Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients
In this study, the extraction of cocoa shell powder (CSP) was optimized, and the optimized extracts were spray-dried for encapsulation purposes. Temperature (45–65 °C), extraction time (30–60 min), and ethanol concentration (60–100%) were the extraction parameters. The response surface methodology a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/2/412 |
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| author | Saeid Jafari Zohreh Karami Khursheed Ahmad Shiekh Isaya Kijpatanasilp Randy W. Worobo Kitipong Assatarakul |
| author_facet | Saeid Jafari Zohreh Karami Khursheed Ahmad Shiekh Isaya Kijpatanasilp Randy W. Worobo Kitipong Assatarakul |
| author_sort | Saeid Jafari |
| collection | DOAJ |
| description | In this study, the extraction of cocoa shell powder (CSP) was optimized, and the optimized extracts were spray-dried for encapsulation purposes. Temperature (45–65 °C), extraction time (30–60 min), and ethanol concentration (60–100%) were the extraction parameters. The response surface methodology analysis revealed that the model was significant (<i>p</i> ≤ 0.05) in interactions between all variables (total phenolic compound, total flavonoid content, and antioxidant activity as measured by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP assays), with a lack of fit test for the model being insignificant (<i>p</i> > 0.05). Temperature (55 °C), time (45 min), and ethanol concentration (60%) were found to be the optimal extraction conditions. For spray-drying encapsulation, some quality metrics (e.g., water solubility, water activity) were insignificant (<i>p</i> > 0.05). The microcapsules were found to be spherical in shape using a scanning electron microscope. Thermogravimetric and differential thermogravimetric measurements of the microcapsules revealed nearly identical results. The gum arabic + maltodextrin microcapsule (GMM) showed potential antibacterial (zone of inhibition: 11.50 mm; lower minimum inhibitory concentration: 1.50 mg/mL) and antioxidant (DPPH: 1063 mM trolox/100g dry wt.) activities (<i>p</i> ≤ 0.05). In conclusion, the microcapsules in this study, particularly GMM, are promising antioxidant and antibacterial agents to be fortified as functional food ingredients for the production of nutraceutical foods with health-promoting properties. |
| first_indexed | 2024-03-09T12:42:10Z |
| format | Article |
| id | doaj.art-b960cb04613e482ea1e5532a3b8465fa |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:42:10Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b960cb04613e482ea1e5532a3b8465fa2023-11-30T22:17:10ZengMDPI AGFoods2304-81582023-01-0112241210.3390/foods12020412Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food IngredientsSaeid Jafari0Zohreh Karami1Khursheed Ahmad Shiekh2Isaya Kijpatanasilp3Randy W. Worobo4Kitipong Assatarakul5Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, ThailandDepartment of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, ThailandDepartment of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, ThailandDepartment of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, ThailandDepartment of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, NY 14853-5701, USADepartment of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, ThailandIn this study, the extraction of cocoa shell powder (CSP) was optimized, and the optimized extracts were spray-dried for encapsulation purposes. Temperature (45–65 °C), extraction time (30–60 min), and ethanol concentration (60–100%) were the extraction parameters. The response surface methodology analysis revealed that the model was significant (<i>p</i> ≤ 0.05) in interactions between all variables (total phenolic compound, total flavonoid content, and antioxidant activity as measured by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP assays), with a lack of fit test for the model being insignificant (<i>p</i> > 0.05). Temperature (55 °C), time (45 min), and ethanol concentration (60%) were found to be the optimal extraction conditions. For spray-drying encapsulation, some quality metrics (e.g., water solubility, water activity) were insignificant (<i>p</i> > 0.05). The microcapsules were found to be spherical in shape using a scanning electron microscope. Thermogravimetric and differential thermogravimetric measurements of the microcapsules revealed nearly identical results. The gum arabic + maltodextrin microcapsule (GMM) showed potential antibacterial (zone of inhibition: 11.50 mm; lower minimum inhibitory concentration: 1.50 mg/mL) and antioxidant (DPPH: 1063 mM trolox/100g dry wt.) activities (<i>p</i> ≤ 0.05). In conclusion, the microcapsules in this study, particularly GMM, are promising antioxidant and antibacterial agents to be fortified as functional food ingredients for the production of nutraceutical foods with health-promoting properties.https://www.mdpi.com/2304-8158/12/2/412bioactive compoundscocoa shell powderfunctional foodsmicroencapsulationultrasonic extraction |
| spellingShingle | Saeid Jafari Zohreh Karami Khursheed Ahmad Shiekh Isaya Kijpatanasilp Randy W. Worobo Kitipong Assatarakul Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients Foods bioactive compounds cocoa shell powder functional foods microencapsulation ultrasonic extraction |
| title | Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients |
| title_full | Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients |
| title_fullStr | Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients |
| title_full_unstemmed | Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients |
| title_short | Ultrasound-Assisted Extraction of Bioactive Compounds from Cocoa Shell and Their Encapsulation in Gum Arabic and Maltodextrin: A Technology to Produce Functional Food Ingredients |
| title_sort | ultrasound assisted extraction of bioactive compounds from cocoa shell and their encapsulation in gum arabic and maltodextrin a technology to produce functional food ingredients |
| topic | bioactive compounds cocoa shell powder functional foods microencapsulation ultrasonic extraction |
| url | https://www.mdpi.com/2304-8158/12/2/412 |
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