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Microencapsulation of Garcinia Fruit Extract by Spray Drying and Its Effect on Bread Quality

Microencapsulation of Garcinia Fruit Extract by Spray Drying and Its Effect on Bread Quality

Perumal Natarajan Ezhilarasi, Dasappa Indrani, Bhabani Sankar Jena, Chinnaswamy Anandharamakrishnan

J Sci Food Agric. 2014 Apr;94(6):1116-23.

PMID: 23996701

Abstract:

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.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP90045231	Powdered Garcinia Hydroxycitrate Extract		90045-23-1	Price

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