Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts
This paper presents a microencapsulation study using whey protein isolate and maltodextrin of polyphenol obtained from Orthosiphon stamineus leaves. Polyphenol content was analysed using ultra-performance liquid chromatography. Higher solid concentration leads to higher solution viscosity, bigger pa...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2014
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/4698/ http://umpir.ump.edu.my/id/eprint/4698/ http://umpir.ump.edu.my/id/eprint/4698/ http://umpir.ump.edu.my/id/eprint/4698/1/1-s2.0-S0268005X13003391-main.pdf http://umpir.ump.edu.my/id/eprint/4698/4/Assessment%20of%20Phenolic%20Compounds%20Stability%20And%20Retention%20During%20Spray%20Drying%20of%20Orthosiphon%20Stamineus%20Extracts.pdf |
| Summary: | This paper presents a microencapsulation study using whey protein isolate and maltodextrin of polyphenol obtained from Orthosiphon stamineus leaves. Polyphenol content was analysed using ultra-performance liquid chromatography. Higher solid concentration leads to higher solution viscosity, bigger particle size, lower moisture content and less dented surface, which may improve particle flowability. Microencapsulation using a least amount of protein (0.05 wt.%) yielded better retention of romarinic acid (82.08%), sinensetin (79.57%) and eupatorin (81.08%) than those with higher protein concentration. Meanwhile, 5.33 wt.% of maltodextrin provide the highest polyphenol retention of rosmarinic acid (82.67%), sinensetin (82.24%) and eupatorin (80.19%). The results suggest that eupatorin and rosmarinic acid are more susceptible to thermal degradation than sinensetin during spray drying. Formulation using 5.33% maltodextrin provide a better preservation of polyphenols compared to other formulations. |
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