สมบัติทางเคมีกายภาพและสารออกฤทธิ์ทางชีวภาพของผงกะเพราที่ได้จากกระบวนการเอนแคปซูเลทกับมอลโทเดกซ์ทรินและกัมอารบิกด้วยเครื่องอบแห้งแบบพ่นฝอย
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บทคัดย่อ
ความชื้นแอคติวิติของน้ำและความสามารถในการละลายของผงกะเพราลดลงอย่างมีนัยสำคัญทางสถิติเมื่อความเข้มข้นของสารห่อหุ้มเพิ่มขึ้นจากร้อยละ 10–30 (p < 0.05) อย่างไรก็ตามผงกะเพราที่ห่อหุ้มด้วยกัมอารบิกมีการละลายที่ดีกว่ามอลโตเดกซ์ทรินที่ความเข้มข้นเดียวกัน การศึกษาลักษณะทางสัณฐานวิทยาพบว่าเมื่อใช้ปริมาณสารห่อหุ้มเพิ่มขึ้นทำให้ผงกะเพรามีขนาดอนุภาคใหญ่ขึ้นแต่มีความหนาแน่นรวมลดลง นอกจากนี้การใช้ปริมาณสารห่อหุ้มเพิ่มขึ้นเป็นผลให้ปริมาณสารฟีนอลิกทั้งหมดและฤทธิ์ต้านอนุมูลอิสระ (DPPH) ของผงกะเพรามีค่าลดลงอย่างมีนัยสำคัญทางสถิติ (p < 0.05) ดังนั้นการห่อหุ้มผงกะเพราด้วยกัมอารบิกร้อยละ 10 จึงถูกเลือกใช้สำหรับการทดลองขั้นต่อไป การเพิ่มขึ้นของอุณหภูมิขาเข้าไม่มีผลต่อความสามารถในการละลายแต่มีผลต่อความชื้น แอคติวิติของน้ำ ความหนาแน่นรวม ขนาดอนุภาค ค่าความสว่างปริมาณสารฟีนอลิกทั้งหมดและฤทธิ์ต้านอนุมูลอิสระ (DPPH) อย่างมีนัยสำคัญทางสถิติ (p < 0.05) การใช้อุณหภูมิขาเข้า140 องศาเซลเซียส ทำให้ปริมาณสารฟีนอลิกทั้งหมดและฤทธิ์ต้านอนุมูลอิสระระหว่างการจำลองการย่อยในหลอดทดลองสูงกว่าการใช้อุณหภูมิอื่นอย่างมีนัยสำคัญทางสถิติ จากผลการทดลองสรุปว่าวิธีที่เหมาะสมที่สุดสำหรับการห่อหุ้มผงกะเพราคือการใช้กัมอารบิกเป็นสารห่อหุ้มร้อยละ 10 และใช้อุณหภูมิขาเข้าของเครื่องทำแห้งแบบพ่นฝอยที่ 140 องศาเซลเซียส
Article Details
บท
บทความวิจัย ด้านวิทยาศาสตร์ประยุกต์
บทความที่ลงตีพิมพ์เป็นข้อคิดเห็นของผู้เขียนเท่านั้น
ผู้เขียนจะต้องเป็นผู้รับผิดชอบต่อผลทางกฎหมายใดๆ ที่อาจเกิดขึ้นจากบทความนั้น
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[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.
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[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.