Enhanced Stability and Functionality of Freeze-Dried Encapsulated Black Cardamom (Amomum subulatum) Oleoresin: A Comprehensive Physicochemical and Thermal Analysis

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-09-09 DOI:10.1007/s11483-024-09884-0

Abishek Sakkaravarthy, Gurumoorthi Parameswaran

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Abstract

This study explored the extraction, characterization, and encapsulation of black cardamom oleoresin (BCO) for its potential applications in spices and other pharmaceutical industries. Solvent-extracted black cardamom with food-grade ethanol yielded concentrated oleoresin rich in bioactive compounds, viz., 1, 8-cineole (41.97%), α-terpineol (14.68%), α- terpinene ( 4.82%), and α-terpinyl acetate (4.70%), as confirmed by gas chromatography-mass spectroscopy (GC‒MS) analysis. Freeze-drying successfully preserved the stability and quality of the encapsulated powder, with analyses confirming low moisture content (2.49–3.51%) and water activity (a_w) (0.44 to 0.52). Additional evaluation, such as powder flow property and thermal analysis, is crucial for ensuring the quality and stability of the encapsulates. Color properties, Fourier transform infrared-attenuated total reflectance (FTIR-ATR) spectroscopy, micro-Raman spectroscopy, and X-ray diffraction (XRD) analysis confirmed successful encapsulation and indicated structural changes post-encapsulation. Among the encapsulating materials employed, gum arabic (GA) exhibited the highest encapsulation efficiency at 64.71%. Thermogravimetric analysis (TGA) indicated good thermal stability and decomposition characteristics, as evidenced by a residual mass loss of 8.06%. Notably, oleoresin encapsulated with gum Arabic (GA) retained higher DPPH antioxidant activity (66.36 ± 1.02%) and phenolic content (80.27 ± 0.11 mg GAE/g) compared to other encapsulates. Principal component analysis (PCA) highlighted the impact of individual components on the overall quality and functionality of the encapsulated product. This work provides a valuable resource for developing encapsulated black cardamom oleoresin (BCO) with detailed studies on method of extraction and encapsulation materials to enhance the stability of oleoresin and to explore effective applications in various industries.

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提高冷冻干燥封装黑豆蔻（Amomum subulatum）油树脂的稳定性和功能性：综合理化和热分析

本研究探讨了黑豆蔻油精（BCO）的提取、表征和封装，以开发其在香料和其他制药行业的潜在应用。经气相色谱-质谱（GC-MS）分析证实，用食品级乙醇溶剂萃取的黑豆蔻油精富含生物活性化合物，即 1，8-蒎烯（41.97%）、α-松油醇（14.68%）、α-萜品烯（4.82%）和α-萜品醇乙酸酯（4.70%）。冷冻干燥成功地保持了封装粉末的稳定性和质量，分析证实其水分含量（2.49%-3.51%）和水活性（aw）（0.44-0.52）较低。粉末流动特性和热分析等其他评估对确保封装物的质量和稳定性至关重要。颜色特性、傅立叶变换红外-衰减全反射（FTIR-ATR）光谱、微拉曼光谱和 X 射线衍射（XRD）分析证实了封装的成功，并显示了封装后的结构变化。在采用的封装材料中，阿拉伯树胶（GA）的封装效率最高，达到 64.71%。热重分析（TGA）显示出良好的热稳定性和分解特性，残余质量损失为 8.06%。值得注意的是，与其他封装物相比，用阿拉伯树胶（GA）封装的油树脂具有更高的 DPPH 抗氧化活性（66.36 ± 1.02%）和酚含量（80.27 ± 0.11 mg GAE/g）。主成分分析（PCA）强调了各个成分对封装产品整体质量和功能的影响。这项研究通过对提取方法和封装材料的详细研究，为开发封装黑豆蔻油精（BCO）提供了宝贵的资源，以提高油精的稳定性，并探索其在各行业中的有效应用。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.