Encapsulation of crude extracts from Banana (Musa X paradisca) flowers by Spray Drying
Abstract
The aim of this research was to encapsulate phenolic compounds from banana (Musa X paradisca) flowers extract using encapsulation technique. The phenolic compounds of crude extracts from banana flowers were encapsulated by spray drying using different wall materials of weight ratios, including maltodextrin (5%w/v, MD5), maltodextrin : gum arabica (4:1 %w/v, MD4GA1) and maltodextrin : gelatin (4:1 %w/v, MD4GE1). The samples mixed with MD5, MD4DA1 and MDGE1 were separately spray dried at 180°C to produce the banana flower powders. After spray drying, the physical and chemical properties, encapsulation efficiency and antioxidant activity of encapsulated banana flower powders were examined. The results showed that type of wall materials used to coat the phenolic compounds affected the physical and chemical properties of encapsulated samples of banana flowers powder. The banana flower powders produced using MD4GA1 gave the highest encapsulation efficiency of 99.05%, and had a total phenolic compounds yield of 245.12 mgGAE/gsample. Furthermore, samples mixed with MD4GA1 had an antioxidant activities of % DPPH inhibition and FRAP values higher than other wall materials included in the study. Using a scanning electron microscope (SEM) to study the morphological characteristics of samples treated with MD4GA1, MD4GE1 and MD5, it was found that the microcapsulated phenolic compounds had spherical shape with shriveled surface and smoot granules (10-50 mm). The evaluation of microcapsule color the values of L* a* b*, water activity, moisture content and solubility were not significantly different (p> 0.05) among treatments.
Keywords: Musa X paradisca flower, encapsulation, phenolic compound, entioxidant activity, spray drying
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