Abstract:
Hibiscus calyces extract was microencapsulated by freeze drying and spray drying using partially hydrolyzed guar gum (PHGG), polydextrose (PD) or gum Arabic (GA) at 10 % as encapsulating agents. The retention of anthocyanins ranged from 59.8 to 64.6 % and from 66.4 to 74.3 %, and for antioxidant activity from 66.54 to 71.71 and 69.90 to 73.26 %, for spray-dried and for freeze-dried powders, respectively. The best result obtained, for the anthocyanins content, reducing capacity and ABTS, was for the powder produced by freeze drying using GA. Regarding physical powder properties, samples produced by spray drying using GA, followed by PHGG had the best results, with values of 95.80 and 95.20 %, 31.33 and 28.87 %, 17.43 and 10.96°C for solubility, hygroscopicity and Tg, respectively. Microscopy analysis also indicated that powders produced by spray drying using GA and PHGG had the best structures, showing particles of spherical shape and without agglomeration.
Acknowledgments
We would like to thank, to CAPES, CNPq and FAPERGS. To the laboratories of Ceramic Materials and the Thermal Analysis (UFRGS), mainly Professors Carlos Pérez Bergmann, Patrícia Cavalcante Justino, Julio Cesar Vaghetti, José Maria Wiest and Flávio Inácio Burg. To The Community Garden Association Lomba do Pinheiro, for providing of raw material.
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Articles in the same Issue
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- Comparisons of Processing Stability and Antioxidant Activity of the Silkworm Pupae Protein Hydrolysates by Spray-dry and Freeze-dry
- Synthesis of Carboxymethyl Flaxseed Gum and Study of Nonlinear Rheological Properties of Its Solutions
- Influence of Freezing–Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging
- Studies on the Physicochemical and Processing Properties of Tremella fuciformis Powder
- Tempering-Drying Simulation and Experimental Analysis of Corn Kernel
- Modeling Drying Properties of Pistachio Nuts, Squash and Cantaloupe Seeds under Fixed and Fluidized Bed Using Data-Driven Models and Artificial Neural Networks
- Rheological, Antioxidative, and Sensory Properties of Chinese Alkaline Noodle Prepared with Regular and Whole Wheat Flour
- Production of Thermal-Resistant Cornstarch-Alginate Beads by Dripping Agglomeration
- Effects of Pig Skin and Coconut Powder Mixture on Gelling and Rheological Properties of Composite Gel Prepared with Squid Myofibrillar Protein and Lard
- Microencapsulation of Bioactive Compounds from Hibiscus Calyces Using Different Encapsulating Materials
Articles in the same Issue
- Articles
- Comparisons of Processing Stability and Antioxidant Activity of the Silkworm Pupae Protein Hydrolysates by Spray-dry and Freeze-dry
- Synthesis of Carboxymethyl Flaxseed Gum and Study of Nonlinear Rheological Properties of Its Solutions
- Influence of Freezing–Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging
- Studies on the Physicochemical and Processing Properties of Tremella fuciformis Powder
- Tempering-Drying Simulation and Experimental Analysis of Corn Kernel
- Modeling Drying Properties of Pistachio Nuts, Squash and Cantaloupe Seeds under Fixed and Fluidized Bed Using Data-Driven Models and Artificial Neural Networks
- Rheological, Antioxidative, and Sensory Properties of Chinese Alkaline Noodle Prepared with Regular and Whole Wheat Flour
- Production of Thermal-Resistant Cornstarch-Alginate Beads by Dripping Agglomeration
- Effects of Pig Skin and Coconut Powder Mixture on Gelling and Rheological Properties of Composite Gel Prepared with Squid Myofibrillar Protein and Lard
- Microencapsulation of Bioactive Compounds from Hibiscus Calyces Using Different Encapsulating Materials