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Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11803/
http://dx.doi.org/10.1002/jsfa.6378
 
Title Microencapsulation of Garcinia fruit extract
by spray drying and its effect on bread quality.
 
Creator Perumal Natarajan, Ezhilarasi
Indrani, D.
Jena, B. S.
Anandharamakrishnan, C.
 
Subject 24 Fruits
26 Bakery products
02 Drying and Dehydration
 
Description BACKGROUND: (−)-Hydroxycitric acid (HCA) is the major acid present in the fruit rinds of certain species of Garcinia. HCA has
been reported to have several health benefits. As HCA is highly hygroscopic in nature and thermally sensitive, it is difficult to
incorporate in foodstuffs. Hence, Garcinia cowa fruit extract was microencapsulated using three different wall materials such
as whey protein isolate (WPI), maltodextrin (MD) and a combination of whey protein isolate and maltodextrin (WPI+MD) by
spray drying. Further, these microencapsulated powders were evaluated for their impact on bread quality and HCA retention.
RESULTS: Maltodextrin (MD) encapsulates had higher free (86%) and net HCA (90%) recovery. Microencapsulates incorporated
breads had enhanced qualitative characteristics and higher HCA content thanwater extract incorporated bread due to efficient
encapsulation during bread baking. Comparatively, bread with MD encapsulates showed softer crumb texture, desirable
sensory attributes with considerable volume and higher HCA content.
CONCLUSION: The higher HCA contents of encapsulate incorporated breads were sufficient to claim for functionality of HCA
in bread. Comparatively, MD had efficiently encapsulated Garcinia fruit extract during spray drying and bread baking. Spray
drying proved to be an excellent encapsulation technique for incorporation into the food system.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11803/1/J%20Sci%20Food%20Agric_2014_94_1116-1123.pdf
Perumal Natarajan, Ezhilarasi and Indrani, D. and Jena, B. S. and Anandharamakrishnan, C. (2014) Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality. Journal of the Science of Food and Agriculture, 94. pp. 1116-1123.