 0.90) and was introduced as the optimal treatment. Both microcapsules were stable at room temperature with 121.35 and 82°C glass transfer temperatures, respectively.

Graphical Abstract

Optimization of extraction and micro encapsulation of colored compounds of Urtica dioica processing waste

Highlights

  • Natural green color was extracted from processing waste of medicinal plants
  • Optimal extraction conditions were solvent to the raw material ratio of 33:67, solvent concentration was 100%, extraction time was 7 hours and extraction temperature was 25 ° C.
  • The optimized extract was finely coated with maltodextrin and polyvinylpyrrolidone wall material.
  • The microcapsules were produced using a spray dryer
  • Microencapsulation with maltodextrin wall material caused more protection and stability of the color compounds of microcapsules in different humidity and temperature conditions.

Keywords

Main Subjects


[1] Sabah, S. (1994). Study on edible synthetic red colors, In Proceeding of the 7th National Food Congress, (pp: 56-62), Tehran I.R.Iran. [In Persian].
[2] Momeni, T., & Sedaghat, K., (1999). Chlorophyll and its stabilization, Tehran, I.R.Iran Research institute of forest and rangeland. [In Persian]
]3[ Humphrey, A. (2004). Chlorophyll as a color and functional ingredient. J. of Food Sci.69, 422–425.
[4] Saberian, H., Hosseini, F., & Bolourian, Sh. (2017a). Optimization of extraction condition of chlorophyll from Alfalfa and investigating its quality and quantity properties in comparison to different plant resources, Iranian Journal of Food Science and Technology, 14 (71), 47-57. [In Persian]
[5] Saberian, H., Hosseini, F., & Bolourian, Sh. (2017b). The effect of ultrasound method on the extraction of chlorophyll from mulberry leaves, Inn. Food Tech., 4(4), 67-76. [In Persian]
[6] Xu, X., Wang, Q., Choi, H.C., & Kim, Y.H. (2010). Encapsulation of iron nanoparticles with pvp nanofibrous membranes to maintain their catalytic activity. J. Membr. Sci., 348(1-2), 231- 237.
]7[ Derrien, M., badr, A. Gosselin, A., Desjardins, Y., & Angers, P.(2017). Optimization of a green process for the extraction of lutein and chlorophyll from spinach by-products using response surface methodology (RSM). LWT - Food Sci. Tech., 79,170- 177.
[8] Miazek, K., & Ledakowicz, S., (2013). Chlorophyll extraction from leaves, needles, and microalgae: A kinetic approach. Int. J. Agric. Biol. Eng. 6(2), 107-115.
[9] Shari, M., (2002). The chemistry of color compounds. Tehran, I.R.Iran: Andishmand press. [In Persian].
[10]  Gharsallaoui, A.,  Roudaut, G.,  Chambin, O., & Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Res. Int. 40 (9), 1107-1121.
[11] Augustin, M.A., & Hemar, Y. (2009). Nano- and micro-structured assemblies for encapsulation of food ingredients. Chem. Soc. Rev. 38(4), 902-912.
[12] Bayrarn, O.A., Bayram, M., & Tekin, A.R. (2005). Spray drying of sumac flavor using sodium chloride, sucrose, glucose, and starch as carriers. J. Food Eng. 69(2), 253-260.
[13] Apintanapong, M., & Noomhorm, A. (2003). The use of spray-drying to microencapsulated 2-acetyl-1-pyroline, a major flavour component of aromatic rice. Food Sci. Tech., 38(2), 95-102.
[14] Selim, K., Tsimidou, M., & Biliaderis, C.G. (2000). Kinetic studies of degradation of saffron carotenoids encapsulated amorphous polymer matrices. Food Chem. 71(2), 199-206.
[15] Barbosa, M.I., Borsarelli, C.D., & Mercadante, A.Z. (2005). Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations. Food Res. Int. 38(8-9), 989–994.
[16] Loksuwan J. (2007) Characteristics of microencapsulated beta-carotene formed by spray drying with modified tapioca starch, native tapioca starch and maltodextrin. Food Hydrocoll. 21(5), 928-35.
[17] Wagner, L. A. & Warthseen, J. J. (1995). Stability of spray- dried encapsulated carrot carotenes. Food Sci. 60(5), 1048-1052.
[18] Desobry, S. A., Netto, F. M. & Labuza, T. P. (1997). Comparison of Spray-drying, drum drying and freezedrying for β-carotene encapsulation and preservation. Food Sci.62(6), 1158-1162.
[19] Kfoury, M., Auezova, L., Ruellanb, S., Greige-Gerges,H., & Fourmentin, S. (2015). Complexation of estragole as pure compound and as main componentof basil and tarragon essential oils with cyclodextrins Miriana, Carbohydr. Polym. 118, 156–164.
]20[ Montgomery, D.C. (2008). Design and Analysis of Experiments, (7th ed.). New York: John Wiley and Sons, Inc., Hoboken, NJ.
]21[ Arnon, D.I., (1949). Copper enzymes in isolated chloroplasts polyphenol oxidase in Beta vulgaris. Plant Physiol., 24, 1-15
 [22] Najaf najafi, M., (2010). Ultrasonic application in production of True cardamom (E. cardamomum) oil emulsion and microencapsulation of active compounds. Doctoral thesis, Ferdowsi univercity of Mashad. [In Persian].
[23] Razavi, M. & Akbari, A. (2006). Biophysical Properties of Agricultural Products and Foods. Mashhad, I.R.Iran: Ferdowsi University of Mashhad Press. [In Persian].
]24[ Hemwimol S, Pavasant P, & Shotipruk A. (2006). Ultrasound-assisted extraction of
anthraquinones from roots of Morinda citrifolia. Ultrason Sonochem, 13, 543–548.
]25[ Kong, W., Liu, N., Zhang, J., Yang, Q., Hua, S., Song, H., & Xia, C. (2014). Optimization of ultrasound-assisted e xtraction parameters of chlorophyll from Chlorella vulgaris residue after lipid separation using response surface methodology. J. Food Sci. Technology, 51(9), 2006-2013.
]26[ Wright, S.W., & Mantoura R.F.C. (1997). Guidelines for collection and pigment analysis of field samples. In: Jeffrey SW, Mantoura RFC, Wright SW (eds) Phytoplankton pigments in oceanography: guidelines to modern methods, (pp. 429– 445). Paris: Unesco Publishing.
]27[ Jespersen, A.M., & Christoffersen, K. (1987) Measurements of chlorophyll a from phytoplankton using ethanol as an extraction solvent. Arch. Hydrobiol. 109, 445–454.
]28[ Wasmund, N., Topp, I., & Schories, D. (2006). Optimising the storage and extraction of chlorophyll samples. Oceanologia, 48 (1), 125–144.
]29[ Dahmoune, F., Remini, H., Dairi, S., Aoun, O., Moussi, k., Bouaoudia-Madi, N., Adjeroud, N., Kadri, N., Lefsih, Kh., Boughani, L., Mouni, L., Nayak, B. & Madani, Kh. (2015). Ultrasound assisted extraction of phenolic compounds from P.lentiscus L. leaves: Comparative study of artificial neural network (ANN) versus degree of experiment for prediction ability of phenoliccompounds recovery. Industrial Crops and Products, 77, 251–261.
[30] Jalil, R., & Nixon, J. (1990). Microencapsulation using poly (L-lactic acid) II: Preparative variables affecting microcapsule properties. J Microencapsul. 7(1), 25-39.
[31] Cai, Y.Z., & Corke, H. (2000). Production and Properties of Spray-dried Amaranthus Betacyanin Pigments. J. Food Sci., 65(7),1248-1252.
 [32] Raei,A., yasini Ardekani, S.A., & Daneshi,M. (2016). Micoencapsulation of Medicago sativa green color and investigation of its application in food heated. In: Proceeding of the 1st cong. of New projects in agriculture and animal sciences, 20- 21 May. Tehran, Iran. [In Persian]
[33] Nasehi, B., Azizi, M.H., & hadian, Z. (2009). Different method of bread stale measurements, Iranian Food Sci. and Technol. Res. J. , 20(6), 53-63. [In Persian]
[34] Parrarud, S. & Pranee, A. (2010). Microencapsulation of Zn-Chlorophyll pigment from pandan leaf by spray drying and its characteristic. Int. Food Res. 17,1031-1042.
[35] Zuidam, N.J., & Shimoni, E. (2010). Overview of microencapsulates for use in food products or processes and methods to make them. In: Encapsulation technologies for active food ingredients and food processing, edited by Zuidam, N.J., Nedovic, V. A. Springer, New York, USA.
[36] Heinzelmanna, K., Frankea, K., Jensenb, B., & Haahrb, A. (2000). Protection of fish oil from oxidation by microencapsulation using freeze-drying Techniques. Eur. J. Lipid Sci. and Technol. 102(2), 114–121.
[37] Ghorani, B., Kadkhodaei, R., & Al e hosseini, A., (2017). The effect of Polimer, temperature and relative humidity on physico chemical characteristics and stability of microencapsulated bio active compounds of saffron. Iranian Food Sci. and Technol. Res. J., 64(14), 127-142. [In Persian]
 [38] Nelson, K. A., & Labuza, T. P. (1992). An evaluation of the kinetics of microwave doneness indicators. J. Food Prot., 55(3), 203-207.
[39] Liang, R., Huang, Q., Ma, J., Shoemaker, C.F., and Zhong, F. 2013. Effect of relative humidity on the store stability of spray-dried beta-carotene nanoemulsions. Food Hydrocolloids, 33(2): 225-233.
[40] Yoshii, H., Soottitantawat, A., Liu, X.-D., Atarashi, T., Furuta, T., Aishima, S., Ohgawara, M., & Linko, P. (2001). Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity. Innov. Food Sci. & Emerg. Technol., 2(1), 55-61.
[41] Li, N., Taylor, L.S., & Mauer, L.J. (2011). Degradation kinetics of catechins in green powder: effects of temperature and relative humidity. J. Agric. Food Chem., 59(11), 6082-6090.
[42] Sharayei, P., Elhamirad, A.M., Azarpazhooh, E., & Derakhshan, M. (2017). Extraction and microencapsulation of apple pumas hydroalkoholic extractand its application in the formulation of oily cake. Tehran, Agricultural engineering Research Institute, Agricultural research and education organization. [In Persian]
[43] Garcia, J.; Carabano, R., & de Blas, C. (1999). Effect of fiber source on cell wall digestibility and rate of passage in rabbits. J. Anim. Sci., 77, 898–905.
[44] Roukas, T., & Biliaderis, C.G. (1995), Appl. Biochem. Biotechnol. 55, 27–43.
[45] Tonon, R.V., Brabet, C., & Hubinger, M.D. (2010). Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents, Food Res. Int., 43(3),907-914.