Abstract
Soybean is a natural source of isoflavone. Its extract has a bitter and astringent taste and undergoes through oxidative deterioration. The study aimed at encapsulation of isoflavone extract using different carrier material through freeze drying. Maltodextrin, β-cyclodextrin, and tapioca starch were employed in 1:3 while sodium alginate and carboxymethyl cellulose in 1:1.25 as extract to carrier material ratio for encapsulation. Carrier material reflected significant (< 0.05) effect on encapsulation efficiency, isoflavone content and morphology of encapsulated extract. Maltodextrin was selected as the best material for encapsulation of isoflavone extract reflecting significantly higher encapsulation efficiency along with homogenous coating on the particle surface as examined through SEM. The band stretching in FTIR analysis also indicates the retention of functional groups after encapsulation. The encapsulated extract packed in ambered glass vials can be stored safely for a period of 6 months with a higher withholding of isoflavones under refrigerated conditions. Furthermore, encapsulated isoflavone extract was incorporated in yoghurt @ 50 mg isoflavone which improved its functional and sensory properties. About 96.83% of isoflavone was retention in yoghurt containing encapsulated extract compared to yoghurt having extract without encapsulation.
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Data Availability
The data supplied has been generated in the laboratory and used in the manuscript. The data will be made available on reasonable request.
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Not applicable.
Abbreviations
- ER:
-
Estrogen receptor
- h:
-
Hour
- °C:
-
Degree Celsius
- %:
-
Percent
- TGV:
-
Transparent glass vials
- AGV:
-
Ambered glass vials
- HPLC:
-
High performance liquid chromatography
- FTIR:
-
Fourier transform infrared spectroscopy
- SEM:
-
Scanning electron microscopy
- TPC:
-
Total phenolic content
- TIC:
-
Total isoflavone content
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Acknowledgements
We gratefully acknowledge Head of the Department of Food and Technology, College of Horticulture, YS Parmar University of Horticutlure and Forestry, Solan, HP, India, for providing all the facilities for conducting research activities.
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Anju K. Dhiman conceptualized the idea of the project, Deepika Kathuria and Anju K. Dhiman planned the outline of work accordingly. Deepika Kathuria collected the relevant data and performed the experiments in the laboratory under the supervision of Anju K Dhiman. Deepika Kathuria analysed the data and wrote a manuscript and Anju K Dhiman edited the written manuscript. Before final submission, both the authors have contributed significantly in review process and proofreading of the manuscript.
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Kathuria, D., Dhiman, A.K. Encapsulation of soy isoflavone extract by freeze drying, its stability during storage and development of isoflavone enriched yoghurt. J Food Sci Technol 59, 4945–4955 (2022). https://doi.org/10.1007/s13197-022-05583-1
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DOI: https://doi.org/10.1007/s13197-022-05583-1