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The Potential of Combined Emulsification and Spray Drying Techniques for Encapsulation of Polyphenols from Rosemary (Rosmarinus officinalis L.) Leaves


Arijana Bušić1,3orcid tiny, Draženka Komes1orcid tiny, Ana Belščak Cvitanović1orcid tiny, Aleksandra Vojvodić Cebin1orcid tiny, Igor Špoljarić2orcid tiny, Gordan Mršić2orcid tiny and Song Miao3*orcid tiny


1University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
2Forensic Science Centre ‘‘Ivan Vučetić’’ Zagreb; Forensic Science Office, University of Zagreb, Ilica 335,
  HR-10000 Zagreb, Croatia

3Teagasc Food Research Center, Moorepark, Fermoy, Ireland



Article history:
Received: 23 January 2018
Accepted: 27 July 2018


Key words:
double emulsions, encapsulation efficiency, maltodextrin, microcapsules, rosemary polyphenols, spray drying, whey protein isolates


Summary:
The present study evaluates the potential of encapsulation of polyphenolic antioxidants from rosemary (Rosmarinus officinalis L.) leaves by combining emulsification and spray drying techniques. To stabilize the emulsions and prepare samples suitable for use in dry products, double emulsions encapsulating rosemary polyphenolic extract and containing polyglycerol polyricinoleate (4 %), whey protein isolates (2 and 4 %) as emulsifiers, and maltodextrins (MDE 10 and 21) as enhancing coatings were subjected to spray drying. The obtained results show insignificant (p>0.05) effect of used maltodextrin type and protein content on mean particle size of double emulsions containing rosemary polyphenols. Morphology analyses showed that double emulsions were successfully prepared, spherical microcapsules were obtained after spray drying of double emulsions and double emulsion form was still preserved after rehydration of spray-dried microcapsules. Regardless of used maltodextrins, significantly (p<0.05) higher encapsulation efficiencies (EE) of total polyphenols (39.57 and 42.83 %) in rehydrated samples were achieved when higher protein content (4 % whey protein isolate) was used, indicating the major impact of protein content on EE of rosemary polyphenols. Also, using HPLC analysis, rosmarinic and caffeic acids, apigenin and luteolin derivatives were detected among specific polyphenols, where rosmarinic acid had notable encapsulation efficiency ranging from 62.15 to 67.43 %. In this way, the obtained microcapsules encapsulating rosemary polyphenols could be easily blended with various dry mixtures, and serve for delivery in different functional products.





*Corresponding author:  tel3  +3532542468
                                           fax2  +3532542340
                                            email2  song.miao@teagasc.ie

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