A Novel Approach to Serving Plant-Based Confectionery-The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract

Abstract

In this study, spray drying was used as a technological solution for the valorization of Teucrium montanum extract into carboxymethyl cellulose-based delivery systems (CMC), individually or in combination with collagen, guar gum, gum arabic, and kappa-carrageenan. The results showed that the process yield and morphological properties were positively influenced by the introduction of CMC binary blends. The employment of CMC resulted in a high encapsulation efficiency (77-96%) for all phenylethanoid glycosides (PGs) analyzed. Due to the low wettability of the microparticles, a relatively gradual in vitro release of the PGs was achieved. Infusion of the filling with hydrophilic T. montanum extract encapsulated in microparticles with high hydrophobic surface area proved to be a practical route for significant confectionery fortification (5-9 mg PGs per dw serving), ensuring prolonged interaction between the food matrix used and the extract under simulated gastrointestinal conditions. Based on sensory evaluation, the introduction of kudzu starch into the jelly matrix has shown a texture-modifying potential.

Keywords: carboxymethyl cellulose; encapsulation; jelly candy; kudzu starch; microparticles; phenylethanoid glycosides.

Figure 1

Viscosity curves of tested feed solutions within the shear rate range of 0.1–100 s⁻¹ (CMC-carboxymethyl cellulose, CMC_CLG-carboxymethyl cellulose+collagen, CMC_CAR-carboxymethyl cellulose+κ-carrageenan, CMC_AG-carboxymethyl cellulose+gum arabic, CMC_GG-carboxymethyl cellulose+guar gum).

Figure 2

Storage (G′) and loss (G″) moduli as a function of shear strain for tested feed solutions. CMC-carboxymethyl cellulose, CMC_CLG-carboxymethyl cellulose+collagen, CMC_CAR-carboxymethyl cellulose+κ-carrageenan, CMC_AG-carboxymethyl cellulose+gum arabic, CMC_GG-carboxymethyl cellulose+guar gum.

Figure 3

SEM images of microparticles (magnification 800×) (a) CMC, (b) CMC_CLG, (c) CMC_CAR, (d) CMC_AG, (e) CMC_GG.

Figure 4

FTIR spectra of CMC-based microparticles. CMC_E-carboxymethyl cellulose+extract, CMC_CLG_E-carboxymethyl cellulose+collagen+extract, CMC_CAR_E-carboxymethyl cellulose+κ-carrageenan+extract, CMC_AG_E-carboxymethyl cellulose+gum arabic+extract, CMC_GG_E-carboxymethyl cellulose+guar gum+extract; CMC—spray-dried carboxymethyl cellulose, CMC_CLG-spray-dried carboxymethyl cellulose+collagen, CMC_CAR-spray-dried carboxymethyl cellulose+κ-carrageenan, CMC_AG-spray-dried carboxymethyl cellulose+gum arabic, CMC_GG-spray-dried carboxymethyl cellulose+guar gum; CMC*-untreated carboxymethyl cellulose, AG*-untreated gum arabic, GG*-untreated guar gum, CLG*-untreated hydrolyzed collagen, CAR*-untreated κ-carragenan, LE-lyophilized extract.

Figure 5

In vitro digestion of CMC-based microparticles. mg eq ech g⁻¹ dw*—expressed on dry matter of microparticles; cg eq ech g⁻¹ dw*—expressed on dry matter of lyophilized extract.

Figure 6

The appearance of the formulated jelly rolls.

Figure 7

Sensory analysis of formulated starch-based jelly rolls.

Figure 8

In vitro digestion of 75CS_25K jelly roll with encapsulated (C_CMC_CAR) and non-encapsulated extract (C_LE). The results for dw of jelly rolls were in the range of 90–93%; mg eq ech g ⁻¹ dw*-expressed on dry matter of jelly rolls.