A Sustainable Approach for Enhancing Stability and Bioactivity of <i>Allium ursinum</i> Extract for Food Additive Applications
Utilizing natural plant extracts as food additives represents a promising strategy for enhancing the quality, nutritional value, and safety of food products, benefiting both consumers and the environment. Therefore, the primary objective of this study was to develop an environmentally sustainable pr...
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| Format: | Article |
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MDPI AG
2024-03-01
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| Online Access: | https://www.mdpi.com/2297-8739/11/3/81 |
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| author | Alena Stupar Senka Vidović Jelena Vladić Tanja Radusin Aleksandra Mišan |
| author_facet | Alena Stupar Senka Vidović Jelena Vladić Tanja Radusin Aleksandra Mišan |
| author_sort | Alena Stupar |
| collection | DOAJ |
| description | Utilizing natural plant extracts as food additives represents a promising strategy for enhancing the quality, nutritional value, and safety of food products, benefiting both consumers and the environment. Therefore, the primary objective of this study was to develop an environmentally sustainable process for the production of solid powder derived from <i>Allium ursinum</i> liquid extract, with the intent of utilizing it as a natural food additive. To address the challenge of instability and enhance the solubility of bioactive compounds in <i>A. ursinum</i> extracts obtained through subcritical water extraction, this study employed the spray drying process. Notably, the results demonstrated the remarkable efficiency of the spray drying process, with maltodextrin as a carrier, yielding uniformly encapsulated particles with an average size of approximately 4 µm, spherical shape with smooth, intact surfaces. The most optimal conditions for achieving the highest content of total phenolics (23.10 mg GAE/g) and total flavonoids (4.92 mg CE/g) in the <i>A. ursinum</i> extract were identified, involving an inlet temperature of 120 °C and an 80% maltodextrin concentration. The encapsulated powders showed excellent stability, with minimal loss of total phenolics (12.64%) and total flavonoids (10.52%) after three months of storage. Physicochemical analysis confirmed the successful preservation of bioactive compounds through microencapsulation using maltodextrin, suggesting its potential for application in innovative food or pharmaceutical products. |
| first_indexed | 2024-04-24T17:49:37Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2297-8739 |
| language | English |
| last_indexed | 2024-04-24T17:49:37Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Separations |
| spelling | doaj.art-97f234e753af4abbafe4bdf3cdd75a432024-03-27T14:04:27ZengMDPI AGSeparations2297-87392024-03-011138110.3390/separations11030081A Sustainable Approach for Enhancing Stability and Bioactivity of <i>Allium ursinum</i> Extract for Food Additive ApplicationsAlena Stupar0Senka Vidović1Jelena Vladić2Tanja Radusin3Aleksandra Mišan4Institute of Food Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of Food Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of Food Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaUtilizing natural plant extracts as food additives represents a promising strategy for enhancing the quality, nutritional value, and safety of food products, benefiting both consumers and the environment. Therefore, the primary objective of this study was to develop an environmentally sustainable process for the production of solid powder derived from <i>Allium ursinum</i> liquid extract, with the intent of utilizing it as a natural food additive. To address the challenge of instability and enhance the solubility of bioactive compounds in <i>A. ursinum</i> extracts obtained through subcritical water extraction, this study employed the spray drying process. Notably, the results demonstrated the remarkable efficiency of the spray drying process, with maltodextrin as a carrier, yielding uniformly encapsulated particles with an average size of approximately 4 µm, spherical shape with smooth, intact surfaces. The most optimal conditions for achieving the highest content of total phenolics (23.10 mg GAE/g) and total flavonoids (4.92 mg CE/g) in the <i>A. ursinum</i> extract were identified, involving an inlet temperature of 120 °C and an 80% maltodextrin concentration. The encapsulated powders showed excellent stability, with minimal loss of total phenolics (12.64%) and total flavonoids (10.52%) after three months of storage. Physicochemical analysis confirmed the successful preservation of bioactive compounds through microencapsulation using maltodextrin, suggesting its potential for application in innovative food or pharmaceutical products.https://www.mdpi.com/2297-8739/11/3/81spray drying<i>Allium ursinum</i>extract stabilitynatural additives |
| spellingShingle | Alena Stupar Senka Vidović Jelena Vladić Tanja Radusin Aleksandra Mišan A Sustainable Approach for Enhancing Stability and Bioactivity of <i>Allium ursinum</i> Extract for Food Additive Applications Separations spray drying <i>Allium ursinum</i> extract stability natural additives |
| title | A Sustainable Approach for Enhancing Stability and Bioactivity of <i>Allium ursinum</i> Extract for Food Additive Applications |
| title_full | A Sustainable Approach for Enhancing Stability and Bioactivity of <i>Allium ursinum</i> Extract for Food Additive Applications |
| title_fullStr | A Sustainable Approach for Enhancing Stability and Bioactivity of <i>Allium ursinum</i> Extract for Food Additive Applications |
| title_full_unstemmed | A Sustainable Approach for Enhancing Stability and Bioactivity of <i>Allium ursinum</i> Extract for Food Additive Applications |
| title_short | A Sustainable Approach for Enhancing Stability and Bioactivity of <i>Allium ursinum</i> Extract for Food Additive Applications |
| title_sort | sustainable approach for enhancing stability and bioactivity of i allium ursinum i extract for food additive applications |
| topic | spray drying <i>Allium ursinum</i> extract stability natural additives |
| url | https://www.mdpi.com/2297-8739/11/3/81 |
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