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

Perumal Natarajan, Ezhilarasi and Indrani, D. and Jena, B. S. and Anandharamakrishnan, C. (2014) Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality. Journal of the Science of Food and Agriculture, 94. pp. 1116-1123.

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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 thanwater 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.

Item Type: Article
Uncontrolled Keywords: functional bread; hydroxycitric acid; maltodextrin; whey protein isolate
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 > 02 Drying and Dehydration
Divisions: Flour Milling Bakery and Confectionary Technology
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2015 07:37
Last Modified: 16 Jun 2015 07:37
URI: http://ir.cftri.com/id/eprint/11803

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