Microencapsulation of grape polyphenols using maltodextrin and gum arabic as two alternative coating materials:...

Area of Science:

• Food Science
• Material Science
• Biochemistry

Background:

• Phenolic compounds from fruits possess significant bioactive properties but are unstable.
• Physicochemical factors like oxidation, light, moisture, and temperature degrade phenolics, challenging their food incorporation.

Purpose of the Study:

• To investigate microencapsulation of fruit polyphenols to enhance their stability and protect against degradation.
• To optimize microencapsulation parameters for improved stability and functionality of phenolic compounds.

Main Methods:

• Spray-drying was employed to encapsulate polyphenols using maltodextrin and gum arabic as coating materials.
• Parameters investigated included core:coating ratios (1:1, 1:2), maltodextrin:gum arabic ratios (10:0, 8:2, 6:4), and inlet temperatures (120-180°C).
• Characterization involved evaluating yields, hygroscopicity, phenolic content, antioxidant activity, and particle morphology using SEM and HPLC.

Main Results:

• The optimal microencapsulation was achieved using an 8:2 ratio of maltodextrin:gum arabic at a 140°C inlet temperature.
• This formulation demonstrated improved stability, protected phenolic content, and retained antioxidant activity.
• SEM and HPLC confirmed the effectiveness of the microencapsulation process.

Conclusions:

• Microencapsulation is an effective strategy to enhance the stability and functionality of fruit-derived phenolic compounds.
• Optimized spray-drying conditions using specific ratios of maltodextrin and gum arabic yield superior microcapsules.
• This technology offers a promising solution for incorporating bioactive phenolics into food products.