Encapsulation of crude extracts from Banana (Musa X paradisca) flowers by Spray Drying
Abstract
The aim of this research was to encapsulate phenolic compounds from banana (Musa X paradisca) flowers extract using encapsulation technique. The phenolic compounds of crude extracts from banana flowers were encapsulated by spray drying using different wall materials of weight ratios, including maltodextrin (5%w/v, MD5), maltodextrin : gum arabica (4:1 %w/v, MD4GA1) and maltodextrin : gelatin (4:1 %w/v, MD4GE1). The samples mixed with MD5, MD4DA1 and MDGE1 were separately spray dried at 180°C to produce the banana flower powders. After spray drying, the physical and chemical properties, encapsulation efficiency and antioxidant activity of encapsulated banana flower powders were examined. The results showed that type of wall materials used to coat the phenolic compounds affected the physical and chemical properties of encapsulated samples of banana flowers powder. The banana flower powders produced using MD4GA1 gave the highest encapsulation efficiency of 99.05%, and had a total phenolic compounds yield of 245.12 mgGAE/gsample. Furthermore, samples mixed with MD4GA1 had an antioxidant activities of % DPPH inhibition and FRAP values higher than other wall materials included in the study. Using a scanning electron microscope (SEM) to study the morphological characteristics of samples treated with MD4GA1, MD4GE1 and MD5, it was found that the microcapsulated phenolic compounds had spherical shape with shriveled surface and smoot granules (10-50 mm). The evaluation of microcapsule color the values of L* a* b*, water activity, moisture content and solubility were not significantly different (p> 0.05) among treatments. Keywords: Musa X paradisca flower, encapsulation, phenolic compound, entioxidant activity, spray dryingReferences
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Ratanasiriwat, P., Paingam, K., Sangonwong, R,. Chaonatri, W,. & Pienchob, P. (2017). Encapsulation of Crude
Extracts from Pomelo Peel.Rmutto Journal, 11(2), 21-30. (in Thai)
Rithmanee, T., Phonpannawit, A. (2018). Anthocyanin Encapsulation from Purple Corncob by Spray Drying,
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microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses. Journal of Food Engineering , 117(4), 538-544.
Swain, T., & Hillis, W.E. (1959). The Phenolic Constituents of Prunus domestica. I.The Quantitative Analysis of
Phenolic Constituents. Journal of the Science of Food and Agriculture, 10, 63-68.
Thai Community Product Standard. (2016). Dried Fruits and Vegetables. Thai industrial standards institute,
136, 1-6. (in Thai)
Zhongxiang, F.,& Bhandari, B. (2011). Effect of spray drying and storage on the stability of bayberry polyphenols.
Food Chemistry, 129, 1139-1147.
Analytical Chemists. Gaithersburg, Maryland.
Areekul, V., Phongpipatpong, M., Narinsuksanti, s., & Tarchew, s. (2014). Development of Instant Jiaogulan Tea
Powder Using Spray Dryer and Its Storage Stability, 52, 186-193. (in Thai)
Benzie, I. F. F., & Strain, J. J. (1996). The Ferric Reducing Ability of Plasma (FRAP) as a Measure of ‘‘Antioxidant
Power’’: The FRAP Assay. Analytical Biochemistry , 239, 70–76.
Boonnumma, N., Laohakunji, N., Hudthagosol, C. & Somboonpanyakul, P. (2015). Encapsulation of Java Plum
Juice by Spray Drying and its Effect on Physico-chemical Properties Bioactive Compounds and Antioxidant Activities. Agricultural Science Journal, 46(3), 601-604. (in Thai)
Brown, K. S., Solval, K. M., Aranee, C., Luis, A., Vondel, R., Liu, C.,Dzandu, B., Kyereh, E.,Barnaby, A..G.,
Thompson, I., Xu, Z., & Sathivel, S. (2016). Microencapsulation of ginger (Zingiber officinale) extract by spray drying technology. LWT - Food Science and Technology, 70, 119-125.
Cai, Y. Z., & Corke, H. (2000). Production and Properties of Spray-dried Amaranthus Betacyanin Pigments.
Journal Of Food Science, 65(6), 1248-1252.
Fellows, P.J. (2000). Food Processing Technology – Principles and Practice. CRC Press Boca Raton Boston
New York Washington, DC
Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., & Saurel, R. (2007). Applications of spray-drying in
microencapsulation of food ingredients: an overview. Food Res. Int, 40 (9), 1107–1121.
Mahdavi, S. A., Jafari, S. M., Assadpoor, E., & Dehnad, D. (2016). Microencapsulation optimization of natural
anthocyanins with maltodextrin, gum Arabic and gelatin. International Journal of Biological Macromolecules, 85,379–385
Mahmood, A. (2011). Phytochemicals Constituent and Antioxidant Activities in Musa x Paradisiaca Flower.
European Journal of Scientific Research, 66(2), 311-318.
McNamee, B. F., O’Riordan, E. D,. & O’Sullivan, M. (2001). Effect of Partial Replacement of Gum Arabic with
Carbohydrates on Its Microencapsulation Properties. J Agric Food Chem, 49, 3385-3388.
Plaichum, S,. Tongswas, T,.& Somboon, L. (2012). Factors Related to Breastfeeding Duration among Adolescent
Mothers. Nursing Journal, 39(2), 79-87. (in Thai)
Pomhirunkon, P. (2008). Evaluation of antioxidant activity in herbal drinks and Thai wine. Vejsarn Hospital Maharaj
Nakhon Ratchasima, 32(2), 101-108. (in Thai)
Promraksa, B., Daduang, J., Khampitak, T., Hongsprabhas, P.,& Boonsiri, P. (2014). Microencapsulation
Techniques and its Role in Medicine, Srinagarind Med Journal , 29 (1), 90-97. (in Thai)
Ratanasiriwat, P., Paingam, K., Sangonwong, R,. Chaonatri, W,. & Pienchob, P. (2017). Encapsulation of Crude
Extracts from Pomelo Peel.Rmutto Journal, 11(2), 21-30. (in Thai)
Rithmanee, T., Phonpannawit, A. (2018). Anthocyanin Encapsulation from Purple Corncob by Spray Drying,
Eauheritage Journal, 12(2), 169-180. (in Thai)
Shimada, K., Fujikawa, K., Yahara, K., & Nakamura, T. (1992). Antioxidative properties of xanthone on the auto oxidation of soybean in cylcodextrin emulsion. Journal. Agriculture Food Chem,40, 945–948.
Silva, P. L., Stringheta, P. C., Teófilo, R. F,. & Oliveira, L. R. (2013). Parameter optimization for spray-drying
microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses. Journal of Food Engineering , 117(4), 538-544.
Swain, T., & Hillis, W.E. (1959). The Phenolic Constituents of Prunus domestica. I.The Quantitative Analysis of
Phenolic Constituents. Journal of the Science of Food and Agriculture, 10, 63-68.
Thai Community Product Standard. (2016). Dried Fruits and Vegetables. Thai industrial standards institute,
136, 1-6. (in Thai)
Zhongxiang, F.,& Bhandari, B. (2011). Effect of spray drying and storage on the stability of bayberry polyphenols.
Food Chemistry, 129, 1139-1147.
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Published
2020-05-01
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