Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Reagents
2.2. Feed Solution Preparation
2.3. Spray-Drying Process
2.4. Morphological Observation
2.5. Moisture Content and Water Activity
2.6. Bulk Density and Tapped Density
2.7. Dissolution Rate
2.8. Glass Transition Temperature
2.9. Attenuated Total Reflection-Fourier Transform Infrared Spectroscopy (ATR-FTIR)
2.10. Determination of Bioactive Compounds
2.10.1. Total Phenolic Content (TPC)
2.10.2. Total Antioxidant Activity
2.10.3. Deacetylasperulosidic Acid (DAA) and Asperulosidic Acid (AA) Content
2.11. In Vitro Digestion Study
2.12. Statistical Analysis
3. Results and Discussion
3.1. Microstructure of FNJ Microcapsules
3.2. Physicochemical Properties
3.2.1. Particle Size Distribution
3.2.2. Moisture Content and Water Activity
3.2.3. Bulk and Tapped Density
3.2.4. Dissolution Rate
3.2.5. Glass Transition Temperature
3.2.6. ATR-FTIR Characterisation
3.3. Bioactive Stability during In Vitro Digestion
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
Appendix A
References
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Stock Concentration | SSF, pH 7 | SGF, pH 3 | SIF, pH 7 | |
---|---|---|---|---|
Constituent | Concentration | |||
mol/100 mL | mmol/100 mL | mmol/100 mL | mmol/100 mL | |
KCl | 0.05 | 1.51 | 0.69 | 0.68 |
KH2PO4 | 0.05 | 0.37 | 0.09 | 0.08 |
NaHCO3 | 0.1 | 1.36 | 2.5 | 8.5 |
NaCl | 0.2 | - | 4.72 | 3.84 |
MgCl2(H2O)6 | 0.015 | 0.015 | 0.01 | 0.033 |
(NH4)2CO3 | 0.05 | 0.006 | 0.05 | - |
Properties | P55 | P73 | P91 |
---|---|---|---|
Moisture content (%) | 5.17 ± 0.05 a | 5.25 ± 0.08 a | 5.57 ± 0.14 b |
aw | 0.15 ± 0.01 a | 0.18 ± 0.03 ab | 0.22 ± 0.04 b |
ρb (g/mL) | 0.507 ± 0.025 a | 0.555 ± 0.005 ab | 0.583 ± 0.005 b |
ρt (g/mL) | 0.628 ± 0.018 a | 0.689 ± 0.014 b | 0.689 ± 0.001 b |
Dissolution time (s) | 47.5 ± 3.5 a | 36.5 ± 2.1 b | 25.5 ± 0.7 c |
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Zhang, C.; Khoo, S.L.A.; Swedlund, P.; Ogawa, Y.; Shan, Y.; Quek, S.Y. Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion. Foods 2020, 9, 1316. https://doi.org/10.3390/foods9091316
Zhang C, Khoo SLA, Swedlund P, Ogawa Y, Shan Y, Quek SY. Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion. Foods. 2020; 9(9):1316. https://doi.org/10.3390/foods9091316
Chicago/Turabian StyleZhang, Chuang, Siew Lin Ada Khoo, Peter Swedlund, Yukiharu Ogawa, Yang Shan, and Siew Young Quek. 2020. "Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion" Foods 9, no. 9: 1316. https://doi.org/10.3390/foods9091316