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Research ArticleSpray Drying of Rhodomyrtus tomentosa (Ait) HasskFlavonoids Extract Optimization and PhysicochemicalMorphological and Antioxidant Properties
Pingping Wu1 Qian Deng2 Guangzhi Ma1 Nianghui Li1 Yanyan Yin1
Baojun Zhu1 Meiling Chen1 and Ruqiang Huang1
1College of Life Science South China Normal University Guangzhou 510631 China2Milne Fruit Products Inc 804 Bennett Avenue Prosser WA 99350 USA
Correspondence should be addressed to Ruqiang Huang qiangdoctor126com
Received 3 August 2014 Accepted 6 November 2014 Published 4 December 2014
Academic Editor Jaime Yanez
Copyright copy 2014 Pingping Wu et al This is an open access article distributed under the Creative Commons Attribution Licensewhich permits unrestricted use distribution and reproduction in any medium provided the original work is properly cited
The optimal condition of spray drying purified flavonoids extract from R tomentosa berries was studied by response surfacemethodology The optimized condition for microencapsulation was of maltodextrin to gum Arabic ratio 1 13 total solid content274 glycerolmonostearate content 025 and core to coatingmaterial ratio 3 7 resulting in EE 9175 Prepared at the optimizedcondition the flavonoids extractmicrocapsules (FEMs) were irregularly spherical particles with lowmoisture content (327) highsolubility (9235) and high bulk density (0346 gcm3) DPPH radical scavenging activity of FEMs was not decreased after spraydrying (119875 gt 005) and higher than those in citric acid and rutin at the same concentration Moreover FEMs effectively retarded theoxidation of fresh lard during the 10-day storage period compared with vitamin C nonencapsulated flavonoids extract and rutinTherefore FEMs produced at the optimized condition could be used as powder ingredients with antioxidant capacities
1 Introduction
Rhodomyrtus tomentosa (Ait) Hassk (R tomentosa) alsonamed as Rose Myrtle is an evergreen shrub in the familyMyrtaceae and mainly grown in southeast Asian countriesespecially southernChina Japan andThailand [1]The edibleberries of R tomentosa are dark violet and bell-shaped andhave been historically used as a folk medicine to treat diar-rhea dysentery and traumatic hemorrhage [2] Our previousstudy has reported the total content of flavonoids of Rtomentosa berries and identified six of flavonoids (myricetinquercetin dihydromyricetin kaempferol quercetin 7 41015840-diglucoside and vitexin) by UPLC-MSMS [3] In additionthe antioxidant capacities both in vitro and in vivo wereconfirmed However flavonoids are sensitive to environ-mental factors such as light heat pH and O
2and of low
water solubility [4] After oral administration the flavonoidsundergo degradation in the drastic acidic stomach environ-ment resulting in reduction of their health and therapeutical
benefits [5] Therefore improving the stability and solubilityof flavonoids would hugely enhance their potential applica-tion
Microencapsulation is a technology that envelops sen-sitive ingredients in a protective coating material in orderto prevent these ingredients from adverse reaction volatileloss or nutritional deterioration [6] Spray drying is themost prevalent technology for microencapsulation due to itshigher equipment availability and cheaper operational cost[7] The choice of coating materials in spray drying microen-capsulation critically influences every stage of production(emulsification before drying and retention of bioactive andvolatile compounds during drying) and product stability[8] Gum Arabic of excellent emulsification property andmaltodextrin of low viscosity and good solubility are usedfrequently for spray drying microencapsulation process [910] Different ratios of maltodextrin to gum Arabic anddifferent dextrose equivalents have been widely used toencapsulate various compounds such as unsaturated fatty
Hindawi Publishing CorporationInternational Journal of Food ScienceVolume 2014 Article ID 420908 11 pageshttpdxdoiorg1011552014420908
2 International Journal of Food Science
Table 1 Coded levels for independent variables used in experimen-tal design for microencapsulation of FE
Variables Coded119883119894
Coded levelminus1 0 1
MD GA (ww) 1198831
15 1 1 1 1 15SC () 119883
220 25 30
GMS content () 1198833
02 03 04Core coating (ww) 119883
43 7 2 8 1 9
FE flavonoids extract MD GA maltodextrin to gumArabic ratio SC solidcontent GMS glycerol monostearate core coating flavonoids extract tocoating material ratio
acids essential oils plant extracts and fruit and vegetablejuices [11ndash15] Glycerol monostearate is one of the mostimportant emulsifiers which provide interfacial interactionsthus enhancing emulsification [16]
Therefore in order to maintain the stability and bioac-tivity of flavonoids from R tomentosa berries the optimalmicroencapsulation condition and the antioxidant capacitiesof flavonoidmicrocapsules produced at the optimal conditionwere studied in this paper This study is the first successfuldevelopment on R tomentosa berries flavonoids extractmicrocapsules
2 Materials and Methods
21 Materials and Reagents R tomentosa berries were pur-chased from Guangzhou Medicine Market (GuangzhouGuangdong China) Rutin was purchased from the NationalInstitute for the Control of Pharmaceutical and BiologicalProducts (Beijing China) AB-8 macroporous resin waspurchased from the Chemical Plant of NanKai University(Tianjin China) 2 2-Diphenyl-1-picrylhydrazyl (DPPH)waspurchased from Sigma Chemical Co (St Louis MO USA)Maltodextrin (MD 5ndash10DE) was purchased from OmegaBiotech Ltd (Shanghai China) All other chemicals usedfor analysis were of analytical reagent grade obtained fromGuangzhou Chemical Reagent Corporation (GuangzhouGuangdong China)
22 Preparation of Flavonoids Extract (FE) The air-driedfruits were powdered (40mesh) and extracted for 4 hr twicewith 95 ethanol under reflux (70∘C) The combined extractwas evaporated to near dryness under vacuum at 50∘CThe extract redissolved in water was then extracted withpetroleum ether for 2 times and the water-soluble fractionwas purified by AB-8 macroporous resin eluted with 40ethanol The collected solution was concentrated and driedto powder format Then the pure FE was obtained and storedat 5 ∘C for the further usage
23 Flavonoids Extract Microcapsules (FEMs) PreparationThe emulsion solutions were prepared according to theconditions designed in Box-Behnken design and responsesurface method (RSM) (Tables 1 and 2) The gum Arabicand maltodextrin were previously dissolved in distilled water(50ndash60∘C) separately for 1 hr and then mixed together for
Table 2 Box-Behnken design for optimizingmicroencapsulation ofFE
Run number Coded variable Measured EE ()1198831119883211988331198834
1 minus1 minus1 0 0 88022 +1 minus1 0 0 90083 minus1 +1 0 0 88644 +1 +1 0 0 90855 0 0 minus1 minus1 91236 0 0 +1 minus1 91757 0 0 minus1 +1 86358 0 0 +1 +1 87519 minus1 0 0 minus1 888410 +1 0 0 minus1 916211 minus1 0 0 +1 85612 +1 0 0 +1 863113 0 minus1 minus1 0 885614 0 +1 minus1 0 890615 0 minus1 +1 0 897216 0 +1 +1 0 906617 minus1 0 minus1 0 873818 +1 0 minus1 0 891119 minus1 0 +1 0 886920 1 0 1 0 899921 0 minus1 0 minus1 908222 0 1 0 minus1 911223 0 minus1 0 1 866324 0 1 0 1 871225 0 0 0 0 908526 0 0 0 0 904327 0 0 0 0 906728 0 0 0 0 900829 0 0 0 0 9101
5min GSM and FE (from 22) were then slowly added tothe coating solutions with constant stirring The emulsifiedsolution was further homogenized at 40MPa for 5min byGYB60-6S high pressure homogenizer (Donghua High Pres-sure Homogenizer Factory Shanghai China) followed byfeeding into a Mini Spray Dryer SY-6000 (Shiyuan Bio CoShanghai China) with 07mmdiameter nozzle According tothe preliminary study the inlet temperature was set at 150 plusmn2∘C and the outlet temperature was 100 plusmn 5∘C The pressureof compressed air for the flow of the spray was 40MPa andthe feeding rate was 30The end product FEMswere kept inself-sealing bags which were stored in a desiccated containerat 5∘C before analysis
24 Analysis of Total Flavonoid Content of Microcapsules(TFCwhole) The modified NaNO
2-Al(NO
3)3-NaOH colori-
metric method [22] was used to determine TFCwhole 100mgof FEMs was dispersed in 1mL 50 ethanol aqueous solutionand subsequently mixed using a sonicator (KQ-200KDBShumei China) for 15min [23] The mixture was filtered
International Journal of Food Science 3
through a 045 120583m Millipore filter for analysis Rutin (0ndash50mgmL) was used as a standard TFCwhole was expressedas milligrams of rutin equivalents per gram of microcapsuleweight
25 Analysis of Surface Total Flavonoids Content (TFCsurface)and Encapsulation Efficiency To determine the TFCsurface100mg of FEMs was dispersed in 1mL of a mix of ethanolandmethanol (1 1 vv) by vortexing at room temperature for1min followed by filtration [23]TheTFCsurface wasmeasuredwith the same method described in TFCwhole section
Encapsulation efficiency (EE) was calculated from thefollowing equation
EE () =(TFCwhole minus TFCsurface)
TFCwholetimes 100 (1)
where TFCwhole was the total amount of flavonoids in FEMsand TFCsurface was the amount of flavonoids presented in thesurface of FEMs
26 Experimental Design Response surface method (RSM)was employed to investigate the effect of independent param-eters including MD to GA ratio (MD GA 119883
1) total solid
content (1198832) GSM content (119883
3) and core to coating ratio
(core coating 1198834) on the process of microencapsulation A
Box-Behnken design (BBD) with four variables and threelevels consisting of 29 experimental runs was constructed bythe principal of RSM using the software of Design ExpertV806 The range and levels of the independent parametersbased on the preliminary experiment were presented inTable 1 The experimental points contain 24 factorial pointsand 5 center points (Table 2)
The experimental values were fitted under a second-ordermodel in the form of quadratic polynomial equation [24]
119884 = 1205730+
119896
sum
119894=1
120573119894119883119894+
119896
sum
119894=1
1205731198941198941198832
119894+sum
119894=1
sum
119895=1+1
120573119895119894119883119894119883119895+ 120576 (2)
where 119884 was response (EE ) 1205730 120573119894 120573119894119894 and 120573
119895119894were
constant coefficients of intercept linear quadratic and inter-action terms respectively 119883
119894and 119883
119895were independent
parameters
27 Physicochemical and Morphological Analysis of FEMs
271Moisture Content 2 g of the samplewas dried in an oven(SFG-02B Huangshi China) at 105∘C until a constant weightand the moisture content was calculated in terms of weightloss
272 Solubility 2 g of the sample was added into 50mL ofdistilled water and the mixture was agitated in a 100mLglass beaker with a magnetic stirrer (C-MAG MS4 IKAGermany) at 1000 rpm for 20min [25]Then the solution wascentrifuged at 3000 rpm for 10min The residue was driedat 60∘C and weighed The solubility was measured by thedecrease of weight
273 Bulk Density The volume of weighed sample wasdetermined using a graduated cylinder and the bulk densitywas calculated by the quotient of weight and volume [26]
274 Scanning Electron Microscope Prior to scanning elec-tron microscopy (SEM) analysis FEMs were placed on astub using double-side adhesive tape and then coated withgold The analysis was carried out by using a scanningelectron microscope Philips XL-30 ESEM (Netherlands) oflow vacuum operated at 10 kV Micrographs were taken at1600x and 3200x respectively
28 In Vitro Antioxidant Activity of FEMs
281 DPPH Radical Scavenging Assay A 20mL of sampleat various concentrations (dissolved in 50 ethanol aqueoussolution) was mixed with 20mL of 200 120583M DPPH solutionThe mixture was kept at room temperature for 30min beforemeasuring its absorbance at 517 nm [27] Equation (3) showsthe radical scavenging activity (RSA) formula
RSA () = [(1198600minus 1198601)
1198600
] times 100 (3)
where 1198600was the absorbance of pure DPPH and 119860
1was the
absorbance of DPPH in the presence of various extracts
282 Inhibition of Lipid Peroxidation Lipid peroxidant value(POV) was measured according to Milovanovic et al [28]The sample was mixed with fresh lard The lipid system wasthoroughly homogenized (70 plusmn 05∘C) for 30min and storedat 65 plusmn 05∘C in a water bath with stirring every 24 hr POVwas determined using Na
2S2O3titrimetric method
POV (meqkg) = 119878 times 119873 times 1000119882
(4)
where 119878 was the volume of Na2S2O3119873 was the normality of
Na2S2O3 and119882was the weight of sample Fresh lard without
antioxidant was used as a control
29 Statistical Analysis All analyses were performed intriplicate Results were expressed as mean plusmn SD Statisticalanalyses of the data were performed with one-way analysis ofvariance (ANOVA) or Studentrsquos 119905-test (SPSS 160) Significantdifferences (119875 lt 005) between the means were determinedusing Tukeyrsquos multiple range test
3 Results and Discussion
31 Optimization of Microencapsulation
311 Response Surface Design (RSM) Model As shown inTable 1 MD GA (ww) solid content (SC ) GMS content() and core coating (ww) were investigated in the rangesof 1 15ndash15 1 (ww) 20ndash30 02ndash04 and 1 9ndash3 7 respec-tively The response values (EE ) ranged from 86 to 92(Table 2) which were comparable to those reported in otherliteratures using gum Arabic orand maltodextrins (Table 5)
4 International Journal of Food Science
Table 3 Regression coefficients for the microencapsulation of FE values of regression coefficients calculated for the FE microencapsulation
Source Sum of squares df Mean square F value 119875 valueProbgt 119865 Significance
Model 8642 14 8642 32469 lt00001 lowastlowast
1198831
970 1 970 8772 lt00001 lowastlowast
1198832
109 1 109 57017 00214 lowast
1198833
366 1 366 15002 00003 lowastlowast
1198834
5573 1 5573 216 lt00001 lowastlowast
11988311198832
5625119864 minus 003 1 5625119864 minus 003 320 0855211988311198833
0046 1 0046 8291 0602611988311198834
107 1 107 9149119864 minus 005 00225 lowast
11988321198833
0048 1 0048 3228 0594211988321198834
9025119864 minus 003 1 9025119864 minus 003 086 0817311988331198834
010 1 010 0030 044101198831
2 856 1 856 63526 lt00001 lowastlowast
1198832
2 094 1 094 37851 00310 lowast
1198833
2 188 1 188 204341 00043 lowastlowast
1198834
2 899 1 899 209549 lt00001 lowastlowast
Residual 228 14 016Lack of fit 175 10 017 131 04287Pure error 053 4 013Cor total 8870 28lowast119875 lt 005 significant lowastlowast119875 lt 001 highly significant
After regression fitting the quadratic equation expressingthe relationship between EE (119884) and influence factors (119883
119894) is
modeled as follows119884 = 9061 + 090 times 119883
1+ 030 times 119883
2+ 055 times 119883
3
minus 216 times 1198834+ 0038 times 119883
1times 1198832minus 011 times 119883
1times 1198833
minus 0521198831times 1198834+ 011 times 119883
2times 1198833+ 0047 times 119883
2times 1198834
+ 016 times 1198833times 1198834minus 115 times 119883
2
1
minus 038 times 1198832
2minus 054 times 119883
2
3minus 118 times 119883
2
4
(5)
In Table 3 the results demonstrated that the regressionmodel could predict 9743 of EE measured values (119875 lt00001 1198772 = 09743) The adeq precision of 21046 (higherthan 4) indicated that the model with an adequate noiseratio could be applied to this experimental design 119883
2 11988322
11988311198834had significant effects on EE (119875 lt 005) and 119883
1
1198833 1198834 11988321 11988323 11988324were highly significant (119875 lt 001) and
thus other forms of variables had negligible effects Basedon the regression coefficients and the 119875 value MD GA (119883
1)
and core coating (1198834) were the most critical factors to yield
high EE followed by total solid content (1198832) and GSM
content (1198833) In addition 119883
1and 119883
4were both extremely
significant at first level (119875 lt 00001) and second level (119875 lt0001) indicating that minor changes of MD GA andorcore coating could affect the EE significantly Adversely totalsolid content (119883
2) and GMS content (119883
3) impacted EE more
significantly at first level (119875 = 00214 for1198832and119875 = 0003 for
1198833) The low 119875 value of 119883
11198834(119875 lt 005) (Table 3) indicated
the interactive effect of1198831and119883
4(Figure 1(c)) At any given
value of total solid (20ndash30) or GMS content (02ndash04) adecrease ofMD GA resulted in an increase of the EE (Figures1(a) 1(b) and 1(c)) with the highest EE at MD GA at 1 13(ww)
Overall the condition with MD GA at 1 13 (ww) solidcontent at 274 GMS content at 025 and core coating at3 7 resulted in the maximum value of EE (9175)
312 Maltodextrin to Gum Arabic Ratio (MD GA) In thisstudyMD GAwas identified to be critical factor tomicroen-capsulate R tomentosa flavonoids extract (119875 lt 00001) withoptimized ratio at 1 13 (ww) Cilek et al [29] described thatMD toGA ratios from 10 0 to 3 2 increased themicroencap-sulation efficiency of phenolic compounds from sour cherrypomace after freeze drying process Similarly Idhamet al [19]also used 3 2 as MD GA ratio to microencapsulate purifiedanthocyanin from Hibiscus resulting in optimal efficiencyat 9987 and high retention and stability of anthocyanin-rich microcapsules However previous research also showedthat a high concentration of GA in the emulsion solutionreduced encapsulation efficiency Vidal et al [30] describedthe decrease of encapsulation of maqui leaf extracts withmore than 15 gum Arabic in emulsions (water-oil base)owing to the less solubility of plant extracts in the higherviscosity of coating material solutions In addition Tonon etal [21] also reported that 6 of GA and 6 of MD (20DE)demonstrated similar efficiencies onmicroencapsulating acaipulp (Table 5) which might be attributed by the fact that
International Journal of Food Science 5
94
92
90
88
86
84
100100
050 050000 000
X1X2
minus050 minus050
minus100 minus100
EE
(a)
94
92
90
88
86
84
100 100050 050
000 000
X1X3
minus050 minus050
minus100 minus100
EE
(b)
94
92
90
88
86
84
100100
050050
000 000
X1X4
minus050 minus050minus100 minus100
EE
(c)
94
92
90
88
86
84
100 100050 050
000 000
X2X3
minus050 minus050minus100 minus100
EE
(d)
94
92
90
88
86
84
100 100050 050
000 000
X2X4
minus050 minus050minus100 minus100
EE
(e)
94
92
90
88
86
84
100 100050 050
000 000
X3X4minus050 minus050
minus100 minus100
EE
(f)
Figure 1 3D response surface plots for EE with respect to (a) MD GA versus solid content (b) MD GA versus GMS content (c) MD GAversus core coating (d) solid content versus GMS content (e) solid content versus core coating (f) GMS content versus core coating
pectin and other polysaccharides in the acai pulp also actedas coating materials
313 Core to Coating Ratio (Core Coating) In contrast toMD GA ratio an increase of core coating increased the EE(Figures 1(c) 1(e) and 1(f)) within our experimental limits
(1 9 to 3 7) demonstrating a controversial result to thatreported by Cilek et al [29] who revealed that better encapsu-lation efficiencies were obtained when core coating was 1 20instead of 1 10 In the current study the purified flavonoidsextract was composed of myricetin (C
15H10O8) quercetin
(C27H30O17) dihydromyricetin (C
15H12O8) kaempferol
6 International Journal of Food Science
(a) (b)
Figure 2 Scanning electron micrographs of FEMs prepared at optimal condition (a) 1600x magnification (b) 3200x magnification
(C15H10O6) quercetin 7 41015840-diglucoside (C
27H30O17) and
vitexin (C21H20O10) according to our previous study [3]
The large amount of hydroxyl groups from flavonoids couldrapidly form hydrogen bonds when presented in solutionresulting in the formation of nonstarch polysaccharide-flavonoid complex via hydrogen bonding [31] Among allthe nonstarch polysaccharides gum Arabic has been usedmostly to form flavonoids-polysaccharide complex in thewine industry due to its high proportion of anion fractioncontributed by glucuronic arabinogalactan [31] In the lightgum Arabic could actively link to R tomentosa flavonoidsextract when they came in contact in the aqueous emulsionand was able to retain flavonoids extract throughout thespray drying processThemaltodextrin used in this study had5ndash10 dextrose equivalents which showed better retentionsof flavors and polyphenols and higher yields while having avery low viscosity at high concentration [32 33] Thereforethe highly active interaction between R tomentosa flavonoidsextract and coating solution especially gum Arabic alongwith the functionality of maltodextrin (5ndash10DE) contributedto the superior microencapsulating properties of thecoating solution which might explain that the higher thecore coating ratio the better the yield obtained in this study
314 Solid Content The effect of solid content demonstratedweakest impacts among all the variables on the final encap-sulation efficiency in this study (119875 = 00214) (Table 3)274 of solid content in the emulsion was the optimalsolid content to yield maximum encapsulation efficiencyagreeing with the results published by Robert et al [17] inwhich in which 201 and 242 of maltodextrin yieldedthe optimal encapsulation of pomegranate juice (1597∘Brix)and pomegranate extract (1380∘Brix) In this study the solidcontent higher than 274 generating the microcapsules withless encapsulated flavonoids extract might be explained bythe reduction of carrier solubility resulting in reduction ofencapsulated extract [34]
315 Glycerol Monostearate (GMS) GMS is a type ofhydrophobic surfactant and foam stabilizerwhichwere addedto mango pulp (15 kg1000 kg mango solid) and edible filmformula (06) before the drying processes [35 36] Anappropriate percentage of GMS increased the interaction
Table 4 Color bulk density moisture content and solubility ofFEMs
Color Bulk density(gcm3)
Moisture content() Solubility ()
Milk white 0346 plusmn 0013 327 plusmn 051 9235 plusmn 089Data were expressed as mean plusmn SD (119899 = 3)
between flavonoids extract and coating solution as well assolubility and dispersibility of final microcapsules Howeverbecause of the hydrophobic and foam inducing propertiesof GMS higher concentration of GMS in the coating solu-tion might adversely reduce the hydrogen bonding betweenflavonoids extract and coating material thus exposing morenoncapsulated flavonoids extract on the surface of finalpowder which was indicated by the lower encapsulationefficiencies with the GMS percentage higher than 025
32 Physicochemical and Morphological Properties of FEMs
321 Physicochemical Properties of Flavonoids Extract Micro-capsules (FEMs) As shown in Table 4 the color of FEMsprepared by the optimized conditions was creamy whiteBulk density was 035 gcm3 comparable to the bulk densitiesreported in previous studies using maltodextrin andor gumArabic as coating materials and spray drying process [15 20](Table 5) Moisture content was 327 which was within therange of powder ingredients used in the food industry (3-4) [37] Consenting with the study by Pang et al [38]high solid content (274) in the feeding solution contributedto the low moisture content in the final FEMs The highsolubility (9235) of FEMs was contributed by hydrophilicproperties of coating materials mainly gum Arabic andmaltodextrin and also the exposure of hydrophilic groupson the FEMs surface after spraying drying [7] In this studyFEMs possessed both high solubility and relatively highbulk density making it an ideal powder for food productapplication
322 Morphological Properties of FEMs Figure 2 presentedthe scanning electron microscopic photographs of FEMsMost of the microcapsules were observed as irregularly
International Journal of Food Science 7
Table5Re
presentativ
eliteraturesregarding
microencapsulated
plantextractju
iceu
singgum
Arabica
ndorm
altodextrin
inspraydrying
process
Plantextract
Form
ulao
femulsio
nlowastDryingcond
ition
Resultedencapsulation
Reference
Purifi
edflavono
idse
xtract
from
Rtomentosa
berries
Maltodextrin
(5ndash10D
E)to
gum
Arabic
ratio
113
solid
content2
74glycerol
mon
ostearatec
ontent
025
corecoatin
gmaterialratio
37
40MPa
homogenizationfor5
min07mm
diam
eter
nozzle150∘Cinlettem
perature
and100∘Cou
tlettem
perature40MPa
atom
izationpressurefeeding
rate30
9175
encapsulated
flavono
idsmilk
ywhitepo
wder
irregularlysphere
shapeparticlesiz
elt20120583m
035
gcm
3bu
lkdensity
327
moistu
recontent
9235
solubility95retentionof
DPP
Hradical
scavenging
activ
ityeffectively
retarded
lipid
oxidation
Thisstu
dy
Pomegranatejuice
(1597∘Brix)
201
maltodextrin
(12ndash20
DE)
incoating
solutio
ncorecoatin
gratio
11
1400timesgho
mogenizationspeedfor5
min
153∘Cinlettem
perature600
Lhairfl
ow
10mLmin
feedingrate20p
siatom
ization
pressure
535encapsulated
polyph
enols866encapsulated
anthocyaninsirregularlysphere
shape
[17]
Pomegranateethano
lextract(1380∘Brix)
243maltodextrin
(12ndash20
DE)
incoatingsolutio
ncorecoatin
gratio
21
1400timesgho
mogenizationspeedfor5
min
153∘Cinlettem
perature600
Lhairfl
ow
10mLmin
feedingrate20p
siatom
ization
pressure
710encapsulated
polyph
enols820encapsulated
anthocyaninsirregularlysphere
shape
[17]
Blackmulberryjuice(40
kDaadjuste
dto
11∘Brix)
Maltodextrin
(6DE)
togum
Arabicr
atio
31totalsolid
815(w
w)
microcrystalline
cellu
lose
inthejuice
130inlettem
perature800
Lhairfl
owrate
925N
m2aspiratio
nrate20∘Cfeeding
temperature150
mLhfeedingrate653p
siatom
izationpressure
82drying
yield
87
solubility44120583
mparticlesiz
e764∘Cglasstransition
temperature
(Tg)
[15]
Antho
cyanin
ethano
lextractfrom
Cabernet
Sauvigno
n(pH24)
Maltodextrin
(19DE)
togum
Arabicr
atio
115
extractto
maltodextrin
ratio
11
100r
pmho
mogenizationspeedfor2
5ho
ur
150∘Cinlettem
perature50∘Cou
tlet
temperature25∘Cfeedingtemperature25
pumppo
werm
axim
umaspiratorrate
Long
half-lifeinsoftdrinkhigh
retentionof
anthocyanins
after
40days
ofsto
rage
test
first-
order
kinetic
degradationin
softdrinksm
alland
more
sphere
particles
[18]
Purifi
edanthocyanins
extractfrom
Hibiscus
sabdariffaL(8∘Brix)
Maltodextrin
(11ndash15DE)
togu
mArabic
ratio
32fin
alsolid
content2
0
14000
rpm
homogenizationspeedfor1
hour150∘C
500feedingvolume95
flo
wrate
9987
encapsulationeffi
ciency37degradationrate
at4∘C
strong
colorstabilityhigh
retentionof
anthocyanins
over
3-mon
thperio
ds62and54
mon
thsh
alf-life
under4∘Cand25∘C
respectiv
ely
[19]
Filteredacaipu
lp(3solid
content)
6maltodextrin
10DEin
thep
ulp
140∘Cinlettem
perature78∘Cou
tlet
temperature73m
Lhairfl
owand006
MPa
compressora
irpressure15g
min
feed
flow
rate35∘Csto
rage
temperature
039
gmLbu
lkdensity
153
1gm
Labsolutedensity
745po
rosity343685m
g100juiced
riedmatter
116584120583molTE
gjuiced
riedmatter80retentionof
antio
xidant
activ
ityun
der0
328water
activ
ityand35∘C
storage
cond
ition
[20]
8 International Journal of Food Science
Table5Con
tinued
Plantextract
Form
ulao
femulsio
nlowastDryingcond
ition
Resultedencapsulation
Reference
Filteredacaipu
lp(3solid
content)
Twobestform
ulas(1)6
maltodextrin
20DEin
thep
ulpand(2)6
gum
Arabic
inthep
ulp
140∘Cinlettem
perature78∘Cou
tlet
temperature73m
Lhairfl
owand006
MPa
compressora
irpressure15g
min
feed
flow
rate
(i)20
DEmaltodextrin
form
ula288moistu
recontent0245water
activ
ity9612solubility1969
hygroscopicity933120583m
particlesiz
e100
retentionof
totalp
olypheno
licsa
ndantio
xidant
activ
ityaft
er15
days
inbo
thhigh
andlowwater
activ
ityenvironm
ents
(ii)G
umArabicformula304moistu
recontent
0244water
activ
ity9478solubility1974
hygroscopicity941120583
mparticlesiz
e100
retentionof
totalp
olypheno
licsa
ndantio
xidant
activ
ityaft
er15
days
inbo
thhigh
andlowwater
activ
ityenvironm
ents
[21]
Ethano
licanthocyaninric
hextractsfro
mblackcarrot
(6solid
content)
Glucodry210(20ndash
23DE)20
offin
alsolid
contentinthee
mulsio
n
160∘Cinlettem
perature107∘Cou
tlet
temperature120pu
mppo
wer5
mLmin
feedingrate25∘Cfeedingmixture
630m
g100g
anthocyanincontent1712mgsamplemg
DPP
HEC
50antiradicalactiv
ity603
moistu
recontent7664
hygroscopicm
oistu
rehighretention
ofanthocyanins
(84
at4∘Cand67at25∘C)
after
storage
64days
[12]
lowastFo
rmulao
femulsio
nsta
ndsfor
theo
ptim
alform
ulafor
microencapsulationifop
timizationstu
dywas
cond
ucted
International Journal of Food Science 9
01020304050607080
0 5 10 15 20 25 30 35
RSA
()
Concentration (120583gmL)
(a)
0102030405060708090
100
FEMs FE Rutin Citric acidAntioxidants
b b
c
a
d
RSA
()
VC
(b)
Figure 3 DPPH scavenging radical activity of (a) different concentrations of FEMs (b) 20120583gmL of FEMs FE rutin VC and citric acidData was shown as mean plusmn SD (119899 = 3)
spherical with some porous and dented spots on the surfaceThe formation of the dented surfaces was attributed to theshrinkage of the particles induced by the high temperatureduring spray drying process [39] The morphology of FEMswas similar to other microcapsules manufactured throughspray drying using gum Arabic and maltodextrin as coatingmaterials [18 29] The irregularly sphere particle observedunder SEM reflected on the high solubility and good bulkdensity of FEMs
33 In Vitro Antioxidant Activity and Lipid Inhibition of FEMs
331 DPPH Radical Scavenging Ability (DPPH-RSA) Aftermicroencapsulation and spray drying antioxidants wereretained 95 in FEMs As shown in Figure 3(a) the DPPH-RSA of FEMs increased with the increase of flavonoid con-centrations and the scavenging activity reached a maximumvalue (7096) at 20120583gmL The ∙DPPH-RSA of FEMswas also compared to other antioxidants including rutinnonencapsulated flavonoids extract (FE) citric acid andvitamin C (VC) at the same concentration of 20120583gmL(Figure 3(b)) RSA of FEMs was close to FE (7327) higherthan rutin (3515) and citric acid (1221) and weaker thanVC (8708) Results indicated that after microencapsulationprocess and high temperature spray drying FEMs demon-strated similar DPPH-RSA as FE Unlike the reduction ofantioxidant activity observed in black carrot anthocyaninsmicrocapsules [12] the process exerted little effect on theDPPH-RSA of FE from R tomentosa which might beexplained by the better thermal stability of flavonoids thanthat of anthocyanin
332 Inhibiting Ability of Lipid Peroxidation The inhibitingability of FEMs to lard peroxidation was investigated andcompared with other antioxidants (Figure 4) As shown incontrol (Figure 4) under high temperature induction thelipid peroxidation of lard was generated and the POV valueincreased over time The addition of antioxidants retardedthe lipid peroxidation thus slowing down the increment ofPOV value Increase of FEMs significantly prevented lipidoxidation after 10 days of incubation (119875 lt 005) Initially
0
20
40
60
80
100
120
0 1 2 3 4 5 6 7 8 9 10
POV
(meq
kg)
Time (d)
Control005 FE01 FE02 FE005 FEMs
01 FEMs02 FEMs
01 rutin01 VC
Figure 4 Inhibition effects of FEMs FE VC and rutin on the lardperoxidation Results were shown as means plusmn SD (119899 = 3)
POV values were higher under the FEMs treatments thanthose under the same concentrations of other antioxidantsHowever after six days lower POV values were tested inFEMs At 01 level VC demonstrated the highest inhibitingcapability followed by FEMs Compared with FE the coatingof FEMs helped to prevent the oxidation of flavonoids causedby environmental factors (ie temperature pH and light)and slowly release lipid antioxidants to the system so thatFEMs surpassed FE in inhibiting peroxidation The slowrelease of antioxidant activities could associate with the highstability and long half-life time of bioactive compounds afterbeing coated by gum Arabic orand maltodextrin [18 19 21](Table 5)
4 Conclusion
In this study themicroencapsulation conditions of flavonoidsfrom the berries of R tomentosa were optimized Amongmaltodextrin to gum Arabic ratio solid content glycerol
10 International Journal of Food Science
monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well
Conflict of Interests
The authors declare that there is no conflict of interestsregarding the publication of this paper
Acknowledgment
The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)
References
[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011
[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010
[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015
[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004
[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011
[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011
[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007
[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008
[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002
[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004
[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002
[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007
[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013
[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011
[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012
[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003
[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010
[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011
[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012
[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010
[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009
[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999
[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009
[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008
International Journal of Food Science 11
[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005
[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004
[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008
[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996
[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012
[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013
[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014
[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006
[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011
[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004
[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004
[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995
[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013
[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014
[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985
Submit your manuscripts athttpwwwhindawicom
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
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PeptidesInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporation httpwwwhindawicom
International Journal of
Volume 2014
Zoology
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Molecular Biology International
GenomicsInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioinformaticsAdvances in
Marine BiologyJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Signal TransductionJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioMed Research International
Evolutionary BiologyInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Biochemistry Research International
ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
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Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
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Nucleic AcidsJournal of
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Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
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Enzyme Research
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
International Journal of
Microbiology
2 International Journal of Food Science
Table 1 Coded levels for independent variables used in experimen-tal design for microencapsulation of FE
Variables Coded119883119894
Coded levelminus1 0 1
MD GA (ww) 1198831
15 1 1 1 1 15SC () 119883
220 25 30
GMS content () 1198833
02 03 04Core coating (ww) 119883
43 7 2 8 1 9
FE flavonoids extract MD GA maltodextrin to gumArabic ratio SC solidcontent GMS glycerol monostearate core coating flavonoids extract tocoating material ratio
acids essential oils plant extracts and fruit and vegetablejuices [11ndash15] Glycerol monostearate is one of the mostimportant emulsifiers which provide interfacial interactionsthus enhancing emulsification [16]
Therefore in order to maintain the stability and bioac-tivity of flavonoids from R tomentosa berries the optimalmicroencapsulation condition and the antioxidant capacitiesof flavonoidmicrocapsules produced at the optimal conditionwere studied in this paper This study is the first successfuldevelopment on R tomentosa berries flavonoids extractmicrocapsules
2 Materials and Methods
21 Materials and Reagents R tomentosa berries were pur-chased from Guangzhou Medicine Market (GuangzhouGuangdong China) Rutin was purchased from the NationalInstitute for the Control of Pharmaceutical and BiologicalProducts (Beijing China) AB-8 macroporous resin waspurchased from the Chemical Plant of NanKai University(Tianjin China) 2 2-Diphenyl-1-picrylhydrazyl (DPPH)waspurchased from Sigma Chemical Co (St Louis MO USA)Maltodextrin (MD 5ndash10DE) was purchased from OmegaBiotech Ltd (Shanghai China) All other chemicals usedfor analysis were of analytical reagent grade obtained fromGuangzhou Chemical Reagent Corporation (GuangzhouGuangdong China)
22 Preparation of Flavonoids Extract (FE) The air-driedfruits were powdered (40mesh) and extracted for 4 hr twicewith 95 ethanol under reflux (70∘C) The combined extractwas evaporated to near dryness under vacuum at 50∘CThe extract redissolved in water was then extracted withpetroleum ether for 2 times and the water-soluble fractionwas purified by AB-8 macroporous resin eluted with 40ethanol The collected solution was concentrated and driedto powder format Then the pure FE was obtained and storedat 5 ∘C for the further usage
23 Flavonoids Extract Microcapsules (FEMs) PreparationThe emulsion solutions were prepared according to theconditions designed in Box-Behnken design and responsesurface method (RSM) (Tables 1 and 2) The gum Arabicand maltodextrin were previously dissolved in distilled water(50ndash60∘C) separately for 1 hr and then mixed together for
Table 2 Box-Behnken design for optimizingmicroencapsulation ofFE
Run number Coded variable Measured EE ()1198831119883211988331198834
1 minus1 minus1 0 0 88022 +1 minus1 0 0 90083 minus1 +1 0 0 88644 +1 +1 0 0 90855 0 0 minus1 minus1 91236 0 0 +1 minus1 91757 0 0 minus1 +1 86358 0 0 +1 +1 87519 minus1 0 0 minus1 888410 +1 0 0 minus1 916211 minus1 0 0 +1 85612 +1 0 0 +1 863113 0 minus1 minus1 0 885614 0 +1 minus1 0 890615 0 minus1 +1 0 897216 0 +1 +1 0 906617 minus1 0 minus1 0 873818 +1 0 minus1 0 891119 minus1 0 +1 0 886920 1 0 1 0 899921 0 minus1 0 minus1 908222 0 1 0 minus1 911223 0 minus1 0 1 866324 0 1 0 1 871225 0 0 0 0 908526 0 0 0 0 904327 0 0 0 0 906728 0 0 0 0 900829 0 0 0 0 9101
5min GSM and FE (from 22) were then slowly added tothe coating solutions with constant stirring The emulsifiedsolution was further homogenized at 40MPa for 5min byGYB60-6S high pressure homogenizer (Donghua High Pres-sure Homogenizer Factory Shanghai China) followed byfeeding into a Mini Spray Dryer SY-6000 (Shiyuan Bio CoShanghai China) with 07mmdiameter nozzle According tothe preliminary study the inlet temperature was set at 150 plusmn2∘C and the outlet temperature was 100 plusmn 5∘C The pressureof compressed air for the flow of the spray was 40MPa andthe feeding rate was 30The end product FEMswere kept inself-sealing bags which were stored in a desiccated containerat 5∘C before analysis
24 Analysis of Total Flavonoid Content of Microcapsules(TFCwhole) The modified NaNO
2-Al(NO
3)3-NaOH colori-
metric method [22] was used to determine TFCwhole 100mgof FEMs was dispersed in 1mL 50 ethanol aqueous solutionand subsequently mixed using a sonicator (KQ-200KDBShumei China) for 15min [23] The mixture was filtered
International Journal of Food Science 3
through a 045 120583m Millipore filter for analysis Rutin (0ndash50mgmL) was used as a standard TFCwhole was expressedas milligrams of rutin equivalents per gram of microcapsuleweight
25 Analysis of Surface Total Flavonoids Content (TFCsurface)and Encapsulation Efficiency To determine the TFCsurface100mg of FEMs was dispersed in 1mL of a mix of ethanolandmethanol (1 1 vv) by vortexing at room temperature for1min followed by filtration [23]TheTFCsurface wasmeasuredwith the same method described in TFCwhole section
Encapsulation efficiency (EE) was calculated from thefollowing equation
EE () =(TFCwhole minus TFCsurface)
TFCwholetimes 100 (1)
where TFCwhole was the total amount of flavonoids in FEMsand TFCsurface was the amount of flavonoids presented in thesurface of FEMs
26 Experimental Design Response surface method (RSM)was employed to investigate the effect of independent param-eters including MD to GA ratio (MD GA 119883
1) total solid
content (1198832) GSM content (119883
3) and core to coating ratio
(core coating 1198834) on the process of microencapsulation A
Box-Behnken design (BBD) with four variables and threelevels consisting of 29 experimental runs was constructed bythe principal of RSM using the software of Design ExpertV806 The range and levels of the independent parametersbased on the preliminary experiment were presented inTable 1 The experimental points contain 24 factorial pointsand 5 center points (Table 2)
The experimental values were fitted under a second-ordermodel in the form of quadratic polynomial equation [24]
119884 = 1205730+
119896
sum
119894=1
120573119894119883119894+
119896
sum
119894=1
1205731198941198941198832
119894+sum
119894=1
sum
119895=1+1
120573119895119894119883119894119883119895+ 120576 (2)
where 119884 was response (EE ) 1205730 120573119894 120573119894119894 and 120573
119895119894were
constant coefficients of intercept linear quadratic and inter-action terms respectively 119883
119894and 119883
119895were independent
parameters
27 Physicochemical and Morphological Analysis of FEMs
271Moisture Content 2 g of the samplewas dried in an oven(SFG-02B Huangshi China) at 105∘C until a constant weightand the moisture content was calculated in terms of weightloss
272 Solubility 2 g of the sample was added into 50mL ofdistilled water and the mixture was agitated in a 100mLglass beaker with a magnetic stirrer (C-MAG MS4 IKAGermany) at 1000 rpm for 20min [25]Then the solution wascentrifuged at 3000 rpm for 10min The residue was driedat 60∘C and weighed The solubility was measured by thedecrease of weight
273 Bulk Density The volume of weighed sample wasdetermined using a graduated cylinder and the bulk densitywas calculated by the quotient of weight and volume [26]
274 Scanning Electron Microscope Prior to scanning elec-tron microscopy (SEM) analysis FEMs were placed on astub using double-side adhesive tape and then coated withgold The analysis was carried out by using a scanningelectron microscope Philips XL-30 ESEM (Netherlands) oflow vacuum operated at 10 kV Micrographs were taken at1600x and 3200x respectively
28 In Vitro Antioxidant Activity of FEMs
281 DPPH Radical Scavenging Assay A 20mL of sampleat various concentrations (dissolved in 50 ethanol aqueoussolution) was mixed with 20mL of 200 120583M DPPH solutionThe mixture was kept at room temperature for 30min beforemeasuring its absorbance at 517 nm [27] Equation (3) showsthe radical scavenging activity (RSA) formula
RSA () = [(1198600minus 1198601)
1198600
] times 100 (3)
where 1198600was the absorbance of pure DPPH and 119860
1was the
absorbance of DPPH in the presence of various extracts
282 Inhibition of Lipid Peroxidation Lipid peroxidant value(POV) was measured according to Milovanovic et al [28]The sample was mixed with fresh lard The lipid system wasthoroughly homogenized (70 plusmn 05∘C) for 30min and storedat 65 plusmn 05∘C in a water bath with stirring every 24 hr POVwas determined using Na
2S2O3titrimetric method
POV (meqkg) = 119878 times 119873 times 1000119882
(4)
where 119878 was the volume of Na2S2O3119873 was the normality of
Na2S2O3 and119882was the weight of sample Fresh lard without
antioxidant was used as a control
29 Statistical Analysis All analyses were performed intriplicate Results were expressed as mean plusmn SD Statisticalanalyses of the data were performed with one-way analysis ofvariance (ANOVA) or Studentrsquos 119905-test (SPSS 160) Significantdifferences (119875 lt 005) between the means were determinedusing Tukeyrsquos multiple range test
3 Results and Discussion
31 Optimization of Microencapsulation
311 Response Surface Design (RSM) Model As shown inTable 1 MD GA (ww) solid content (SC ) GMS content() and core coating (ww) were investigated in the rangesof 1 15ndash15 1 (ww) 20ndash30 02ndash04 and 1 9ndash3 7 respec-tively The response values (EE ) ranged from 86 to 92(Table 2) which were comparable to those reported in otherliteratures using gum Arabic orand maltodextrins (Table 5)
4 International Journal of Food Science
Table 3 Regression coefficients for the microencapsulation of FE values of regression coefficients calculated for the FE microencapsulation
Source Sum of squares df Mean square F value 119875 valueProbgt 119865 Significance
Model 8642 14 8642 32469 lt00001 lowastlowast
1198831
970 1 970 8772 lt00001 lowastlowast
1198832
109 1 109 57017 00214 lowast
1198833
366 1 366 15002 00003 lowastlowast
1198834
5573 1 5573 216 lt00001 lowastlowast
11988311198832
5625119864 minus 003 1 5625119864 minus 003 320 0855211988311198833
0046 1 0046 8291 0602611988311198834
107 1 107 9149119864 minus 005 00225 lowast
11988321198833
0048 1 0048 3228 0594211988321198834
9025119864 minus 003 1 9025119864 minus 003 086 0817311988331198834
010 1 010 0030 044101198831
2 856 1 856 63526 lt00001 lowastlowast
1198832
2 094 1 094 37851 00310 lowast
1198833
2 188 1 188 204341 00043 lowastlowast
1198834
2 899 1 899 209549 lt00001 lowastlowast
Residual 228 14 016Lack of fit 175 10 017 131 04287Pure error 053 4 013Cor total 8870 28lowast119875 lt 005 significant lowastlowast119875 lt 001 highly significant
After regression fitting the quadratic equation expressingthe relationship between EE (119884) and influence factors (119883
119894) is
modeled as follows119884 = 9061 + 090 times 119883
1+ 030 times 119883
2+ 055 times 119883
3
minus 216 times 1198834+ 0038 times 119883
1times 1198832minus 011 times 119883
1times 1198833
minus 0521198831times 1198834+ 011 times 119883
2times 1198833+ 0047 times 119883
2times 1198834
+ 016 times 1198833times 1198834minus 115 times 119883
2
1
minus 038 times 1198832
2minus 054 times 119883
2
3minus 118 times 119883
2
4
(5)
In Table 3 the results demonstrated that the regressionmodel could predict 9743 of EE measured values (119875 lt00001 1198772 = 09743) The adeq precision of 21046 (higherthan 4) indicated that the model with an adequate noiseratio could be applied to this experimental design 119883
2 11988322
11988311198834had significant effects on EE (119875 lt 005) and 119883
1
1198833 1198834 11988321 11988323 11988324were highly significant (119875 lt 001) and
thus other forms of variables had negligible effects Basedon the regression coefficients and the 119875 value MD GA (119883
1)
and core coating (1198834) were the most critical factors to yield
high EE followed by total solid content (1198832) and GSM
content (1198833) In addition 119883
1and 119883
4were both extremely
significant at first level (119875 lt 00001) and second level (119875 lt0001) indicating that minor changes of MD GA andorcore coating could affect the EE significantly Adversely totalsolid content (119883
2) and GMS content (119883
3) impacted EE more
significantly at first level (119875 = 00214 for1198832and119875 = 0003 for
1198833) The low 119875 value of 119883
11198834(119875 lt 005) (Table 3) indicated
the interactive effect of1198831and119883
4(Figure 1(c)) At any given
value of total solid (20ndash30) or GMS content (02ndash04) adecrease ofMD GA resulted in an increase of the EE (Figures1(a) 1(b) and 1(c)) with the highest EE at MD GA at 1 13(ww)
Overall the condition with MD GA at 1 13 (ww) solidcontent at 274 GMS content at 025 and core coating at3 7 resulted in the maximum value of EE (9175)
312 Maltodextrin to Gum Arabic Ratio (MD GA) In thisstudyMD GAwas identified to be critical factor tomicroen-capsulate R tomentosa flavonoids extract (119875 lt 00001) withoptimized ratio at 1 13 (ww) Cilek et al [29] described thatMD toGA ratios from 10 0 to 3 2 increased themicroencap-sulation efficiency of phenolic compounds from sour cherrypomace after freeze drying process Similarly Idhamet al [19]also used 3 2 as MD GA ratio to microencapsulate purifiedanthocyanin from Hibiscus resulting in optimal efficiencyat 9987 and high retention and stability of anthocyanin-rich microcapsules However previous research also showedthat a high concentration of GA in the emulsion solutionreduced encapsulation efficiency Vidal et al [30] describedthe decrease of encapsulation of maqui leaf extracts withmore than 15 gum Arabic in emulsions (water-oil base)owing to the less solubility of plant extracts in the higherviscosity of coating material solutions In addition Tonon etal [21] also reported that 6 of GA and 6 of MD (20DE)demonstrated similar efficiencies onmicroencapsulating acaipulp (Table 5) which might be attributed by the fact that
International Journal of Food Science 5
94
92
90
88
86
84
100100
050 050000 000
X1X2
minus050 minus050
minus100 minus100
EE
(a)
94
92
90
88
86
84
100 100050 050
000 000
X1X3
minus050 minus050
minus100 minus100
EE
(b)
94
92
90
88
86
84
100100
050050
000 000
X1X4
minus050 minus050minus100 minus100
EE
(c)
94
92
90
88
86
84
100 100050 050
000 000
X2X3
minus050 minus050minus100 minus100
EE
(d)
94
92
90
88
86
84
100 100050 050
000 000
X2X4
minus050 minus050minus100 minus100
EE
(e)
94
92
90
88
86
84
100 100050 050
000 000
X3X4minus050 minus050
minus100 minus100
EE
(f)
Figure 1 3D response surface plots for EE with respect to (a) MD GA versus solid content (b) MD GA versus GMS content (c) MD GAversus core coating (d) solid content versus GMS content (e) solid content versus core coating (f) GMS content versus core coating
pectin and other polysaccharides in the acai pulp also actedas coating materials
313 Core to Coating Ratio (Core Coating) In contrast toMD GA ratio an increase of core coating increased the EE(Figures 1(c) 1(e) and 1(f)) within our experimental limits
(1 9 to 3 7) demonstrating a controversial result to thatreported by Cilek et al [29] who revealed that better encapsu-lation efficiencies were obtained when core coating was 1 20instead of 1 10 In the current study the purified flavonoidsextract was composed of myricetin (C
15H10O8) quercetin
(C27H30O17) dihydromyricetin (C
15H12O8) kaempferol
6 International Journal of Food Science
(a) (b)
Figure 2 Scanning electron micrographs of FEMs prepared at optimal condition (a) 1600x magnification (b) 3200x magnification
(C15H10O6) quercetin 7 41015840-diglucoside (C
27H30O17) and
vitexin (C21H20O10) according to our previous study [3]
The large amount of hydroxyl groups from flavonoids couldrapidly form hydrogen bonds when presented in solutionresulting in the formation of nonstarch polysaccharide-flavonoid complex via hydrogen bonding [31] Among allthe nonstarch polysaccharides gum Arabic has been usedmostly to form flavonoids-polysaccharide complex in thewine industry due to its high proportion of anion fractioncontributed by glucuronic arabinogalactan [31] In the lightgum Arabic could actively link to R tomentosa flavonoidsextract when they came in contact in the aqueous emulsionand was able to retain flavonoids extract throughout thespray drying processThemaltodextrin used in this study had5ndash10 dextrose equivalents which showed better retentionsof flavors and polyphenols and higher yields while having avery low viscosity at high concentration [32 33] Thereforethe highly active interaction between R tomentosa flavonoidsextract and coating solution especially gum Arabic alongwith the functionality of maltodextrin (5ndash10DE) contributedto the superior microencapsulating properties of thecoating solution which might explain that the higher thecore coating ratio the better the yield obtained in this study
314 Solid Content The effect of solid content demonstratedweakest impacts among all the variables on the final encap-sulation efficiency in this study (119875 = 00214) (Table 3)274 of solid content in the emulsion was the optimalsolid content to yield maximum encapsulation efficiencyagreeing with the results published by Robert et al [17] inwhich in which 201 and 242 of maltodextrin yieldedthe optimal encapsulation of pomegranate juice (1597∘Brix)and pomegranate extract (1380∘Brix) In this study the solidcontent higher than 274 generating the microcapsules withless encapsulated flavonoids extract might be explained bythe reduction of carrier solubility resulting in reduction ofencapsulated extract [34]
315 Glycerol Monostearate (GMS) GMS is a type ofhydrophobic surfactant and foam stabilizerwhichwere addedto mango pulp (15 kg1000 kg mango solid) and edible filmformula (06) before the drying processes [35 36] Anappropriate percentage of GMS increased the interaction
Table 4 Color bulk density moisture content and solubility ofFEMs
Color Bulk density(gcm3)
Moisture content() Solubility ()
Milk white 0346 plusmn 0013 327 plusmn 051 9235 plusmn 089Data were expressed as mean plusmn SD (119899 = 3)
between flavonoids extract and coating solution as well assolubility and dispersibility of final microcapsules Howeverbecause of the hydrophobic and foam inducing propertiesof GMS higher concentration of GMS in the coating solu-tion might adversely reduce the hydrogen bonding betweenflavonoids extract and coating material thus exposing morenoncapsulated flavonoids extract on the surface of finalpowder which was indicated by the lower encapsulationefficiencies with the GMS percentage higher than 025
32 Physicochemical and Morphological Properties of FEMs
321 Physicochemical Properties of Flavonoids Extract Micro-capsules (FEMs) As shown in Table 4 the color of FEMsprepared by the optimized conditions was creamy whiteBulk density was 035 gcm3 comparable to the bulk densitiesreported in previous studies using maltodextrin andor gumArabic as coating materials and spray drying process [15 20](Table 5) Moisture content was 327 which was within therange of powder ingredients used in the food industry (3-4) [37] Consenting with the study by Pang et al [38]high solid content (274) in the feeding solution contributedto the low moisture content in the final FEMs The highsolubility (9235) of FEMs was contributed by hydrophilicproperties of coating materials mainly gum Arabic andmaltodextrin and also the exposure of hydrophilic groupson the FEMs surface after spraying drying [7] In this studyFEMs possessed both high solubility and relatively highbulk density making it an ideal powder for food productapplication
322 Morphological Properties of FEMs Figure 2 presentedthe scanning electron microscopic photographs of FEMsMost of the microcapsules were observed as irregularly
International Journal of Food Science 7
Table5Re
presentativ
eliteraturesregarding
microencapsulated
plantextractju
iceu
singgum
Arabica
ndorm
altodextrin
inspraydrying
process
Plantextract
Form
ulao
femulsio
nlowastDryingcond
ition
Resultedencapsulation
Reference
Purifi
edflavono
idse
xtract
from
Rtomentosa
berries
Maltodextrin
(5ndash10D
E)to
gum
Arabic
ratio
113
solid
content2
74glycerol
mon
ostearatec
ontent
025
corecoatin
gmaterialratio
37
40MPa
homogenizationfor5
min07mm
diam
eter
nozzle150∘Cinlettem
perature
and100∘Cou
tlettem
perature40MPa
atom
izationpressurefeeding
rate30
9175
encapsulated
flavono
idsmilk
ywhitepo
wder
irregularlysphere
shapeparticlesiz
elt20120583m
035
gcm
3bu
lkdensity
327
moistu
recontent
9235
solubility95retentionof
DPP
Hradical
scavenging
activ
ityeffectively
retarded
lipid
oxidation
Thisstu
dy
Pomegranatejuice
(1597∘Brix)
201
maltodextrin
(12ndash20
DE)
incoating
solutio
ncorecoatin
gratio
11
1400timesgho
mogenizationspeedfor5
min
153∘Cinlettem
perature600
Lhairfl
ow
10mLmin
feedingrate20p
siatom
ization
pressure
535encapsulated
polyph
enols866encapsulated
anthocyaninsirregularlysphere
shape
[17]
Pomegranateethano
lextract(1380∘Brix)
243maltodextrin
(12ndash20
DE)
incoatingsolutio
ncorecoatin
gratio
21
1400timesgho
mogenizationspeedfor5
min
153∘Cinlettem
perature600
Lhairfl
ow
10mLmin
feedingrate20p
siatom
ization
pressure
710encapsulated
polyph
enols820encapsulated
anthocyaninsirregularlysphere
shape
[17]
Blackmulberryjuice(40
kDaadjuste
dto
11∘Brix)
Maltodextrin
(6DE)
togum
Arabicr
atio
31totalsolid
815(w
w)
microcrystalline
cellu
lose
inthejuice
130inlettem
perature800
Lhairfl
owrate
925N
m2aspiratio
nrate20∘Cfeeding
temperature150
mLhfeedingrate653p
siatom
izationpressure
82drying
yield
87
solubility44120583
mparticlesiz
e764∘Cglasstransition
temperature
(Tg)
[15]
Antho
cyanin
ethano
lextractfrom
Cabernet
Sauvigno
n(pH24)
Maltodextrin
(19DE)
togum
Arabicr
atio
115
extractto
maltodextrin
ratio
11
100r
pmho
mogenizationspeedfor2
5ho
ur
150∘Cinlettem
perature50∘Cou
tlet
temperature25∘Cfeedingtemperature25
pumppo
werm
axim
umaspiratorrate
Long
half-lifeinsoftdrinkhigh
retentionof
anthocyanins
after
40days
ofsto
rage
test
first-
order
kinetic
degradationin
softdrinksm
alland
more
sphere
particles
[18]
Purifi
edanthocyanins
extractfrom
Hibiscus
sabdariffaL(8∘Brix)
Maltodextrin
(11ndash15DE)
togu
mArabic
ratio
32fin
alsolid
content2
0
14000
rpm
homogenizationspeedfor1
hour150∘C
500feedingvolume95
flo
wrate
9987
encapsulationeffi
ciency37degradationrate
at4∘C
strong
colorstabilityhigh
retentionof
anthocyanins
over
3-mon
thperio
ds62and54
mon
thsh
alf-life
under4∘Cand25∘C
respectiv
ely
[19]
Filteredacaipu
lp(3solid
content)
6maltodextrin
10DEin
thep
ulp
140∘Cinlettem
perature78∘Cou
tlet
temperature73m
Lhairfl
owand006
MPa
compressora
irpressure15g
min
feed
flow
rate35∘Csto
rage
temperature
039
gmLbu
lkdensity
153
1gm
Labsolutedensity
745po
rosity343685m
g100juiced
riedmatter
116584120583molTE
gjuiced
riedmatter80retentionof
antio
xidant
activ
ityun
der0
328water
activ
ityand35∘C
storage
cond
ition
[20]
8 International Journal of Food Science
Table5Con
tinued
Plantextract
Form
ulao
femulsio
nlowastDryingcond
ition
Resultedencapsulation
Reference
Filteredacaipu
lp(3solid
content)
Twobestform
ulas(1)6
maltodextrin
20DEin
thep
ulpand(2)6
gum
Arabic
inthep
ulp
140∘Cinlettem
perature78∘Cou
tlet
temperature73m
Lhairfl
owand006
MPa
compressora
irpressure15g
min
feed
flow
rate
(i)20
DEmaltodextrin
form
ula288moistu
recontent0245water
activ
ity9612solubility1969
hygroscopicity933120583m
particlesiz
e100
retentionof
totalp
olypheno
licsa
ndantio
xidant
activ
ityaft
er15
days
inbo
thhigh
andlowwater
activ
ityenvironm
ents
(ii)G
umArabicformula304moistu
recontent
0244water
activ
ity9478solubility1974
hygroscopicity941120583
mparticlesiz
e100
retentionof
totalp
olypheno
licsa
ndantio
xidant
activ
ityaft
er15
days
inbo
thhigh
andlowwater
activ
ityenvironm
ents
[21]
Ethano
licanthocyaninric
hextractsfro
mblackcarrot
(6solid
content)
Glucodry210(20ndash
23DE)20
offin
alsolid
contentinthee
mulsio
n
160∘Cinlettem
perature107∘Cou
tlet
temperature120pu
mppo
wer5
mLmin
feedingrate25∘Cfeedingmixture
630m
g100g
anthocyanincontent1712mgsamplemg
DPP
HEC
50antiradicalactiv
ity603
moistu
recontent7664
hygroscopicm
oistu
rehighretention
ofanthocyanins
(84
at4∘Cand67at25∘C)
after
storage
64days
[12]
lowastFo
rmulao
femulsio
nsta
ndsfor
theo
ptim
alform
ulafor
microencapsulationifop
timizationstu
dywas
cond
ucted
International Journal of Food Science 9
01020304050607080
0 5 10 15 20 25 30 35
RSA
()
Concentration (120583gmL)
(a)
0102030405060708090
100
FEMs FE Rutin Citric acidAntioxidants
b b
c
a
d
RSA
()
VC
(b)
Figure 3 DPPH scavenging radical activity of (a) different concentrations of FEMs (b) 20120583gmL of FEMs FE rutin VC and citric acidData was shown as mean plusmn SD (119899 = 3)
spherical with some porous and dented spots on the surfaceThe formation of the dented surfaces was attributed to theshrinkage of the particles induced by the high temperatureduring spray drying process [39] The morphology of FEMswas similar to other microcapsules manufactured throughspray drying using gum Arabic and maltodextrin as coatingmaterials [18 29] The irregularly sphere particle observedunder SEM reflected on the high solubility and good bulkdensity of FEMs
33 In Vitro Antioxidant Activity and Lipid Inhibition of FEMs
331 DPPH Radical Scavenging Ability (DPPH-RSA) Aftermicroencapsulation and spray drying antioxidants wereretained 95 in FEMs As shown in Figure 3(a) the DPPH-RSA of FEMs increased with the increase of flavonoid con-centrations and the scavenging activity reached a maximumvalue (7096) at 20120583gmL The ∙DPPH-RSA of FEMswas also compared to other antioxidants including rutinnonencapsulated flavonoids extract (FE) citric acid andvitamin C (VC) at the same concentration of 20120583gmL(Figure 3(b)) RSA of FEMs was close to FE (7327) higherthan rutin (3515) and citric acid (1221) and weaker thanVC (8708) Results indicated that after microencapsulationprocess and high temperature spray drying FEMs demon-strated similar DPPH-RSA as FE Unlike the reduction ofantioxidant activity observed in black carrot anthocyaninsmicrocapsules [12] the process exerted little effect on theDPPH-RSA of FE from R tomentosa which might beexplained by the better thermal stability of flavonoids thanthat of anthocyanin
332 Inhibiting Ability of Lipid Peroxidation The inhibitingability of FEMs to lard peroxidation was investigated andcompared with other antioxidants (Figure 4) As shown incontrol (Figure 4) under high temperature induction thelipid peroxidation of lard was generated and the POV valueincreased over time The addition of antioxidants retardedthe lipid peroxidation thus slowing down the increment ofPOV value Increase of FEMs significantly prevented lipidoxidation after 10 days of incubation (119875 lt 005) Initially
0
20
40
60
80
100
120
0 1 2 3 4 5 6 7 8 9 10
POV
(meq
kg)
Time (d)
Control005 FE01 FE02 FE005 FEMs
01 FEMs02 FEMs
01 rutin01 VC
Figure 4 Inhibition effects of FEMs FE VC and rutin on the lardperoxidation Results were shown as means plusmn SD (119899 = 3)
POV values were higher under the FEMs treatments thanthose under the same concentrations of other antioxidantsHowever after six days lower POV values were tested inFEMs At 01 level VC demonstrated the highest inhibitingcapability followed by FEMs Compared with FE the coatingof FEMs helped to prevent the oxidation of flavonoids causedby environmental factors (ie temperature pH and light)and slowly release lipid antioxidants to the system so thatFEMs surpassed FE in inhibiting peroxidation The slowrelease of antioxidant activities could associate with the highstability and long half-life time of bioactive compounds afterbeing coated by gum Arabic orand maltodextrin [18 19 21](Table 5)
4 Conclusion
In this study themicroencapsulation conditions of flavonoidsfrom the berries of R tomentosa were optimized Amongmaltodextrin to gum Arabic ratio solid content glycerol
10 International Journal of Food Science
monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well
Conflict of Interests
The authors declare that there is no conflict of interestsregarding the publication of this paper
Acknowledgment
The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)
References
[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011
[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010
[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015
[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004
[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011
[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011
[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007
[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008
[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002
[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004
[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002
[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007
[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013
[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011
[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012
[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003
[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010
[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011
[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012
[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010
[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009
[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999
[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009
[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008
International Journal of Food Science 11
[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005
[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004
[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008
[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996
[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012
[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013
[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014
[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006
[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011
[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004
[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004
[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995
[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013
[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014
[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985
Submit your manuscripts athttpwwwhindawicom
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
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International Journal of
Volume 2014
Zoology
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Molecular Biology International
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Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
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BioinformaticsAdvances in
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International Journal of Food Science 3
through a 045 120583m Millipore filter for analysis Rutin (0ndash50mgmL) was used as a standard TFCwhole was expressedas milligrams of rutin equivalents per gram of microcapsuleweight
25 Analysis of Surface Total Flavonoids Content (TFCsurface)and Encapsulation Efficiency To determine the TFCsurface100mg of FEMs was dispersed in 1mL of a mix of ethanolandmethanol (1 1 vv) by vortexing at room temperature for1min followed by filtration [23]TheTFCsurface wasmeasuredwith the same method described in TFCwhole section
Encapsulation efficiency (EE) was calculated from thefollowing equation
EE () =(TFCwhole minus TFCsurface)
TFCwholetimes 100 (1)
where TFCwhole was the total amount of flavonoids in FEMsand TFCsurface was the amount of flavonoids presented in thesurface of FEMs
26 Experimental Design Response surface method (RSM)was employed to investigate the effect of independent param-eters including MD to GA ratio (MD GA 119883
1) total solid
content (1198832) GSM content (119883
3) and core to coating ratio
(core coating 1198834) on the process of microencapsulation A
Box-Behnken design (BBD) with four variables and threelevels consisting of 29 experimental runs was constructed bythe principal of RSM using the software of Design ExpertV806 The range and levels of the independent parametersbased on the preliminary experiment were presented inTable 1 The experimental points contain 24 factorial pointsand 5 center points (Table 2)
The experimental values were fitted under a second-ordermodel in the form of quadratic polynomial equation [24]
119884 = 1205730+
119896
sum
119894=1
120573119894119883119894+
119896
sum
119894=1
1205731198941198941198832
119894+sum
119894=1
sum
119895=1+1
120573119895119894119883119894119883119895+ 120576 (2)
where 119884 was response (EE ) 1205730 120573119894 120573119894119894 and 120573
119895119894were
constant coefficients of intercept linear quadratic and inter-action terms respectively 119883
119894and 119883
119895were independent
parameters
27 Physicochemical and Morphological Analysis of FEMs
271Moisture Content 2 g of the samplewas dried in an oven(SFG-02B Huangshi China) at 105∘C until a constant weightand the moisture content was calculated in terms of weightloss
272 Solubility 2 g of the sample was added into 50mL ofdistilled water and the mixture was agitated in a 100mLglass beaker with a magnetic stirrer (C-MAG MS4 IKAGermany) at 1000 rpm for 20min [25]Then the solution wascentrifuged at 3000 rpm for 10min The residue was driedat 60∘C and weighed The solubility was measured by thedecrease of weight
273 Bulk Density The volume of weighed sample wasdetermined using a graduated cylinder and the bulk densitywas calculated by the quotient of weight and volume [26]
274 Scanning Electron Microscope Prior to scanning elec-tron microscopy (SEM) analysis FEMs were placed on astub using double-side adhesive tape and then coated withgold The analysis was carried out by using a scanningelectron microscope Philips XL-30 ESEM (Netherlands) oflow vacuum operated at 10 kV Micrographs were taken at1600x and 3200x respectively
28 In Vitro Antioxidant Activity of FEMs
281 DPPH Radical Scavenging Assay A 20mL of sampleat various concentrations (dissolved in 50 ethanol aqueoussolution) was mixed with 20mL of 200 120583M DPPH solutionThe mixture was kept at room temperature for 30min beforemeasuring its absorbance at 517 nm [27] Equation (3) showsthe radical scavenging activity (RSA) formula
RSA () = [(1198600minus 1198601)
1198600
] times 100 (3)
where 1198600was the absorbance of pure DPPH and 119860
1was the
absorbance of DPPH in the presence of various extracts
282 Inhibition of Lipid Peroxidation Lipid peroxidant value(POV) was measured according to Milovanovic et al [28]The sample was mixed with fresh lard The lipid system wasthoroughly homogenized (70 plusmn 05∘C) for 30min and storedat 65 plusmn 05∘C in a water bath with stirring every 24 hr POVwas determined using Na
2S2O3titrimetric method
POV (meqkg) = 119878 times 119873 times 1000119882
(4)
where 119878 was the volume of Na2S2O3119873 was the normality of
Na2S2O3 and119882was the weight of sample Fresh lard without
antioxidant was used as a control
29 Statistical Analysis All analyses were performed intriplicate Results were expressed as mean plusmn SD Statisticalanalyses of the data were performed with one-way analysis ofvariance (ANOVA) or Studentrsquos 119905-test (SPSS 160) Significantdifferences (119875 lt 005) between the means were determinedusing Tukeyrsquos multiple range test
3 Results and Discussion
31 Optimization of Microencapsulation
311 Response Surface Design (RSM) Model As shown inTable 1 MD GA (ww) solid content (SC ) GMS content() and core coating (ww) were investigated in the rangesof 1 15ndash15 1 (ww) 20ndash30 02ndash04 and 1 9ndash3 7 respec-tively The response values (EE ) ranged from 86 to 92(Table 2) which were comparable to those reported in otherliteratures using gum Arabic orand maltodextrins (Table 5)
4 International Journal of Food Science
Table 3 Regression coefficients for the microencapsulation of FE values of regression coefficients calculated for the FE microencapsulation
Source Sum of squares df Mean square F value 119875 valueProbgt 119865 Significance
Model 8642 14 8642 32469 lt00001 lowastlowast
1198831
970 1 970 8772 lt00001 lowastlowast
1198832
109 1 109 57017 00214 lowast
1198833
366 1 366 15002 00003 lowastlowast
1198834
5573 1 5573 216 lt00001 lowastlowast
11988311198832
5625119864 minus 003 1 5625119864 minus 003 320 0855211988311198833
0046 1 0046 8291 0602611988311198834
107 1 107 9149119864 minus 005 00225 lowast
11988321198833
0048 1 0048 3228 0594211988321198834
9025119864 minus 003 1 9025119864 minus 003 086 0817311988331198834
010 1 010 0030 044101198831
2 856 1 856 63526 lt00001 lowastlowast
1198832
2 094 1 094 37851 00310 lowast
1198833
2 188 1 188 204341 00043 lowastlowast
1198834
2 899 1 899 209549 lt00001 lowastlowast
Residual 228 14 016Lack of fit 175 10 017 131 04287Pure error 053 4 013Cor total 8870 28lowast119875 lt 005 significant lowastlowast119875 lt 001 highly significant
After regression fitting the quadratic equation expressingthe relationship between EE (119884) and influence factors (119883
119894) is
modeled as follows119884 = 9061 + 090 times 119883
1+ 030 times 119883
2+ 055 times 119883
3
minus 216 times 1198834+ 0038 times 119883
1times 1198832minus 011 times 119883
1times 1198833
minus 0521198831times 1198834+ 011 times 119883
2times 1198833+ 0047 times 119883
2times 1198834
+ 016 times 1198833times 1198834minus 115 times 119883
2
1
minus 038 times 1198832
2minus 054 times 119883
2
3minus 118 times 119883
2
4
(5)
In Table 3 the results demonstrated that the regressionmodel could predict 9743 of EE measured values (119875 lt00001 1198772 = 09743) The adeq precision of 21046 (higherthan 4) indicated that the model with an adequate noiseratio could be applied to this experimental design 119883
2 11988322
11988311198834had significant effects on EE (119875 lt 005) and 119883
1
1198833 1198834 11988321 11988323 11988324were highly significant (119875 lt 001) and
thus other forms of variables had negligible effects Basedon the regression coefficients and the 119875 value MD GA (119883
1)
and core coating (1198834) were the most critical factors to yield
high EE followed by total solid content (1198832) and GSM
content (1198833) In addition 119883
1and 119883
4were both extremely
significant at first level (119875 lt 00001) and second level (119875 lt0001) indicating that minor changes of MD GA andorcore coating could affect the EE significantly Adversely totalsolid content (119883
2) and GMS content (119883
3) impacted EE more
significantly at first level (119875 = 00214 for1198832and119875 = 0003 for
1198833) The low 119875 value of 119883
11198834(119875 lt 005) (Table 3) indicated
the interactive effect of1198831and119883
4(Figure 1(c)) At any given
value of total solid (20ndash30) or GMS content (02ndash04) adecrease ofMD GA resulted in an increase of the EE (Figures1(a) 1(b) and 1(c)) with the highest EE at MD GA at 1 13(ww)
Overall the condition with MD GA at 1 13 (ww) solidcontent at 274 GMS content at 025 and core coating at3 7 resulted in the maximum value of EE (9175)
312 Maltodextrin to Gum Arabic Ratio (MD GA) In thisstudyMD GAwas identified to be critical factor tomicroen-capsulate R tomentosa flavonoids extract (119875 lt 00001) withoptimized ratio at 1 13 (ww) Cilek et al [29] described thatMD toGA ratios from 10 0 to 3 2 increased themicroencap-sulation efficiency of phenolic compounds from sour cherrypomace after freeze drying process Similarly Idhamet al [19]also used 3 2 as MD GA ratio to microencapsulate purifiedanthocyanin from Hibiscus resulting in optimal efficiencyat 9987 and high retention and stability of anthocyanin-rich microcapsules However previous research also showedthat a high concentration of GA in the emulsion solutionreduced encapsulation efficiency Vidal et al [30] describedthe decrease of encapsulation of maqui leaf extracts withmore than 15 gum Arabic in emulsions (water-oil base)owing to the less solubility of plant extracts in the higherviscosity of coating material solutions In addition Tonon etal [21] also reported that 6 of GA and 6 of MD (20DE)demonstrated similar efficiencies onmicroencapsulating acaipulp (Table 5) which might be attributed by the fact that
International Journal of Food Science 5
94
92
90
88
86
84
100100
050 050000 000
X1X2
minus050 minus050
minus100 minus100
EE
(a)
94
92
90
88
86
84
100 100050 050
000 000
X1X3
minus050 minus050
minus100 minus100
EE
(b)
94
92
90
88
86
84
100100
050050
000 000
X1X4
minus050 minus050minus100 minus100
EE
(c)
94
92
90
88
86
84
100 100050 050
000 000
X2X3
minus050 minus050minus100 minus100
EE
(d)
94
92
90
88
86
84
100 100050 050
000 000
X2X4
minus050 minus050minus100 minus100
EE
(e)
94
92
90
88
86
84
100 100050 050
000 000
X3X4minus050 minus050
minus100 minus100
EE
(f)
Figure 1 3D response surface plots for EE with respect to (a) MD GA versus solid content (b) MD GA versus GMS content (c) MD GAversus core coating (d) solid content versus GMS content (e) solid content versus core coating (f) GMS content versus core coating
pectin and other polysaccharides in the acai pulp also actedas coating materials
313 Core to Coating Ratio (Core Coating) In contrast toMD GA ratio an increase of core coating increased the EE(Figures 1(c) 1(e) and 1(f)) within our experimental limits
(1 9 to 3 7) demonstrating a controversial result to thatreported by Cilek et al [29] who revealed that better encapsu-lation efficiencies were obtained when core coating was 1 20instead of 1 10 In the current study the purified flavonoidsextract was composed of myricetin (C
15H10O8) quercetin
(C27H30O17) dihydromyricetin (C
15H12O8) kaempferol
6 International Journal of Food Science
(a) (b)
Figure 2 Scanning electron micrographs of FEMs prepared at optimal condition (a) 1600x magnification (b) 3200x magnification
(C15H10O6) quercetin 7 41015840-diglucoside (C
27H30O17) and
vitexin (C21H20O10) according to our previous study [3]
The large amount of hydroxyl groups from flavonoids couldrapidly form hydrogen bonds when presented in solutionresulting in the formation of nonstarch polysaccharide-flavonoid complex via hydrogen bonding [31] Among allthe nonstarch polysaccharides gum Arabic has been usedmostly to form flavonoids-polysaccharide complex in thewine industry due to its high proportion of anion fractioncontributed by glucuronic arabinogalactan [31] In the lightgum Arabic could actively link to R tomentosa flavonoidsextract when they came in contact in the aqueous emulsionand was able to retain flavonoids extract throughout thespray drying processThemaltodextrin used in this study had5ndash10 dextrose equivalents which showed better retentionsof flavors and polyphenols and higher yields while having avery low viscosity at high concentration [32 33] Thereforethe highly active interaction between R tomentosa flavonoidsextract and coating solution especially gum Arabic alongwith the functionality of maltodextrin (5ndash10DE) contributedto the superior microencapsulating properties of thecoating solution which might explain that the higher thecore coating ratio the better the yield obtained in this study
314 Solid Content The effect of solid content demonstratedweakest impacts among all the variables on the final encap-sulation efficiency in this study (119875 = 00214) (Table 3)274 of solid content in the emulsion was the optimalsolid content to yield maximum encapsulation efficiencyagreeing with the results published by Robert et al [17] inwhich in which 201 and 242 of maltodextrin yieldedthe optimal encapsulation of pomegranate juice (1597∘Brix)and pomegranate extract (1380∘Brix) In this study the solidcontent higher than 274 generating the microcapsules withless encapsulated flavonoids extract might be explained bythe reduction of carrier solubility resulting in reduction ofencapsulated extract [34]
315 Glycerol Monostearate (GMS) GMS is a type ofhydrophobic surfactant and foam stabilizerwhichwere addedto mango pulp (15 kg1000 kg mango solid) and edible filmformula (06) before the drying processes [35 36] Anappropriate percentage of GMS increased the interaction
Table 4 Color bulk density moisture content and solubility ofFEMs
Color Bulk density(gcm3)
Moisture content() Solubility ()
Milk white 0346 plusmn 0013 327 plusmn 051 9235 plusmn 089Data were expressed as mean plusmn SD (119899 = 3)
between flavonoids extract and coating solution as well assolubility and dispersibility of final microcapsules Howeverbecause of the hydrophobic and foam inducing propertiesof GMS higher concentration of GMS in the coating solu-tion might adversely reduce the hydrogen bonding betweenflavonoids extract and coating material thus exposing morenoncapsulated flavonoids extract on the surface of finalpowder which was indicated by the lower encapsulationefficiencies with the GMS percentage higher than 025
32 Physicochemical and Morphological Properties of FEMs
321 Physicochemical Properties of Flavonoids Extract Micro-capsules (FEMs) As shown in Table 4 the color of FEMsprepared by the optimized conditions was creamy whiteBulk density was 035 gcm3 comparable to the bulk densitiesreported in previous studies using maltodextrin andor gumArabic as coating materials and spray drying process [15 20](Table 5) Moisture content was 327 which was within therange of powder ingredients used in the food industry (3-4) [37] Consenting with the study by Pang et al [38]high solid content (274) in the feeding solution contributedto the low moisture content in the final FEMs The highsolubility (9235) of FEMs was contributed by hydrophilicproperties of coating materials mainly gum Arabic andmaltodextrin and also the exposure of hydrophilic groupson the FEMs surface after spraying drying [7] In this studyFEMs possessed both high solubility and relatively highbulk density making it an ideal powder for food productapplication
322 Morphological Properties of FEMs Figure 2 presentedthe scanning electron microscopic photographs of FEMsMost of the microcapsules were observed as irregularly
International Journal of Food Science 7
Table5Re
presentativ
eliteraturesregarding
microencapsulated
plantextractju
iceu
singgum
Arabica
ndorm
altodextrin
inspraydrying
process
Plantextract
Form
ulao
femulsio
nlowastDryingcond
ition
Resultedencapsulation
Reference
Purifi
edflavono
idse
xtract
from
Rtomentosa
berries
Maltodextrin
(5ndash10D
E)to
gum
Arabic
ratio
113
solid
content2
74glycerol
mon
ostearatec
ontent
025
corecoatin
gmaterialratio
37
40MPa
homogenizationfor5
min07mm
diam
eter
nozzle150∘Cinlettem
perature
and100∘Cou
tlettem
perature40MPa
atom
izationpressurefeeding
rate30
9175
encapsulated
flavono
idsmilk
ywhitepo
wder
irregularlysphere
shapeparticlesiz
elt20120583m
035
gcm
3bu
lkdensity
327
moistu
recontent
9235
solubility95retentionof
DPP
Hradical
scavenging
activ
ityeffectively
retarded
lipid
oxidation
Thisstu
dy
Pomegranatejuice
(1597∘Brix)
201
maltodextrin
(12ndash20
DE)
incoating
solutio
ncorecoatin
gratio
11
1400timesgho
mogenizationspeedfor5
min
153∘Cinlettem
perature600
Lhairfl
ow
10mLmin
feedingrate20p
siatom
ization
pressure
535encapsulated
polyph
enols866encapsulated
anthocyaninsirregularlysphere
shape
[17]
Pomegranateethano
lextract(1380∘Brix)
243maltodextrin
(12ndash20
DE)
incoatingsolutio
ncorecoatin
gratio
21
1400timesgho
mogenizationspeedfor5
min
153∘Cinlettem
perature600
Lhairfl
ow
10mLmin
feedingrate20p
siatom
ization
pressure
710encapsulated
polyph
enols820encapsulated
anthocyaninsirregularlysphere
shape
[17]
Blackmulberryjuice(40
kDaadjuste
dto
11∘Brix)
Maltodextrin
(6DE)
togum
Arabicr
atio
31totalsolid
815(w
w)
microcrystalline
cellu
lose
inthejuice
130inlettem
perature800
Lhairfl
owrate
925N
m2aspiratio
nrate20∘Cfeeding
temperature150
mLhfeedingrate653p
siatom
izationpressure
82drying
yield
87
solubility44120583
mparticlesiz
e764∘Cglasstransition
temperature
(Tg)
[15]
Antho
cyanin
ethano
lextractfrom
Cabernet
Sauvigno
n(pH24)
Maltodextrin
(19DE)
togum
Arabicr
atio
115
extractto
maltodextrin
ratio
11
100r
pmho
mogenizationspeedfor2
5ho
ur
150∘Cinlettem
perature50∘Cou
tlet
temperature25∘Cfeedingtemperature25
pumppo
werm
axim
umaspiratorrate
Long
half-lifeinsoftdrinkhigh
retentionof
anthocyanins
after
40days
ofsto
rage
test
first-
order
kinetic
degradationin
softdrinksm
alland
more
sphere
particles
[18]
Purifi
edanthocyanins
extractfrom
Hibiscus
sabdariffaL(8∘Brix)
Maltodextrin
(11ndash15DE)
togu
mArabic
ratio
32fin
alsolid
content2
0
14000
rpm
homogenizationspeedfor1
hour150∘C
500feedingvolume95
flo
wrate
9987
encapsulationeffi
ciency37degradationrate
at4∘C
strong
colorstabilityhigh
retentionof
anthocyanins
over
3-mon
thperio
ds62and54
mon
thsh
alf-life
under4∘Cand25∘C
respectiv
ely
[19]
Filteredacaipu
lp(3solid
content)
6maltodextrin
10DEin
thep
ulp
140∘Cinlettem
perature78∘Cou
tlet
temperature73m
Lhairfl
owand006
MPa
compressora
irpressure15g
min
feed
flow
rate35∘Csto
rage
temperature
039
gmLbu
lkdensity
153
1gm
Labsolutedensity
745po
rosity343685m
g100juiced
riedmatter
116584120583molTE
gjuiced
riedmatter80retentionof
antio
xidant
activ
ityun
der0
328water
activ
ityand35∘C
storage
cond
ition
[20]
8 International Journal of Food Science
Table5Con
tinued
Plantextract
Form
ulao
femulsio
nlowastDryingcond
ition
Resultedencapsulation
Reference
Filteredacaipu
lp(3solid
content)
Twobestform
ulas(1)6
maltodextrin
20DEin
thep
ulpand(2)6
gum
Arabic
inthep
ulp
140∘Cinlettem
perature78∘Cou
tlet
temperature73m
Lhairfl
owand006
MPa
compressora
irpressure15g
min
feed
flow
rate
(i)20
DEmaltodextrin
form
ula288moistu
recontent0245water
activ
ity9612solubility1969
hygroscopicity933120583m
particlesiz
e100
retentionof
totalp
olypheno
licsa
ndantio
xidant
activ
ityaft
er15
days
inbo
thhigh
andlowwater
activ
ityenvironm
ents
(ii)G
umArabicformula304moistu
recontent
0244water
activ
ity9478solubility1974
hygroscopicity941120583
mparticlesiz
e100
retentionof
totalp
olypheno
licsa
ndantio
xidant
activ
ityaft
er15
days
inbo
thhigh
andlowwater
activ
ityenvironm
ents
[21]
Ethano
licanthocyaninric
hextractsfro
mblackcarrot
(6solid
content)
Glucodry210(20ndash
23DE)20
offin
alsolid
contentinthee
mulsio
n
160∘Cinlettem
perature107∘Cou
tlet
temperature120pu
mppo
wer5
mLmin
feedingrate25∘Cfeedingmixture
630m
g100g
anthocyanincontent1712mgsamplemg
DPP
HEC
50antiradicalactiv
ity603
moistu
recontent7664
hygroscopicm
oistu
rehighretention
ofanthocyanins
(84
at4∘Cand67at25∘C)
after
storage
64days
[12]
lowastFo
rmulao
femulsio
nsta
ndsfor
theo
ptim
alform
ulafor
microencapsulationifop
timizationstu
dywas
cond
ucted
International Journal of Food Science 9
01020304050607080
0 5 10 15 20 25 30 35
RSA
()
Concentration (120583gmL)
(a)
0102030405060708090
100
FEMs FE Rutin Citric acidAntioxidants
b b
c
a
d
RSA
()
VC
(b)
Figure 3 DPPH scavenging radical activity of (a) different concentrations of FEMs (b) 20120583gmL of FEMs FE rutin VC and citric acidData was shown as mean plusmn SD (119899 = 3)
spherical with some porous and dented spots on the surfaceThe formation of the dented surfaces was attributed to theshrinkage of the particles induced by the high temperatureduring spray drying process [39] The morphology of FEMswas similar to other microcapsules manufactured throughspray drying using gum Arabic and maltodextrin as coatingmaterials [18 29] The irregularly sphere particle observedunder SEM reflected on the high solubility and good bulkdensity of FEMs
33 In Vitro Antioxidant Activity and Lipid Inhibition of FEMs
331 DPPH Radical Scavenging Ability (DPPH-RSA) Aftermicroencapsulation and spray drying antioxidants wereretained 95 in FEMs As shown in Figure 3(a) the DPPH-RSA of FEMs increased with the increase of flavonoid con-centrations and the scavenging activity reached a maximumvalue (7096) at 20120583gmL The ∙DPPH-RSA of FEMswas also compared to other antioxidants including rutinnonencapsulated flavonoids extract (FE) citric acid andvitamin C (VC) at the same concentration of 20120583gmL(Figure 3(b)) RSA of FEMs was close to FE (7327) higherthan rutin (3515) and citric acid (1221) and weaker thanVC (8708) Results indicated that after microencapsulationprocess and high temperature spray drying FEMs demon-strated similar DPPH-RSA as FE Unlike the reduction ofantioxidant activity observed in black carrot anthocyaninsmicrocapsules [12] the process exerted little effect on theDPPH-RSA of FE from R tomentosa which might beexplained by the better thermal stability of flavonoids thanthat of anthocyanin
332 Inhibiting Ability of Lipid Peroxidation The inhibitingability of FEMs to lard peroxidation was investigated andcompared with other antioxidants (Figure 4) As shown incontrol (Figure 4) under high temperature induction thelipid peroxidation of lard was generated and the POV valueincreased over time The addition of antioxidants retardedthe lipid peroxidation thus slowing down the increment ofPOV value Increase of FEMs significantly prevented lipidoxidation after 10 days of incubation (119875 lt 005) Initially
0
20
40
60
80
100
120
0 1 2 3 4 5 6 7 8 9 10
POV
(meq
kg)
Time (d)
Control005 FE01 FE02 FE005 FEMs
01 FEMs02 FEMs
01 rutin01 VC
Figure 4 Inhibition effects of FEMs FE VC and rutin on the lardperoxidation Results were shown as means plusmn SD (119899 = 3)
POV values were higher under the FEMs treatments thanthose under the same concentrations of other antioxidantsHowever after six days lower POV values were tested inFEMs At 01 level VC demonstrated the highest inhibitingcapability followed by FEMs Compared with FE the coatingof FEMs helped to prevent the oxidation of flavonoids causedby environmental factors (ie temperature pH and light)and slowly release lipid antioxidants to the system so thatFEMs surpassed FE in inhibiting peroxidation The slowrelease of antioxidant activities could associate with the highstability and long half-life time of bioactive compounds afterbeing coated by gum Arabic orand maltodextrin [18 19 21](Table 5)
4 Conclusion
In this study themicroencapsulation conditions of flavonoidsfrom the berries of R tomentosa were optimized Amongmaltodextrin to gum Arabic ratio solid content glycerol
10 International Journal of Food Science
monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well
Conflict of Interests
The authors declare that there is no conflict of interestsregarding the publication of this paper
Acknowledgment
The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)
References
[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011
[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010
[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015
[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004
[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011
[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011
[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007
[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008
[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002
[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004
[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002
[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007
[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013
[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011
[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012
[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003
[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010
[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011
[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012
[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010
[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009
[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999
[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009
[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008
International Journal of Food Science 11
[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005
[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004
[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008
[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996
[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012
[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013
[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014
[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006
[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011
[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004
[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004
[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995
[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013
[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014
[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985
Submit your manuscripts athttpwwwhindawicom
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Anatomy Research International
PeptidesInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporation httpwwwhindawicom
International Journal of
Volume 2014
Zoology
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Molecular Biology International
GenomicsInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioinformaticsAdvances in
Marine BiologyJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Signal TransductionJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioMed Research International
Evolutionary BiologyInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Biochemistry Research International
ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Genetics Research International
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Advances in
Virolog y
Hindawi Publishing Corporationhttpwwwhindawicom
Nucleic AcidsJournal of
Volume 2014
Stem CellsInternational
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
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Enzyme Research
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
International Journal of
Microbiology
4 International Journal of Food Science
Table 3 Regression coefficients for the microencapsulation of FE values of regression coefficients calculated for the FE microencapsulation
Source Sum of squares df Mean square F value 119875 valueProbgt 119865 Significance
Model 8642 14 8642 32469 lt00001 lowastlowast
1198831
970 1 970 8772 lt00001 lowastlowast
1198832
109 1 109 57017 00214 lowast
1198833
366 1 366 15002 00003 lowastlowast
1198834
5573 1 5573 216 lt00001 lowastlowast
11988311198832
5625119864 minus 003 1 5625119864 minus 003 320 0855211988311198833
0046 1 0046 8291 0602611988311198834
107 1 107 9149119864 minus 005 00225 lowast
11988321198833
0048 1 0048 3228 0594211988321198834
9025119864 minus 003 1 9025119864 minus 003 086 0817311988331198834
010 1 010 0030 044101198831
2 856 1 856 63526 lt00001 lowastlowast
1198832
2 094 1 094 37851 00310 lowast
1198833
2 188 1 188 204341 00043 lowastlowast
1198834
2 899 1 899 209549 lt00001 lowastlowast
Residual 228 14 016Lack of fit 175 10 017 131 04287Pure error 053 4 013Cor total 8870 28lowast119875 lt 005 significant lowastlowast119875 lt 001 highly significant
After regression fitting the quadratic equation expressingthe relationship between EE (119884) and influence factors (119883
119894) is
modeled as follows119884 = 9061 + 090 times 119883
1+ 030 times 119883
2+ 055 times 119883
3
minus 216 times 1198834+ 0038 times 119883
1times 1198832minus 011 times 119883
1times 1198833
minus 0521198831times 1198834+ 011 times 119883
2times 1198833+ 0047 times 119883
2times 1198834
+ 016 times 1198833times 1198834minus 115 times 119883
2
1
minus 038 times 1198832
2minus 054 times 119883
2
3minus 118 times 119883
2
4
(5)
In Table 3 the results demonstrated that the regressionmodel could predict 9743 of EE measured values (119875 lt00001 1198772 = 09743) The adeq precision of 21046 (higherthan 4) indicated that the model with an adequate noiseratio could be applied to this experimental design 119883
2 11988322
11988311198834had significant effects on EE (119875 lt 005) and 119883
1
1198833 1198834 11988321 11988323 11988324were highly significant (119875 lt 001) and
thus other forms of variables had negligible effects Basedon the regression coefficients and the 119875 value MD GA (119883
1)
and core coating (1198834) were the most critical factors to yield
high EE followed by total solid content (1198832) and GSM
content (1198833) In addition 119883
1and 119883
4were both extremely
significant at first level (119875 lt 00001) and second level (119875 lt0001) indicating that minor changes of MD GA andorcore coating could affect the EE significantly Adversely totalsolid content (119883
2) and GMS content (119883
3) impacted EE more
significantly at first level (119875 = 00214 for1198832and119875 = 0003 for
1198833) The low 119875 value of 119883
11198834(119875 lt 005) (Table 3) indicated
the interactive effect of1198831and119883
4(Figure 1(c)) At any given
value of total solid (20ndash30) or GMS content (02ndash04) adecrease ofMD GA resulted in an increase of the EE (Figures1(a) 1(b) and 1(c)) with the highest EE at MD GA at 1 13(ww)
Overall the condition with MD GA at 1 13 (ww) solidcontent at 274 GMS content at 025 and core coating at3 7 resulted in the maximum value of EE (9175)
312 Maltodextrin to Gum Arabic Ratio (MD GA) In thisstudyMD GAwas identified to be critical factor tomicroen-capsulate R tomentosa flavonoids extract (119875 lt 00001) withoptimized ratio at 1 13 (ww) Cilek et al [29] described thatMD toGA ratios from 10 0 to 3 2 increased themicroencap-sulation efficiency of phenolic compounds from sour cherrypomace after freeze drying process Similarly Idhamet al [19]also used 3 2 as MD GA ratio to microencapsulate purifiedanthocyanin from Hibiscus resulting in optimal efficiencyat 9987 and high retention and stability of anthocyanin-rich microcapsules However previous research also showedthat a high concentration of GA in the emulsion solutionreduced encapsulation efficiency Vidal et al [30] describedthe decrease of encapsulation of maqui leaf extracts withmore than 15 gum Arabic in emulsions (water-oil base)owing to the less solubility of plant extracts in the higherviscosity of coating material solutions In addition Tonon etal [21] also reported that 6 of GA and 6 of MD (20DE)demonstrated similar efficiencies onmicroencapsulating acaipulp (Table 5) which might be attributed by the fact that
International Journal of Food Science 5
94
92
90
88
86
84
100100
050 050000 000
X1X2
minus050 minus050
minus100 minus100
EE
(a)
94
92
90
88
86
84
100 100050 050
000 000
X1X3
minus050 minus050
minus100 minus100
EE
(b)
94
92
90
88
86
84
100100
050050
000 000
X1X4
minus050 minus050minus100 minus100
EE
(c)
94
92
90
88
86
84
100 100050 050
000 000
X2X3
minus050 minus050minus100 minus100
EE
(d)
94
92
90
88
86
84
100 100050 050
000 000
X2X4
minus050 minus050minus100 minus100
EE
(e)
94
92
90
88
86
84
100 100050 050
000 000
X3X4minus050 minus050
minus100 minus100
EE
(f)
Figure 1 3D response surface plots for EE with respect to (a) MD GA versus solid content (b) MD GA versus GMS content (c) MD GAversus core coating (d) solid content versus GMS content (e) solid content versus core coating (f) GMS content versus core coating
pectin and other polysaccharides in the acai pulp also actedas coating materials
313 Core to Coating Ratio (Core Coating) In contrast toMD GA ratio an increase of core coating increased the EE(Figures 1(c) 1(e) and 1(f)) within our experimental limits
(1 9 to 3 7) demonstrating a controversial result to thatreported by Cilek et al [29] who revealed that better encapsu-lation efficiencies were obtained when core coating was 1 20instead of 1 10 In the current study the purified flavonoidsextract was composed of myricetin (C
15H10O8) quercetin
(C27H30O17) dihydromyricetin (C
15H12O8) kaempferol
6 International Journal of Food Science
(a) (b)
Figure 2 Scanning electron micrographs of FEMs prepared at optimal condition (a) 1600x magnification (b) 3200x magnification
(C15H10O6) quercetin 7 41015840-diglucoside (C
27H30O17) and
vitexin (C21H20O10) according to our previous study [3]
The large amount of hydroxyl groups from flavonoids couldrapidly form hydrogen bonds when presented in solutionresulting in the formation of nonstarch polysaccharide-flavonoid complex via hydrogen bonding [31] Among allthe nonstarch polysaccharides gum Arabic has been usedmostly to form flavonoids-polysaccharide complex in thewine industry due to its high proportion of anion fractioncontributed by glucuronic arabinogalactan [31] In the lightgum Arabic could actively link to R tomentosa flavonoidsextract when they came in contact in the aqueous emulsionand was able to retain flavonoids extract throughout thespray drying processThemaltodextrin used in this study had5ndash10 dextrose equivalents which showed better retentionsof flavors and polyphenols and higher yields while having avery low viscosity at high concentration [32 33] Thereforethe highly active interaction between R tomentosa flavonoidsextract and coating solution especially gum Arabic alongwith the functionality of maltodextrin (5ndash10DE) contributedto the superior microencapsulating properties of thecoating solution which might explain that the higher thecore coating ratio the better the yield obtained in this study
314 Solid Content The effect of solid content demonstratedweakest impacts among all the variables on the final encap-sulation efficiency in this study (119875 = 00214) (Table 3)274 of solid content in the emulsion was the optimalsolid content to yield maximum encapsulation efficiencyagreeing with the results published by Robert et al [17] inwhich in which 201 and 242 of maltodextrin yieldedthe optimal encapsulation of pomegranate juice (1597∘Brix)and pomegranate extract (1380∘Brix) In this study the solidcontent higher than 274 generating the microcapsules withless encapsulated flavonoids extract might be explained bythe reduction of carrier solubility resulting in reduction ofencapsulated extract [34]
315 Glycerol Monostearate (GMS) GMS is a type ofhydrophobic surfactant and foam stabilizerwhichwere addedto mango pulp (15 kg1000 kg mango solid) and edible filmformula (06) before the drying processes [35 36] Anappropriate percentage of GMS increased the interaction
Table 4 Color bulk density moisture content and solubility ofFEMs
Color Bulk density(gcm3)
Moisture content() Solubility ()
Milk white 0346 plusmn 0013 327 plusmn 051 9235 plusmn 089Data were expressed as mean plusmn SD (119899 = 3)
between flavonoids extract and coating solution as well assolubility and dispersibility of final microcapsules Howeverbecause of the hydrophobic and foam inducing propertiesof GMS higher concentration of GMS in the coating solu-tion might adversely reduce the hydrogen bonding betweenflavonoids extract and coating material thus exposing morenoncapsulated flavonoids extract on the surface of finalpowder which was indicated by the lower encapsulationefficiencies with the GMS percentage higher than 025
32 Physicochemical and Morphological Properties of FEMs
321 Physicochemical Properties of Flavonoids Extract Micro-capsules (FEMs) As shown in Table 4 the color of FEMsprepared by the optimized conditions was creamy whiteBulk density was 035 gcm3 comparable to the bulk densitiesreported in previous studies using maltodextrin andor gumArabic as coating materials and spray drying process [15 20](Table 5) Moisture content was 327 which was within therange of powder ingredients used in the food industry (3-4) [37] Consenting with the study by Pang et al [38]high solid content (274) in the feeding solution contributedto the low moisture content in the final FEMs The highsolubility (9235) of FEMs was contributed by hydrophilicproperties of coating materials mainly gum Arabic andmaltodextrin and also the exposure of hydrophilic groupson the FEMs surface after spraying drying [7] In this studyFEMs possessed both high solubility and relatively highbulk density making it an ideal powder for food productapplication
322 Morphological Properties of FEMs Figure 2 presentedthe scanning electron microscopic photographs of FEMsMost of the microcapsules were observed as irregularly
International Journal of Food Science 7
Table5Re
presentativ
eliteraturesregarding
microencapsulated
plantextractju
iceu
singgum
Arabica
ndorm
altodextrin
inspraydrying
process
Plantextract
Form
ulao
femulsio
nlowastDryingcond
ition
Resultedencapsulation
Reference
Purifi
edflavono
idse
xtract
from
Rtomentosa
berries
Maltodextrin
(5ndash10D
E)to
gum
Arabic
ratio
113
solid
content2
74glycerol
mon
ostearatec
ontent
025
corecoatin
gmaterialratio
37
40MPa
homogenizationfor5
min07mm
diam
eter
nozzle150∘Cinlettem
perature
and100∘Cou
tlettem
perature40MPa
atom
izationpressurefeeding
rate30
9175
encapsulated
flavono
idsmilk
ywhitepo
wder
irregularlysphere
shapeparticlesiz
elt20120583m
035
gcm
3bu
lkdensity
327
moistu
recontent
9235
solubility95retentionof
DPP
Hradical
scavenging
activ
ityeffectively
retarded
lipid
oxidation
Thisstu
dy
Pomegranatejuice
(1597∘Brix)
201
maltodextrin
(12ndash20
DE)
incoating
solutio
ncorecoatin
gratio
11
1400timesgho
mogenizationspeedfor5
min
153∘Cinlettem
perature600
Lhairfl
ow
10mLmin
feedingrate20p
siatom
ization
pressure
535encapsulated
polyph
enols866encapsulated
anthocyaninsirregularlysphere
shape
[17]
Pomegranateethano
lextract(1380∘Brix)
243maltodextrin
(12ndash20
DE)
incoatingsolutio
ncorecoatin
gratio
21
1400timesgho
mogenizationspeedfor5
min
153∘Cinlettem
perature600
Lhairfl
ow
10mLmin
feedingrate20p
siatom
ization
pressure
710encapsulated
polyph
enols820encapsulated
anthocyaninsirregularlysphere
shape
[17]
Blackmulberryjuice(40
kDaadjuste
dto
11∘Brix)
Maltodextrin
(6DE)
togum
Arabicr
atio
31totalsolid
815(w
w)
microcrystalline
cellu
lose
inthejuice
130inlettem
perature800
Lhairfl
owrate
925N
m2aspiratio
nrate20∘Cfeeding
temperature150
mLhfeedingrate653p
siatom
izationpressure
82drying
yield
87
solubility44120583
mparticlesiz
e764∘Cglasstransition
temperature
(Tg)
[15]
Antho
cyanin
ethano
lextractfrom
Cabernet
Sauvigno
n(pH24)
Maltodextrin
(19DE)
togum
Arabicr
atio
115
extractto
maltodextrin
ratio
11
100r
pmho
mogenizationspeedfor2
5ho
ur
150∘Cinlettem
perature50∘Cou
tlet
temperature25∘Cfeedingtemperature25
pumppo
werm
axim
umaspiratorrate
Long
half-lifeinsoftdrinkhigh
retentionof
anthocyanins
after
40days
ofsto
rage
test
first-
order
kinetic
degradationin
softdrinksm
alland
more
sphere
particles
[18]
Purifi
edanthocyanins
extractfrom
Hibiscus
sabdariffaL(8∘Brix)
Maltodextrin
(11ndash15DE)
togu
mArabic
ratio
32fin
alsolid
content2
0
14000
rpm
homogenizationspeedfor1
hour150∘C
500feedingvolume95
flo
wrate
9987
encapsulationeffi
ciency37degradationrate
at4∘C
strong
colorstabilityhigh
retentionof
anthocyanins
over
3-mon
thperio
ds62and54
mon
thsh
alf-life
under4∘Cand25∘C
respectiv
ely
[19]
Filteredacaipu
lp(3solid
content)
6maltodextrin
10DEin
thep
ulp
140∘Cinlettem
perature78∘Cou
tlet
temperature73m
Lhairfl
owand006
MPa
compressora
irpressure15g
min
feed
flow
rate35∘Csto
rage
temperature
039
gmLbu
lkdensity
153
1gm
Labsolutedensity
745po
rosity343685m
g100juiced
riedmatter
116584120583molTE
gjuiced
riedmatter80retentionof
antio
xidant
activ
ityun
der0
328water
activ
ityand35∘C
storage
cond
ition
[20]
8 International Journal of Food Science
Table5Con
tinued
Plantextract
Form
ulao
femulsio
nlowastDryingcond
ition
Resultedencapsulation
Reference
Filteredacaipu
lp(3solid
content)
Twobestform
ulas(1)6
maltodextrin
20DEin
thep
ulpand(2)6
gum
Arabic
inthep
ulp
140∘Cinlettem
perature78∘Cou
tlet
temperature73m
Lhairfl
owand006
MPa
compressora
irpressure15g
min
feed
flow
rate
(i)20
DEmaltodextrin
form
ula288moistu
recontent0245water
activ
ity9612solubility1969
hygroscopicity933120583m
particlesiz
e100
retentionof
totalp
olypheno
licsa
ndantio
xidant
activ
ityaft
er15
days
inbo
thhigh
andlowwater
activ
ityenvironm
ents
(ii)G
umArabicformula304moistu
recontent
0244water
activ
ity9478solubility1974
hygroscopicity941120583
mparticlesiz
e100
retentionof
totalp
olypheno
licsa
ndantio
xidant
activ
ityaft
er15
days
inbo
thhigh
andlowwater
activ
ityenvironm
ents
[21]
Ethano
licanthocyaninric
hextractsfro
mblackcarrot
(6solid
content)
Glucodry210(20ndash
23DE)20
offin
alsolid
contentinthee
mulsio
n
160∘Cinlettem
perature107∘Cou
tlet
temperature120pu
mppo
wer5
mLmin
feedingrate25∘Cfeedingmixture
630m
g100g
anthocyanincontent1712mgsamplemg
DPP
HEC
50antiradicalactiv
ity603
moistu
recontent7664
hygroscopicm
oistu
rehighretention
ofanthocyanins
(84
at4∘Cand67at25∘C)
after
storage
64days
[12]
lowastFo
rmulao
femulsio
nsta
ndsfor
theo
ptim
alform
ulafor
microencapsulationifop
timizationstu
dywas
cond
ucted
International Journal of Food Science 9
01020304050607080
0 5 10 15 20 25 30 35
RSA
()
Concentration (120583gmL)
(a)
0102030405060708090
100
FEMs FE Rutin Citric acidAntioxidants
b b
c
a
d
RSA
()
VC
(b)
Figure 3 DPPH scavenging radical activity of (a) different concentrations of FEMs (b) 20120583gmL of FEMs FE rutin VC and citric acidData was shown as mean plusmn SD (119899 = 3)
spherical with some porous and dented spots on the surfaceThe formation of the dented surfaces was attributed to theshrinkage of the particles induced by the high temperatureduring spray drying process [39] The morphology of FEMswas similar to other microcapsules manufactured throughspray drying using gum Arabic and maltodextrin as coatingmaterials [18 29] The irregularly sphere particle observedunder SEM reflected on the high solubility and good bulkdensity of FEMs
33 In Vitro Antioxidant Activity and Lipid Inhibition of FEMs
331 DPPH Radical Scavenging Ability (DPPH-RSA) Aftermicroencapsulation and spray drying antioxidants wereretained 95 in FEMs As shown in Figure 3(a) the DPPH-RSA of FEMs increased with the increase of flavonoid con-centrations and the scavenging activity reached a maximumvalue (7096) at 20120583gmL The ∙DPPH-RSA of FEMswas also compared to other antioxidants including rutinnonencapsulated flavonoids extract (FE) citric acid andvitamin C (VC) at the same concentration of 20120583gmL(Figure 3(b)) RSA of FEMs was close to FE (7327) higherthan rutin (3515) and citric acid (1221) and weaker thanVC (8708) Results indicated that after microencapsulationprocess and high temperature spray drying FEMs demon-strated similar DPPH-RSA as FE Unlike the reduction ofantioxidant activity observed in black carrot anthocyaninsmicrocapsules [12] the process exerted little effect on theDPPH-RSA of FE from R tomentosa which might beexplained by the better thermal stability of flavonoids thanthat of anthocyanin
332 Inhibiting Ability of Lipid Peroxidation The inhibitingability of FEMs to lard peroxidation was investigated andcompared with other antioxidants (Figure 4) As shown incontrol (Figure 4) under high temperature induction thelipid peroxidation of lard was generated and the POV valueincreased over time The addition of antioxidants retardedthe lipid peroxidation thus slowing down the increment ofPOV value Increase of FEMs significantly prevented lipidoxidation after 10 days of incubation (119875 lt 005) Initially
0
20
40
60
80
100
120
0 1 2 3 4 5 6 7 8 9 10
POV
(meq
kg)
Time (d)
Control005 FE01 FE02 FE005 FEMs
01 FEMs02 FEMs
01 rutin01 VC
Figure 4 Inhibition effects of FEMs FE VC and rutin on the lardperoxidation Results were shown as means plusmn SD (119899 = 3)
POV values were higher under the FEMs treatments thanthose under the same concentrations of other antioxidantsHowever after six days lower POV values were tested inFEMs At 01 level VC demonstrated the highest inhibitingcapability followed by FEMs Compared with FE the coatingof FEMs helped to prevent the oxidation of flavonoids causedby environmental factors (ie temperature pH and light)and slowly release lipid antioxidants to the system so thatFEMs surpassed FE in inhibiting peroxidation The slowrelease of antioxidant activities could associate with the highstability and long half-life time of bioactive compounds afterbeing coated by gum Arabic orand maltodextrin [18 19 21](Table 5)
4 Conclusion
In this study themicroencapsulation conditions of flavonoidsfrom the berries of R tomentosa were optimized Amongmaltodextrin to gum Arabic ratio solid content glycerol
10 International Journal of Food Science
monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well
Conflict of Interests
The authors declare that there is no conflict of interestsregarding the publication of this paper
Acknowledgment
The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)
References
[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011
[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010
[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015
[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004
[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011
[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011
[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007
[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008
[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002
[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004
[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002
[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007
[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013
[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011
[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012
[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003
[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010
[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011
[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012
[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010
[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009
[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999
[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009
[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008
International Journal of Food Science 11
[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005
[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004
[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008
[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996
[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012
[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013
[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014
[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006
[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011
[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004
[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004
[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995
[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013
[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014
[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985
Submit your manuscripts athttpwwwhindawicom
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Anatomy Research International
PeptidesInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporation httpwwwhindawicom
International Journal of
Volume 2014
Zoology
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Molecular Biology International
GenomicsInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioinformaticsAdvances in
Marine BiologyJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Signal TransductionJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioMed Research International
Evolutionary BiologyInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Biochemistry Research International
ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Genetics Research International
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Advances in
Virolog y
Hindawi Publishing Corporationhttpwwwhindawicom
Nucleic AcidsJournal of
Volume 2014
Stem CellsInternational
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
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Enzyme Research
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
International Journal of
Microbiology
International Journal of Food Science 5
94
92
90
88
86
84
100100
050 050000 000
X1X2
minus050 minus050
minus100 minus100
EE
(a)
94
92
90
88
86
84
100 100050 050
000 000
X1X3
minus050 minus050
minus100 minus100
EE
(b)
94
92
90
88
86
84
100100
050050
000 000
X1X4
minus050 minus050minus100 minus100
EE
(c)
94
92
90
88
86
84
100 100050 050
000 000
X2X3
minus050 minus050minus100 minus100
EE
(d)
94
92
90
88
86
84
100 100050 050
000 000
X2X4
minus050 minus050minus100 minus100
EE
(e)
94
92
90
88
86
84
100 100050 050
000 000
X3X4minus050 minus050
minus100 minus100
EE
(f)
Figure 1 3D response surface plots for EE with respect to (a) MD GA versus solid content (b) MD GA versus GMS content (c) MD GAversus core coating (d) solid content versus GMS content (e) solid content versus core coating (f) GMS content versus core coating
pectin and other polysaccharides in the acai pulp also actedas coating materials
313 Core to Coating Ratio (Core Coating) In contrast toMD GA ratio an increase of core coating increased the EE(Figures 1(c) 1(e) and 1(f)) within our experimental limits
(1 9 to 3 7) demonstrating a controversial result to thatreported by Cilek et al [29] who revealed that better encapsu-lation efficiencies were obtained when core coating was 1 20instead of 1 10 In the current study the purified flavonoidsextract was composed of myricetin (C
15H10O8) quercetin
(C27H30O17) dihydromyricetin (C
15H12O8) kaempferol
6 International Journal of Food Science
(a) (b)
Figure 2 Scanning electron micrographs of FEMs prepared at optimal condition (a) 1600x magnification (b) 3200x magnification
(C15H10O6) quercetin 7 41015840-diglucoside (C
27H30O17) and
vitexin (C21H20O10) according to our previous study [3]
The large amount of hydroxyl groups from flavonoids couldrapidly form hydrogen bonds when presented in solutionresulting in the formation of nonstarch polysaccharide-flavonoid complex via hydrogen bonding [31] Among allthe nonstarch polysaccharides gum Arabic has been usedmostly to form flavonoids-polysaccharide complex in thewine industry due to its high proportion of anion fractioncontributed by glucuronic arabinogalactan [31] In the lightgum Arabic could actively link to R tomentosa flavonoidsextract when they came in contact in the aqueous emulsionand was able to retain flavonoids extract throughout thespray drying processThemaltodextrin used in this study had5ndash10 dextrose equivalents which showed better retentionsof flavors and polyphenols and higher yields while having avery low viscosity at high concentration [32 33] Thereforethe highly active interaction between R tomentosa flavonoidsextract and coating solution especially gum Arabic alongwith the functionality of maltodextrin (5ndash10DE) contributedto the superior microencapsulating properties of thecoating solution which might explain that the higher thecore coating ratio the better the yield obtained in this study
314 Solid Content The effect of solid content demonstratedweakest impacts among all the variables on the final encap-sulation efficiency in this study (119875 = 00214) (Table 3)274 of solid content in the emulsion was the optimalsolid content to yield maximum encapsulation efficiencyagreeing with the results published by Robert et al [17] inwhich in which 201 and 242 of maltodextrin yieldedthe optimal encapsulation of pomegranate juice (1597∘Brix)and pomegranate extract (1380∘Brix) In this study the solidcontent higher than 274 generating the microcapsules withless encapsulated flavonoids extract might be explained bythe reduction of carrier solubility resulting in reduction ofencapsulated extract [34]
315 Glycerol Monostearate (GMS) GMS is a type ofhydrophobic surfactant and foam stabilizerwhichwere addedto mango pulp (15 kg1000 kg mango solid) and edible filmformula (06) before the drying processes [35 36] Anappropriate percentage of GMS increased the interaction
Table 4 Color bulk density moisture content and solubility ofFEMs
Color Bulk density(gcm3)
Moisture content() Solubility ()
Milk white 0346 plusmn 0013 327 plusmn 051 9235 plusmn 089Data were expressed as mean plusmn SD (119899 = 3)
between flavonoids extract and coating solution as well assolubility and dispersibility of final microcapsules Howeverbecause of the hydrophobic and foam inducing propertiesof GMS higher concentration of GMS in the coating solu-tion might adversely reduce the hydrogen bonding betweenflavonoids extract and coating material thus exposing morenoncapsulated flavonoids extract on the surface of finalpowder which was indicated by the lower encapsulationefficiencies with the GMS percentage higher than 025
32 Physicochemical and Morphological Properties of FEMs
321 Physicochemical Properties of Flavonoids Extract Micro-capsules (FEMs) As shown in Table 4 the color of FEMsprepared by the optimized conditions was creamy whiteBulk density was 035 gcm3 comparable to the bulk densitiesreported in previous studies using maltodextrin andor gumArabic as coating materials and spray drying process [15 20](Table 5) Moisture content was 327 which was within therange of powder ingredients used in the food industry (3-4) [37] Consenting with the study by Pang et al [38]high solid content (274) in the feeding solution contributedto the low moisture content in the final FEMs The highsolubility (9235) of FEMs was contributed by hydrophilicproperties of coating materials mainly gum Arabic andmaltodextrin and also the exposure of hydrophilic groupson the FEMs surface after spraying drying [7] In this studyFEMs possessed both high solubility and relatively highbulk density making it an ideal powder for food productapplication
322 Morphological Properties of FEMs Figure 2 presentedthe scanning electron microscopic photographs of FEMsMost of the microcapsules were observed as irregularly
International Journal of Food Science 7
Table5Re
presentativ
eliteraturesregarding
microencapsulated
plantextractju
iceu
singgum
Arabica
ndorm
altodextrin
inspraydrying
process
Plantextract
Form
ulao
femulsio
nlowastDryingcond
ition
Resultedencapsulation
Reference
Purifi
edflavono
idse
xtract
from
Rtomentosa
berries
Maltodextrin
(5ndash10D
E)to
gum
Arabic
ratio
113
solid
content2
74glycerol
mon
ostearatec
ontent
025
corecoatin
gmaterialratio
37
40MPa
homogenizationfor5
min07mm
diam
eter
nozzle150∘Cinlettem
perature
and100∘Cou
tlettem
perature40MPa
atom
izationpressurefeeding
rate30
9175
encapsulated
flavono
idsmilk
ywhitepo
wder
irregularlysphere
shapeparticlesiz
elt20120583m
035
gcm
3bu
lkdensity
327
moistu
recontent
9235
solubility95retentionof
DPP
Hradical
scavenging
activ
ityeffectively
retarded
lipid
oxidation
Thisstu
dy
Pomegranatejuice
(1597∘Brix)
201
maltodextrin
(12ndash20
DE)
incoating
solutio
ncorecoatin
gratio
11
1400timesgho
mogenizationspeedfor5
min
153∘Cinlettem
perature600
Lhairfl
ow
10mLmin
feedingrate20p
siatom
ization
pressure
535encapsulated
polyph
enols866encapsulated
anthocyaninsirregularlysphere
shape
[17]
Pomegranateethano
lextract(1380∘Brix)
243maltodextrin
(12ndash20
DE)
incoatingsolutio
ncorecoatin
gratio
21
1400timesgho
mogenizationspeedfor5
min
153∘Cinlettem
perature600
Lhairfl
ow
10mLmin
feedingrate20p
siatom
ization
pressure
710encapsulated
polyph
enols820encapsulated
anthocyaninsirregularlysphere
shape
[17]
Blackmulberryjuice(40
kDaadjuste
dto
11∘Brix)
Maltodextrin
(6DE)
togum
Arabicr
atio
31totalsolid
815(w
w)
microcrystalline
cellu
lose
inthejuice
130inlettem
perature800
Lhairfl
owrate
925N
m2aspiratio
nrate20∘Cfeeding
temperature150
mLhfeedingrate653p
siatom
izationpressure
82drying
yield
87
solubility44120583
mparticlesiz
e764∘Cglasstransition
temperature
(Tg)
[15]
Antho
cyanin
ethano
lextractfrom
Cabernet
Sauvigno
n(pH24)
Maltodextrin
(19DE)
togum
Arabicr
atio
115
extractto
maltodextrin
ratio
11
100r
pmho
mogenizationspeedfor2
5ho
ur
150∘Cinlettem
perature50∘Cou
tlet
temperature25∘Cfeedingtemperature25
pumppo
werm
axim
umaspiratorrate
Long
half-lifeinsoftdrinkhigh
retentionof
anthocyanins
after
40days
ofsto
rage
test
first-
order
kinetic
degradationin
softdrinksm
alland
more
sphere
particles
[18]
Purifi
edanthocyanins
extractfrom
Hibiscus
sabdariffaL(8∘Brix)
Maltodextrin
(11ndash15DE)
togu
mArabic
ratio
32fin
alsolid
content2
0
14000
rpm
homogenizationspeedfor1
hour150∘C
500feedingvolume95
flo
wrate
9987
encapsulationeffi
ciency37degradationrate
at4∘C
strong
colorstabilityhigh
retentionof
anthocyanins
over
3-mon
thperio
ds62and54
mon
thsh
alf-life
under4∘Cand25∘C
respectiv
ely
[19]
Filteredacaipu
lp(3solid
content)
6maltodextrin
10DEin
thep
ulp
140∘Cinlettem
perature78∘Cou
tlet
temperature73m
Lhairfl
owand006
MPa
compressora
irpressure15g
min
feed
flow
rate35∘Csto
rage
temperature
039
gmLbu
lkdensity
153
1gm
Labsolutedensity
745po
rosity343685m
g100juiced
riedmatter
116584120583molTE
gjuiced
riedmatter80retentionof
antio
xidant
activ
ityun
der0
328water
activ
ityand35∘C
storage
cond
ition
[20]
8 International Journal of Food Science
Table5Con
tinued
Plantextract
Form
ulao
femulsio
nlowastDryingcond
ition
Resultedencapsulation
Reference
Filteredacaipu
lp(3solid
content)
Twobestform
ulas(1)6
maltodextrin
20DEin
thep
ulpand(2)6
gum
Arabic
inthep
ulp
140∘Cinlettem
perature78∘Cou
tlet
temperature73m
Lhairfl
owand006
MPa
compressora
irpressure15g
min
feed
flow
rate
(i)20
DEmaltodextrin
form
ula288moistu
recontent0245water
activ
ity9612solubility1969
hygroscopicity933120583m
particlesiz
e100
retentionof
totalp
olypheno
licsa
ndantio
xidant
activ
ityaft
er15
days
inbo
thhigh
andlowwater
activ
ityenvironm
ents
(ii)G
umArabicformula304moistu
recontent
0244water
activ
ity9478solubility1974
hygroscopicity941120583
mparticlesiz
e100
retentionof
totalp
olypheno
licsa
ndantio
xidant
activ
ityaft
er15
days
inbo
thhigh
andlowwater
activ
ityenvironm
ents
[21]
Ethano
licanthocyaninric
hextractsfro
mblackcarrot
(6solid
content)
Glucodry210(20ndash
23DE)20
offin
alsolid
contentinthee
mulsio
n
160∘Cinlettem
perature107∘Cou
tlet
temperature120pu
mppo
wer5
mLmin
feedingrate25∘Cfeedingmixture
630m
g100g
anthocyanincontent1712mgsamplemg
DPP
HEC
50antiradicalactiv
ity603
moistu
recontent7664
hygroscopicm
oistu
rehighretention
ofanthocyanins
(84
at4∘Cand67at25∘C)
after
storage
64days
[12]
lowastFo
rmulao
femulsio
nsta
ndsfor
theo
ptim
alform
ulafor
microencapsulationifop
timizationstu
dywas
cond
ucted
International Journal of Food Science 9
01020304050607080
0 5 10 15 20 25 30 35
RSA
()
Concentration (120583gmL)
(a)
0102030405060708090
100
FEMs FE Rutin Citric acidAntioxidants
b b
c
a
d
RSA
()
VC
(b)
Figure 3 DPPH scavenging radical activity of (a) different concentrations of FEMs (b) 20120583gmL of FEMs FE rutin VC and citric acidData was shown as mean plusmn SD (119899 = 3)
spherical with some porous and dented spots on the surfaceThe formation of the dented surfaces was attributed to theshrinkage of the particles induced by the high temperatureduring spray drying process [39] The morphology of FEMswas similar to other microcapsules manufactured throughspray drying using gum Arabic and maltodextrin as coatingmaterials [18 29] The irregularly sphere particle observedunder SEM reflected on the high solubility and good bulkdensity of FEMs
33 In Vitro Antioxidant Activity and Lipid Inhibition of FEMs
331 DPPH Radical Scavenging Ability (DPPH-RSA) Aftermicroencapsulation and spray drying antioxidants wereretained 95 in FEMs As shown in Figure 3(a) the DPPH-RSA of FEMs increased with the increase of flavonoid con-centrations and the scavenging activity reached a maximumvalue (7096) at 20120583gmL The ∙DPPH-RSA of FEMswas also compared to other antioxidants including rutinnonencapsulated flavonoids extract (FE) citric acid andvitamin C (VC) at the same concentration of 20120583gmL(Figure 3(b)) RSA of FEMs was close to FE (7327) higherthan rutin (3515) and citric acid (1221) and weaker thanVC (8708) Results indicated that after microencapsulationprocess and high temperature spray drying FEMs demon-strated similar DPPH-RSA as FE Unlike the reduction ofantioxidant activity observed in black carrot anthocyaninsmicrocapsules [12] the process exerted little effect on theDPPH-RSA of FE from R tomentosa which might beexplained by the better thermal stability of flavonoids thanthat of anthocyanin
332 Inhibiting Ability of Lipid Peroxidation The inhibitingability of FEMs to lard peroxidation was investigated andcompared with other antioxidants (Figure 4) As shown incontrol (Figure 4) under high temperature induction thelipid peroxidation of lard was generated and the POV valueincreased over time The addition of antioxidants retardedthe lipid peroxidation thus slowing down the increment ofPOV value Increase of FEMs significantly prevented lipidoxidation after 10 days of incubation (119875 lt 005) Initially
0
20
40
60
80
100
120
0 1 2 3 4 5 6 7 8 9 10
POV
(meq
kg)
Time (d)
Control005 FE01 FE02 FE005 FEMs
01 FEMs02 FEMs
01 rutin01 VC
Figure 4 Inhibition effects of FEMs FE VC and rutin on the lardperoxidation Results were shown as means plusmn SD (119899 = 3)
POV values were higher under the FEMs treatments thanthose under the same concentrations of other antioxidantsHowever after six days lower POV values were tested inFEMs At 01 level VC demonstrated the highest inhibitingcapability followed by FEMs Compared with FE the coatingof FEMs helped to prevent the oxidation of flavonoids causedby environmental factors (ie temperature pH and light)and slowly release lipid antioxidants to the system so thatFEMs surpassed FE in inhibiting peroxidation The slowrelease of antioxidant activities could associate with the highstability and long half-life time of bioactive compounds afterbeing coated by gum Arabic orand maltodextrin [18 19 21](Table 5)
4 Conclusion
In this study themicroencapsulation conditions of flavonoidsfrom the berries of R tomentosa were optimized Amongmaltodextrin to gum Arabic ratio solid content glycerol
10 International Journal of Food Science
monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well
Conflict of Interests
The authors declare that there is no conflict of interestsregarding the publication of this paper
Acknowledgment
The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)
References
[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011
[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010
[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015
[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004
[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011
[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011
[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007
[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008
[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002
[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004
[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002
[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007
[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013
[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011
[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012
[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003
[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010
[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011
[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012
[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010
[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009
[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999
[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009
[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008
International Journal of Food Science 11
[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005
[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004
[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008
[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996
[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012
[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013
[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014
[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006
[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011
[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004
[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004
[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995
[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013
[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014
[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985
Submit your manuscripts athttpwwwhindawicom
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
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PeptidesInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporation httpwwwhindawicom
International Journal of
Volume 2014
Zoology
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Molecular Biology International
GenomicsInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioinformaticsAdvances in
Marine BiologyJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Signal TransductionJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioMed Research International
Evolutionary BiologyInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Biochemistry Research International
ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Genetics Research International
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Advances in
Virolog y
Hindawi Publishing Corporationhttpwwwhindawicom
Nucleic AcidsJournal of
Volume 2014
Stem CellsInternational
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
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Enzyme Research
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
International Journal of
Microbiology
6 International Journal of Food Science
(a) (b)
Figure 2 Scanning electron micrographs of FEMs prepared at optimal condition (a) 1600x magnification (b) 3200x magnification
(C15H10O6) quercetin 7 41015840-diglucoside (C
27H30O17) and
vitexin (C21H20O10) according to our previous study [3]
The large amount of hydroxyl groups from flavonoids couldrapidly form hydrogen bonds when presented in solutionresulting in the formation of nonstarch polysaccharide-flavonoid complex via hydrogen bonding [31] Among allthe nonstarch polysaccharides gum Arabic has been usedmostly to form flavonoids-polysaccharide complex in thewine industry due to its high proportion of anion fractioncontributed by glucuronic arabinogalactan [31] In the lightgum Arabic could actively link to R tomentosa flavonoidsextract when they came in contact in the aqueous emulsionand was able to retain flavonoids extract throughout thespray drying processThemaltodextrin used in this study had5ndash10 dextrose equivalents which showed better retentionsof flavors and polyphenols and higher yields while having avery low viscosity at high concentration [32 33] Thereforethe highly active interaction between R tomentosa flavonoidsextract and coating solution especially gum Arabic alongwith the functionality of maltodextrin (5ndash10DE) contributedto the superior microencapsulating properties of thecoating solution which might explain that the higher thecore coating ratio the better the yield obtained in this study
314 Solid Content The effect of solid content demonstratedweakest impacts among all the variables on the final encap-sulation efficiency in this study (119875 = 00214) (Table 3)274 of solid content in the emulsion was the optimalsolid content to yield maximum encapsulation efficiencyagreeing with the results published by Robert et al [17] inwhich in which 201 and 242 of maltodextrin yieldedthe optimal encapsulation of pomegranate juice (1597∘Brix)and pomegranate extract (1380∘Brix) In this study the solidcontent higher than 274 generating the microcapsules withless encapsulated flavonoids extract might be explained bythe reduction of carrier solubility resulting in reduction ofencapsulated extract [34]
315 Glycerol Monostearate (GMS) GMS is a type ofhydrophobic surfactant and foam stabilizerwhichwere addedto mango pulp (15 kg1000 kg mango solid) and edible filmformula (06) before the drying processes [35 36] Anappropriate percentage of GMS increased the interaction
Table 4 Color bulk density moisture content and solubility ofFEMs
Color Bulk density(gcm3)
Moisture content() Solubility ()
Milk white 0346 plusmn 0013 327 plusmn 051 9235 plusmn 089Data were expressed as mean plusmn SD (119899 = 3)
between flavonoids extract and coating solution as well assolubility and dispersibility of final microcapsules Howeverbecause of the hydrophobic and foam inducing propertiesof GMS higher concentration of GMS in the coating solu-tion might adversely reduce the hydrogen bonding betweenflavonoids extract and coating material thus exposing morenoncapsulated flavonoids extract on the surface of finalpowder which was indicated by the lower encapsulationefficiencies with the GMS percentage higher than 025
32 Physicochemical and Morphological Properties of FEMs
321 Physicochemical Properties of Flavonoids Extract Micro-capsules (FEMs) As shown in Table 4 the color of FEMsprepared by the optimized conditions was creamy whiteBulk density was 035 gcm3 comparable to the bulk densitiesreported in previous studies using maltodextrin andor gumArabic as coating materials and spray drying process [15 20](Table 5) Moisture content was 327 which was within therange of powder ingredients used in the food industry (3-4) [37] Consenting with the study by Pang et al [38]high solid content (274) in the feeding solution contributedto the low moisture content in the final FEMs The highsolubility (9235) of FEMs was contributed by hydrophilicproperties of coating materials mainly gum Arabic andmaltodextrin and also the exposure of hydrophilic groupson the FEMs surface after spraying drying [7] In this studyFEMs possessed both high solubility and relatively highbulk density making it an ideal powder for food productapplication
322 Morphological Properties of FEMs Figure 2 presentedthe scanning electron microscopic photographs of FEMsMost of the microcapsules were observed as irregularly
International Journal of Food Science 7
Table5Re
presentativ
eliteraturesregarding
microencapsulated
plantextractju
iceu
singgum
Arabica
ndorm
altodextrin
inspraydrying
process
Plantextract
Form
ulao
femulsio
nlowastDryingcond
ition
Resultedencapsulation
Reference
Purifi
edflavono
idse
xtract
from
Rtomentosa
berries
Maltodextrin
(5ndash10D
E)to
gum
Arabic
ratio
113
solid
content2
74glycerol
mon
ostearatec
ontent
025
corecoatin
gmaterialratio
37
40MPa
homogenizationfor5
min07mm
diam
eter
nozzle150∘Cinlettem
perature
and100∘Cou
tlettem
perature40MPa
atom
izationpressurefeeding
rate30
9175
encapsulated
flavono
idsmilk
ywhitepo
wder
irregularlysphere
shapeparticlesiz
elt20120583m
035
gcm
3bu
lkdensity
327
moistu
recontent
9235
solubility95retentionof
DPP
Hradical
scavenging
activ
ityeffectively
retarded
lipid
oxidation
Thisstu
dy
Pomegranatejuice
(1597∘Brix)
201
maltodextrin
(12ndash20
DE)
incoating
solutio
ncorecoatin
gratio
11
1400timesgho
mogenizationspeedfor5
min
153∘Cinlettem
perature600
Lhairfl
ow
10mLmin
feedingrate20p
siatom
ization
pressure
535encapsulated
polyph
enols866encapsulated
anthocyaninsirregularlysphere
shape
[17]
Pomegranateethano
lextract(1380∘Brix)
243maltodextrin
(12ndash20
DE)
incoatingsolutio
ncorecoatin
gratio
21
1400timesgho
mogenizationspeedfor5
min
153∘Cinlettem
perature600
Lhairfl
ow
10mLmin
feedingrate20p
siatom
ization
pressure
710encapsulated
polyph
enols820encapsulated
anthocyaninsirregularlysphere
shape
[17]
Blackmulberryjuice(40
kDaadjuste
dto
11∘Brix)
Maltodextrin
(6DE)
togum
Arabicr
atio
31totalsolid
815(w
w)
microcrystalline
cellu
lose
inthejuice
130inlettem
perature800
Lhairfl
owrate
925N
m2aspiratio
nrate20∘Cfeeding
temperature150
mLhfeedingrate653p
siatom
izationpressure
82drying
yield
87
solubility44120583
mparticlesiz
e764∘Cglasstransition
temperature
(Tg)
[15]
Antho
cyanin
ethano
lextractfrom
Cabernet
Sauvigno
n(pH24)
Maltodextrin
(19DE)
togum
Arabicr
atio
115
extractto
maltodextrin
ratio
11
100r
pmho
mogenizationspeedfor2
5ho
ur
150∘Cinlettem
perature50∘Cou
tlet
temperature25∘Cfeedingtemperature25
pumppo
werm
axim
umaspiratorrate
Long
half-lifeinsoftdrinkhigh
retentionof
anthocyanins
after
40days
ofsto
rage
test
first-
order
kinetic
degradationin
softdrinksm
alland
more
sphere
particles
[18]
Purifi
edanthocyanins
extractfrom
Hibiscus
sabdariffaL(8∘Brix)
Maltodextrin
(11ndash15DE)
togu
mArabic
ratio
32fin
alsolid
content2
0
14000
rpm
homogenizationspeedfor1
hour150∘C
500feedingvolume95
flo
wrate
9987
encapsulationeffi
ciency37degradationrate
at4∘C
strong
colorstabilityhigh
retentionof
anthocyanins
over
3-mon
thperio
ds62and54
mon
thsh
alf-life
under4∘Cand25∘C
respectiv
ely
[19]
Filteredacaipu
lp(3solid
content)
6maltodextrin
10DEin
thep
ulp
140∘Cinlettem
perature78∘Cou
tlet
temperature73m
Lhairfl
owand006
MPa
compressora
irpressure15g
min
feed
flow
rate35∘Csto
rage
temperature
039
gmLbu
lkdensity
153
1gm
Labsolutedensity
745po
rosity343685m
g100juiced
riedmatter
116584120583molTE
gjuiced
riedmatter80retentionof
antio
xidant
activ
ityun
der0
328water
activ
ityand35∘C
storage
cond
ition
[20]
8 International Journal of Food Science
Table5Con
tinued
Plantextract
Form
ulao
femulsio
nlowastDryingcond
ition
Resultedencapsulation
Reference
Filteredacaipu
lp(3solid
content)
Twobestform
ulas(1)6
maltodextrin
20DEin
thep
ulpand(2)6
gum
Arabic
inthep
ulp
140∘Cinlettem
perature78∘Cou
tlet
temperature73m
Lhairfl
owand006
MPa
compressora
irpressure15g
min
feed
flow
rate
(i)20
DEmaltodextrin
form
ula288moistu
recontent0245water
activ
ity9612solubility1969
hygroscopicity933120583m
particlesiz
e100
retentionof
totalp
olypheno
licsa
ndantio
xidant
activ
ityaft
er15
days
inbo
thhigh
andlowwater
activ
ityenvironm
ents
(ii)G
umArabicformula304moistu
recontent
0244water
activ
ity9478solubility1974
hygroscopicity941120583
mparticlesiz
e100
retentionof
totalp
olypheno
licsa
ndantio
xidant
activ
ityaft
er15
days
inbo
thhigh
andlowwater
activ
ityenvironm
ents
[21]
Ethano
licanthocyaninric
hextractsfro
mblackcarrot
(6solid
content)
Glucodry210(20ndash
23DE)20
offin
alsolid
contentinthee
mulsio
n
160∘Cinlettem
perature107∘Cou
tlet
temperature120pu
mppo
wer5
mLmin
feedingrate25∘Cfeedingmixture
630m
g100g
anthocyanincontent1712mgsamplemg
DPP
HEC
50antiradicalactiv
ity603
moistu
recontent7664
hygroscopicm
oistu
rehighretention
ofanthocyanins
(84
at4∘Cand67at25∘C)
after
storage
64days
[12]
lowastFo
rmulao
femulsio
nsta
ndsfor
theo
ptim
alform
ulafor
microencapsulationifop
timizationstu
dywas
cond
ucted
International Journal of Food Science 9
01020304050607080
0 5 10 15 20 25 30 35
RSA
()
Concentration (120583gmL)
(a)
0102030405060708090
100
FEMs FE Rutin Citric acidAntioxidants
b b
c
a
d
RSA
()
VC
(b)
Figure 3 DPPH scavenging radical activity of (a) different concentrations of FEMs (b) 20120583gmL of FEMs FE rutin VC and citric acidData was shown as mean plusmn SD (119899 = 3)
spherical with some porous and dented spots on the surfaceThe formation of the dented surfaces was attributed to theshrinkage of the particles induced by the high temperatureduring spray drying process [39] The morphology of FEMswas similar to other microcapsules manufactured throughspray drying using gum Arabic and maltodextrin as coatingmaterials [18 29] The irregularly sphere particle observedunder SEM reflected on the high solubility and good bulkdensity of FEMs
33 In Vitro Antioxidant Activity and Lipid Inhibition of FEMs
331 DPPH Radical Scavenging Ability (DPPH-RSA) Aftermicroencapsulation and spray drying antioxidants wereretained 95 in FEMs As shown in Figure 3(a) the DPPH-RSA of FEMs increased with the increase of flavonoid con-centrations and the scavenging activity reached a maximumvalue (7096) at 20120583gmL The ∙DPPH-RSA of FEMswas also compared to other antioxidants including rutinnonencapsulated flavonoids extract (FE) citric acid andvitamin C (VC) at the same concentration of 20120583gmL(Figure 3(b)) RSA of FEMs was close to FE (7327) higherthan rutin (3515) and citric acid (1221) and weaker thanVC (8708) Results indicated that after microencapsulationprocess and high temperature spray drying FEMs demon-strated similar DPPH-RSA as FE Unlike the reduction ofantioxidant activity observed in black carrot anthocyaninsmicrocapsules [12] the process exerted little effect on theDPPH-RSA of FE from R tomentosa which might beexplained by the better thermal stability of flavonoids thanthat of anthocyanin
332 Inhibiting Ability of Lipid Peroxidation The inhibitingability of FEMs to lard peroxidation was investigated andcompared with other antioxidants (Figure 4) As shown incontrol (Figure 4) under high temperature induction thelipid peroxidation of lard was generated and the POV valueincreased over time The addition of antioxidants retardedthe lipid peroxidation thus slowing down the increment ofPOV value Increase of FEMs significantly prevented lipidoxidation after 10 days of incubation (119875 lt 005) Initially
0
20
40
60
80
100
120
0 1 2 3 4 5 6 7 8 9 10
POV
(meq
kg)
Time (d)
Control005 FE01 FE02 FE005 FEMs
01 FEMs02 FEMs
01 rutin01 VC
Figure 4 Inhibition effects of FEMs FE VC and rutin on the lardperoxidation Results were shown as means plusmn SD (119899 = 3)
POV values were higher under the FEMs treatments thanthose under the same concentrations of other antioxidantsHowever after six days lower POV values were tested inFEMs At 01 level VC demonstrated the highest inhibitingcapability followed by FEMs Compared with FE the coatingof FEMs helped to prevent the oxidation of flavonoids causedby environmental factors (ie temperature pH and light)and slowly release lipid antioxidants to the system so thatFEMs surpassed FE in inhibiting peroxidation The slowrelease of antioxidant activities could associate with the highstability and long half-life time of bioactive compounds afterbeing coated by gum Arabic orand maltodextrin [18 19 21](Table 5)
4 Conclusion
In this study themicroencapsulation conditions of flavonoidsfrom the berries of R tomentosa were optimized Amongmaltodextrin to gum Arabic ratio solid content glycerol
10 International Journal of Food Science
monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well
Conflict of Interests
The authors declare that there is no conflict of interestsregarding the publication of this paper
Acknowledgment
The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)
References
[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011
[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010
[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015
[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004
[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011
[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011
[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007
[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008
[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002
[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004
[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002
[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007
[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013
[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011
[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012
[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003
[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010
[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011
[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012
[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010
[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009
[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999
[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009
[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008
International Journal of Food Science 11
[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005
[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004
[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008
[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996
[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012
[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013
[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014
[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006
[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011
[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004
[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004
[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995
[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013
[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014
[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985
Submit your manuscripts athttpwwwhindawicom
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Anatomy Research International
PeptidesInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporation httpwwwhindawicom
International Journal of
Volume 2014
Zoology
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Molecular Biology International
GenomicsInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioinformaticsAdvances in
Marine BiologyJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Signal TransductionJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioMed Research International
Evolutionary BiologyInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Biochemistry Research International
ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Genetics Research International
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Advances in
Virolog y
Hindawi Publishing Corporationhttpwwwhindawicom
Nucleic AcidsJournal of
Volume 2014
Stem CellsInternational
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Enzyme Research
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
International Journal of
Microbiology
International Journal of Food Science 7
Table5Re
presentativ
eliteraturesregarding
microencapsulated
plantextractju
iceu
singgum
Arabica
ndorm
altodextrin
inspraydrying
process
Plantextract
Form
ulao
femulsio
nlowastDryingcond
ition
Resultedencapsulation
Reference
Purifi
edflavono
idse
xtract
from
Rtomentosa
berries
Maltodextrin
(5ndash10D
E)to
gum
Arabic
ratio
113
solid
content2
74glycerol
mon
ostearatec
ontent
025
corecoatin
gmaterialratio
37
40MPa
homogenizationfor5
min07mm
diam
eter
nozzle150∘Cinlettem
perature
and100∘Cou
tlettem
perature40MPa
atom
izationpressurefeeding
rate30
9175
encapsulated
flavono
idsmilk
ywhitepo
wder
irregularlysphere
shapeparticlesiz
elt20120583m
035
gcm
3bu
lkdensity
327
moistu
recontent
9235
solubility95retentionof
DPP
Hradical
scavenging
activ
ityeffectively
retarded
lipid
oxidation
Thisstu
dy
Pomegranatejuice
(1597∘Brix)
201
maltodextrin
(12ndash20
DE)
incoating
solutio
ncorecoatin
gratio
11
1400timesgho
mogenizationspeedfor5
min
153∘Cinlettem
perature600
Lhairfl
ow
10mLmin
feedingrate20p
siatom
ization
pressure
535encapsulated
polyph
enols866encapsulated
anthocyaninsirregularlysphere
shape
[17]
Pomegranateethano
lextract(1380∘Brix)
243maltodextrin
(12ndash20
DE)
incoatingsolutio
ncorecoatin
gratio
21
1400timesgho
mogenizationspeedfor5
min
153∘Cinlettem
perature600
Lhairfl
ow
10mLmin
feedingrate20p
siatom
ization
pressure
710encapsulated
polyph
enols820encapsulated
anthocyaninsirregularlysphere
shape
[17]
Blackmulberryjuice(40
kDaadjuste
dto
11∘Brix)
Maltodextrin
(6DE)
togum
Arabicr
atio
31totalsolid
815(w
w)
microcrystalline
cellu
lose
inthejuice
130inlettem
perature800
Lhairfl
owrate
925N
m2aspiratio
nrate20∘Cfeeding
temperature150
mLhfeedingrate653p
siatom
izationpressure
82drying
yield
87
solubility44120583
mparticlesiz
e764∘Cglasstransition
temperature
(Tg)
[15]
Antho
cyanin
ethano
lextractfrom
Cabernet
Sauvigno
n(pH24)
Maltodextrin
(19DE)
togum
Arabicr
atio
115
extractto
maltodextrin
ratio
11
100r
pmho
mogenizationspeedfor2
5ho
ur
150∘Cinlettem
perature50∘Cou
tlet
temperature25∘Cfeedingtemperature25
pumppo
werm
axim
umaspiratorrate
Long
half-lifeinsoftdrinkhigh
retentionof
anthocyanins
after
40days
ofsto
rage
test
first-
order
kinetic
degradationin
softdrinksm
alland
more
sphere
particles
[18]
Purifi
edanthocyanins
extractfrom
Hibiscus
sabdariffaL(8∘Brix)
Maltodextrin
(11ndash15DE)
togu
mArabic
ratio
32fin
alsolid
content2
0
14000
rpm
homogenizationspeedfor1
hour150∘C
500feedingvolume95
flo
wrate
9987
encapsulationeffi
ciency37degradationrate
at4∘C
strong
colorstabilityhigh
retentionof
anthocyanins
over
3-mon
thperio
ds62and54
mon
thsh
alf-life
under4∘Cand25∘C
respectiv
ely
[19]
Filteredacaipu
lp(3solid
content)
6maltodextrin
10DEin
thep
ulp
140∘Cinlettem
perature78∘Cou
tlet
temperature73m
Lhairfl
owand006
MPa
compressora
irpressure15g
min
feed
flow
rate35∘Csto
rage
temperature
039
gmLbu
lkdensity
153
1gm
Labsolutedensity
745po
rosity343685m
g100juiced
riedmatter
116584120583molTE
gjuiced
riedmatter80retentionof
antio
xidant
activ
ityun
der0
328water
activ
ityand35∘C
storage
cond
ition
[20]
8 International Journal of Food Science
Table5Con
tinued
Plantextract
Form
ulao
femulsio
nlowastDryingcond
ition
Resultedencapsulation
Reference
Filteredacaipu
lp(3solid
content)
Twobestform
ulas(1)6
maltodextrin
20DEin
thep
ulpand(2)6
gum
Arabic
inthep
ulp
140∘Cinlettem
perature78∘Cou
tlet
temperature73m
Lhairfl
owand006
MPa
compressora
irpressure15g
min
feed
flow
rate
(i)20
DEmaltodextrin
form
ula288moistu
recontent0245water
activ
ity9612solubility1969
hygroscopicity933120583m
particlesiz
e100
retentionof
totalp
olypheno
licsa
ndantio
xidant
activ
ityaft
er15
days
inbo
thhigh
andlowwater
activ
ityenvironm
ents
(ii)G
umArabicformula304moistu
recontent
0244water
activ
ity9478solubility1974
hygroscopicity941120583
mparticlesiz
e100
retentionof
totalp
olypheno
licsa
ndantio
xidant
activ
ityaft
er15
days
inbo
thhigh
andlowwater
activ
ityenvironm
ents
[21]
Ethano
licanthocyaninric
hextractsfro
mblackcarrot
(6solid
content)
Glucodry210(20ndash
23DE)20
offin
alsolid
contentinthee
mulsio
n
160∘Cinlettem
perature107∘Cou
tlet
temperature120pu
mppo
wer5
mLmin
feedingrate25∘Cfeedingmixture
630m
g100g
anthocyanincontent1712mgsamplemg
DPP
HEC
50antiradicalactiv
ity603
moistu
recontent7664
hygroscopicm
oistu
rehighretention
ofanthocyanins
(84
at4∘Cand67at25∘C)
after
storage
64days
[12]
lowastFo
rmulao
femulsio
nsta
ndsfor
theo
ptim
alform
ulafor
microencapsulationifop
timizationstu
dywas
cond
ucted
International Journal of Food Science 9
01020304050607080
0 5 10 15 20 25 30 35
RSA
()
Concentration (120583gmL)
(a)
0102030405060708090
100
FEMs FE Rutin Citric acidAntioxidants
b b
c
a
d
RSA
()
VC
(b)
Figure 3 DPPH scavenging radical activity of (a) different concentrations of FEMs (b) 20120583gmL of FEMs FE rutin VC and citric acidData was shown as mean plusmn SD (119899 = 3)
spherical with some porous and dented spots on the surfaceThe formation of the dented surfaces was attributed to theshrinkage of the particles induced by the high temperatureduring spray drying process [39] The morphology of FEMswas similar to other microcapsules manufactured throughspray drying using gum Arabic and maltodextrin as coatingmaterials [18 29] The irregularly sphere particle observedunder SEM reflected on the high solubility and good bulkdensity of FEMs
33 In Vitro Antioxidant Activity and Lipid Inhibition of FEMs
331 DPPH Radical Scavenging Ability (DPPH-RSA) Aftermicroencapsulation and spray drying antioxidants wereretained 95 in FEMs As shown in Figure 3(a) the DPPH-RSA of FEMs increased with the increase of flavonoid con-centrations and the scavenging activity reached a maximumvalue (7096) at 20120583gmL The ∙DPPH-RSA of FEMswas also compared to other antioxidants including rutinnonencapsulated flavonoids extract (FE) citric acid andvitamin C (VC) at the same concentration of 20120583gmL(Figure 3(b)) RSA of FEMs was close to FE (7327) higherthan rutin (3515) and citric acid (1221) and weaker thanVC (8708) Results indicated that after microencapsulationprocess and high temperature spray drying FEMs demon-strated similar DPPH-RSA as FE Unlike the reduction ofantioxidant activity observed in black carrot anthocyaninsmicrocapsules [12] the process exerted little effect on theDPPH-RSA of FE from R tomentosa which might beexplained by the better thermal stability of flavonoids thanthat of anthocyanin
332 Inhibiting Ability of Lipid Peroxidation The inhibitingability of FEMs to lard peroxidation was investigated andcompared with other antioxidants (Figure 4) As shown incontrol (Figure 4) under high temperature induction thelipid peroxidation of lard was generated and the POV valueincreased over time The addition of antioxidants retardedthe lipid peroxidation thus slowing down the increment ofPOV value Increase of FEMs significantly prevented lipidoxidation after 10 days of incubation (119875 lt 005) Initially
0
20
40
60
80
100
120
0 1 2 3 4 5 6 7 8 9 10
POV
(meq
kg)
Time (d)
Control005 FE01 FE02 FE005 FEMs
01 FEMs02 FEMs
01 rutin01 VC
Figure 4 Inhibition effects of FEMs FE VC and rutin on the lardperoxidation Results were shown as means plusmn SD (119899 = 3)
POV values were higher under the FEMs treatments thanthose under the same concentrations of other antioxidantsHowever after six days lower POV values were tested inFEMs At 01 level VC demonstrated the highest inhibitingcapability followed by FEMs Compared with FE the coatingof FEMs helped to prevent the oxidation of flavonoids causedby environmental factors (ie temperature pH and light)and slowly release lipid antioxidants to the system so thatFEMs surpassed FE in inhibiting peroxidation The slowrelease of antioxidant activities could associate with the highstability and long half-life time of bioactive compounds afterbeing coated by gum Arabic orand maltodextrin [18 19 21](Table 5)
4 Conclusion
In this study themicroencapsulation conditions of flavonoidsfrom the berries of R tomentosa were optimized Amongmaltodextrin to gum Arabic ratio solid content glycerol
10 International Journal of Food Science
monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well
Conflict of Interests
The authors declare that there is no conflict of interestsregarding the publication of this paper
Acknowledgment
The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)
References
[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011
[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010
[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015
[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004
[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011
[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011
[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007
[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008
[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002
[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004
[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002
[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007
[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013
[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011
[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012
[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003
[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010
[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011
[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012
[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010
[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009
[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999
[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009
[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008
International Journal of Food Science 11
[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005
[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004
[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008
[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996
[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012
[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013
[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014
[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006
[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011
[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004
[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004
[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995
[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013
[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014
[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985
Submit your manuscripts athttpwwwhindawicom
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Anatomy Research International
PeptidesInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporation httpwwwhindawicom
International Journal of
Volume 2014
Zoology
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Molecular Biology International
GenomicsInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioinformaticsAdvances in
Marine BiologyJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Signal TransductionJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioMed Research International
Evolutionary BiologyInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Biochemistry Research International
ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Genetics Research International
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Advances in
Virolog y
Hindawi Publishing Corporationhttpwwwhindawicom
Nucleic AcidsJournal of
Volume 2014
Stem CellsInternational
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Enzyme Research
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
International Journal of
Microbiology
8 International Journal of Food Science
Table5Con
tinued
Plantextract
Form
ulao
femulsio
nlowastDryingcond
ition
Resultedencapsulation
Reference
Filteredacaipu
lp(3solid
content)
Twobestform
ulas(1)6
maltodextrin
20DEin
thep
ulpand(2)6
gum
Arabic
inthep
ulp
140∘Cinlettem
perature78∘Cou
tlet
temperature73m
Lhairfl
owand006
MPa
compressora
irpressure15g
min
feed
flow
rate
(i)20
DEmaltodextrin
form
ula288moistu
recontent0245water
activ
ity9612solubility1969
hygroscopicity933120583m
particlesiz
e100
retentionof
totalp
olypheno
licsa
ndantio
xidant
activ
ityaft
er15
days
inbo
thhigh
andlowwater
activ
ityenvironm
ents
(ii)G
umArabicformula304moistu
recontent
0244water
activ
ity9478solubility1974
hygroscopicity941120583
mparticlesiz
e100
retentionof
totalp
olypheno
licsa
ndantio
xidant
activ
ityaft
er15
days
inbo
thhigh
andlowwater
activ
ityenvironm
ents
[21]
Ethano
licanthocyaninric
hextractsfro
mblackcarrot
(6solid
content)
Glucodry210(20ndash
23DE)20
offin
alsolid
contentinthee
mulsio
n
160∘Cinlettem
perature107∘Cou
tlet
temperature120pu
mppo
wer5
mLmin
feedingrate25∘Cfeedingmixture
630m
g100g
anthocyanincontent1712mgsamplemg
DPP
HEC
50antiradicalactiv
ity603
moistu
recontent7664
hygroscopicm
oistu
rehighretention
ofanthocyanins
(84
at4∘Cand67at25∘C)
after
storage
64days
[12]
lowastFo
rmulao
femulsio
nsta
ndsfor
theo
ptim
alform
ulafor
microencapsulationifop
timizationstu
dywas
cond
ucted
International Journal of Food Science 9
01020304050607080
0 5 10 15 20 25 30 35
RSA
()
Concentration (120583gmL)
(a)
0102030405060708090
100
FEMs FE Rutin Citric acidAntioxidants
b b
c
a
d
RSA
()
VC
(b)
Figure 3 DPPH scavenging radical activity of (a) different concentrations of FEMs (b) 20120583gmL of FEMs FE rutin VC and citric acidData was shown as mean plusmn SD (119899 = 3)
spherical with some porous and dented spots on the surfaceThe formation of the dented surfaces was attributed to theshrinkage of the particles induced by the high temperatureduring spray drying process [39] The morphology of FEMswas similar to other microcapsules manufactured throughspray drying using gum Arabic and maltodextrin as coatingmaterials [18 29] The irregularly sphere particle observedunder SEM reflected on the high solubility and good bulkdensity of FEMs
33 In Vitro Antioxidant Activity and Lipid Inhibition of FEMs
331 DPPH Radical Scavenging Ability (DPPH-RSA) Aftermicroencapsulation and spray drying antioxidants wereretained 95 in FEMs As shown in Figure 3(a) the DPPH-RSA of FEMs increased with the increase of flavonoid con-centrations and the scavenging activity reached a maximumvalue (7096) at 20120583gmL The ∙DPPH-RSA of FEMswas also compared to other antioxidants including rutinnonencapsulated flavonoids extract (FE) citric acid andvitamin C (VC) at the same concentration of 20120583gmL(Figure 3(b)) RSA of FEMs was close to FE (7327) higherthan rutin (3515) and citric acid (1221) and weaker thanVC (8708) Results indicated that after microencapsulationprocess and high temperature spray drying FEMs demon-strated similar DPPH-RSA as FE Unlike the reduction ofantioxidant activity observed in black carrot anthocyaninsmicrocapsules [12] the process exerted little effect on theDPPH-RSA of FE from R tomentosa which might beexplained by the better thermal stability of flavonoids thanthat of anthocyanin
332 Inhibiting Ability of Lipid Peroxidation The inhibitingability of FEMs to lard peroxidation was investigated andcompared with other antioxidants (Figure 4) As shown incontrol (Figure 4) under high temperature induction thelipid peroxidation of lard was generated and the POV valueincreased over time The addition of antioxidants retardedthe lipid peroxidation thus slowing down the increment ofPOV value Increase of FEMs significantly prevented lipidoxidation after 10 days of incubation (119875 lt 005) Initially
0
20
40
60
80
100
120
0 1 2 3 4 5 6 7 8 9 10
POV
(meq
kg)
Time (d)
Control005 FE01 FE02 FE005 FEMs
01 FEMs02 FEMs
01 rutin01 VC
Figure 4 Inhibition effects of FEMs FE VC and rutin on the lardperoxidation Results were shown as means plusmn SD (119899 = 3)
POV values were higher under the FEMs treatments thanthose under the same concentrations of other antioxidantsHowever after six days lower POV values were tested inFEMs At 01 level VC demonstrated the highest inhibitingcapability followed by FEMs Compared with FE the coatingof FEMs helped to prevent the oxidation of flavonoids causedby environmental factors (ie temperature pH and light)and slowly release lipid antioxidants to the system so thatFEMs surpassed FE in inhibiting peroxidation The slowrelease of antioxidant activities could associate with the highstability and long half-life time of bioactive compounds afterbeing coated by gum Arabic orand maltodextrin [18 19 21](Table 5)
4 Conclusion
In this study themicroencapsulation conditions of flavonoidsfrom the berries of R tomentosa were optimized Amongmaltodextrin to gum Arabic ratio solid content glycerol
10 International Journal of Food Science
monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well
Conflict of Interests
The authors declare that there is no conflict of interestsregarding the publication of this paper
Acknowledgment
The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)
References
[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011
[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010
[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015
[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004
[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011
[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011
[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007
[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008
[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002
[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004
[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002
[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007
[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013
[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011
[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012
[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003
[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010
[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011
[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012
[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010
[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009
[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999
[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009
[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008
International Journal of Food Science 11
[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005
[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004
[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008
[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996
[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012
[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013
[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014
[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006
[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011
[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004
[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004
[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995
[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013
[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014
[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985
Submit your manuscripts athttpwwwhindawicom
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Anatomy Research International
PeptidesInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporation httpwwwhindawicom
International Journal of
Volume 2014
Zoology
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Molecular Biology International
GenomicsInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioinformaticsAdvances in
Marine BiologyJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Signal TransductionJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioMed Research International
Evolutionary BiologyInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Biochemistry Research International
ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Genetics Research International
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Advances in
Virolog y
Hindawi Publishing Corporationhttpwwwhindawicom
Nucleic AcidsJournal of
Volume 2014
Stem CellsInternational
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Enzyme Research
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
International Journal of
Microbiology
International Journal of Food Science 9
01020304050607080
0 5 10 15 20 25 30 35
RSA
()
Concentration (120583gmL)
(a)
0102030405060708090
100
FEMs FE Rutin Citric acidAntioxidants
b b
c
a
d
RSA
()
VC
(b)
Figure 3 DPPH scavenging radical activity of (a) different concentrations of FEMs (b) 20120583gmL of FEMs FE rutin VC and citric acidData was shown as mean plusmn SD (119899 = 3)
spherical with some porous and dented spots on the surfaceThe formation of the dented surfaces was attributed to theshrinkage of the particles induced by the high temperatureduring spray drying process [39] The morphology of FEMswas similar to other microcapsules manufactured throughspray drying using gum Arabic and maltodextrin as coatingmaterials [18 29] The irregularly sphere particle observedunder SEM reflected on the high solubility and good bulkdensity of FEMs
33 In Vitro Antioxidant Activity and Lipid Inhibition of FEMs
331 DPPH Radical Scavenging Ability (DPPH-RSA) Aftermicroencapsulation and spray drying antioxidants wereretained 95 in FEMs As shown in Figure 3(a) the DPPH-RSA of FEMs increased with the increase of flavonoid con-centrations and the scavenging activity reached a maximumvalue (7096) at 20120583gmL The ∙DPPH-RSA of FEMswas also compared to other antioxidants including rutinnonencapsulated flavonoids extract (FE) citric acid andvitamin C (VC) at the same concentration of 20120583gmL(Figure 3(b)) RSA of FEMs was close to FE (7327) higherthan rutin (3515) and citric acid (1221) and weaker thanVC (8708) Results indicated that after microencapsulationprocess and high temperature spray drying FEMs demon-strated similar DPPH-RSA as FE Unlike the reduction ofantioxidant activity observed in black carrot anthocyaninsmicrocapsules [12] the process exerted little effect on theDPPH-RSA of FE from R tomentosa which might beexplained by the better thermal stability of flavonoids thanthat of anthocyanin
332 Inhibiting Ability of Lipid Peroxidation The inhibitingability of FEMs to lard peroxidation was investigated andcompared with other antioxidants (Figure 4) As shown incontrol (Figure 4) under high temperature induction thelipid peroxidation of lard was generated and the POV valueincreased over time The addition of antioxidants retardedthe lipid peroxidation thus slowing down the increment ofPOV value Increase of FEMs significantly prevented lipidoxidation after 10 days of incubation (119875 lt 005) Initially
0
20
40
60
80
100
120
0 1 2 3 4 5 6 7 8 9 10
POV
(meq
kg)
Time (d)
Control005 FE01 FE02 FE005 FEMs
01 FEMs02 FEMs
01 rutin01 VC
Figure 4 Inhibition effects of FEMs FE VC and rutin on the lardperoxidation Results were shown as means plusmn SD (119899 = 3)
POV values were higher under the FEMs treatments thanthose under the same concentrations of other antioxidantsHowever after six days lower POV values were tested inFEMs At 01 level VC demonstrated the highest inhibitingcapability followed by FEMs Compared with FE the coatingof FEMs helped to prevent the oxidation of flavonoids causedby environmental factors (ie temperature pH and light)and slowly release lipid antioxidants to the system so thatFEMs surpassed FE in inhibiting peroxidation The slowrelease of antioxidant activities could associate with the highstability and long half-life time of bioactive compounds afterbeing coated by gum Arabic orand maltodextrin [18 19 21](Table 5)
4 Conclusion
In this study themicroencapsulation conditions of flavonoidsfrom the berries of R tomentosa were optimized Amongmaltodextrin to gum Arabic ratio solid content glycerol
10 International Journal of Food Science
monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well
Conflict of Interests
The authors declare that there is no conflict of interestsregarding the publication of this paper
Acknowledgment
The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)
References
[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011
[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010
[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015
[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004
[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011
[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011
[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007
[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008
[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002
[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004
[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002
[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007
[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013
[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011
[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012
[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003
[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010
[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011
[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012
[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010
[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009
[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999
[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009
[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008
International Journal of Food Science 11
[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005
[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004
[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008
[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996
[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012
[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013
[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014
[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006
[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011
[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004
[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004
[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995
[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013
[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014
[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985
Submit your manuscripts athttpwwwhindawicom
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Anatomy Research International
PeptidesInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporation httpwwwhindawicom
International Journal of
Volume 2014
Zoology
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Molecular Biology International
GenomicsInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioinformaticsAdvances in
Marine BiologyJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Signal TransductionJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioMed Research International
Evolutionary BiologyInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Biochemistry Research International
ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Genetics Research International
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Advances in
Virolog y
Hindawi Publishing Corporationhttpwwwhindawicom
Nucleic AcidsJournal of
Volume 2014
Stem CellsInternational
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Enzyme Research
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
International Journal of
Microbiology
10 International Journal of Food Science
monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well
Conflict of Interests
The authors declare that there is no conflict of interestsregarding the publication of this paper
Acknowledgment
The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)
References
[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011
[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010
[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015
[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004
[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011
[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011
[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007
[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008
[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002
[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004
[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002
[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007
[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013
[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011
[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012
[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003
[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010
[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011
[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012
[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010
[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009
[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999
[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009
[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008
International Journal of Food Science 11
[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005
[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004
[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008
[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996
[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012
[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013
[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014
[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006
[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011
[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004
[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004
[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995
[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013
[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014
[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985
Submit your manuscripts athttpwwwhindawicom
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Anatomy Research International
PeptidesInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporation httpwwwhindawicom
International Journal of
Volume 2014
Zoology
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Molecular Biology International
GenomicsInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioinformaticsAdvances in
Marine BiologyJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Signal TransductionJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioMed Research International
Evolutionary BiologyInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Biochemistry Research International
ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Genetics Research International
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Advances in
Virolog y
Hindawi Publishing Corporationhttpwwwhindawicom
Nucleic AcidsJournal of
Volume 2014
Stem CellsInternational
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Enzyme Research
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
International Journal of
Microbiology
International Journal of Food Science 11
[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005
[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004
[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008
[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996
[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012
[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013
[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014
[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006
[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011
[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004
[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004
[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995
[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013
[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014
[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985
Submit your manuscripts athttpwwwhindawicom
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Anatomy Research International
PeptidesInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporation httpwwwhindawicom
International Journal of
Volume 2014
Zoology
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Molecular Biology International
GenomicsInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioinformaticsAdvances in
Marine BiologyJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Signal TransductionJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioMed Research International
Evolutionary BiologyInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Biochemistry Research International
ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Genetics Research International
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Advances in
Virolog y
Hindawi Publishing Corporationhttpwwwhindawicom
Nucleic AcidsJournal of
Volume 2014
Stem CellsInternational
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Enzyme Research
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
International Journal of
Microbiology
Submit your manuscripts athttpwwwhindawicom
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Anatomy Research International
PeptidesInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporation httpwwwhindawicom
International Journal of
Volume 2014
Zoology
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Molecular Biology International
GenomicsInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioinformaticsAdvances in
Marine BiologyJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Signal TransductionJournal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
BioMed Research International
Evolutionary BiologyInternational Journal of
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Biochemistry Research International
ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Genetics Research International
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Advances in
Virolog y
Hindawi Publishing Corporationhttpwwwhindawicom
Nucleic AcidsJournal of
Volume 2014
Stem CellsInternational
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
Enzyme Research
Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014
International Journal of
Microbiology