Search for Author, Title, Keyword
Current issue
In press
Archive
About the Journal
Editorial Policies
Instructions for Authors
3/2018 vol. 68
Stats
Get citation
Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray- and Freeze-Drying Techniques
Igor Sepelevs
,
 
Valentina Stepanova
,
 
Ruta Galoburda
 
 
 
More details
Hide details
 
Publication date: 2018-09-30
 
 
Pol. J. Food Nutr. Sci. 2018;68(3):273-280
DOI: https://doi.org/10.1515/pjfns-2018-0006
 
 
Article (PDF)
References (42) Citations (8)
 
KEYWORDS
encapsulation
freeze-drying
spray-drying
gallic acid
 
ABSTRACT
The main objective of the present study was to investigate the effect of spray- and freeze-drying technologies on the microencapsulation of a gallic acid compound using the acid-hydrolyzed low dextrose equivalent potato starch as a wall material. During the experiment, it was possible to achieve encapsulation efficiency of 70–84% for the freeze-dried and 65–79% for spray-dried samples, without statistically significant difference (P>0.05) in the encapsulation efficiency between the mentioned methods. Spray-dried samples formed spherical capsules with a HIGHER number of micropores. Meanwhile, freeze-dried samples were shapeless, exposed larger pore volume (from 2.4×10-3 to 9.5×10-3 cm3/g against 1.2×10-3 4.9×10-3 cm3/g; analyzed by Barrett-Joyner-Halenda method) and overall higher surface area (0.632–1.225 m²/g against 0.472–1.296 m²/g; analyzed by Barrett-Joyner-Halenda method). Due to this fact, more phenolics were exposed to environmental factors and can be counted as losses. In addition, freeze-dried samples demonstrated lower water activity than spray-dried samples (0.075±0.014 against 0.178±0.008). Results showed that it is not practical to use freeze-drying for modelling encapsulation technology for food industry without a special necessity for protection of easily degradable chemical compounds. The present work makes a basis for the future studies of the microencapsulated phenolics application in food production.
 
REFERENCES (42)
1.
Barbosa M.I.M.J., Borsarelli C.D., Mercadante Z., Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations. Food. Res. Int., 2005, 38, 989–994.
Google Scholar
 
 
2.
Barrett E.P., Joyner L.G., Halenda P.P., The determination of pore volume and area distributions in porous substances. I. Computations form nitrogen isotherms. J. Am. Chem. Soc., 1951, 73, 373–380.
Google Scholar
 
 
3.
Bhandari B., Howes T., Relating the stickiness property of foods undergoing drying and dried products to their surface energetics. Dry. Technol., 2005, 23, 781–797.
Google Scholar
 
 
4.
Boonyai P., Bhandri B., Howes T., Stickiness measurement techniques for food powders: a review. Powder Technol., 2004, 145, 34–46.
Google Scholar
 
 
5.
Brunauer S., Emmett P.H., Teller E., Adsorption of gases in multimolecular layers. J. Am. Chem. Soc., 1938, 60, 309–319.
Google Scholar
 
 
6.
Carneiro H.C.F.F., Tonon R.V., Grosso C.R.F.F., Hubinger M.D., Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. J. Food. Eng., 2013, 115, 443–451.
Google Scholar
 
 
7.
Daneshfar A., Ghaziaskar H.S., Homayoun N., Solubility of gallic acid in methanol, ethanol, water, and ethyl acetate. J. Chem. Eng. Data., 2008, 53, 776–778.
Google Scholar
 
 
8.
De Boer J.H., Lippens B.C., Linsen B.G., Broekhoff J.C.P., Van den Hauvel A., Osinga Th.J., The t-curve of multimolecular N2-adsorption. J. Colloid Interf. Sci., 1966, 21, 405–414.
Google Scholar
 
 
9.
Du J., Ge ZZ., Xu Z., Zou B., Zhang Y., Li C.M., Comparison of the efficiency of five different drying carriers on the spray drying of persimmon pulp powders. Dry. Technol., 2014, 32, 1157–1166.
Google Scholar
 
 
10.
Dubey R., Shami T.C., Bhasker Rao K.U., Microencapsulation technology and applications. Defence Sci. J., 2009, 59, 82–95.
Google Scholar
 
 
11.
Dubinin M.M., Radushkevich L.V., The equation of the characteristic curve of activated charcoal. Proc. Natl. Acad. Sci. USSR, 1947, 55, 331–333.
Google Scholar
 
 
12.
Flink J.M., Energy analysis in dehydration process. Food Technol., 1977, 31, 77–79.
Google Scholar
 
 
13.
Gibbs B.F., Kermasha S.A.I., Mulligan C.N., Encapsulation in the food industry: a review. Int. J. Food Sci. Nutr., 1999, 50, 213–224.
Google Scholar
 
 
14.
Im H.W., Park Y.-S., Leontowicz H., Leontowicz M., Namiesnik J., Ham K.-S., Kang S.-G., Najiman K., Gorinstein S., The thermostability, bioactive compounds and antioxidant activity of some vegetables subjected to different durations of boiling: investigation in vitro. LWT - Food Sci. Technol., 2011, 44, 92–99.
Google Scholar
 
 
15.
Im H.W., Suh B.S., Lee S.U., Kozukue N., Ohnisi-Kameyama M., Levin C.E., Friedman M., Analysis of phenolic compounds by high-performance liquid chromatography and liquid chromatography/mass spectrometry in potato plant flowers, leaves, stems, and tubers and in home-processed potatoes. J. Agr. Food. Chem., 2008, 56, 3341–3349.
Google Scholar
 
 
16.
Inglett G.E., Gelbman P., Reineccius G.A., Encapsulation of orange oil. Use of oligosaccharides from α-amylase modified starches on maize, rice, cassava, and potato. 1988, in: ACS Symposium Series (eds. S.J. Risch, G.A. Reineccius). American Chemical Society, Washington, DC, pp. 30-36.
Google Scholar
 
 
17.
Jenkins P.J., Donald A.M., Gelatinisation of starch: a combined AXS/WAXS/DSC and SANS study. Carbohyd. Res., 1998, 308, 133–147.
Google Scholar
 
 
18.
Jung J.K., Lee S.U., Kozukue N., Levin C.E., Friedman M., Distribution of phenolic compounds and antioxidative activities in parts of sweet potato (Ipomoea batata L.) plants and in home processed roots. J. Food. Compos. Anal., 2011, 24, 29–37.
Google Scholar
 
 
19.
Kopelman I.J., Meydav S., Weinberg S., Storage studies of freeze dried lemon crystals. J. Food Technol., 1977, 12, 403-410.
Google Scholar
 
 
20.
Lane J.H., Eynon L., Determination of reducing sugars by means of Fehling's solution with methylene blue as internal indicator. J. Soc. Chem. Ind. Trans., 1923, 32–36.
Google Scholar
 
 
21.
Leszczynski W., New methods for determination of starch gelatinization temperatures. Starch-Starke, 1987, 39, 375–378.
Google Scholar
 
 
22.
Loksuwan J., Characteristics of microencapsulated β-carotene formed by spray drying with modified tapioca starch, native tapioca starch and maltodextrin. Food Hydrocoll., 2007, 21(5-6), 928–935.
Google Scholar
 
 
23.
Loksuwan J., Process for producing modified starch used as encapsulating agents. Thailand, patent No 2146, 2005 (in Thai).
Google Scholar
 
 
24.
Lorentzen J., Quality and economics in freeze-drying. Chem. Ind., 1979, 14, 465–468.
Google Scholar
 
 
25.
Mulcahy E.M., Mulvihill D.M., O’Mahony J.A., Physicochemical properties of whey protein conjugated with starch hydrolysis products of different dextrose equivalent values. Int. Dairy. J., 2016, 53, 20–28.
Google Scholar
 
 
26.
Oikonomopoulou V.P., Krokida M.K., Structural proportion of dried potatoes, mushrooms, and strawberries as a function of freeze-drying pressure. Dry. Technol., 2012, 30, 351–361.
Google Scholar
 
 
27.
Papadakis S.E., Bahu R.E., The sticky issues of drying. Dry. Technol., 1992, 10, 817–837.
Google Scholar
 
 
28.
Pasrija D., Ezhilarasi P.N., Indrani D., Anandharamakrishnan C. Microencapsulation of green tea polyphenols and its effect on incorporated bread quality. LWT - Food Sci. Technol., 2015, 64, 289–296.
Google Scholar
 
 
29.
Poshadri A., Kuna A., Microencapsulation technology: A review. J. Res. ANGRAU, 2010, 38, 86–102.
Google Scholar
 
 
30.
Pourcel L., Routaboul J.M., Cheynier V., Lepiniec L., Debeaujon I., Flavonoid oxidation in plants: from biochemical properties to physiological functions. Trends Plant. Sci., 2007, 12, 29–36.
Google Scholar
 
 
31.
Pycia K., Juszczak L., Gałkowska D., Witczak M., Jaworska G., Maltodextrins from chemically modified starches. Selected physicochemical properties. Carbohyd. Polym., 2016, 146, 301–309.
Google Scholar
 
 
32.
Quantachrome Instruments. Quadrasorb EVOTM surface area & pore size analyser, 2013, [https://quantachrome.com/pdf_b...].
Google Scholar
 
 
33.
Ramirez M.J., Giraldo G.I., Orrego C.E., Modeling and stability of polyphenol in spray-dried and freeze-dried fruit encapsulation. Powder Technol., 2015, 277, 89–96.
Google Scholar
 
 
34.
Ratti C., Hot air and freeze-drying of high-value foods: a review. J. Food. Eng., 2001, 49, 311–319.
Google Scholar
 
 
35.
Reineccius G.A., Flavor Encapsulation. Food. Rev. Int., 1989, 5, 147–176.
Google Scholar
 
 
36.
Reineccius G.A., Yan. C., Factors controlling the deterioration of spraydried flavourings and unsaturated lipids. Flavour. Frag. J., 2016, 31, 5–21.
Google Scholar
 
 
37.
Robert P., Gorena T., Romeo N., Sepulveda E., Chavez J., Saenz C., Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying. Int. J. Food. Sci. Technol., 2010, 45, 1386–1494.
Google Scholar
 
 
38.
Saikia S., Mahnot N.K., Mahanta C.L., Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying. Food. Chem., 2015, 171, 144–152.
Google Scholar
 
 
39.
Shahidi F., Han X.Q. Encapsulation of food ingredients. Crit. Rev. Food Sci. Nutr., 1993, 33, 501–547.
Google Scholar
 
 
40.
Singh N., Kamath V., Narasimhamurthy K., Rajini P.S., Protective effect of potato peel extract against carbon tetrachloride-induced liver injury in rats. Environ. Toxicol. Pharmacol., 2008, 26, 241–246.
Google Scholar
 
 
41.
Varavinit S., Chaokasem N., Shobsngob S., Studies of flavor encapsulation by agents produced from modified sago and tapioca starches. Starch-Starke, 2001, 53, 281–287.
Google Scholar
 
 
42.
Zuidam N.J. Shimoni E., Overview of microencapsulates for use in food products or processes and methods to make them. 2009, in: Encapsulation Technologies for Food Active Ingredients and Food.
Google Scholar
 
 
 
CITATIONS (8):
1.
Advances in research on preparation, characterization, interaction with proteins, digestion and delivery systems of starch-based nanoparticles
Chao Qiu, Chenxi Wang, Chen Gong, David McClements, Zhengyu Jin, Jinpeng Wang
International Journal of Biological Macromolecules
 
CrossRef
 
 
2.
Improved antibacterial and antioxidant activities of gallic acid grafted chitin-glucan complex
Anu Singh, P. Dutta, Hridyesh Kumar, Amit Kureel, Ambak Rai
Journal of Polymer Research
 
CrossRef
 
 
3.
Choosing the appropriate wall materials for spray-drying microencapsulation of natural bioactive ingredients: Taking phenolic compounds as examples
Wangxing Lu, Xing Yang, Jian Shen, Zongze Li, Songwen Tan, Wenjie Liu, Zeneng Cheng
Powder Technology
 
CrossRef
 
 
4.
Characterization and optimization of spray dried iron and zinc nanoencapsules based on potato starch and maltodextrin
Shivani Kaul, Kamaljit Kaur, Nitin Mehta, Salwinder Dhaliwal, John Kennedy
Carbohydrate Polymers
 
CrossRef
 
 
5.
Polysaccharides as Carriers of Polyphenols: Comparison of Freeze-Drying and Spray-Drying as Encapsulation Techniques
Ivana Buljeta, Anita Pichler, Josip Šimunović, Mirela Kopjar
Molecules
 
CrossRef
 
 
6.
Introducing potato starch-ecofriendly silver nanoparticles as a novel binary system for nanoencapsulation of riboflavin
Neda Farnad, Khalil Farhadi
Food Chemistry
 
CrossRef
 
 
7.
Wall Materials for Encapsulating Bioactive Compounds via Spray-Drying: A Review
Elsa Díaz-Montes
Polymers
 
CrossRef
 
 
8.
A Sustainable Solution for the Adsorption of C.I. Direct Black 80, an Azoic Textile Dye with Plant Stems: Zygophyllum gaetulum in an Aqueous Solution
Chaimaa Haoufazane, Fatima Zaaboul, Hanae El Monfalouti, Nada Kheira Sebbar, Mohamed Hefnawy, Abderrahim El Hourch, Badr Eddine Kartah
Molecules
 
CrossRef
 
 
Share
Send by email
RELATED ARTICLE
Cricket Flour and Pullulan Microparticle Formation via Electro-Blow Spinning as a New Method for the Protection of Antioxidant Compounds from Fruit Extracts
Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids
Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks
Impact of the Encapsulation Process by Spray- and Freeze-Drying on the Properties and Composition of Powders Obtained from Cold-Pressed Seed Oils with Various Unsaturated Fatty Acids
Approaches for Improvement in Digestive Survival of Probiotics, a Comparative Study
Indexes
 
Keywords index
Topics index
Authors index
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
© 2006-2024 Journal hosting platform by Bentus
Scroll to top