Bioactive compounds (BC) present in muicle leaves were extracted using the best extraction conditions obtained with a Box-Behnken experimental design, extracting 95% of BC. Microencapsulation of muicle BC was carried out by spray drying using DE10 maltodextrin (MD) and soy protein isolate (SPI) as encapsulating agents. The best conditions for the ethanolic extraction of BC from muicle were 30 Â°C, 40% aqueous ethanol, and one extraction for 1 h. The best spray drying encapsulating conditions for BC and antioxidant capacity (AC) using MD as an encapsulating agent were: 160-80 Â°C and 10% MD in the feeding solution, and for SPI: 180-70 Â°C and 5% SPI in the feeding solution. Microcapsules were added to yogurt and a sensory evaluation and retention of BC during 15-day storage at 4 Â°C was performed. Sensory evaluation showed that yogurt with added MD microcapsules had better acceptance than that with SPI microcapsules. Based on this,...
Extraction and microencapsulation of bioactive compounds from muicle (Justicia spicigera) and their use in the formulation of functional foods.
T. Gallardo-Velazquez, Departamento de Ingenieria Bioquimica, Escuela Nacional de Ciencias Biologicas, Instituto Politecnico Nacional, Av. Wilfrido Massieu S/N, Col. Unidad Profesional Adolfo Lopez Mateos, Zacatenco, CP. 07738 Mexico City, Mexico. Tel. +52-(55)-5729-6000. ext. 62305. E-mail email@example.com
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Castro-Alatorre, N. C., Gallardo-Velazquez, T., Boyano-Orozco, L. C., Tellez-Medina, D. I., Meza-Marquez, O. G., Osorio-Revilla, G.; Extraction and microencapsulation of bioactive compounds from muicle (Justicia spicigera) and their use in the formulation of functional foods.. IFIS Food and Health Sciences Database 2022; doi:
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