Effect of spray drying on physical, structural, and functional properties of Murraya koenigii leaf extract

IF 3.4 3区农林科学 Q1 Engineering

Journal of Food Measurement and Characterization Pub Date : 2023-06-09 DOI:10.1007/s11694-023-01992-8

Vandana Sablania, Suradeep Basak, Sowriappan John Don Bosco

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引用次数: 1

Abstract

The aim of the present study was to encapsulate Murraya koenigii leaf extract using combination of various encapsulating agents, such as maltodextrin, gum acacia, and pectin by employing spray drying technique having operating parameters: inlet temperature of 165 °C and outlet temperature of 80 °C, pressure of 0.4 kg/cm² and feed flow rate of 12 mL/min. The obtained spray-dried powder was analysed for its physicochemical, functional, and structural properties. Spray-dried powder proved to be pre-eminent in terms of functional and physicochemical properties of the encapsulated extract. The high bulk density (0.57 g/mL) of spray-dried powder corresponds to its improved flow characteristics. The solubility depicted to be 56.5% for spray-dried powder with less porosity, corresponds to fewer interstitial spaces between the particles. Foaming stability of powders varied from 91.38 to 98.12%. Moreover, spray-dried powder showed a spherical shape and smooth surfaces with less agglomeration. Spray-dried powder even proved to be comparable with tray dried curry leaves powder in terms of flowability, cohesiveness, solubility, foaming capacity.

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喷雾干燥对锦葵叶提取物物理、结构和功能特性的影响

本研究采用喷雾干燥技术，采用麦芽糊精、金合胶、果胶等多种包封剂组合对龙井草叶提取物进行包封，操作参数为入口温度165℃，出口温度80℃，压力0.4 kg/cm2，进料流量12 mL/min。对所制得的喷雾干粉进行了理化、功能和结构性能分析。喷雾干粉被证明是卓越的功能和物理化学性质的胶囊提取物。喷雾干粉的高容重(0.57 g/mL)与其改善的流动特性相对应。对于孔隙度较小的喷雾干粉，溶解度为56.5%，对应于颗粒之间较少的间隙。粉末的发泡稳定性为91.38 ~ 98.12%。喷雾干燥粉末呈球形，表面光滑，结块少。在流动性、黏结性、溶解度、起泡能力等方面，喷雾干粉甚至被证明与托盘干咖喱叶粉相当。

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来源期刊

Journal of Food Measurement and Characterization FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.30

自引率

11.80%

发文量

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.