Login Register Cart 0
Generic placeholder image

Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Back
Journal Home About Journal Editorial Board Journal Insight Current Issue Volumes/Issues
Subscribe
Research Article

Utilization of Maltodextrin and Whey Protein Concentrate for Microencapsulation of Kinnow Peel Extract in Breadsticks

Author(s): Shafiya Rafiq, Gulzar Ahmad Nayik*, Rajkumari Kaul, Harish Kumar and Alfonso Ruiz Rodríguez

Volume 19, Issue 2, 2023

Published on: 05 August, 2022

Page: [188 - 196] Pages: 9

DOI: 10.2174/1573401318666220517200926

Price: $65

Abstract

Aims: This work aimed to develop a functional powder from kinnow peel extract, which could be proposed as a novel ingredient in the formulation of functional foods.

Methods: The extract was spray-dried using different proportions (0, 15, 30 and 45 %) of encapsulating agents (maltodextrin and whey protein concentrate (WPC) at two different inlet air temperatures of 145 and 155 °C). The developed powder was examined for process yield, microencapsulation efficiency, colour, moisture content, water activity, hygroscopicity, solubility and antioxidant properties.

Results: The study showed the excellent potential of WPC as a drying aid in the production of quality powder in terms of better yield (77.76-82.87%), higher microencapsulation efficiency (69.07-80.36 %), better phenolic content (18.04-13.37 mg/g GAE) and higher antioxidant activity (63.80-74.20 %), as compared to maltodextein. Polyphenol retention was also investigated under controlled conditions, and results demonstrated an excellent stability of polyphenols at higher concentrations of encapsulating agent. Microencapsulated powder in breadsticks significantly affected the proximate composition and viscoelastic properties.

Conclusion: This study can be recommended for the conversion of plant extracts into encapsulated powders with reduced volume and better physical and rehydration properties to fortify different cereal products, thus producing new and functional foods.

Keywords: Kinnow peel, spray drying, encapsulation, maltodextrin, whey protein concentrate, breadsticks.

« Previous Next »
Graphical Abstract

[1]
Dwivedi P, Singh M, Sehra N, Pandey N, Sangwan RS, Mishra BB. Processing of wet kinnow mandarin (Citrus reticulata) fruit waste into novel brønsted acidic ionic liquids and their application in hydrolysis of sucrose. Bioresour Technol 2018; 250: 621-4.
[http://dx.doi.org/10.1016/j.biortech.2017.11.100] [PMID: 29220805]
[2]
Negro V, Mancini G, Ruggeri B, Fino D. Citrus waste as feedstock for bio-based products recovery: Review on limonene case study and energy valorization. Bioresour Technol 2016; 214: 806-15.
[http://dx.doi.org/10.1016/j.biortech.2016.05.006] [PMID: 27237574]
[3]
Silva PI, Stringheta PC, Teófilo RF, de Oliveira IRN. Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses. J Food Eng 2013; 117(4): 538-44.
[http://dx.doi.org/10.1016/j.jfoodeng.2012.08.039]
[4]
Cabral BR, de Oliveira PM, Gelfuso GM, et al. Improving stability of antioxidant compounds from Plinia cauliflora (jabuticaba) fruit peel extract by encapsulation in chitosan microparticles. J Food Eng 2018; 238: 195-201.
[http://dx.doi.org/10.1016/j.jfoodeng.2018.06.004]
[5]
de Souza VB, Thomazini M, de Carvalho Balieiro JC, et al. Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca). Food Bioprod Process 2015; 93: 39-50.
[http://dx.doi.org/10.1016/j.fbp.2013.11.001]
[6]
Caliskan G, Dirim SN. The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders. Powder Technol 2016; 287: 308-14.
[http://dx.doi.org/10.1016/j.powtec.2015.10.019]
[7]
Fazaeli M, Emam-Djomeh Z, Ashtari AK, et al. Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food Bioprod Process 2012; 90(4): 667-75.
[http://dx.doi.org/10.1016/j.fbp.2012.04.006]
[8]
Frascareli EC, Silva VM, Tonon RV, Hubinger MD. Effect of process conditions on the microencapsulation of coffee oil by spray drying. Food Bioprod Process 2012; 90(3): 413-24.
[http://dx.doi.org/10.1016/j.fbp.2011.12.002]
[9]
Kumar H, Choudhary N, Varsha KN, et al. Phenolic compounds and their health benefits: A review. J Food Res Technol 2014; 2: 45-59.
[10]
Bae EK, Lee SJ. Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. J Microencapsul 2008; 25(8): 549-60.
[http://dx.doi.org/10.1080/02652040802075682] [PMID: 18465295]
[11]
Hundre SY, Karthik P, Anandharamakrishnan C. Effect of whey protein isolate and β-cyclodextrin wall systems on stability of microencapsulated vanillin by spray-freeze drying method. Food Chem 2015; 174: 16-24.
[http://dx.doi.org/10.1016/j.foodchem.2014.11.016] [PMID: 25529646]
[12]
Mehra R, Kumar H, Kumar N, Kaushik R. Red rice conjugated with barley and rhododendron extracts for new variant of beer. J Food Sci Technol 2020; 57(11): 4152-9.
[http://dx.doi.org/10.1007/s13197-020-04452-z] [PMID: 33071336]
[13]
Abid Y, Azabou S, Jridi M, Khemakhem I, Bouaziz M, Attia H. Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products. Food Chem 2017; 233: 476-82.
[http://dx.doi.org/10.1016/j.foodchem.2017.04.125] [PMID: 28530601]
[14]
Benvenutti L, Bortolini DG, Nogueira A, Zielinski AAF, Alberti A. Effect of addition of phenolic compounds recovered from apple pomace on cider quality. Lebensm Wiss Technol 2019; 100: 348-54.
[http://dx.doi.org/10.1016/j.lwt.2018.10.087]
[15]
Luca A, Cilek B, Hasirci V, Sahin S, Sumnu G. Storage and baking stability of encapsulated sour cherry phenolic compounds prepared from micro-and nano-suspensions. Food Bioprocess Technol 2014; 7(1): 204-11.
[http://dx.doi.org/10.1007/s11947-013-1048-1]
[16]
Tumbas Šaponjac V, Ćetković G, Čanadanović-Brunet J, et al. Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies. Food Chem 2016; 207: 27-33.
[http://dx.doi.org/10.1016/j.foodchem.2016.03.082] [PMID: 27080876]
[17]
Fang Z, Bhandari B. Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chem 2011; 129(3): 1139-47.
[http://dx.doi.org/10.1016/j.foodchem.2011.05.093] [PMID: 25212349]
[18]
Zhang L, Mou D, Du Y. Procyanidins: Extraction and micro- encapsulation. J Sci Food Agric 2007; 87(12): 2192-7.
[http://dx.doi.org/10.1002/jsfa.2899]
[19]
Grabowski JA, Truong V-D, Daubert CR. Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder. J Food Sci 2006; 71(5): E209-17.
[http://dx.doi.org/10.1111/j.1750-3841.2006.00036.x]
[20]
Carneiro HCF, Tonon RV, Grosso CRF, Hubinger MD. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. J Food Eng 2013; 115(4): 443-51.
[http://dx.doi.org/10.1016/j.jfoodeng.2012.03.033]
[21]
Gat Y, Ananthanarayan L. Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks. J Food Sci Technol 2015; 52(5): 2634-45.
[http://dx.doi.org/10.1007/s13197-014-1378-7] [PMID: 25892761]
[22]
Wang X, Cao J, Wu Y, Wang Q, Xiao J. Flavonoids, antioxidant potential, and acetylcholinesterase inhibition activity of the extracts from the gametophyte and archegoniophore of Marchantia polymorpha L. Molecules 2016; 21(3): 360.
[http://dx.doi.org/10.3390/molecules21030360] [PMID: 26999088]
[23]
Crassina K, Sudha ML. Evaluation of rheological, bioactives and baking characteristics of mango ginger (Curcuma amada) enriched soup sticks. J Food Sci Technol 2015; 52(9): 5922-9.
[http://dx.doi.org/10.1007/s13197-014-1548-7] [PMID: 26345009]
[24]
Sofi SA, Singh J, Chhikara N, Panghal A, Gat Y. Quality characterization of gluten free noodles enriched with chickpea protein isolate. Food Biosci 2020; 36: 100626.
[http://dx.doi.org/10.1016/j.fbio.2020.100626]
[25]
Ahmed M, Akter Mst S, Lee J-C, et al. Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato. Lebensm Wiss Technol 2010; 43(9): 1307-12.
[http://dx.doi.org/10.1016/j.lwt.2010.05.014]
[26]
Laokuldilok T, Kanha N. Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying. Lebensm Wiss Technol 2015; 64(1): 405-11.
[http://dx.doi.org/10.1016/j.lwt.2015.05.015]
[27]
Paini M, Aliakbarian B, Casazza AA, Lagazzo A, Botter R, Perego P. Microencapsulation of phenolic compounds from olive pomace using spray drying: A study of operative parameters. Lebensm Wiss Technol 2015; 62(1): 177-86.
[http://dx.doi.org/10.1016/j.lwt.2015.01.022]
[28]
Muzaffar K, Kumar P. Moisture sorption isotherms and storage study of spray dried tamarind pulp powder. Powder Technol 2016; 291: 322-7.
[29]
Maqsoudlou A, Sadeghi Mahoonak A, Mohebodini H, Koushki V. Stability and structural properties of bee pollen protein hydrolysate microencapsulated using maltodextrin and whey protein concentrate. Heliyon 2020; 6(5): e03731.
[http://dx.doi.org/10.1016/j.heliyon.2020.e03731] [PMID: 32395641]
[30]
Robert P, Gorena T, Romero N, Sepulveda E, Chavez J, Saenz C. Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying: Encapsulation of polyphenols and anthocyanins. Int J Food Sci Technol 2010; 45(7): 1386-94.
[http://dx.doi.org/10.1111/j.1365-2621.2010.02270.x]
[31]
Quek SY, Chok NK, Swedlund P. The physicochemical properties of spray-dried watermelon powders. Chem Eng Process 2007; 46(5): 386-92.
[http://dx.doi.org/10.1016/j.cep.2006.06.020]
[32]
Souza VB, Fujita A, Thomazini M, et al. Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace. Food Chem 2014; 164: 380-6.
[http://dx.doi.org/10.1016/j.foodchem.2014.05.049] [PMID: 24996348]
[33]
Cilek B, Luca A, Hasirci V, Sahin S, Sumnu G. Microencapsulation of phenolic compounds extracted from sour cherry pomace: Effect of formulation, ultrasonication time and core to coating ratio. Eur Food Res Technol 2012; 235(4): 587-96.
[http://dx.doi.org/10.1007/s00217-012-1786-8]
[34]
Tolun A, Altintas Z, Artik N. Microencapsulation of grape polyphenols using maltodextrin and gum Arabic as two alternative coating materials: Development and characterization. J Biotechnol 2016; 239: 23-33.
[http://dx.doi.org/10.1016/j.jbiotec.2016.10.001] [PMID: 27720817]
[35]
Karrar E, Mahdi AA, Sheth S, et al. Effect of maltodextrin combination with gum Arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method. Int J Biol Macromol 2021; 171: 208-16.
[http://dx.doi.org/10.1016/j.ijbiomac.2020.12.045] [PMID: 33310099]
[36]
Goula AM, Adamopoulos KG. Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. Powder properties. Dry Technol 2008; 26(6): 726-37.
[http://dx.doi.org/10.1080/07373930802046377]
[37]
Moreira GÉG, Maia Costa MG, de Souza ACR, et al. Physical properties of spray dried acerola pomace extract as affected by temperature and drying aids. Lebensm Wiss Technol 2009; 42(2): 641-5.
[http://dx.doi.org/10.1016/j.lwt.2008.07.008]
[38]
Phoungchandang S, Sertwasana A. Spray-drying of ginger juice and physicochemical properties of ginger powders. Sci Asia 2010; 36(1): 40-5.
[http://dx.doi.org/10.2306/scienceasia1513-1874.2010.36.040]
[39]
Gunaratne A. Effect of heat–moisture treatment on the structure and physicochemical properties of tuber and root starches. Carbohydr Polym 2002; 49(4): 425-37.
[http://dx.doi.org/10.1016/S0144-8617(01)00354-X]
[40]
Bazaria B, Kumar P. Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate. Food Biosci 2016; 14: 21-7.
[http://dx.doi.org/10.1016/j.fbio.2015.11.002]
[41]
Fernández-López JA, Roca MJ, Angosto JM, Obón JM. Betaxanthin-rich extract from cactus pear fruits as yellow water-soluble colorant with potential application in foods. Plant Foods Hum Nutr 2018; 73(2): 146-53.
[http://dx.doi.org/10.1007/s11130-018-0664-3] [PMID: 29666973]
[42]
Kulkarni AS, Joshi DC. Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit. Int Food Res J 2013; 20: 587.
[43]
Ezhilarasi PN, Indrani D, Jena BS, Anandharamakrishnan C. Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality. J Food Eng 2013; 117(4): 513-20.
[http://dx.doi.org/10.1016/j.jfoodeng.2013.01.009]
[44]
Magda RA, Awad AM, Selim K. Evaluation of mandarin and orange peels as natural sources of antioxidant in biscuits. Alex J Food Sci Tech 2008; 5(2): 75-82.
[45]
Iftikhar M, Wahab S. ul Haq N. Utilization of citrus plant waste (peel) for the development of food product. Pure Appl Biol PAB 2019; 8: 1991-8.
[46]
Rafiq S, Kaul R, Sofi SA, Bashir N, Nazir F, Ahmad Nayik G. Citrus peel as a source of functional ingredient: A review. J Saudi Soc Agric Sci 2018; 17(4): 351-8.
[http://dx.doi.org/10.1016/j.jssas.2016.07.006]
[47]
Han L, Zhang J, Cao X. Effects of orange peel powder on rheological properties of wheat dough and bread aging. Food Sci Nutr 2020; 9(2): 1061-9.
[http://dx.doi.org/10.1002/fsn3.2080] [PMID: 33598189]
[48]
Yoo I, Hyon J, Song S, Kang Y. On-chip encapsulation of quasi-amorphous photonic materials with controlled shell thickness. Sci Adv Mater 2017; 9(2): 238-43.
[http://dx.doi.org/10.1166/sam.2017.2468]

Rights & Permissions Print Cite
Article Metrics
23
2
© 2024 Bentham Science Publishers | Privacy Policy