Optimization of processing parameters for the microencapsulation of soursop (Annona muricata L.) leaves extract: Morphology, physicochemical and antioxidant properties

Soursop leaves contain bioactive compounds which degrade after being separated from their native matrix. In order to protect their functionality, encapsulation can be applied. This investigation aimed to optimize the parameters for microencapsulating a hydroethanolic extract of soursop leaves after...

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Autores principales:	Oscar Jordán-Suárez, Patricia Glorio-Paulet, Leslie Vidal
Formato:	article
Lenguaje:	EN ES PT
Publicado:	Universidad Nacional de Trujillo 2021
Materias:	annonacin bioactive compounds freeze drying microencapsulation spray drying Agriculture S Agriculture (General) S1-972
Acceso en línea:	https://doaj.org/article/9ce136388251438db936b9dd2aa86cbd
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spelling	oai:doaj.org-article:9ce136388251438db936b9dd2aa86cbd2021-11-03T17:08:59ZOptimization of processing parameters for the microencapsulation of soursop (Annona muricata L.) leaves extract: Morphology, physicochemical and antioxidant properties10.17268/sci.agropecu.2021.0182077-99172306-6741https://doaj.org/article/9ce136388251438db936b9dd2aa86cbd2021-06-01T00:00:00Zhttps://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/3467https://doaj.org/toc/2077-9917https://doaj.org/toc/2306-6741Soursop leaves contain bioactive compounds which degrade after being separated from their native matrix. In order to protect their functionality, encapsulation can be applied. This investigation aimed to optimize the parameters for microencapsulating a hydroethanolic extract of soursop leaves after selecting a technique among freeze (FDM) and spray drying (SDM). Selection was performed through a factorial design (23) including as factors: the technique (FDM and SDM), the encapsulant (Gum Arabic and maltodextrin) and its concentration (5% and 10%), for maximizing encapsulation efficiency (EE). Spray drying microencapsulation with maltodextrin at 10% showed the highest EE. Subsequently, the drying temperature and the feeding rate were optimized through a multilevel factorial design to minimize moisture and to maximize the powder solubility and the EE. A significant effect on the response variables (p < 0.05) was found, resulting in 140 ºC and 7 mL/min as optimum parameters. Optimized treatment powder was characterized in terms of microstructure (spherical particles with a random size and irregular surfaces), annonacin content via HPTLC (0.904 ± 0.054 mg/g), color (L* 66.89 ± 0.67, a* 0.06 ± 0.56 and b* 6.01 ± 0.20) and antioxidant capacity (17.88 ± 0.86 and 90.59 ± 1.19 µmol ET/g, by DPPH and ABTS assays). Proposed SDM conditions could be taken into account for preserving bioactive compounds from soursop leaves.Oscar Jordán-SuárezPatricia Glorio-PauletLeslie VidalUniversidad Nacional de Trujilloarticleannonacinbioactive compoundsfreeze dryingmicroencapsulationspray dryingAgricultureSAgriculture (General)S1-972ENESPTScientia Agropecuaria, Vol 12, Iss 2, Pp 161-168 (2021)
institution	DOAJ
collection	DOAJ
language	EN ES PT
topic	annonacin bioactive compounds freeze drying microencapsulation spray drying Agriculture S Agriculture (General) S1-972
spellingShingle	annonacin bioactive compounds freeze drying microencapsulation spray drying Agriculture S Agriculture (General) S1-972 Oscar Jordán-Suárez Patricia Glorio-Paulet Leslie Vidal Optimization of processing parameters for the microencapsulation of soursop (Annona muricata L.) leaves extract: Morphology, physicochemical and antioxidant properties
description	Soursop leaves contain bioactive compounds which degrade after being separated from their native matrix. In order to protect their functionality, encapsulation can be applied. This investigation aimed to optimize the parameters for microencapsulating a hydroethanolic extract of soursop leaves after selecting a technique among freeze (FDM) and spray drying (SDM). Selection was performed through a factorial design (23) including as factors: the technique (FDM and SDM), the encapsulant (Gum Arabic and maltodextrin) and its concentration (5% and 10%), for maximizing encapsulation efficiency (EE). Spray drying microencapsulation with maltodextrin at 10% showed the highest EE. Subsequently, the drying temperature and the feeding rate were optimized through a multilevel factorial design to minimize moisture and to maximize the powder solubility and the EE. A significant effect on the response variables (p < 0.05) was found, resulting in 140 ºC and 7 mL/min as optimum parameters. Optimized treatment powder was characterized in terms of microstructure (spherical particles with a random size and irregular surfaces), annonacin content via HPTLC (0.904 ± 0.054 mg/g), color (L* 66.89 ± 0.67, a* 0.06 ± 0.56 and b* 6.01 ± 0.20) and antioxidant capacity (17.88 ± 0.86 and 90.59 ± 1.19 µmol ET/g, by DPPH and ABTS assays). Proposed SDM conditions could be taken into account for preserving bioactive compounds from soursop leaves.
format	article
author	Oscar Jordán-Suárez Patricia Glorio-Paulet Leslie Vidal
author_facet	Oscar Jordán-Suárez Patricia Glorio-Paulet Leslie Vidal
author_sort	Oscar Jordán-Suárez
title	Optimization of processing parameters for the microencapsulation of soursop (Annona muricata L.) leaves extract: Morphology, physicochemical and antioxidant properties
title_short	Optimization of processing parameters for the microencapsulation of soursop (Annona muricata L.) leaves extract: Morphology, physicochemical and antioxidant properties
title_full	Optimization of processing parameters for the microencapsulation of soursop (Annona muricata L.) leaves extract: Morphology, physicochemical and antioxidant properties
title_fullStr	Optimization of processing parameters for the microencapsulation of soursop (Annona muricata L.) leaves extract: Morphology, physicochemical and antioxidant properties
title_full_unstemmed	Optimization of processing parameters for the microencapsulation of soursop (Annona muricata L.) leaves extract: Morphology, physicochemical and antioxidant properties
title_sort	optimization of processing parameters for the microencapsulation of soursop (annona muricata l.) leaves extract: morphology, physicochemical and antioxidant properties
publisher	Universidad Nacional de Trujillo
publishDate	2021
url	https://doaj.org/article/9ce136388251438db936b9dd2aa86cbd
work_keys_str_mv	AT oscarjordansuarez optimizationofprocessingparametersforthemicroencapsulationofsoursopannonamuricatalleavesextractmorphologyphysicochemicalandantioxidantproperties AT patriciagloriopaulet optimizationofprocessingparametersforthemicroencapsulationofsoursopannonamuricatalleavesextractmorphologyphysicochemicalandantioxidantproperties AT leslievidal optimizationofprocessingparametersforthemicroencapsulationofsoursopannonamuricatalleavesextractmorphologyphysicochemicalandantioxidantproperties
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Optimization of processing parameters for the microencapsulation of soursop (Annona muricata L.) leaves extract: Morphology, physicochemical and antioxidant properties

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