Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts

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...

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Bibliographic Details
Main Authors: M. M., Yusoff, Sook, Fun Pang, Jolius, Gimbun
Format: Article
Language:English
English
Published: Elsevier 2014
Subjects:
Q Science (General)
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
id ump-4698
recordtype eprints
spelling ump-46982018-07-27T03:20:11Z http://umpir.ump.edu.my/id/eprint/4698/ Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts M. M., Yusoff Sook, Fun Pang Jolius, Gimbun Q Science (General) 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. Elsevier 2014-06 Article PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/4698/1/1-s2.0-S0268005X13003391-main.pdf application/pdf en http://umpir.ump.edu.my/id/eprint/4698/4/Assessment%20of%20Phenolic%20Compounds%20Stability%20And%20Retention%20During%20Spray%20Drying%20of%20Orthosiphon%20Stamineus%20Extracts.pdf M. M., Yusoff and Sook, Fun Pang and Jolius, Gimbun (2014) Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts. Food Hydrocolloids, 37. pp. 159-165. ISSN 0268-005X (print); 1873-7137 (online) http://dx.doi.org/10.1016/j.foodhyd.2013.10.022 DOI: 10.1016/j.foodhyd.2013.10.022
repository_type Digital Repository
institution_category Local University
institution Universiti Malaysia Pahang
building UMP Institutional Repository
collection Online Access
language English
English
topic Q Science (General)
spellingShingle Q Science (General)
M. M., Yusoff
Sook, Fun Pang
Jolius, Gimbun
Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts
description 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.
format Article
author M. M., Yusoff
Sook, Fun Pang
Jolius, Gimbun
author_facet M. M., Yusoff
Sook, Fun Pang
Jolius, Gimbun
author_sort M. M., Yusoff
title Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts
title_short Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts
title_full Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts
title_fullStr Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts
title_full_unstemmed Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts
title_sort assessment of phenolic compounds stability and retention during spray drying of orthosiphon stamineus extracts
publisher Elsevier
publishDate 2014
url 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
first_indexed 2023-09-18T21:59:33Z
last_indexed 2023-09-18T21:59:33Z
_version_ 1777414305818345472

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