Microencapsulation of Purple Mashua Extracts Using Andean Tuber Starches Modified by Octenyl Succinic Anhydride
This work is aimed at optimising the spray drying conditions of the phenolic extracts of purple mashua microencapsulated with octenyl succinic anhydride (OSA) Andean tuber starches. Purple mashua extracts were obtained and spray dried using native and OSA starches of yellow oca, pink oca, and yellow...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi Limited
2022-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2022/8133970 |
| _version_ | 1798024151176314880 |
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| author | Frank Fluker Velásquez-Barreto Carmen Eloisa Velezmoro Sánchez |
| author_facet | Frank Fluker Velásquez-Barreto Carmen Eloisa Velezmoro Sánchez |
| author_sort | Frank Fluker Velásquez-Barreto |
| collection | DOAJ |
| description | This work is aimed at optimising the spray drying conditions of the phenolic extracts of purple mashua microencapsulated with octenyl succinic anhydride (OSA) Andean tuber starches. Purple mashua extracts were obtained and spray dried using native and OSA starches of yellow oca, pink oca, and yellow olluco (140°C, 4% starch). The powders obtained were analysed by encapsulation efficiency of anthocyanin (EE), total phenol content, and antioxidant capacity to select the best starch for optimisation purposes. OSA pink oca starch was selected because the obtained powder presented the highest EE. The spray drying conditions optimised were obtained using a central composite rotatable design (CCRD) and response surface methodology. The encapsulant proportion of OSA pink oca starch (2-12%) and the inlet drying temperature (IDT, 120-160°C) were used as factors of the design. The optimised spray drying condition was 160°C IDT and 2% encapsulant; this condition maximised the EE, total phenol content, antioxidant capacity, and solubility and minimised the water activity and hygroscopicity of the powder. The OSA pink oca starch could be used as an encapsulating agent of phenolic extracts because it can produce powder with high antioxidant capacity and high EE. |
| first_indexed | 2024-04-11T17:57:47Z |
| format | Article |
| id | doaj.art-93fd1944fafa47be8cb21d2d59e9d51d |
| institution | Directory Open Access Journal |
| issn | 2314-5765 |
| language | English |
| last_indexed | 2024-04-11T17:57:47Z |
| publishDate | 2022-01-01 |
| publisher | Hindawi Limited |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj.art-93fd1944fafa47be8cb21d2d59e9d51d2022-12-22T04:10:37ZengHindawi LimitedInternational Journal of Food Science2314-57652022-01-01202210.1155/2022/8133970Microencapsulation of Purple Mashua Extracts Using Andean Tuber Starches Modified by Octenyl Succinic AnhydrideFrank Fluker Velásquez-Barreto0Carmen Eloisa Velezmoro Sánchez1Programa Doctoral de Ciencia de AlimentosPrograma Doctoral de Ciencia de AlimentosThis work is aimed at optimising the spray drying conditions of the phenolic extracts of purple mashua microencapsulated with octenyl succinic anhydride (OSA) Andean tuber starches. Purple mashua extracts were obtained and spray dried using native and OSA starches of yellow oca, pink oca, and yellow olluco (140°C, 4% starch). The powders obtained were analysed by encapsulation efficiency of anthocyanin (EE), total phenol content, and antioxidant capacity to select the best starch for optimisation purposes. OSA pink oca starch was selected because the obtained powder presented the highest EE. The spray drying conditions optimised were obtained using a central composite rotatable design (CCRD) and response surface methodology. The encapsulant proportion of OSA pink oca starch (2-12%) and the inlet drying temperature (IDT, 120-160°C) were used as factors of the design. The optimised spray drying condition was 160°C IDT and 2% encapsulant; this condition maximised the EE, total phenol content, antioxidant capacity, and solubility and minimised the water activity and hygroscopicity of the powder. The OSA pink oca starch could be used as an encapsulating agent of phenolic extracts because it can produce powder with high antioxidant capacity and high EE.http://dx.doi.org/10.1155/2022/8133970 |
| spellingShingle | Frank Fluker Velásquez-Barreto Carmen Eloisa Velezmoro Sánchez Microencapsulation of Purple Mashua Extracts Using Andean Tuber Starches Modified by Octenyl Succinic Anhydride International Journal of Food Science |
| title | Microencapsulation of Purple Mashua Extracts Using Andean Tuber Starches Modified by Octenyl Succinic Anhydride |
| title_full | Microencapsulation of Purple Mashua Extracts Using Andean Tuber Starches Modified by Octenyl Succinic Anhydride |
| title_fullStr | Microencapsulation of Purple Mashua Extracts Using Andean Tuber Starches Modified by Octenyl Succinic Anhydride |
| title_full_unstemmed | Microencapsulation of Purple Mashua Extracts Using Andean Tuber Starches Modified by Octenyl Succinic Anhydride |
| title_short | Microencapsulation of Purple Mashua Extracts Using Andean Tuber Starches Modified by Octenyl Succinic Anhydride |
| title_sort | microencapsulation of purple mashua extracts using andean tuber starches modified by octenyl succinic anhydride |
| url | http://dx.doi.org/10.1155/2022/8133970 |
| work_keys_str_mv | AT frankflukervelasquezbarreto microencapsulationofpurplemashuaextractsusingandeantuberstarchesmodifiedbyoctenylsuccinicanhydride AT carmeneloisavelezmorosanchez microencapsulationofpurplemashuaextractsusingandeantuberstarchesmodifiedbyoctenylsuccinicanhydride |