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Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality

Ezhilarasi, P. N. and Indrani, D. and Jena, B. S. and Anandharamakrishnan, C. (2013) Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality. Journal of Food Engineering, 117 (4). pp. 513-520. ISSN 0260-8774

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Abstract

Microencapsulation is an enduring technology for protection and controlled release of food ingredients. The Garcinia cowa fruit rinds are rich source of (�)-hydroxycitric acid (HCA), which is reported to have various health benefits. But, HCA is hygroscopic in nature and thermally sensitive. Hence, G. cowa fruit extract was microencapsulated using three different wall materials such as whey protein isolate (WPI), maltodextrin (MD) and combination of whey protein isolate and maltodextrin (WPI + MD in 1:1 ratio) by freeze drying at 30% concentration. The microencapsulated powders were evaluated for their impact on bread quality and free HCA concentration. The microcapsules exhibited wider particle size range of 15�100 μm and HPLC analysis showed that all the three encapsulates yielded higher free (above 85%) and net (above 90%) HCA recovery. Moreover, bread with WPI encapsulates exhibited higher volume, softer crumb texture, desirable colour and sensory attributes and had higher free HCA concentration. This indicated that WPI has excellent encapsulation efficiency than other two wall materials during bread baking.

Item Type: Article
Additional Information: Unmapped bibliographic data: PY - 2013/8// [EPrints field already has value set] JO - Journal of Food Engineering [Field not mapped to EPrints]
Uncontrolled Keywords: Microencapsulation, Garcinia cowa, Enriched bread, Freeze drying, Whey protein isolate, Maltodextrin
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 06 Preservation and Storage > 03 Freeze drying
Divisions: Flour Milling Bakery and Confectionary Technology
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 May 2013 06:52
Last Modified: 09 Apr 2018 10:44
URI: http://ir.cftri.com/id/eprint/11212

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