EXTRACTION AND ENCAPSULATION OF POLYPHENOLS FROM GUAVA LEAVES
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
Ultrasound has been an extraction technique received much attention in recent years. This technique is proven to be able to increase extraction efficiency, shorten extraction time and maintain the activity of antioxidants especially polyphenols. Liquid state of the antioxidant mixture after extraction reduces the application of extracts containing bioactive compounds. This is due to the rapid decline in activity over time and higher transport costs for the liquid extracts with a large amount of water. Therefore, this study was focused on extraction process assisted by microwave to obtain the guava extracts and capsulated these extracts by the suitable carrier to remain the polyphenol activity. It could be seen that microwave was a potential method to extract the polyphenols in comparison with solid-liquid extraction. The cell structure of plant materials was significantly destroyed by microwave in order to release more polyphenols from inner parts of guava leaves. The total phenolic and flavonoid content were increased 12.7% and 36.5% when microwave applied in comparison with the solid-liquid extraction. The combined 20% maltodextrin and 10% arabic gum was the best way to maintain the polyphenol activity. The polyphenols were encapsulated by the combined maltose dextrin and arabic gum was 5.2% more than those of maltodextrin only. Color indices such as L*, a*, b* were significantly different between the powders capsulated by the maltose dextrin and the combined maltose dextrin and arabic gum.
Authors and Affiliations
Dang Bui Khue
Keywords
Related Articles
- EP ID EP203596
- DOI -
- Views 97
- Downloads 0
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN OAT
The aim of our research was to study the content of antioxidants, their composition and antioxidant activity of five specific Romanian oat cultivars: Jeremy, Lovrin 1, Lovrin 27-T., Mures and Comun. The total phenolic co...
DEVELOPMENT AND EVALUATION OF RICE COOKIES
Rice(Oryza sativa) is the staple food for nearly 60% of the world population and majority of South Indians. It is a major agricultural and economic product as it is consumed by people throughout lifespan. Diverse varieti...
IMPACT OF DECORTICATION METHODS ON TOTAL PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND OXIDATIVE STABILITY OF TWO PEARL MILLET CULTIVARS DURING STORAGE
This study aims to assess the effect of decortication methods on the antioxidant activity (AA), total phenolic content (TPC), peroxide value (PV), acid value (AV), free fatty acid (FFA) and total acidity (TA) of two pear...
EFFECTS OF SOME PROCESSING METHODS ON ANTINUTRITIONAL, FUNCTIONAL AND PASTING CHARACTERISTICS OF Detarium microcarpum SEED FLOURS
This work studied the effects of soaking, roasting and boiling on antinutritional factors, proximate and functional properties of D. microcarpum flour. Three samples of flour were produced by soaking, roasting and cookin...
PROXIMATE ANALYSIS, MINERALS, AND ANTI-NUTRITIONAL FACTORS OF MORINGA OLEIFERA LEAVES
Moringa oleifera is a multipurpose plant which is exploited as food and for various medicinal purposes. Despite its nutritional benefits, reports on its nutritional and anti-nutritional components needs updating due to t...