TY - JOUR
T1 - Extraction and microencapsulation of bioactive compounds from muicle (Justicia spicigera) and their use in the formulation of functional foods
AU - Castro-Alatorre, Norma Cristina
AU - Gallardo-Velázquez, Tzayhrí
AU - Boyano-Orozco, Luis Carlos
AU - Téllez-Medina, Darío Iker
AU - Meza-Márquez, Ofelia Gabriela
AU - Osorio-Revilla, Guillermo
N1 - Funding Information:
Acknowledgments: The authors wish to express their gratitude to Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas (IPN-ENCB) for providing the financial support for the present study. The authors would like to thank CIM-IPN for analytical services.
Funding Information:
Funding: This research was funded by Instituto Politécnico Nacional.
Publisher Copyright:
© 2021 by the authorsLicensee MDPI, Basel, Switzerland.
PY - 2021/8
Y1 - 2021/8
N2 - Bioactive compounds (BC) present in muicle leaves were extracted using the best extraction conditions obtained with a Box–Behnken experimental design, extracting 95% of BC. Microencap-sulation of muicle BC was carried out by spray drying using DE10 maltodextrin (MD) and soy protein isolate (SPI) as encapsulating agents. The best conditions for the ethanolic extraction of BC from muicle were 30◦ C, 40% aqueous ethanol, and one extraction for 1 h. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) using MD as an encapsulating agent were: 160–80◦ C and 10% MD in the feeding solution, and for SPI: 180–70◦ C and 5% SPI in the feeding solution. Microcapsules were added to yogurt and a sensory evaluation and retention of BC during 15-day storage at 4◦ C was performed. Sensory evaluation showed that yogurt with added MD microcapsules had better acceptance than that with SPI microcapsules. Based on this, a jelly with added muicle MD microcapsules was also prepared which obtained better acceptance by the judges. At the end of the storage period, yogurt with SPI microcapsules showed better retention of BC and AC than yogurts with MD microcapsules; however, products with MD microcapsules had better acceptance.
AB - Bioactive compounds (BC) present in muicle leaves were extracted using the best extraction conditions obtained with a Box–Behnken experimental design, extracting 95% of BC. Microencap-sulation of muicle BC was carried out by spray drying using DE10 maltodextrin (MD) and soy protein isolate (SPI) as encapsulating agents. The best conditions for the ethanolic extraction of BC from muicle were 30◦ C, 40% aqueous ethanol, and one extraction for 1 h. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) using MD as an encapsulating agent were: 160–80◦ C and 10% MD in the feeding solution, and for SPI: 180–70◦ C and 5% SPI in the feeding solution. Microcapsules were added to yogurt and a sensory evaluation and retention of BC during 15-day storage at 4◦ C was performed. Sensory evaluation showed that yogurt with added MD microcapsules had better acceptance than that with SPI microcapsules. Based on this, a jelly with added muicle MD microcapsules was also prepared which obtained better acceptance by the judges. At the end of the storage period, yogurt with SPI microcapsules showed better retention of BC and AC than yogurts with MD microcapsules; however, products with MD microcapsules had better acceptance.
KW - Antioxidant capacity
KW - Bioactive compounds
KW - Functional foods
KW - Justicia spicigera
KW - Microencap-sulation
KW - Spray drying
UR - http://www.scopus.com/inward/record.url?scp=85111977365&partnerID=8YFLogxK
U2 - 10.3390/foods10081747
DO - 10.3390/foods10081747
M3 - Artículo
C2 - 34441525
AN - SCOPUS:85111977365
SN - 2304-8158
VL - 10
JO - Foods
JF - Foods
IS - 8
M1 - 1747
ER -