Physicochemical Properties and Bioactive Compound of Holy Basil Powder from Spray-dried Encapsulation with Maltodextrin and Gum Arabic
Main Article Content
Abstract
Moisture Content (MC), water activity (Aw) and solubility of the encapsulated powders significantly decreased when concentration of carrier increased from 10 to 30% (p < 0.05). However, the powders from GA gave better solubility than those of MD. Morphological study revealed that the powders had larger particle size and less in bulk density when concentration of carriers increased. In addition, Total Phenolic Content (TPC) and antioxidant activity (DPPH) significantly decreased when encapsulated holy basil in MD and GA (p < 0.05). Therefore, using 10% GA as a carrier was selected for second experiment. Increasing of inlet temperature did not affect solubility but significantly affected MC, Aw, bulk density, particle size, lightness, TPC and DPPH (p < 0.05). Using 140°C resulted in the highest TPC and DPPH activity compared to the other treatment during in vitro digestion. In conclusion, the suitable condition of holy basil powder by spray drying was using 10% GA at 140°C inlet temperature.
Article Details
Section
Applied Science Research Articles
The articles published are the opinion of the author only. The author is responsible for any legal consequences. That may arise from that article.
References
[1] M. Baseer and K. Jain, “Review of botany, phytochemistry, pharmacology, contemporary applications and toxicology of ocimum sanctum,” International Journal of Pharmacy & Life Sciences, vol. 7, no. 2, pp. 4918–4929, 2016.
[2] F. Aqil, L. Ahmad, and Z. Mehmood, “Antioxidant and free radical scavenging properties of twelve traditionally used Indian medicinal plants,” Turkish Journal of Biology, vol. 30, pp. 177–183, 2006.
[3] A. Wilkowska, W. Ambroziak, J. Adamiec, and A. Czyzowska, “Preservation of antioxidant activity and polyphenols in chokeberry juice and wine with the use of microencapsulation,” Journal of Food Processing and Preservation, vol. 41, no.3, 2016.
[4] L. D. Daza, A. Fujita, C. S. F. Trindade, J. N. R. Ract, D. Granatod, and M. I. Genovesea, “Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts,” Food and Bioproducts Processing, vol. 97, pp. 20–29, 2016.
[5] M. M. Kenyon and R. J. Anderson, “ Maltodextrins and low-dextrose-equivalence corn syrup solids,” ACS Symposium Series, vol. 370, no. 2, pp. 7–11, 1988.
[6] F. Shihidi and X. Q. Han, “Encapsulation of food ingredients,” Food Science and Nutrition, vol. 33, pp. 501–542, 1993.
[7] P. A. Williams and G. O. Phillips. in Handbook of Hydrocolloids, CRC Press: Cambridge, 2000, pp. 155–168.
[8] L. D. A. M. Arawwawala, H. G. S. P. Hewageegana, L. S. R. Arambewela, and H. S. Ariyawansa, “Standardization of spray-dried powder of Piper betle hot water extract,” Pharmacognosy Magazine, vol. 7, no. 26, pp. 157–160, 2010.
[9] P. Mishra, S. Mishra, and C. L. Mahanta, “Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder,” Food and Bioproducts Processing, vol. 92, pp. 252–258, 2014.
[10] G. Singh, A. K. Passsari, V. V. Leo, V. K. Mishra, S. Subbarayan, B. P. Singh, B. Kumar, and S. Kumar, “Evaluation of phenolic contentvariability along with antioxidant, antimicrobial, and cytotoxicpotential of selected traditional medicinal plants from india,” Frontiers in Plant Science, vol. 7, pp. 1–12, 2016.
[11] A. Dartois, J. Singh, L. Kaur, and H. Singh, “Influence of guar gum on the in vitro starch digestibility—rheological and microstructural characteristics,” Food Biophysics, vol. 10, pp. 149–160, 2010.
[12] F. F. Benziea and J. J. Strain, “The ferric reducing ability of plasma (FRAP) as a measure of Antioxidant power: The FRAP assay,” Analytical biochemistry, vol. 239, no. 1, pp. 70–76, 1996.
[13] D. S. Reid, K. L. Parkin, and O. R. Fennema, Química de Alimentos de FENNEMA. Artmed, Porto Alegre, pp. 25–74, 2010.
[14] F. C. da Silva, C. R. da Fonseca, S. M. de Alencar, M. Thomazini, J. C. Balieiro, P. Pittia, and C. S. Favaro-Trindade, “Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based carrier systems,” Food and Bioproducts Processing, vol. 91, no. 1, pp. 28–36, 2013.
[15] H. Sahin-Nadeem, C. Dinçer, M. Torun, A. Topuz, and F. Özdemir, “Influence of inlet air temperature and cerrier material on the production of instant soluble sage (Salvia fruticosa Miller) by spray drying,” LWT - Food Science and Technology, vol. 52, no.1, pp. 31–38, 2013.
[16] J. A. Grabowski, V. D. Truong, and C. R. Daubert, “Nutritional and rheological characterization of spray dried sweet potato powder,” LWT - Food Science and Technology, vol. 41, pp. 206–216, 2008.
[17] N. Jinapong, M. Suphantharika, and P. Jamnong, “Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration,” Journal of Food Engineering, vol. 84, no. 2, pp. 194–205, 2008.
[18] A. M. Goula, K. G. Adamopoulous, and N. A. Kazakis, “Influence of spray drying conditions on tomato powder properties,” Drying Technology, vol. 22, no. 5, pp. 1129–1151, 2004.
[19] H. Rajabi, M. Ghorbani, S. M. Jafari, A. S. Mahoonak, and G. Rajabzadeh, “Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials,” Food Hydrocolloids, vol. 51, pp. 327–337, 2015.
[20] T. A. Comunian, E. S. Monterrey-Quintero, M. Thomazini, J. C. Balieiro, P. Piccone, P. Pittia, and C. S. avaro-Trindade, “Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, Maltodextrin and soy protein isolated-based carrier systems,” Food Science and Technology, vol. 46, no. 6, pp. 1259–1265, 2011.
[21] T. Mahengdran, P. A. Williams, G. O. Philips, S. Al-Assaf, and T. C. Baldwin, “New insights into the structural characteristics of the arabinogalactan - protein (AGP) fraction of gum Arabic,” Agricultural and Food Chemistry, vol. 56, no. 19, pp. 9269–9276, 2008.
[22] S. Kamiloglu, A. A. Pasli, B. Ozcelik, J. V. Camp, and E. Capanpglu, “Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion,” Functional foods, vol. 13, pp. 1–10, 2015.
[23] R. L. Gonzalez, S. N. Coves, J. A. P. Alvarez, J. F. Lopez, L. V. Munoz, and M. V. Martos, “Assessment of polyphenolic profile stability and changes in the antioxidant potential of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion,” Industrial Crops and Products, vol. 94, pp. 774– 782, 2016.
[24] B. Gullon, M. E. Pintado, J. F. Lopez, J. A. P. Alvarez, and M. V. Martos, “In vitro gastrointestinal digestion of pomegranate (punica granantum) flour obtained from co-products: Change in the antioxidant potential and bioactive compounds stability,” Journal of Functional Foods, vol. 19, pp. 617–628, 2015.
[25] M. G. Ozgüven I. Berktas, and B. Ozcelik, “Change in stability of procyanidins, antioxidant capacity and in-vitro bioaccessibility during processing of cocoa powder from cocoa beans,” Food Science and Technology, vol. 72, pp. 559–565, 2016.
[2] F. Aqil, L. Ahmad, and Z. Mehmood, “Antioxidant and free radical scavenging properties of twelve traditionally used Indian medicinal plants,” Turkish Journal of Biology, vol. 30, pp. 177–183, 2006.
[3] A. Wilkowska, W. Ambroziak, J. Adamiec, and A. Czyzowska, “Preservation of antioxidant activity and polyphenols in chokeberry juice and wine with the use of microencapsulation,” Journal of Food Processing and Preservation, vol. 41, no.3, 2016.
[4] L. D. Daza, A. Fujita, C. S. F. Trindade, J. N. R. Ract, D. Granatod, and M. I. Genovesea, “Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts,” Food and Bioproducts Processing, vol. 97, pp. 20–29, 2016.
[5] M. M. Kenyon and R. J. Anderson, “ Maltodextrins and low-dextrose-equivalence corn syrup solids,” ACS Symposium Series, vol. 370, no. 2, pp. 7–11, 1988.
[6] F. Shihidi and X. Q. Han, “Encapsulation of food ingredients,” Food Science and Nutrition, vol. 33, pp. 501–542, 1993.
[7] P. A. Williams and G. O. Phillips. in Handbook of Hydrocolloids, CRC Press: Cambridge, 2000, pp. 155–168.
[8] L. D. A. M. Arawwawala, H. G. S. P. Hewageegana, L. S. R. Arambewela, and H. S. Ariyawansa, “Standardization of spray-dried powder of Piper betle hot water extract,” Pharmacognosy Magazine, vol. 7, no. 26, pp. 157–160, 2010.
[9] P. Mishra, S. Mishra, and C. L. Mahanta, “Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder,” Food and Bioproducts Processing, vol. 92, pp. 252–258, 2014.
[10] G. Singh, A. K. Passsari, V. V. Leo, V. K. Mishra, S. Subbarayan, B. P. Singh, B. Kumar, and S. Kumar, “Evaluation of phenolic contentvariability along with antioxidant, antimicrobial, and cytotoxicpotential of selected traditional medicinal plants from india,” Frontiers in Plant Science, vol. 7, pp. 1–12, 2016.
[11] A. Dartois, J. Singh, L. Kaur, and H. Singh, “Influence of guar gum on the in vitro starch digestibility—rheological and microstructural characteristics,” Food Biophysics, vol. 10, pp. 149–160, 2010.
[12] F. F. Benziea and J. J. Strain, “The ferric reducing ability of plasma (FRAP) as a measure of Antioxidant power: The FRAP assay,” Analytical biochemistry, vol. 239, no. 1, pp. 70–76, 1996.
[13] D. S. Reid, K. L. Parkin, and O. R. Fennema, Química de Alimentos de FENNEMA. Artmed, Porto Alegre, pp. 25–74, 2010.
[14] F. C. da Silva, C. R. da Fonseca, S. M. de Alencar, M. Thomazini, J. C. Balieiro, P. Pittia, and C. S. Favaro-Trindade, “Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based carrier systems,” Food and Bioproducts Processing, vol. 91, no. 1, pp. 28–36, 2013.
[15] H. Sahin-Nadeem, C. Dinçer, M. Torun, A. Topuz, and F. Özdemir, “Influence of inlet air temperature and cerrier material on the production of instant soluble sage (Salvia fruticosa Miller) by spray drying,” LWT - Food Science and Technology, vol. 52, no.1, pp. 31–38, 2013.
[16] J. A. Grabowski, V. D. Truong, and C. R. Daubert, “Nutritional and rheological characterization of spray dried sweet potato powder,” LWT - Food Science and Technology, vol. 41, pp. 206–216, 2008.
[17] N. Jinapong, M. Suphantharika, and P. Jamnong, “Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration,” Journal of Food Engineering, vol. 84, no. 2, pp. 194–205, 2008.
[18] A. M. Goula, K. G. Adamopoulous, and N. A. Kazakis, “Influence of spray drying conditions on tomato powder properties,” Drying Technology, vol. 22, no. 5, pp. 1129–1151, 2004.
[19] H. Rajabi, M. Ghorbani, S. M. Jafari, A. S. Mahoonak, and G. Rajabzadeh, “Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials,” Food Hydrocolloids, vol. 51, pp. 327–337, 2015.
[20] T. A. Comunian, E. S. Monterrey-Quintero, M. Thomazini, J. C. Balieiro, P. Piccone, P. Pittia, and C. S. avaro-Trindade, “Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, Maltodextrin and soy protein isolated-based carrier systems,” Food Science and Technology, vol. 46, no. 6, pp. 1259–1265, 2011.
[21] T. Mahengdran, P. A. Williams, G. O. Philips, S. Al-Assaf, and T. C. Baldwin, “New insights into the structural characteristics of the arabinogalactan - protein (AGP) fraction of gum Arabic,” Agricultural and Food Chemistry, vol. 56, no. 19, pp. 9269–9276, 2008.
[22] S. Kamiloglu, A. A. Pasli, B. Ozcelik, J. V. Camp, and E. Capanpglu, “Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion,” Functional foods, vol. 13, pp. 1–10, 2015.
[23] R. L. Gonzalez, S. N. Coves, J. A. P. Alvarez, J. F. Lopez, L. V. Munoz, and M. V. Martos, “Assessment of polyphenolic profile stability and changes in the antioxidant potential of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion,” Industrial Crops and Products, vol. 94, pp. 774– 782, 2016.
[24] B. Gullon, M. E. Pintado, J. F. Lopez, J. A. P. Alvarez, and M. V. Martos, “In vitro gastrointestinal digestion of pomegranate (punica granantum) flour obtained from co-products: Change in the antioxidant potential and bioactive compounds stability,” Journal of Functional Foods, vol. 19, pp. 617–628, 2015.
[25] M. G. Ozgüven I. Berktas, and B. Ozcelik, “Change in stability of procyanidins, antioxidant capacity and in-vitro bioaccessibility during processing of cocoa powder from cocoa beans,” Food Science and Technology, vol. 72, pp. 559–565, 2016.
