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. 2018 Jul 19;7(7):115.
doi: 10.3390/foods7070115.

Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and ι-Carrageenan

Konstantinos Papoutsis  1 , John B Golding  2   3 , Quan Vuong  4 , Penta Pristijono  5 , Costas E Stathopoulos  6 , Christopher J Scarlett  7 , Michael Bowyer  8
Affiliations

Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and ι-Carrageenan

Konstantinos Papoutsis et al. Foods. .

Abstract

The effect of different combinations of maltodextrin (MD) coating agents (MD, MD + soybean protein, and MD + ι-carrageenan) on the encapsulation of lemon by-product aqueous extracts using freeze-drying and spray-drying were investigated. The total phenolic content (TPC), total flavonoid content (TFC), and ferric ion reducing antioxidant power (FRAP) of the microparticles were evaluated. Freeze-drying with the mixture of MD + soybean protein resulted in the highest retention of TPC, TFC, and FRAP (1.66 ± 0.02 mg GAE/g d.b., 0.43 ± 0.02 mg CE/g d.b., and 3.70 ± 0.05 mM TE/g, respectively). Freeze-drying resulted in microparticles with lower moisture content (MC) and water activity (aw) than those produced by spray-drying. Specifically, the MC and aw of the microparticles produced by freeze-drying ranged from 1.15 to 2.15% and 0.13 to 0.14, respectively, while the MC and aw of the microparticles produced by spray-drying ranged from 6.06% to 6.60% and 0.33 to 0.40, respectively. Scanning electron microscopy revealed that spray-drying resulted in the formation of spherical particles of different sizes regardless of the type of coating agent. Although freeze-drying resulted in microparticles with amorphous glassy shapes, the mixture of MD + soybean protein resulted in the formation of spherical porous particles. X-ray diffraction revealed a low degree of crystallinity for the samples produced by both techniques.

Keywords: antioxidant capacity; citrus by-products; encapsulation; phenolic compounds; polysaccharides; protein.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Product yields using different maltodextrin (MD) concentrations into lemon by-product aqueous extracts during spray-drying; Bars followed by different letters are significantly different at P < 0.05, according to the Duncan’s test.
Figure 2
Figure 2
Scanning electron micrographs of spray dried microparticles: (A) 15% Maltodextrin, (B) 20% Maltodextrin, (C) 25% Maltodextrin, (D) 30% Maltodextrin, (E) 35% Maltodextrin.
Figure 3
Figure 3
Scanning electron micrographs of the encapsulated lemon pomace aqueous extracts. (A) Spray-drying, maltodextrin; (B) spray-drying, maltodextrin + soybean protein; (C) spray-drying, maltodextrin + ι-carrageenan; (D) freeze-drying, maltodextrin; (E) freeze-drying, maltodextrin + soybean protein; (F) freeze-drying, maltodextrin + ι-carrageenan.
Figure 4
Figure 4
X-ray diffractograms (XRD) for the lemon by-product aqueous extracts encapsulated by freeze-drying and spray-drying, as well as for the pure maltodextrin, soybean protein, and ι-carrageenan. MD: Maltodextrin 16.5–19.0 DE; SP: Soybean protein; ι-Car: ι-carrageenan.
Figure 5
Figure 5
(A) Moisture content (%) of the powders produced by spray-drying and freeze-drying, (B) water activity (aw) of the powders produced by spray-drying and freeze-drying. MD: Maltodextrin 16.5–19.0 DE; P: Soybean protein; Car: ι-carrageenan; Bars followed by different letters are significantly different at P < 0.05, according to the Duncan’s test.
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