TY - JOUR
T1 - Microencapsulation of rambutan peel extract by spray drying
AU - Boyano-Orozco, Luis
AU - Gallardo-Velázquez, Tzayhrí
AU - Meza-Márquez, Ofelia Gabriela
AU - Osorio-Revilla, Guillermo
N1 - Publisher Copyright:
© 2020 by the authors.
PY - 2020/7
Y1 - 2020/7
N2 - Microencapsulation of bioactive compounds (BC) from rambutan peel by spray drying using DE10 maltodextrin as encapsulating agent was performed. The optimal conditions for the ethanolic extraction of BC were 60 ◦C, with a time of 1 h, 55% aqueous ethanol and three extraction cycles. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) were: inlet temperature 160 ◦C, outlet temperature 80 ◦C, and 10% encapsulating agent concentration in the feeding solution (core:encapsulating agent ratio of 1:4). With these conditions, retention and encapsulation efficiencies obtained were higher than 85%, the water activity value, moisture content and Hausner Index were of 0.25 ± 0.01, 3.95 ± 0.10%, and 1.42 ± 0.00, respectively. The optimized powder presented good solubility and morphological properties, showing microcapsules without ruptures. Based on these results, microencapsulation by spray drying is a viable technique which protects BC of rambutan peel, facilitating its application in the food, pharmaceutical, and cosmetic industries.
AB - Microencapsulation of bioactive compounds (BC) from rambutan peel by spray drying using DE10 maltodextrin as encapsulating agent was performed. The optimal conditions for the ethanolic extraction of BC were 60 ◦C, with a time of 1 h, 55% aqueous ethanol and three extraction cycles. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) were: inlet temperature 160 ◦C, outlet temperature 80 ◦C, and 10% encapsulating agent concentration in the feeding solution (core:encapsulating agent ratio of 1:4). With these conditions, retention and encapsulation efficiencies obtained were higher than 85%, the water activity value, moisture content and Hausner Index were of 0.25 ± 0.01, 3.95 ± 0.10%, and 1.42 ± 0.00, respectively. The optimized powder presented good solubility and morphological properties, showing microcapsules without ruptures. Based on these results, microencapsulation by spray drying is a viable technique which protects BC of rambutan peel, facilitating its application in the food, pharmaceutical, and cosmetic industries.
KW - Antioxidant capacity
KW - Bioactive compounds
KW - Microencapsulation
KW - Rambutan
KW - Spray drying
UR - http://www.scopus.com/inward/record.url?scp=85091297471&partnerID=8YFLogxK
U2 - 10.3390/foods9070899
DO - 10.3390/foods9070899
M3 - Artículo
AN - SCOPUS:85091297471
SN - 2304-8158
VL - 9
JO - Foods
JF - Foods
IS - 7
M1 - A31
ER -