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Application of gum Arabic and maltodextrin for encapsulation of eggplant peel extract as a natural antioxidant and color source

2019; Elsevier BV; Volume: 140; Linguagem: Inglês

10.1016/j.ijbiomac.2019.08.133

1879-0003

Khashayar Sarabandi, Seid Mahdi Jafari, Alireza Sadeghi Mahoonak, Adeleh Mohammadi,

Botanical Research and Applications

Our aim was to produce an encapsulated powder loaded with eggplant peel extract as a natural source of color and antioxidants through gum Arabic and maltodextrin. The effect of spray drying inlet temperature (140–170 °C) and various carriers (maltodextrin, gum Arabic, and their combination) on powder production yield, physical properties, flowability, color, total phenolic content (TPC), antioxidant activity, infrared spectroscopy (FTIR), microstructure and particle size were investigated. Our results revealed that physicochemical properties of powders were influenced by the carrier type and inlet temperature. Obtained powders by maltodextrin at 170 °C showed the highest TPC (5.2 mg/g), DPPH (73.4%), ABTS (90.5%), TEAC (2. 5 mM), hydroxyl radicals scavenging activity (79.1%) and reducing power (1.2 Abs700) among all samples. FTIR spectroscopy indicated that the extract was encapsulated by the carriers. Microstructure evaluation of powders showed some hollow particles with matrix-type structures. Sensory evaluation indicated that addition of encapsulated eggplant extract into the formulation of gummy candy improved its color and overall acceptability.