Physicochemical and control releasing properties of date pit (Phoenix dactylifera L.) phenolic compounds microencapsulated through fluidized‐bed method
Abstract This study aimed to investigate the effect of different ethanol/water solvents on phenolic compound extraction and microencapsulated extract of date pit powder. The highest and the lowest amounts of total phenolic compounds were 742.37 and 236.07 mg GAE/g dm, respectively, observed in water...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-03-01
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| Series: | Food Science & Nutrition |
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| Online Access: | https://doi.org/10.1002/fsn3.3173 |
| _version_ | 1811154915771285504 |
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| author | Kasra Afshari Majid Javanmard Dakheli Yousef Ramezan Alireza Bassiri Hossein Ahmadi Chenarbon |
| author_facet | Kasra Afshari Majid Javanmard Dakheli Yousef Ramezan Alireza Bassiri Hossein Ahmadi Chenarbon |
| author_sort | Kasra Afshari |
| collection | DOAJ |
| description | Abstract This study aimed to investigate the effect of different ethanol/water solvents on phenolic compound extraction and microencapsulated extract of date pit powder. The highest and the lowest amounts of total phenolic compounds were 742.37 and 236.07 mg GAE/g dm, respectively, observed in water–ethanol composite solvent (25% W: 75% E) and water solvent (100% W). In this regard, the highest and lowest values of IC50 were 6.83 and 0.90 μg/ml, measured in water solvent (100% W) and water–ethanol solvent (25% W: 75% E), respectively. In the second phase, using maltodextrin (10%, 20%, and 30% W/V) as the first layer, date pit extract was microencapsulated. Alhagi maurorum gum (10%, 20%, and 30% W/V) as the second layer and medium‐chain triglycerides (MCT oil) (15% W/W) as the third layer were used by a fluidized‐bed drying technique. By increasing temperature, the microencapsulated extract powder solubility was increased as well. In contrast, the moisture content, bulk density, tapped density, and compressibility index decreased. By increasing temperature, the maltodextrin and A. maurorum gum concentration, the coating efficiency, and the loading capacity of the samples increased initially and decreased eventually. Moisture content, powder solubility, bulk density, and compressibility index increased, with increasing maltodextrin concentration, however, tapped density decreased. The optimal physicochemical properties of the phenolic compounds’ microcapsules were determined at 45°C and at a concentration of 20% of each of the maltodextrin and A. maurorum gum. According to scanning electron images, the powder particles were spherical and had a relatively smooth surface. Notably, the release rate of phenolic compounds reached its maximum (64%) after 24 h. |
| first_indexed | 2024-04-10T04:25:16Z |
| format | Article |
| id | doaj.art-904896eab45547e78bb32c0430054924 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-04-10T04:25:16Z |
| publishDate | 2023-03-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-904896eab45547e78bb32c04300549242023-03-10T17:16:14ZengWileyFood Science & Nutrition2048-71772023-03-011131367138210.1002/fsn3.3173Physicochemical and control releasing properties of date pit (Phoenix dactylifera L.) phenolic compounds microencapsulated through fluidized‐bed methodKasra Afshari0Majid Javanmard Dakheli1Yousef Ramezan2Alireza Bassiri3Hossein Ahmadi Chenarbon4Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences Islamic Azad University Tehran IranFood Technologies Group, Department of Chemical Technologies Iranian Research Organization for Science and Technology (IROST) Tehran IranDepartment of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences Islamic Azad University Tehran IranFood Technologies Group, Department of Chemical Technologies Iranian Research Organization for Science and Technology (IROST) Tehran IranDepartment of Agronomy, College of Agriculture, Varamin ‐ Pishva Branch Islamic Azad University Varamin IranAbstract This study aimed to investigate the effect of different ethanol/water solvents on phenolic compound extraction and microencapsulated extract of date pit powder. The highest and the lowest amounts of total phenolic compounds were 742.37 and 236.07 mg GAE/g dm, respectively, observed in water–ethanol composite solvent (25% W: 75% E) and water solvent (100% W). In this regard, the highest and lowest values of IC50 were 6.83 and 0.90 μg/ml, measured in water solvent (100% W) and water–ethanol solvent (25% W: 75% E), respectively. In the second phase, using maltodextrin (10%, 20%, and 30% W/V) as the first layer, date pit extract was microencapsulated. Alhagi maurorum gum (10%, 20%, and 30% W/V) as the second layer and medium‐chain triglycerides (MCT oil) (15% W/W) as the third layer were used by a fluidized‐bed drying technique. By increasing temperature, the microencapsulated extract powder solubility was increased as well. In contrast, the moisture content, bulk density, tapped density, and compressibility index decreased. By increasing temperature, the maltodextrin and A. maurorum gum concentration, the coating efficiency, and the loading capacity of the samples increased initially and decreased eventually. Moisture content, powder solubility, bulk density, and compressibility index increased, with increasing maltodextrin concentration, however, tapped density decreased. The optimal physicochemical properties of the phenolic compounds’ microcapsules were determined at 45°C and at a concentration of 20% of each of the maltodextrin and A. maurorum gum. According to scanning electron images, the powder particles were spherical and had a relatively smooth surface. Notably, the release rate of phenolic compounds reached its maximum (64%) after 24 h.https://doi.org/10.1002/fsn3.3173date pitfluidized‐bed dryingmicroencapsulationphenolic compounds |
| spellingShingle | Kasra Afshari Majid Javanmard Dakheli Yousef Ramezan Alireza Bassiri Hossein Ahmadi Chenarbon Physicochemical and control releasing properties of date pit (Phoenix dactylifera L.) phenolic compounds microencapsulated through fluidized‐bed method Food Science & Nutrition date pit fluidized‐bed drying microencapsulation phenolic compounds |
| title | Physicochemical and control releasing properties of date pit (Phoenix dactylifera L.) phenolic compounds microencapsulated through fluidized‐bed method |
| title_full | Physicochemical and control releasing properties of date pit (Phoenix dactylifera L.) phenolic compounds microencapsulated through fluidized‐bed method |
| title_fullStr | Physicochemical and control releasing properties of date pit (Phoenix dactylifera L.) phenolic compounds microencapsulated through fluidized‐bed method |
| title_full_unstemmed | Physicochemical and control releasing properties of date pit (Phoenix dactylifera L.) phenolic compounds microencapsulated through fluidized‐bed method |
| title_short | Physicochemical and control releasing properties of date pit (Phoenix dactylifera L.) phenolic compounds microencapsulated through fluidized‐bed method |
| title_sort | physicochemical and control releasing properties of date pit phoenix dactylifera l phenolic compounds microencapsulated through fluidized bed method |
| topic | date pit fluidized‐bed drying microencapsulation phenolic compounds |
| url | https://doi.org/10.1002/fsn3.3173 |
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