Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality

BACKGROUND: (−)‐Hydroxycitric acid (HCA) is the major acid present in the fruit rinds of certain species of Garcinia. HCA has been reported to have several health benefits. As HCA is highly hygroscopic in nature and thermally sensitive, it is difficult to incorporate in foodstuffs. Hence, Garcinia c...

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Published in:	Journal of the science of food and agriculture Vol. 94; no. 6; pp. 1116 - 1123
Main Authors:	Ezhilarasi, Perumal Natarajan, Indrani, Dasappa, Jena, Bhabani Sankar, Anandharamakrishnan, Chinnaswamy
Format:	Journal Article
Language:	English
Published:	Chichester, UK John Wiley & Sons, Ltd 01-04-2014 John Wiley and Sons, Limited
Subjects:	baking Bread Bread - analysis Bread - standards breads Citrates Comparative analysis Desiccation Diet Drug Compounding Encapsulation Food science Food Technology - methods Foods Fruit - chemistry fruit peels Fruits functional bread Functional Food Garcinia Garcinia - chemistry Humans hydroxycitric acid Maltodextrin microencapsulation Plant Extracts Polysaccharides Powders Proteins sensory properties Spray drying Surface layer Taste Texture whey protein isolate functional bread maltodextrin whey protein isolate hydroxycitric acid
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Summary:	BACKGROUND: (−)‐Hydroxycitric acid (HCA) is the major acid present in the fruit rinds of certain species of Garcinia. HCA has been reported to have several health benefits. As HCA is highly hygroscopic in nature and thermally sensitive, it is difficult to incorporate in foodstuffs. Hence, Garcinia cowa fruit extract was microencapsulated using three different wall materials such as whey protein isolate (WPI), maltodextrin (MD) and a combination of whey protein isolate and maltodextrin (WPI + MD) by spray drying. Further, these microencapsulated powders were evaluated for their impact on bread quality and HCA retention. RESULTS: Maltodextrin (MD) encapsulates had higher free (86%) and net HCA (90%) recovery. Microencapsulates incorporated breads had enhanced qualitative characteristics and higher HCA content than water extract incorporated bread due to efficient encapsulation during bread baking. Comparatively, bread with MD encapsulates showed softer crumb texture, desirable sensory attributes with considerable volume and higher HCA content. CONCLUSION: The higher HCA contents of encapsulate incorporated breads were sufficient to claim for functionality of HCA in bread. Comparatively, MD had efficiently encapsulated Garcinia fruit extract during spray drying and bread baking. Spray drying proved to be an excellent encapsulation technique for incorporation into the food system. © 2013 Society of Chemical Industry
Bibliography:	http://dx.doi.org/10.1002/jsfa.6378 ArticleID:JSFA6378 ark:/67375/WNG-16KZ9MX4-K istex:D72C11E51352F9B7785642E6172B6FC73C1D8FAD Present address: R&D Planning and Bioresource Engineering, CSIR—Institute of Minerals and Materials Technology, Bhubaneswar 751 013, India ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0022-5142 1097-0010
DOI:	10.1002/jsfa.6378