Application of structurally modified WPC in combination with maltodextrin for microencapsulation of Roselle (Hibiscus sabdariffa) extract as a natural colorant source for gummy candy
The aim of this work was to improve the stability of Roselle extract (RE) by spray-drying using maltodextrin (MD) alone, and in combination with WPC in the forms of unmodified and modified (via ultrasonication, UWPC, or enzymatic hydrolysis, HWPC). Enzymatic hydrolysis by improving the surface activ...
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| Veröffentlicht in: | International journal of biological macromolecules 2023-07, Vol.242 (Pt 3), p.124903-124903, Article 124903 |
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| container_title | International journal of biological macromolecules |
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| creator | Younesi, Mohsen Peighambardoust, Seyed Hadi Sarabandi, Khashayar Akbarmehr, Amir Ahaninjan, Mehdi Soltanzadeh, Maral |
| description | The aim of this work was to improve the stability of Roselle extract (RE) by spray-drying using maltodextrin (MD) alone, and in combination with WPC in the forms of unmodified and modified (via ultrasonication, UWPC, or enzymatic hydrolysis, HWPC). Enzymatic hydrolysis by improving the surface activity of WPC increased spray-drying yield (75.1 %), and improved physical (flow) and functional (solubility, and emulsifying) properties of obtained microparticles. Degree of hydrolysis of the primary WPC (2.6 %) was increased to 6.1 % and 24.6 % after ultrasonication and hydrolysis, respectively. Both modifications caused a significant increase in the solubility of WPC, in a way that initial solubility (10.6 %, at pH = 5) was significantly increased to 25.5 % in UWPC, and to 87.3 % in HWPC (P |
| doi_str_mv | 10.1016/j.ijbiomac.2023.124903 |
| format | Article |
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•Partially hydrolyzed WPC (HWPC) is a novel hydrocolloid to be used as wall material in spray-drying.•Physicochemical, structural, and morphological properties of microcapsules were improved by modification of WPC carrier.•MD-HWPC encapsulated particles loaded with Roselle extract exhibited strong antioxidant properties.•Enhanced MD-HWPC led to use the obtained microcapsules for fortification of gummy candy.</description><identifier>ISSN: 0141-8130</identifier><identifier>EISSN: 1879-0003</identifier><identifier>DOI: 10.1016/j.ijbiomac.2023.124903</identifier><identifier>PMID: 37220850</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>anthocyanins ; antioxidant activity ; antioxidants ; candy ; color ; dyes ; Encapsulation ; enzymatic hydrolysis ; Gummy candy ; Hibiscus sabdariffa ; hydrolysis ; maltodextrins ; microencapsulation ; Roselle extract ; solubility ; Spray-drying ; ultrasonic treatment ; WPC modification</subject><ispartof>International journal of biological macromolecules, 2023-07, Vol.242 (Pt 3), p.124903-124903, Article 124903</ispartof><rights>2023 Elsevier B.V.</rights><rights>Copyright © 2023 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c401t-2189e91ce44f66da8142f8ce1804cdbd9c0abe37f3d131940e704975d0aeb5843</citedby><cites>FETCH-LOGICAL-c401t-2189e91ce44f66da8142f8ce1804cdbd9c0abe37f3d131940e704975d0aeb5843</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S014181302301797X$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,65309</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37220850$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Younesi, Mohsen</creatorcontrib><creatorcontrib>Peighambardoust, Seyed Hadi</creatorcontrib><creatorcontrib>Sarabandi, Khashayar</creatorcontrib><creatorcontrib>Akbarmehr, Amir</creatorcontrib><creatorcontrib>Ahaninjan, Mehdi</creatorcontrib><creatorcontrib>Soltanzadeh, Maral</creatorcontrib><title>Application of structurally modified WPC in combination with maltodextrin for microencapsulation of Roselle (Hibiscus sabdariffa) extract as a natural colorant source for gummy candy</title><title>International journal of biological macromolecules</title><addtitle>Int J Biol Macromol</addtitle><description>The aim of this work was to improve the stability of Roselle extract (RE) by spray-drying using maltodextrin (MD) alone, and in combination with WPC in the forms of unmodified and modified (via ultrasonication, UWPC, or enzymatic hydrolysis, HWPC). Enzymatic hydrolysis by improving the surface activity of WPC increased spray-drying yield (75.1 %), and improved physical (flow) and functional (solubility, and emulsifying) properties of obtained microparticles. Degree of hydrolysis of the primary WPC (2.6 %) was increased to 6.1 % and 24.6 % after ultrasonication and hydrolysis, respectively. Both modifications caused a significant increase in the solubility of WPC, in a way that initial solubility (10.6 %, at pH = 5) was significantly increased to 25.5 % in UWPC, and to 87.3 % in HWPC (P < 0.05). Furthermore, emulsifying activity (20.6 m2/g) and emulsifying stability (17 %) indices of primary WPC (at pH = 5) were significantly increased to 32 m2/g and 30 % in UWPC, and to 92.4 m2/g and 69.0 % in HWPC, respectively (P < 0.05). FT-IR analysis indicated successful encapsulation of RE within carriers' matrix. According to FE-SEM study, the surface morphology of microparticles was improved when modified HWPC was used as a carrier. Microencapsulation of RE with HWPC showed the highest contents of total phenolic compounds (13.3 mg GAE/mL), total anthocyanins (9.1 mg C3G/L) as well as a higher retention of antioxidant activity according to ABTS+ (85.0 %) and DPPH (79.5 %) radicals scavenging assays. Considering all properties of microparticles obtained by HWPC next to their color attributes, it can be concluded that HWPC-RE powders could be used as natural colorant and antioxidant source for the fortification of gummy candy. Gummy candy obtained using 6 % concentration of the above powder gave the highest overall sensory scores.
•Partially hydrolyzed WPC (HWPC) is a novel hydrocolloid to be used as wall material in spray-drying.•Physicochemical, structural, and morphological properties of microcapsules were improved by modification of WPC carrier.•MD-HWPC encapsulated particles loaded with Roselle extract exhibited strong antioxidant properties.•Enhanced MD-HWPC led to use the obtained microcapsules for fortification of gummy candy.</description><subject>anthocyanins</subject><subject>antioxidant activity</subject><subject>antioxidants</subject><subject>candy</subject><subject>color</subject><subject>dyes</subject><subject>Encapsulation</subject><subject>enzymatic hydrolysis</subject><subject>Gummy candy</subject><subject>Hibiscus sabdariffa</subject><subject>hydrolysis</subject><subject>maltodextrins</subject><subject>microencapsulation</subject><subject>Roselle extract</subject><subject>solubility</subject><subject>Spray-drying</subject><subject>ultrasonic treatment</subject><subject>WPC modification</subject><issn>0141-8130</issn><issn>1879-0003</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNqFkc1u1DAQxy1ERZfCK1Q-lkMWO3YS50a1ohSpEqgCcbQcewxexXGwndJ9MZ4PL2l77cnS-P-hmR9C55RsKaHt-_3W7QcXvNLbmtRsS2veE_YCbajo-ooQwl6iDaGcVoIycopep7Qv07ah4hU6ZV1dE9GQDfp7Oc-j0yq7MOFgccpx0XmJahwP2AfjrAODf3zdYTdhHfzgplX7x-Vf2KsxBwP3OZZfGyL2TscAk1ZzWsan0NuQYBwBX1y7wSW9JJzUYFR01qp3-GhXOmOVsMIl_VheqsYQ1ZRxCkvU8D_85-L9AWs1mcMbdGLVmODtw3uGvl99_La7rm6-fPq8u7ypNCc0VzUVPfRUA-e2bY0SlNdWaKCCcG0G02uiBmCdZYYy2nMCHeF91xiiYGgEZ2foYs2dY_i9QMrSlwXKMmqCsCTJaMMEp03LnpXWoqDhvWB1kbartBwrpQhWztF5FQ-SEnnEK_fyEa884pUr3mI8f-hYBg_myfbIswg-rAIoR7lzEGXSrvAA4yLoLE1wz3X8A2FBvbw</recordid><startdate>20230701</startdate><enddate>20230701</enddate><creator>Younesi, Mohsen</creator><creator>Peighambardoust, Seyed Hadi</creator><creator>Sarabandi, Khashayar</creator><creator>Akbarmehr, Amir</creator><creator>Ahaninjan, Mehdi</creator><creator>Soltanzadeh, Maral</creator><general>Elsevier B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20230701</creationdate><title>Application of structurally modified WPC in combination with maltodextrin for microencapsulation of Roselle (Hibiscus sabdariffa) extract as a natural colorant source for gummy candy</title><author>Younesi, Mohsen ; Peighambardoust, Seyed Hadi ; Sarabandi, Khashayar ; Akbarmehr, Amir ; Ahaninjan, Mehdi ; Soltanzadeh, Maral</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c401t-2189e91ce44f66da8142f8ce1804cdbd9c0abe37f3d131940e704975d0aeb5843</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>anthocyanins</topic><topic>antioxidant activity</topic><topic>antioxidants</topic><topic>candy</topic><topic>color</topic><topic>dyes</topic><topic>Encapsulation</topic><topic>enzymatic hydrolysis</topic><topic>Gummy candy</topic><topic>Hibiscus sabdariffa</topic><topic>hydrolysis</topic><topic>maltodextrins</topic><topic>microencapsulation</topic><topic>Roselle extract</topic><topic>solubility</topic><topic>Spray-drying</topic><topic>ultrasonic treatment</topic><topic>WPC modification</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Younesi, Mohsen</creatorcontrib><creatorcontrib>Peighambardoust, Seyed Hadi</creatorcontrib><creatorcontrib>Sarabandi, Khashayar</creatorcontrib><creatorcontrib>Akbarmehr, Amir</creatorcontrib><creatorcontrib>Ahaninjan, Mehdi</creatorcontrib><creatorcontrib>Soltanzadeh, Maral</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>International journal of biological macromolecules</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Younesi, Mohsen</au><au>Peighambardoust, Seyed Hadi</au><au>Sarabandi, Khashayar</au><au>Akbarmehr, Amir</au><au>Ahaninjan, Mehdi</au><au>Soltanzadeh, Maral</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Application of structurally modified WPC in combination with maltodextrin for microencapsulation of Roselle (Hibiscus sabdariffa) extract as a natural colorant source for gummy candy</atitle><jtitle>International journal of biological macromolecules</jtitle><addtitle>Int J Biol Macromol</addtitle><date>2023-07-01</date><risdate>2023</risdate><volume>242</volume><issue>Pt 3</issue><spage>124903</spage><epage>124903</epage><pages>124903-124903</pages><artnum>124903</artnum><issn>0141-8130</issn><eissn>1879-0003</eissn><abstract>The aim of this work was to improve the stability of Roselle extract (RE) by spray-drying using maltodextrin (MD) alone, and in combination with WPC in the forms of unmodified and modified (via ultrasonication, UWPC, or enzymatic hydrolysis, HWPC). Enzymatic hydrolysis by improving the surface activity of WPC increased spray-drying yield (75.1 %), and improved physical (flow) and functional (solubility, and emulsifying) properties of obtained microparticles. Degree of hydrolysis of the primary WPC (2.6 %) was increased to 6.1 % and 24.6 % after ultrasonication and hydrolysis, respectively. Both modifications caused a significant increase in the solubility of WPC, in a way that initial solubility (10.6 %, at pH = 5) was significantly increased to 25.5 % in UWPC, and to 87.3 % in HWPC (P < 0.05). Furthermore, emulsifying activity (20.6 m2/g) and emulsifying stability (17 %) indices of primary WPC (at pH = 5) were significantly increased to 32 m2/g and 30 % in UWPC, and to 92.4 m2/g and 69.0 % in HWPC, respectively (P < 0.05). FT-IR analysis indicated successful encapsulation of RE within carriers' matrix. According to FE-SEM study, the surface morphology of microparticles was improved when modified HWPC was used as a carrier. Microencapsulation of RE with HWPC showed the highest contents of total phenolic compounds (13.3 mg GAE/mL), total anthocyanins (9.1 mg C3G/L) as well as a higher retention of antioxidant activity according to ABTS+ (85.0 %) and DPPH (79.5 %) radicals scavenging assays. Considering all properties of microparticles obtained by HWPC next to their color attributes, it can be concluded that HWPC-RE powders could be used as natural colorant and antioxidant source for the fortification of gummy candy. Gummy candy obtained using 6 % concentration of the above powder gave the highest overall sensory scores.
•Partially hydrolyzed WPC (HWPC) is a novel hydrocolloid to be used as wall material in spray-drying.•Physicochemical, structural, and morphological properties of microcapsules were improved by modification of WPC carrier.•MD-HWPC encapsulated particles loaded with Roselle extract exhibited strong antioxidant properties.•Enhanced MD-HWPC led to use the obtained microcapsules for fortification of gummy candy.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>37220850</pmid><doi>10.1016/j.ijbiomac.2023.124903</doi><tpages>1</tpages></addata></record> |
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| subjects | anthocyanins antioxidant activity antioxidants candy color dyes Encapsulation enzymatic hydrolysis Gummy candy Hibiscus sabdariffa hydrolysis maltodextrins microencapsulation Roselle extract solubility Spray-drying ultrasonic treatment WPC modification |
| title | Application of structurally modified WPC in combination with maltodextrin for microencapsulation of Roselle (Hibiscus sabdariffa) extract as a natural colorant source for gummy candy |
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