Full paper - 9.3.15

Journal of King Saud University - Engineering Sciences, 2015

A conventional solvent extract of Morinda citrifolia L. fruit was spray dried using adjuvant maltodextrin (5 wt.%). Spray drying was carried out according to the D-optimal design, and the independent variables selected were temperature and M core /M wall. The spray drying process was optimised by using response surface methodology (RSM) for four different responses: moisture content (MC), DPPH scavenging activity, total phenolic content (TPC), and total flavonoid (TF). The effects of temperature and of the core to wall material ratio were found to be significant for all responses. The optimal spray drying condition for maltodextrin as binding material was found to be 1:1.5 (M core /M wall , volume ratio of M. citrifolia L. extract to additive solution) at 95°C. The experimental values of the response variables correspond well to the predicted values. The microparticles obtained in this study represent an interesting food additive for incorporation into functional foods due to the presence of antioxidants.

International Journal of Chemical Engineering and Applications, 2012

This study was to examine the antioxidant potential of Morindacitrifolia L. and Beta vulgaris L. fruits and its synergistic effect. The bioactive components of these fruits were extracted and then microencapsulated by spray drying technique. The antioxidant activities of these fruits were analyzed, before and after the spray drying process through DPPH radical scavenging activity, total phenolic content and total flavonoid content. The encapsulation yield of the spray drying process was also quantified. Among the spray drying samples encapsulation yield was found maximum 8 % for the mixed fruit extract. Similarly, synergistic effect between the two fruits showed the highest antioxidant activity of 30% and the individual fruit extract also exhibited significant antioxidant activity.

Proceedings of the 1st International Conference for Health Research – BRIN (ICHR 2022), 2023

Morinda citrifolia L. (Mengkudu) has been widely used in herbal medicine to prevent and treat various diseases. In the Indonesian Original Herbal Medicine Formularies list, Mengkudu is an ingredient for treating hypertension and dyslipidemia. The various efficacy activities are due to the great active compound content in the extract. All bioactive compounds in herbal extracts are highly susceptible to degradation by environmental and chemical factors that will affect the activation of compounds in the extract. The encapsulation method is a prospective strategy for maintaining the stability of the active compounds in herbal extracts. Spray drying encapsulation technology is one of the most efficient and widely used methods for encapsulating bioactive compounds from natural extract. The encapsulation of Mengkudu fruit extract can provide protection over the bioactive compounds in the extract and can mask the unpleasant taste. In the current study, Mengkudu fruit was extracted with 70% ethanol then encapsulated using spray drying using 50% (w/w) maltodextrin as encapsulate. This study aims to standardize spray-dried Mengkudu fruit extract powder. A variety of physicochemical parameters analysis e.g., total ash, water-soluble ash, and acid insoluble ash, moisture content, and loss on drying, were analyzed as per the standard methods including microbial contamination and heavy metal contaminant was measured by Inductively coupled plasma-optical emission spectrometry (ICP-OES). The fingerprinting of ethanolic extract and spray-dried powder of Mengkudu was also carried out using the CAMAG-HPTLC system to determine scopoletin as a marker compound. The encapsulation yield of the spray drying process was also measured. This process was carried out on a pilot-scale spray drying using maltodextrin as a coating material. The water content, total ash, acid insoluble ash, water-soluble ash, and encapsulation yield were 3.31, 0.6, 0.07, 0.53, and 60.53, respectively. The results of the ICP-OES analysis showed that no heavy metals were detected in the powder, while the pathogenic microbial contamination test also showed negative results. HPTLC analysis revealed that the scopoletin content was 1.43 mg/g of spray-dried powder. In conclusion, the results obtained from this study can be used to standardize spray-dried powder of noni fruit extract in the manufacture of standardized herbal medicine.

Chemical Engineering Research & Design

Microcapsules containing Morinda citrifolia L. microparticles were produced by a spray-drying technique using various proportions of -carrageenan and maltodextrin as the binding materials. In this work, the effects of spray-drying on the encapsulation yield, particle size, moisture content, DPPH scavenging activity, total phenolic content and total flavonoid content of the bioactive components of M. citrifolia L. were determined for different volume ratios in the inlet air temperature range of 90-140 • C. The results showed that the percentage of 2,2-diphenyl picrylhydrazyl (DPPH) scavenging activity of the spray-dried powder was the highest for the 1:2 ratio (volume ratio of M. citrifolia L. extract to additive solution) at 90 • C, with maltodextrin at a concentration of 33 mg/ml. The results also showed that the microcapsules had a regular spherical shape. The spray-dried M. citrifolia fruit extract showed high antioxidant activity (28.36% DPPH activity), thus suggesting that it might be useful as a food additive and/or ingredient under the above optimum operating conditions. compounds have also been found in the ripe fruit including organic acids . Based on the literature, it is clear that the fruit has antibiotic and antioxidant properties, but there is a lack of scientific evidence based on in vivo studies. Because M. citrifolia L. is believed to have high antioxidant potential, it may substitute as an antioxidant compound in food items and in preventive medicines. In our recent work, the antioxidant potentials of various medicinal plant species were reviewed .

Journal of Food Science and Technology, 2020

Crotalaria longirostrata (chipilin) leaves contain phenolic compounds with antioxidant activity. These phenolic compounds, however, could easily degrade after extraction. Microencapsulation is a possible solution for avoiding this degradation. Frequently, microencapsulation is carried out using conventional encapsulating agents. The aim of this work was to evaluate the effect of several nonconventional encapsulating agents on microencapsulation by spray drying of phenolic compounds from chipilin, stability and release of phenolic compounds were also studied. Maltodextrin (MD), gum Arabic (GA), soy protein (SP), cocoa shell pectin (CSP), and protein (PC), as well as the gum (GC) of Cajanus cajan seeds were used. Different blends of these matrixes containing phenolic compounds from chipilin leaves were spray dried at 120°C. After drying, the yield and microencapsulation efficiency were determined. All results were analyzed by an ANOVA test (p \ 0.05). The release kinetics of phenolic compounds were modeled using zero, first-order, Higuchi and Korsmeyer-Peppas models. The R 2 was calculated for each model. The blends of encapsulating agents allowed the formation of an efficient polymer matrix with yields between 46 and 64% and microencapsulation efficiency between 65 and 92%. Results show that maltodextrin with soy protein allowed the highest (92%) microencapsulation efficiency, although maltodextrin and cocoa shell pectin were more effective protective agents, showing greater stability. The Korsmeyer-Peppas model was the best in predicting the phenolic compounds release with R 2 values higher than 98%. The stability time for microcapsules with MD-CSP was 8.88 years and 1.43 years at 4°C and 30°C, respectively. Keywords Crotalaria longirostrata extract Á Cajanus cajan Á Spray drying Á Cocoa shell pectin Á Gum of Cajanus cajan

Journal of Food Engineering, 2011

Functional extracts from Fadogia ancylantha, Melissa officinalis and Tussilago farfara posses excellent antioxidant and good antimicrobial properties. The unprocessed extracts occur as sticky and low-water-soluble materials with penetrating smell. The loading onto maltodextrins matrix, widely used by food and cosmetic industries, is often unsatisfying. The industrial products are not always enough stable to preserve the functional properties of natural compounds, also giving practical difficulties for the manufacturing. This paper reports on the plant extracts encapsulation by spray-drying in a maltodextrin/applepectin based matrix. Physicochemical and technological characteristics, organoleptic and antioxidant properties of the resulting powders, were examined and compared to both unprocessed extracts and industrial products. The selected carrier and process conditions led to stable and handling microencapsulated powder forms with improved water dissolution rate. The made up powder also masked the extracts unpleasant smell making them suitable for successive manufacturing to produce functional components for foods or nutraceuticals purposes.

International Journal of Applied Pharmaceutics, 2025

Objective: The aim of this study was to determine the impact of various concentrations of β-cyclodextrin and gum arabic on the characteristics of Microencapsulated Moringa Seed Oil (MSO). Methods: The soxhlation method was used to extract MSO. The resulting MSO was microencapsulated employing a spray dryer. The variations in of β-cyclodextrin: Gum arabic concentrations were made to determine the coating material suitable for this formula. The characterization includes organoleptic tests, FTIR, encapsulation efficiency, morphology, particle size and moisture content of microencapsulated MSO.

Foods

The encapsulation of bioactive-rich plant extracts is an effective method of preventing their damage or loss of activity during processing and storage. Here, the techno-functional properties of microcapsules developed from Moringa oleifera leaf powder (MoLP) extract (core) with maltodextrin (MD), gum Arabic (GA), and a combination (MDGA) (coatings) were assessed. The bulk and tap density were 0.177, 0.325 and 0.297 g/mL and 0.13, 0.295 and 0.259 g/mL for GA, MD and MDGA microcapsules, respectively. Flowability properties of microcapsules indicated an intermediate flow except for GA which had a poor flow. The moisture content of the microcapsules ranged from 1.47% to 1.77% with no significant differences (p > 0.05) observed. All the microcapsules had high water solubility (86.35% for GA to 98.74% for MD and 90.51% for MDGA). Thermogravimetric analyses revealed that encapsulation enhanced the thermal stability of the core material. The X-ray diffraction analysis revealed that the m...

international food research journal, 2016

The optimum spray drying condition of green tea extract was investigated in this study. Dried green tea leaves samples were ground using a hammer mill and passed through a 5 mm mesh. One kilogram of product was extracted with 20 L of 90°C water for 60 minutes. Solids were filtered off, extract was concentrated to obtain solution containing 10% total solid using a vacuum evaporator. The concentrated extract was then mixed with maltodextrin at a ratio of 3, 5 and 7% (w/v), respectively. The solutions were subjected to spray drying at 170, 190 and 210°C, with 80°C outlet temperature. The tea powder were collected and kept in aluminum foil bags for analysis. The results revealed that moisture content and total phenolic content of samples were varied in the range of 4.40-4.87% and 14.78-20.37%, respectively. Water activity, solubility, hygroscopicity and bulk density of the samples were varied in the range of 0.21-0.29, 94.76-98.53%, 8.61-13.72% and 0.36-0.48 g/ml, respectively. Color va...

Cogent Food & Agriculture, 2019

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