Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-drying
The present study aimed to investigate the physicochemical characteristics of the encapsulated roasted date-seed (180°C, 20 min) extract. Date-seed (Phoenix dactylifera L. cv Kabkab) extract was obtained using a combination of ultrasound- (25 ± 5 ºC, 15min.) and microwave- (2.30min.) assisted extrac...
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| Format: | Article |
| Language: | English |
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Iranian Research Organization for Science and Technology (IROST)
2023-04-01
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| Series: | فناوریهای جدید در صنعت غذا |
| Subjects: | |
| Online Access: | https://jift.irost.ir/article_1284_d464c58d0fc994c9eaddeb9672d201c6.pdf |
| _version_ | 1827786267089174528 |
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| author | Seyed Jaber Pourshoaib Mohammad Amin Shamekhi Ebrahim Rajabzadeh Ghatrami |
| author_facet | Seyed Jaber Pourshoaib Mohammad Amin Shamekhi Ebrahim Rajabzadeh Ghatrami |
| author_sort | Seyed Jaber Pourshoaib |
| collection | DOAJ |
| description | The present study aimed to investigate the physicochemical characteristics of the encapsulated roasted date-seed (180°C, 20 min) extract. Date-seed (Phoenix dactylifera L. cv Kabkab) extract was obtained using a combination of ultrasound- (25 ± 5 ºC, 15min.) and microwave- (2.30min.) assisted extraction. Phenolic-compounds of the extract were identified by HPLC. The encapsulation process was done by the freeze-drying method. Soy-protein concentrate and maltodextrin were used as wall materials (M(100): Pure Maltodextrin; S(100): Pure Soy-protein; MS(75:25): Maltodextrin: Soy-protein (75:25%); MS (50:50): Maltodextrin: Soy-protein (50:50%); MS (25:75): Maltodextrin: Soy-protein (25:75%)). Gallic-acid (536.87 mg 100 g-1dEx) and catechin (214.79 mg 100 g-1dEx) were the major phenolic and flavonoid compounds of the extract. The type of wall material had no significant effect on the moisture content and water-activity. The microparticle's bulk-density was varied from 0.232-0.178 g cm-3. The difference between M(100) and S(100) was significant. The microparticles showed a heterogeneous and irregular structure with flake- and sheet-shaped morphology. Several cracks were visible on the M(100) surface. The best encapsulation-efficiency was achieved for microparticles using a combination of maltodextrin and soy-protein (especially, MS(50.50)). While 68.88% of free-extract polyphenols were destroyed after 35 days at 35 °C, the encapsulation process caused retaining 61.79% (M(100)) to 76.69% (MS(50.50)). Overall, due to the appropriate solubility, low moisture, water-activity and the ability to preserve phenolic compounds of date-seed extract, encapsulation in maltodextrin-soy-protein (MS(50.50)) wall materials could be proposed as an efficient and cost-effective bioactive compound to preserve different food products and improve their nutritional value. |
| first_indexed | 2024-03-11T16:31:05Z |
| format | Article |
| id | doaj.art-43ad190b50dd4cfcb7cbea9f55a7fc4e |
| institution | Directory Open Access Journal |
| issn | 2783-350X 2783-1760 |
| language | English |
| last_indexed | 2024-03-11T16:31:05Z |
| publishDate | 2023-04-01 |
| publisher | Iranian Research Organization for Science and Technology (IROST) |
| record_format | Article |
| series | فناوریهای جدید در صنعت غذا |
| spelling | doaj.art-43ad190b50dd4cfcb7cbea9f55a7fc4e2023-10-24T06:44:39ZengIranian Research Organization for Science and Technology (IROST)فناوریهای جدید در صنعت غذا2783-350X2783-17602023-04-0110324926510.22104/ift.2023.6091.21351284Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-dryingSeyed Jaber Pourshoaib0Mohammad Amin Shamekhi1Ebrahim Rajabzadeh Ghatrami2Ph.D. student, Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Fars, IranAssistant Professor, Department of Food Science and Technology, Sarvestan Branch, Islamic Azad University, Sarvestan, Fars, Iran.Assistant Professor, Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, IranThe present study aimed to investigate the physicochemical characteristics of the encapsulated roasted date-seed (180°C, 20 min) extract. Date-seed (Phoenix dactylifera L. cv Kabkab) extract was obtained using a combination of ultrasound- (25 ± 5 ºC, 15min.) and microwave- (2.30min.) assisted extraction. Phenolic-compounds of the extract were identified by HPLC. The encapsulation process was done by the freeze-drying method. Soy-protein concentrate and maltodextrin were used as wall materials (M(100): Pure Maltodextrin; S(100): Pure Soy-protein; MS(75:25): Maltodextrin: Soy-protein (75:25%); MS (50:50): Maltodextrin: Soy-protein (50:50%); MS (25:75): Maltodextrin: Soy-protein (25:75%)). Gallic-acid (536.87 mg 100 g-1dEx) and catechin (214.79 mg 100 g-1dEx) were the major phenolic and flavonoid compounds of the extract. The type of wall material had no significant effect on the moisture content and water-activity. The microparticle's bulk-density was varied from 0.232-0.178 g cm-3. The difference between M(100) and S(100) was significant. The microparticles showed a heterogeneous and irregular structure with flake- and sheet-shaped morphology. Several cracks were visible on the M(100) surface. The best encapsulation-efficiency was achieved for microparticles using a combination of maltodextrin and soy-protein (especially, MS(50.50)). While 68.88% of free-extract polyphenols were destroyed after 35 days at 35 °C, the encapsulation process caused retaining 61.79% (M(100)) to 76.69% (MS(50.50)). Overall, due to the appropriate solubility, low moisture, water-activity and the ability to preserve phenolic compounds of date-seed extract, encapsulation in maltodextrin-soy-protein (MS(50.50)) wall materials could be proposed as an efficient and cost-effective bioactive compound to preserve different food products and improve their nutritional value.https://jift.irost.ir/article_1284_d464c58d0fc994c9eaddeb9672d201c6.pdfkabkab date seedphenolic compoundsencapsulationmorphologysoy protein concentrate |
| spellingShingle | Seyed Jaber Pourshoaib Mohammad Amin Shamekhi Ebrahim Rajabzadeh Ghatrami Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-drying فناوریهای جدید در صنعت غذا kabkab date seed phenolic compounds encapsulation morphology soy protein concentrate |
| title | Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-drying |
| title_full | Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-drying |
| title_fullStr | Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-drying |
| title_full_unstemmed | Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-drying |
| title_short | Encapsulation of extract from roasted Kabkab date (Phoenix dactylifera L.) seed using freeze-drying |
| title_sort | encapsulation of extract from roasted kabkab date phoenix dactylifera l seed using freeze drying |
| topic | kabkab date seed phenolic compounds encapsulation morphology soy protein concentrate |
| url | https://jift.irost.ir/article_1284_d464c58d0fc994c9eaddeb9672d201c6.pdf |
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