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Microencapsulation of Murraya koenigii L. leaf extract using spray drying

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Abstract

This study investigated the effect of various extraction temperature and carrier agents on Murraya koenigii L. leaf extract to improve the stability of its phenolic components. Hence, the extraction was carried out at temperatures of 70, 80, 90 °C and encapsulated using different carrier agents such as maltodextrin, gum arabica, xanthan and starch. The encapsulated extracts were evaluated for physicochemical properties such as moisture content, water activity, bulk density, tapped density, dissolution efficiency, flow properties, colour, FTIR, antioxidant activity. Encapsulated extracts yield was recorded in the following order: maltodextrin (M) > starch (S) > gum acacia (G) > xanthan (X). The powder obtained with X and G showed higher antioxidant activity in comparison to other carrier agents. Hue angle was found to be in first quadrant (0°–90°). FTIR spectra of encapsulated extracts were typical of polysaccharides and uronic acids.

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Acknowledgements

We acknowledge the Department of Food Science and Technology, Central Instrumentation facilities, Pondicherry University, Pondicherry, for providing facilities and we would also be grateful to UGC for providing Junior Research Fellowship.

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Authors and Affiliations

  1. Department of Food Science and Technology, Pondicherry University, Puducherry, 605014, India

    Vandana Sablania, Sowriappan John Don Bosco, Shubham Rohilla & Manzoor Ahmad Shah

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  1. Vandana Sablania
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  2. Sowriappan John Don Bosco
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  3. Shubham Rohilla
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  4. Manzoor Ahmad Shah
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Correspondence to Sowriappan John Don Bosco.

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Sablania, V., Bosco, S.J.D., Rohilla, S. et al. Microencapsulation of Murraya koenigii L. leaf extract using spray drying. Food Measure 12, 892–901 (2018). https://doi.org/10.1007/s11694-017-9704-1

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  • DOI: https://doi.org/10.1007/s11694-017-9704-1

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