Study physical and antioxidant properties of the microencapsules of Citrus aurantium extract prepared by spray drying method

Document Type : Research Article

Authors

1 M.Sc student, Department of Food science and engineering, Tabriz branch, Islamic Azad University, Tabriz, Iran

2 Assistant Professor, Department of Food science and technology, Tabriz branch, Islamic Azad University, Tabriz, Iran

3 Associate Professor, Drug Applied Research Center, Tabriz University of Medical Sciences

Abstract

In this research, the microcapsulation of polyphenolic compounds of citrus aurantium extract was designed to provide a solution by improving their stability and protecting them against oxidation, light, moisture and temperature. For this purpose, a lab scale spray-dryer was used to produce microcapsules of Citrus aurantium extract using maltodextrin(MD), gum arabic(GA) and their combination(MD+GA) as a coating material. Quizzes powder production yields, phenolic compounds content and encapsulation efficiency, antioxidant capacity, moisture content, hygroscopicity, bulk density, solubility, morphology and particle size were evaluated. The results of this study clearly showed that the encapsulation of the Citrus aurantium extract with spray dryer by using maltodextrin was effective and had higher productivity(above 90%) than two other wall materials. Also, maltodextrin capsule has a higher yields(87.4%), better antioxidant activity(60.91%), low moisture content(2.10%), low hygroscopicity(45.76%), low bulk density(0.449g/ml), high solubility(79.38%) and morphological structure were better than other capsules. Particle size was not significantly different in samples. Finally, the microcapsule of the Citrus aurantium extract dried by maltodextrin was presented as the comprehensively microcapsule.

Graphical Abstract

Study physical and antioxidant properties of the microencapsules of Citrus aurantium extract prepared by spray drying method

Highlights

  • Citrus aurantium microcapsule was prepared by spray drying of the Citrus aurantium extract and its mixture with gum arabic, maltodextrin and the combination of the two.
  • The effect of gum arabic, maltodextrin and their combination on the physical, chemical and antioxidant properties of the coated powders was investigated.
  • The microcapsule of the Citrus aurantium extract dried by maltodextrin was presented as the efficient microcapsule.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 6, Issue 3
May 2019
Pages 441-453

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History

  • Receive Date: 25 November 2017
  • Revise Date: 16 February 2018
  • Accept Date: 17 February 2018

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