Journal
FOOD HYDROCOLLOIDS
Volume 37, Issue -, Pages 159-165Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2013.10.022
Keywords
Orthosiphon stamineus; Extraction; Eupatorin; Rosmarinic acid; UPLC; Microencapsulation
Categories
Funding
- Ministry of Higher Education Malaysia [RACE RDU 121308]
- Universiti Malaysia Pahang [GRS110352]
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This paper presents a microencapsulation study using whey protein isolate and maltodextrin of polyphenol obtained from Orthosiphon stamineus leaves. Polyphenol content was analysed using ultra-performance liquid chromatography. Higher solid concentration leads to higher solution viscosity, bigger particle size, lower moisture content and less dented surface, which may improve particle flowability. Microencapsulation using a least amount of protein (0.05 wt.%) yielded better retention of romarinic acid (82.08%), sinensetin (79.57%) and eupatorin (81.08%) than those with higher protein concentration. Meanwhile, 5.33 wt.% of maltodextrin provide the highest polyphenol retention of rosmarinic acid (82.67%), sinensetin (82.24%) and eupatorin (80.19%). The results suggest that eupatorin and rosmarinic acid are more susceptible to thermal degradation than sinensetin during spray drying. Formulation using 5.33% maltodextrin provide a better preservation of polyphenols compared to other formulations. (C) 2013 Elsevier Ltd. All rights reserved.
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