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Vol. 10, Special Issue 12 (2021)

Encapsulation of jackfruit extracts by spray, freeze drying and utilization of encapsulates for enrichment of mango RTS beverage

Author(s):
Viresh MH, Mini C, Soni KB and Thomas George
Abstract:
The effect of dextrose equivalence (DE) of maltodextrin (MD), carrier to extract ratio on spray and freeze dried encapsulates of ethanolic waste extract of varikka (firm flesh type) Jackfruit were investigated. The total phenolic content (TPC), total flavonoid content (TFC), total antioxidant activity (DPPH scavenging activity), ascorbic acid content (AAC) and recovery of encapsulates were recorded for freeze and spray encapsulates. Freeze-drying with 20 DE MD at 1:20 carrier to extract ratio resulted in the encapsulate with highest retention of TPC (126.78 mg GAE 100 g-1), TFC (11.62 mg QE 100 g-1), AAC (28.65 mg 100 g-1), antioxidant activity (1.95 mg mL-1) and recovery of encapsulates (95.29%) respectively. Lowest moisture content of 2.22 per cent was recorded in the freeze encapsulate prepared using 10 DE MD at 1:10 carrier to extract ratio. Based on the physicochemical properties of encapsulates, two superior encapsulates (each one from freeze and spray encapsulates) were selected and utilized for preparation of fortified Mango RTS beverage. Maximum quantity of encapsulate to be dissolved in RTS was set as 50 mg of encapsulate per 100 mL (based on preliminary studies). Mango RTS beverage enriched with 50 mg 100 mL-1 of freeze encapsulate produced antioxidant rich and organolepticaly acceptable beverage compared to commercial mango RTS beverage available in the market.
Pages: 1928-1933  |  319 Views  116 Downloads
How to cite this article:
Viresh MH, Mini C, Soni KB and Thomas George. Encapsulation of jackfruit extracts by spray, freeze drying and utilization of encapsulates for enrichment of mango RTS beverage. The Pharma Innovation Journal. 2021; 10(12S): 1928-1933.
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