Production of encapsulated (25R)-Spirost-5-en-3?-ol powder with composite coating material and its characterization

The potential of the (25R)-Spirost-5-en-3 beta-ol (diosgenin) is underutilized due to its astringent mouthfeel and aftertaste. To make the consumption more, this research rivets over the use of suitable techniques for encap-sulating the diosgenin to use its health benefits for preventing the health disorders. The (25R)-Spirost-5-en-3 beta-ol (diosgenin) is gaining popularity in the food market by proving its potential health benefits. This study rivets over the encapsulation of diosgenin due to its high bitter taste which restricts its incorporation in functional foods. Maltodextrin and whey protein concentrates were used as the carrier for encapsulating diosgenin at varying concentrations from 0.1 to 0.5 % and evaluated for powder properties. The optimal conditions were obtained based on the most suited data ranged from the selected properties for the powder. The spray dried 0.3% diosgenin powder produced most suitable properties for powder recovery, encapsulation efficiency, moisture content, water activity, hygroscopicity, and particle size as 51.69-72.18%, 54.51-83.46%, 1.86-3.73%, 0.38-0.51, 10.55-14.08% and 40.38-88.02 mu m respectively. The significance of this study relies on the more and better utilization of the fenugreek diosgenin in edible form by masking the bitterness. After encapsulation the spray dried diosgenin is more accessible in powder format with edible maltodextrin and whey protein concen-trate. The spray dried diosgenin powder could be a potential agent that fulfils nutritional demands along with protection from some chronic health perturb.

Automated summary

This research focuses on encapsulating (25R)-Spirost-5-en-3 beta-ol (diosgenin) to overcome its astringent mouthfeel and aftertaste, thus maximizing its health benefits and preventing health disorders. (25R)-Spirost-5-en-3 beta-ol (diosgenin) has gained popularity in the food market due to its potential health benefits. This study emphasizes the encapsulation of diosgenin to mask its bitter taste and make it suitable for incorporation in functional foods.