Impacts of spray drying conditions on stability of isoflavones in microencapsulated soybean extract
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Publication Details
Author list: Niamnuy C., Poomkokrak J., Dittanet P., Devahastin S.
Publisher: Taylor and Francis Group
Publication year: 2019
Journal: Drying Technology (0737-3937)
Volume number: 37
Issue number: 14
Start page: 1844
End page: 1862
Number of pages: 19
ISSN: 0737-3937
eISSN: 1532-2300
Languages: English-Great Britain (EN-GB)
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Abstract
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.
Keywords
Cyclodextrin, maltodextrin, Microencapsulation
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