Naslov
Applications of spray-drying in microencapsulation of hesperidin delivered from citrus peel

Autori
Banožić, Marija ; Aladić, Krunoslav ; Krzywonos, Małgorzata ; Pińkowska, Hanna ; Mucha, Igor ; Złocińska, Adrianna ; Jokić, Stela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
3rd International Scientific and Professional Conference FOOD INDUSTRY BY-PRODUCTS Book of Abstracts / Šubarić, Drago ; Jokić, Stela ; Lončarić, Ante - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2022, 37-38

ISBN
978-953-7005-86

Skup
3. međunarodni znanstveno-stručni skup: Food industry by-products

Mjesto i datum
Osijek, Hrvatska, 29.08.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
citrus peel ; hesperidin ; spray drying ; encapsulation

Sažetak
The citrus peel contains hesperidin, a flavonoid with a wide range of biological activities. Recent scientific literature discusses the extraordinary versatility of hesperidin, which is reflected in its antioxidant, anti-inflammatory, cardio- protective and antidiabetic properties. However, hesperidin is quite unstable and therefore should be encapsulated to protect its bioactivity from the effects of environmental conditions. Among the other popular microencapsulation techniques, spray drying allows rapid evaporation of water and maintains a relatively low temperature within the particles. In this study, citrus peel extracts were spray-dried using gum Arabic and maltodextrin as encapsulating agents at the temperature of 120 °C and a flow rate of 4 mL/min. Citrus peel extracts were produced by ultrasonic-assisted extraction with 70% ethanol as a solvent, while the determination of hesperidin was performed using high-performance liquid chromatography. The hesperidin retention in the microcapsules was 461.03 and 433.76 mg/g for microcapsules encapsulated with maltodextrin and gum Arabic, respectively. However, higher encapsulation efficiency (difference between surface and total hesperidin content) was achieved when maltodextrin was used as an encapsulating agent. Citrus peel showed as a possible alternative to commercial hesperidin sources, while spray drying showed as a reliable and effective tool for its encapsulation.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija, Interdisciplinarne biotehničke znanosti

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