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Modeling and stability study of the anthocyanin-rich maoberry fruit extract in the fast-dissolving spray-dried microparticles
Powder Technology ( IF 4.5 ) Pub Date : 2018-02-01 , DOI: 10.1016/j.powtec.2017.10.059
Bancha Yingngam , Karnnuttha Tantiraksaroj , Thitima Taweetao , Wandee Rungseevijitprapa , Nuttapun Supaka , Adelheid H. Brantner

Abstract Transforming the anthocyanin-rich maoberry fruit extract (AE) into dry powder is a challenge due to its high sugar and alpha hydroxy acid contents. Moreover, anthocyanins in the sample are prone to instability. In the present study, the spray-drying conditions were studied for the microencapsulation of AE (Antidesma puncticulatum Miq.) in maltodextrin. Inlet air temperature, feed flow rate, and aspirator rate were defined as the independent variables, whereas microparticle recovery, accumulation of anthocyanins in the powders and residual water were dependent variables. A 23–factorial, 6–axial, 6–centred central composite design was applied for developing a response surface, studying their effects on the desired dependent variables, and determining the best optimal condition. The optimal spray-drying conditions were an inlet air temperature of 140 °C, a feed flow rate of 6 mL/min, and an aspiration rate of 29 m3/h. There was no interaction between the AE extract and maltodextrin as analysed by the infrared spectroscopy. The microparticles preserved the anthocyanins and showed a more intense colour than the liquid extract during storage. The physicochemical characteristics (particle size, anthocyanins accumulated in the microparticles, residual water content, and thermal stability) of the developed microparticles were acceptable for nutraceutical application. Therefore, the application of optimal spray drying conditions causes the maltodextrin to enable the transformation of the gummy form of AE into the fast-dissolving dried microparticles with chemical stability improvement.

中文翻译:

速溶喷雾干燥微粒中富含花青素的毛莓果实提取物的建模及稳定性研究

摘要 将富含花青素的毛莓果实提取物 (AE) 转化为干粉是一项挑战,因为其糖和 α 羟基酸含量高。此外,样品中的花青素容易不稳定。在本研究中,研究了麦芽糊精中 AE(Antidesma puncticulatum Miq.)的微胶囊化的喷雾干燥条件。入口空气温度、进料流速和吸气速率被定义为自变量,而微粒回收率、粉末中花青素的积累和残留水是因变量。应用 23 因子、6 轴、6 中心复合设计来开发响应面,研究它们对所需因变量的影响,并确定最佳最佳条件。最佳喷雾干燥条件是进气温度为 140 °C,进料流速为 6 mL/min,抽吸速率为 29 m3/h。通过红外光谱分析,AE 提取物和麦芽糖糊精之间没有相互作用。微粒保留了花青素,并且在储存期间显示出比液体提取物更强烈的颜色。开发的微粒的理化特性(粒径、微粒中积累的花青素、残留水含量和热稳定性)可用于营养保健品。因此,最佳喷雾干燥条件的应用使麦芽糖糊精能够将AE的胶状形式转化为化学稳定性提高的快速溶解的干燥微粒。和 29 m3/h 的吸入率。通过红外光谱分析,AE 提取物和麦芽糖糊精之间没有相互作用。微粒保留了花青素,并且在储存期间显示出比液体提取物更强烈的颜色。开发的微粒的理化特性(粒径、微粒中积累的花青素、残留水含量和热稳定性)可用于营养保健品。因此,最佳喷雾干燥条件的应用使麦芽糖糊精能够将AE的胶状形式转化为化学稳定性提高的快速溶解的干燥微粒。和 29 m3/h 的吸入率。通过红外光谱分析,AE 提取物和麦芽糖糊精之间没有相互作用。微粒保留了花青素,并且在储存期间显示出比液体提取物更强烈的颜色。开发的微粒的理化特性(粒径、微粒中积累的花青素、残留水含量和热稳定性)可用于营养保健品。因此,最佳喷雾干燥条件的应用使麦芽糖糊精能够将AE的胶状形式转化为化学稳定性提高的快速溶解的干燥微粒。微粒保留了花青素,并且在储存期间显示出比液体提取物更强烈的颜色。开发的微粒的理化特性(粒径、微粒中积累的花青素、残留水含量和热稳定性)可用于营养保健品。因此,最佳喷雾干燥条件的应用使麦芽糖糊精能够将AE的胶状形式转化为化学稳定性提高的快速溶解的干燥微粒。微粒保留了花青素,并且在储存期间显示出比液体提取物更强烈的颜色。开发的微粒的理化特性(粒径、微粒中积累的花青素、残留水含量和热稳定性)可用于营养保健品。因此,最佳喷雾干燥条件的应用使麦芽糖糊精能够将AE的胶状形式转化为化学稳定性提高的快速溶解的干燥微粒。开发的微粒的热稳定性和热稳定性)对于营养保健品应用是可以接受的。因此,最佳喷雾干燥条件的应用使麦芽糖糊精能够将AE的胶状形式转化为化学稳定性提高的快速溶解的干燥微粒。和热稳定性) 开发的微粒是可以接受的营养保健品应用。因此,最佳喷雾干燥条件的应用使麦芽糖糊精能够将AE的胶状形式转化为化学稳定性提高的快速溶解的干燥微粒。
更新日期:2018-02-01
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