Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts
This paper presents a microencapsulation study using whey protein isolate and maltodextrin of polyphenol obtained from Orthosiphon stamineus leaves. Polyphenol content was analysed using ultra-performance liquid chromatography. Higher solid concentration leads to higher solution viscosity, bigger pa...
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| Format: | Article |
| Language: | English English |
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Elsevier
2014
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| Online Access: | http://umpir.ump.edu.my/id/eprint/4698/1/1-s2.0-S0268005X13003391-main.pdf http://umpir.ump.edu.my/id/eprint/4698/4/Assessment%20of%20Phenolic%20Compounds%20Stability%20And%20Retention%20During%20Spray%20Drying%20of%20Orthosiphon%20Stamineus%20Extracts.pdf |
| _version_ | 1796989851530166272 |
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| author | M. M., Yusoff Sook, Fun Pang Jolius, Gimbun |
| author_facet | M. M., Yusoff Sook, Fun Pang Jolius, Gimbun |
| author_sort | M. M., Yusoff |
| collection | UMP |
| description | This paper presents a microencapsulation study using whey protein isolate and maltodextrin of polyphenol obtained from Orthosiphon stamineus leaves. Polyphenol content was analysed using ultra-performance liquid chromatography. Higher solid concentration leads to higher solution viscosity, bigger particle size, lower moisture content and less dented surface, which may improve particle flowability. Microencapsulation using a least amount of protein (0.05 wt.%) yielded better retention of romarinic acid (82.08%), sinensetin (79.57%) and eupatorin (81.08%) than those with higher protein concentration. Meanwhile, 5.33 wt.% of maltodextrin provide the highest polyphenol retention of rosmarinic acid (82.67%), sinensetin (82.24%) and eupatorin (80.19%). The results suggest that eupatorin and rosmarinic acid are more susceptible to thermal degradation than sinensetin during spray drying. Formulation using 5.33% maltodextrin provide a better preservation of polyphenols compared to other formulations. |
| first_indexed | 2024-03-06T11:43:11Z |
| format | Article |
| id | UMPir4698 |
| institution | Universiti Malaysia Pahang |
| language | English English |
| last_indexed | 2024-03-06T11:43:11Z |
| publishDate | 2014 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | UMPir46982018-07-27T03:20:11Z http://umpir.ump.edu.my/id/eprint/4698/ Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts M. M., Yusoff Sook, Fun Pang Jolius, Gimbun Q Science (General) This paper presents a microencapsulation study using whey protein isolate and maltodextrin of polyphenol obtained from Orthosiphon stamineus leaves. Polyphenol content was analysed using ultra-performance liquid chromatography. Higher solid concentration leads to higher solution viscosity, bigger particle size, lower moisture content and less dented surface, which may improve particle flowability. Microencapsulation using a least amount of protein (0.05 wt.%) yielded better retention of romarinic acid (82.08%), sinensetin (79.57%) and eupatorin (81.08%) than those with higher protein concentration. Meanwhile, 5.33 wt.% of maltodextrin provide the highest polyphenol retention of rosmarinic acid (82.67%), sinensetin (82.24%) and eupatorin (80.19%). The results suggest that eupatorin and rosmarinic acid are more susceptible to thermal degradation than sinensetin during spray drying. Formulation using 5.33% maltodextrin provide a better preservation of polyphenols compared to other formulations. Elsevier 2014-06 Article PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/4698/1/1-s2.0-S0268005X13003391-main.pdf application/pdf en http://umpir.ump.edu.my/id/eprint/4698/4/Assessment%20of%20Phenolic%20Compounds%20Stability%20And%20Retention%20During%20Spray%20Drying%20of%20Orthosiphon%20Stamineus%20Extracts.pdf M. M., Yusoff and Sook, Fun Pang and Jolius, Gimbun (2014) Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts. Food Hydrocolloids, 37. pp. 159-165. ISSN 0268-005X (print); 1873-7137 (online). (Published) http://dx.doi.org/10.1016/j.foodhyd.2013.10.022 DOI: 10.1016/j.foodhyd.2013.10.022 |
| spellingShingle | Q Science (General) M. M., Yusoff Sook, Fun Pang Jolius, Gimbun Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts |
| title | Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts |
| title_full | Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts |
| title_fullStr | Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts |
| title_full_unstemmed | Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts |
| title_short | Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts |
| title_sort | assessment of phenolic compounds stability and retention during spray drying of orthosiphon stamineus extracts |
| topic | Q Science (General) |
| url | http://umpir.ump.edu.my/id/eprint/4698/1/1-s2.0-S0268005X13003391-main.pdf http://umpir.ump.edu.my/id/eprint/4698/4/Assessment%20of%20Phenolic%20Compounds%20Stability%20And%20Retention%20During%20Spray%20Drying%20of%20Orthosiphon%20Stamineus%20Extracts.pdf |
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