Encapsulation of Pistachio Green Hull Phenolic Compounds by Spray Drying

Document Type : Original Research

Authors
A. P. Ghandehari Yazdi
M. Barzegar
M. A. Sahari
H. Ahmadi Gavlighi
Department of Food Science and Technology, Tarbiat Modares University, Tehran, Islamic Republic of Iran.
Abstract
Application of antioxidants is a common way for retarding oxidation. Due to adverse effects of synthetic antioxidants on health, the use of natural and safe antioxidants is considered essential. Pistachio green hull is a waste product and low-cost source of phenolic compounds. The use of phenolic compounds in food formulations has some limitations. In this study, the encapsulation of Pistachio Green Hull (PGH) phenolic compounds was carried out by spray-dryer using Maltodextrin (MD) as a wall material. For this purpose, the effective factors including the inlet temperature, dilution factor, wall:core ratio, and rate of feeding were optimized. MD, PGH extract powder, and encapsulated phenolic compounds produced under optimum conditions (ME) were characterized by Scanning Electron Microscopy (SEM), FTIR, X-ray Diffractometry (XRD), and Differential Scanning Calorimetry (DSC).Under optimum conditions, the amount of phenolic compounds and the encapsulation efficiency were 32.1 mg GAE g-1 dp and 81%, respectively. DSC results showed that the microencapsulation had improved thermal stability of phenolic compounds. The DPPH test results indicated that the antioxidant activity of the free PGH extract was 10% higher than encapsulated one (ME). Storage stability results indicated that the amount of phenolic compounds of PGH extracts and ME after 60 days storage decreased by more than 29 and 4%, respectively. The microcapsules obtained can be used in the production of functional foods and pharmaceutical products, due to their antioxidant content and presence of phenolic compounds.

Keywords

Subjects

1. Abolhasani, A., Barzegar, M. and Sahari, M.A. 2017. Effect of gamma irradiation on the extraction yield, antioxidant, and antityrosinase activities of pistachio green hull extract. Radiat Phys. Chem., 144: 373-378.
2. Aliakbarian, B., Sampaio, F.C., de Faria, J.T., Pitangui, C.G., Lovaglio, F., Casazza, A.A., Converti, A. and Perego, P. 2018. Optimization of spray drying microencapsulation of olive pomace polyphenols using Response Surface Methodology and Artificial Neural Network. LWT-Food Sci. Technol., 93: 220-228.
3. Ballesteros, L.F., Ramirez, M.J., Orrego, C.E., Teixeira, J.A. and Mussatto, S.I. 2017. Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials. Food Chem., 237: 623-631.
4. Çam, M., İçyer, N.C. and Erdoğan, F. 2014. Pomegranate peel phenolics: microencapsulation, storage stability and potential ingredient for functional food development. LWT-Food Sci. Technol., 55: 117-123.
5. Caparino, O.A., Tang, J., Nindo, C.I., Sablani, S.S., Powers, J.R. and Fellman, J.K. 2012. Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’var.) powder. J. Food Eng., 111: 135-148.
6. Ćujić-Nikolić, N., Stanisavljević, N., Šavikin, K., Kalušević, A., Nedović, V., Samardžić, J. and Janković, T. 2019. Chokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion. J. Microcapsul., 36: 693-703.
7. Dalmoro, A., Barba, A.A., Lamberti, G. and d’Amore, M. 2012. Intensifying the microencapsulation process: Ultrasonic atomization as an innovative approach. Eur. J. Pharm. Biopharm., 80: 471-477.
8. Desai, K.G.H. and Park, H.J. 2005. Encapsulation of vitamin C in tripolyphosphate cross-linked chitosan microspheres by spray drying. J. Microencapsul., 22:179-192.
9. Fragoso, S., Aceña, L., Guasch, J., Busto, O. and Mestres, M. 2011. Application of FT-MIR spectroscopy for fast control of red grape phenolic ripening. J. Agric. Food Chem., 59: 2175-2183.
10. Goli, A.H., Barzegar, M. and Sahari, M.A. 2005. Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts. Food Chem., 92: 521-525.
11. Ghandahari Yazdi, A.P., Barzegar, M., Sahari, M.A. and Ahmadi Gavlighi, H. 2019. Optimization of the enzyme‐assisted aqueous extraction of phenolic compounds from pistachio green hull. Food Sci. Nutr., 7: 356-366.
12. Hatano, T., Kagawa, H., Yasuhara, T. and Okuda, T. 1988. Two new flavonoids and other constituents in licorice root: their relative astringency and radical scavenging effects. Chem. Pharm. Bull., 36: 2090-2097.
13. Kaderides, K., Goula, A.M. and Adamopoulos, K.G. 2015. A process for turning pomegranate peels into a valuable food ingredient using ultrasound-assisted extraction and encapsulation. Food Sci. Emerg. Technol., 31: 204-215.
14. Kuck, L.S. and Noreña, C.P.Z. 2016. Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents. Food Chem., 194: 569-576.
15. Murugesan, R. and Orsat, V. 2011. Spray drying of elderberry (Sambucus nigra L.) juice to maintain its phenolic content. Drying Technol., 29: 1729-1740.
16. Naidu, N.B., Chowdary, K.P.R., Murthy, K.V.R., Satyanarayana, V., Hayman, A.R. and Becket, G. 2004. Physicochemical characterization and dissolution properties of meloxicam–cyclodextrin binary systems. J. Pharm. Biomed. Anal., 35: 75-86.
17. Negrão-Murakami, A.N., Nunes, G.L., Pinto, S.S., Murakami, F.S., Amante, E.R., Petrus, J.C.C., Prudêncio, E.S. and Amboni, R.D. 2017. Influence of DE-value of maltodextrin on the physicochemical properties, antioxidant activity, and storage stability of spray dried concentrated mate (Ilex paraguariensis A. St. Hil.). LWT-Food Sci. Technol., 79: 561-567.
18. Paini, M., Aliakbarian, B., Casazza, A.A., Lagazzo, A., Botter, R. and Perego, P. 2015. Microencapsulation of phenolic compounds from olive pomace using spray drying: a study of operative parameters. LWT-Food Sci. Technol., 62: 177-186.
19. Podsędek, A. 2007. Natural antioxidants and antioxidant capacity of Brassica vegetables: A review. LWT-Food Sci. Technol., 40: 1-11.
20. Pyo, Y.H., Lee, T.C., Logendra, L. and Rosen, R.T. 2004. Antioxidant activity and phenolic compounds of Swiss chard (Beta vulgaris subspecies cycla) extracts. Food Chem., 85: 19-26.
21. Rafiee, Z., Barzegar, M., Sahari, M.A. and Maherani, B. 2017. Nanoliposomal carriers for improvement the bioavailability of high–valued phenolic compounds of pistachio green hull extract. Food Chem., 220: 115-122.
22. Ramírez, M.J., Giraldo, G.I. and Orrego, C.E. 2015. Modeling and stability of polyphenol in spray-dried and freeze-dried fruit encapsulates. Powder Technol., 277: 89-96.
23. Robert, P., Gorena, T., Romero, N., Sepulveda, E., Chavez, J. and Saenz, C. 2010. Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying. Int. J. Food Sci. Technol., 45: 1386-1394.
24. Sablania, V. and Bosco, S.J.D. 2018. Optimization of spray drying parameters for Murraya koenigii (Linn) leaves extract using response surface methodology. Powder Technol., 335: 35-41.
25. Saénz, C., Tapia, S., Chávez, J. and Robert, P. 2009. Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chem., 114: 616-622.
26. Sansone, F., Picerno, P., Mencherini, T., Villecco, F., D’ursi, A.M., Aquino, R.P. and Lauro, M.R. 2011. Flavonoid microparticles by spray-drying: Influence of enhancers of the dissolution rate on properties and stability. J. Food Eng., 103: 188-196.
27. Slinkard, K. and Singleton, V.L. 1977. Total phenol analysis: automation and comparison with manual methods. Am. J. Enol. Viticult., 28: 49-55.
28. Souza, A.C.P., Gurak, P.D. and Marczak, L.D.F. 2017. Maltodextrin, pectin and soy protein isolate as carrier agents in the encapsulation of anthocyanins-rich extract from jaboticaba pomace. Food Bioprod. Process., 102:186-194.
29. Tao, Y., Wang, P., Wang, J., Wu, Y., Han, Y. and Zhou, J. 2017. Combining various wall materials for encapsulation of blueberry anthocyanin extracts: Optimization by artificial neural network and genetic algorithm and a comprehensive analysis of anthocyanin powder properties. Powder Technol., 311: 77-87.
30. Tonon, R.V., Brabet, C. and Hubinger, M.D. 2008. Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. J. Food Eng., 88: 411-418.
31. Tumbas Šaponjac, V., Čanadanović-Brunet, J., Ćetković, G., Jakišić, M., Djilas, S., Vulić, J. and Stajčić, S. 2016. Encapsulation of beetroot pomace extract: RSM optimization, storage and gastrointestinal stability. Molecules, 21: 584.
32. Turkmen, N., Sari, F. and Velioglu, Y.S. 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem., 93: 713-718.
33. Yingngam, B., Tantiraksaroj, K., Taweetao, T., Rungseevijitprapa, W., Supaka, N. and Brantner, A.H. 2018. Modeling and stability study of the anthocyanin-rich maoberry fruit extract in the fast-dissolving spray-dried microparticles. Powder Technol., 325: 261-270.
34. Young, S.L., Sarda, X. and Rosenberg, M. 1993. Microencapsulating properties of whey proteins. 1. Microencapsulation of anhydrous milk fat. J. Dairy Sci., 76: 2868-2877.
Journal of Agricultural Science and Technology
Volume 23, Issue 1
January and February 2021
Pages 51-64