Effect of maltodextrin and arabic gum ratio on physicochemical characteristic of spray dried propolis microcapsules
-
Nandi Sukri
,
Ribi Ramadanti Multisona
Abstract
Propolis has known as an aromatic resin which possesses several health beneficial properties such as antimicrobial and antioxidant due to bioactive and its complex composition. Propolis has been utilized in the form of extract; however, the application in food is limited due to its insolubility in water and undesirable sensory characteristics. Encapsulation of propolis using spray drying method with addition maltodextrin with or without arabic gum could reduce the undesirable sensory characteristic, protect bioactive compounds, and increase its availability in water-soluble matrices. The total bioactive compounds were evaluated before and after the drying process in order to know the ability of matrices wall to protect it. Physical properties such as hygroscopicity and surface structure were evaluated. Maltodextrin and arabic gum ratio affect phenolic content which is in a range of 0.0425–0.0445%, and also flavonoid content in a range of 0.00273–0.00415%. The coating agent ratio also affects the hygroscopicity which is in a range of 12.01–14.06% and moisture content which is in a range of 4.65–7.71%. The SEM images show that the cracks and hollows are often on the microcapsule surface, but the particle size is more homogeneous.
Correction notes
Correction added after Ahead of Print publication 8 August 2020: This article is the final version of the manuscript accepted for publication to the International Journal of Food Engineering after the peer-review process. No findings were affected.
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: The authors thank the Faculty of Agroindustrial Technology of Universitas Padjadjaran for facilities of research.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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© 2020 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Articles
- Research on the application of liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) in distinguishing the Baiyunbian aged liquors
- Study on critical speed of vortex rupture and gas-liquid two-phase flow in rotating soybean milk machine
- Effect of different drying methods on the physicochemical properties and phycobiliprotein structure of Porphyra haitanensis
- Effect of fermentation by various bacterial strains on quality of dried duck meat slice
- Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace
- Rice granules with improved solubility prepared via fluidised-bed granulation
- Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog
- Effect of maltodextrin and arabic gum ratio on physicochemical characteristic of spray dried propolis microcapsules
Articles in the same Issue
- Frontmatter
- Articles
- Research on the application of liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) in distinguishing the Baiyunbian aged liquors
- Study on critical speed of vortex rupture and gas-liquid two-phase flow in rotating soybean milk machine
- Effect of different drying methods on the physicochemical properties and phycobiliprotein structure of Porphyra haitanensis
- Effect of fermentation by various bacterial strains on quality of dried duck meat slice
- Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace
- Rice granules with improved solubility prepared via fluidised-bed granulation
- Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog
- Effect of maltodextrin and arabic gum ratio on physicochemical characteristic of spray dried propolis microcapsules
