Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability

Detalhes bibliográficos
Autor(a) principal: LI,Yibin
Data de Publicação: 2018
Outros Autores: TANG,Baosha, CHEN,Junchen, LAI,Pufu
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300530
Resumo: Abstract To improve the stability of the phenolic extracts from plum fruit (Prunus salicina Lindl.), the microencapsulation conditions of spray drying were optimized by the response surface method. The Box-Behnken experimental results indicated the optimal conditions involved an inlet air temperature of 142.8 °C, a core material content of 23.7% and a feed solids content of 11.7%. The maximum microencapsulating efficiency was 87.7% at optimal conditions. Further, the physicochemical properties of the microcapsule powders were improved overall due to the addition of the coating agents. There were no statistically significant differences in phenolic content of the obtained microcapsules for the first 40 days of storage at 25 °C in dark condition (p > 0.05), and the retention rate of total phenol remained above 85% after 60 days. Microcapsules can be potentially developed as a source of natural pigment or functional food based on the advantages of rich phenolic compounds and red color.
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spelling Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stabilityPrunus salicina Lindl.microencapsulationphenolicsspray dryingstorage stabilityphysicochemical propertiesAbstract To improve the stability of the phenolic extracts from plum fruit (Prunus salicina Lindl.), the microencapsulation conditions of spray drying were optimized by the response surface method. The Box-Behnken experimental results indicated the optimal conditions involved an inlet air temperature of 142.8 °C, a core material content of 23.7% and a feed solids content of 11.7%. The maximum microencapsulating efficiency was 87.7% at optimal conditions. Further, the physicochemical properties of the microcapsule powders were improved overall due to the addition of the coating agents. There were no statistically significant differences in phenolic content of the obtained microcapsules for the first 40 days of storage at 25 °C in dark condition (p > 0.05), and the retention rate of total phenol remained above 85% after 60 days. Microcapsules can be potentially developed as a source of natural pigment or functional food based on the advantages of rich phenolic compounds and red color.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300530Food Science and Technology v.38 n.3 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.09817info:eu-repo/semantics/openAccessLI,YibinTANG,BaoshaCHEN,JunchenLAI,Pufueng2018-09-21T00:00:00Zoai:scielo:S0101-20612018000300530Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-09-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability
title Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability
spellingShingle Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability
LI,Yibin
Prunus salicina Lindl.
microencapsulation
phenolics
spray drying
storage stability
physicochemical properties
title_short Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability
title_full Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability
title_fullStr Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability
title_full_unstemmed Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability
title_sort Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability
author LI,Yibin
author_facet LI,Yibin
TANG,Baosha
CHEN,Junchen
LAI,Pufu
author_role author
author2 TANG,Baosha
CHEN,Junchen
LAI,Pufu
author2_role author
author
author
dc.contributor.author.fl_str_mv LI,Yibin
TANG,Baosha
CHEN,Junchen
LAI,Pufu
dc.subject.por.fl_str_mv Prunus salicina Lindl.
microencapsulation
phenolics
spray drying
storage stability
physicochemical properties
topic Prunus salicina Lindl.
microencapsulation
phenolics
spray drying
storage stability
physicochemical properties
description Abstract To improve the stability of the phenolic extracts from plum fruit (Prunus salicina Lindl.), the microencapsulation conditions of spray drying were optimized by the response surface method. The Box-Behnken experimental results indicated the optimal conditions involved an inlet air temperature of 142.8 °C, a core material content of 23.7% and a feed solids content of 11.7%. The maximum microencapsulating efficiency was 87.7% at optimal conditions. Further, the physicochemical properties of the microcapsule powders were improved overall due to the addition of the coating agents. There were no statistically significant differences in phenolic content of the obtained microcapsules for the first 40 days of storage at 25 °C in dark condition (p > 0.05), and the retention rate of total phenol remained above 85% after 60 days. Microcapsules can be potentially developed as a source of natural pigment or functional food based on the advantages of rich phenolic compounds and red color.
publishDate 2018
dc.date.none.fl_str_mv 2018-07-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300530
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300530
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.09817
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.38 n.3 2018
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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