The effectiveness of maltodextrin(10%)and cactus mucilage(CM)(0%,0.25%,0.50%,0.75%,and 1%)as carrier agents was evaluated in the encapsulation of bioactive amaranth compounds.Spray drying,an efficient encapsulation me...The effectiveness of maltodextrin(10%)and cactus mucilage(CM)(0%,0.25%,0.50%,0.75%,and 1%)as carrier agents was evaluated in the encapsulation of bioactive amaranth compounds.Spray drying,an efficient encapsulation method,achieved high yields(62.9%-68%).The increase in CM concentration significantly augmented the water absorption index(WAI),bulk density,and hygroscopicity of the encapsulated amaranth powders.Conversely,it significantly decreased the moisture content,water activity,and water solubility index(WSI).The glass transition temperatures(>40℃),Hausner ratio(HR),and Carr’s index(CI)values indicated the suitability of powders for handling and processing.Moreover,no cracks were observed in the microcapsules surface,which favoured the bioactive amaranth compounds retention and stability.Thus,low degradation rate constants and long half-life time values were determined for the encapsulated amaranth powders,indicative of its storage appropriateness.Incorporation of 0.75%CM was an efficient concentration to achieve high percentage retention of betacyanins(55.5%),betaxanthins(58%),total polyphenols(73.3%),amaranthine(56.8%),isoamaranthine(62.7%),individual polyphenols(44.6%-81%),and antioxidant activity(79.6%).These results demonstrated the efficiency of CM as an encapsulating agent in the food industry.展开更多
文摘The effectiveness of maltodextrin(10%)and cactus mucilage(CM)(0%,0.25%,0.50%,0.75%,and 1%)as carrier agents was evaluated in the encapsulation of bioactive amaranth compounds.Spray drying,an efficient encapsulation method,achieved high yields(62.9%-68%).The increase in CM concentration significantly augmented the water absorption index(WAI),bulk density,and hygroscopicity of the encapsulated amaranth powders.Conversely,it significantly decreased the moisture content,water activity,and water solubility index(WSI).The glass transition temperatures(>40℃),Hausner ratio(HR),and Carr’s index(CI)values indicated the suitability of powders for handling and processing.Moreover,no cracks were observed in the microcapsules surface,which favoured the bioactive amaranth compounds retention and stability.Thus,low degradation rate constants and long half-life time values were determined for the encapsulated amaranth powders,indicative of its storage appropriateness.Incorporation of 0.75%CM was an efficient concentration to achieve high percentage retention of betacyanins(55.5%),betaxanthins(58%),total polyphenols(73.3%),amaranthine(56.8%),isoamaranthine(62.7%),individual polyphenols(44.6%-81%),and antioxidant activity(79.6%).These results demonstrated the efficiency of CM as an encapsulating agent in the food industry.
