Impacts of spray drying conditions on stability of isoflavones in microencapsulated soybean extract

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Niamnuy C., Poomkokrak J., Dittanet P., Devahastin S.

ผู้เผยแพร่: Taylor and Francis Group

ปีที่เผยแพร่ (ค.ศ.): 2019

วารสาร: Drying Technology (0737-3937)

Volume number: 37

Issue number: 14

หน้าแรก: 1844

หน้าสุดท้าย: 1862

จำนวนหน้า: 19

นอก: 0737-3937

eISSN: 1532-2300

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85063971857&doi=10.1080%2f07373937.2019.1596120&partnerID=40&md5=582462a7facee13300bd7b9174a8bcde

ภาษา: English-Great Britain (EN-GB)

ดูในเว็บของวิทยาศาสตร์ | ดูบนเว็บไซต์ของสำนักพิมพ์ | บทความในเว็บของวิทยาศาสตร์

บทคัดย่อ

Soybean extract rich in isoflavones has attracted widespread attention for dietary supplement and pharmaceutical purposes. However, it has poor solubility and low stability. Encapsulation using spray drying is a good alternative for overcoming these problems in soybean extract. Isoflavones profiles in soybean extract are altered during encapsulation and storage. The objective of this work was to investigate the effect of spray drying conditions on the isoflavones profiles and the various properties of microencapsulated soybean extract. The studied parameters comprised the type of wall material (maltodextrin [MD], gum arabic [GA], and β-cyclodextrin [βCD]), inlet air temperature (130–170 °C) and storage time (0–6 months), while the investigated properties included moisture content, particle size, hygroscopicity, morphology, isoflavones content, encapsulation properties, and Fourier transform infrared analysis. Type of wall material had a more significant impact on the properties of microencapsulated soybean extract than inlet air temperature. The degradation of total isoflavones during storage mainly depended on the inter-conversion level of isoflavones during encapsulation, hygroscopicity and heating history of microencapsulated soybean extract. The use of βCD as wall material could preserve total isoflavones after encapsulation and storage at 0.1–1.3 and 2.4–3.1 times that in the case of MD and 1.1–1.3 and 1.5–1.8 times that in the case of GA, respectively. AbbreviationsAI aglycone isoflavones (daidzein and genistein)AGI acetyl β-glucoside isoflavones (6″-O-acetyldaidzin and 6″-O-acetylgenistin)βCD β-cyclodextrinGA gum arabicGI β-glucoside isoflavones (daidzin and genistin)MD maltodextrinMGI malonyl β-glucoside isoflavones (6″-O-malonyldaidzin and 6″-O-malonylgenistin)SE soybean extractSE-βCD microencapsulated soybean extract using β-cyclodextrin as wall materialSE-GA microencapsulated soybean extract using gum arabic as wall materialSE-MD microencapsulated soybean extract using maltodextrin as wall materialTI total isoflavones (sum of MGI, AGI, GI and AI). © 2019, © 2019 Taylor & Francis Group, LLC.

คำสำคัญ

Cyclodextrin, maltodextrin, Microencapsulation