Comparative analysis of carrier material efficiency in the encapsulation of flavor bioactives from Decalepis hamiltonii extract by using spray-drying and freeze-drying

Abstract

An aqueous extract from the tuberous roots of Decalepis hamiltonii was encapsulated by spray-drying and freeze-drying for food applications. The study aimed to identify suitable carrier materials among sodium caseinate, maltodextrin, and gum acacia, used alone and in blends, to understand their collective effect during encapsulation. The physicochemical characteristics of freeze-dried and spray-dried samples revealed differences of 14%-20% in 2-hydroxy-4-methoxy benzaldehyde, 12%-40% in phenolic content, and 7%-40% in flavonoid content in the dried powders. Similarly, the methanol extracts of freeze-dried encapsulated samples demonstrated good antioxidant potential compared with those of spray-dried encapsulated powder. Among the carrier materials used, sodium caseinate showed good retention of bioactives and a flavor metabolite (2-hydroxy-4-methoxybenzaldehyde), which was quantified by high-performance liquid chromatography (encapsulation efficiency 82%; yield 40 w/w) and confirmed by ¹H nuclear magnetic resonance (NMR). However, in this study considering flavor retention and powder yield (encapsulation efficiency 74% and 59 w/w), maltodextrin in combination with sodium caseinate (MS) was observed to be the best carrier material for spray-drying. These "maltodextrin-sodium caseinate" microcapsules are stable and show 70% retention of flavor metabolite after 3 months of storage at room temperature, with the microbial load remaining within acceptable limits. The particle size of the carrier materials ranges from 11.1 to 17.6 µm. Thus, the current study suggests that a carrier material mixture (sodium caseinate and maltodextrin) can be used as a prospective material for encapsulating Decalepis hamiltonii bioactives with flavor metabolites and may be useful in food formulations.

Keywords

Antioxidant / Flavor / Swallow root / 2-Hydroxy-4-methoxy benzaldehyde (2H4MB)

Author contributions

The authors confirm their contributions to the paper as follows: study conception: Koppada US; Mawale KS; data curation: Mawale KS, Praveen A; formal analysis: Mawale KS; NMR analysis: Praveen A; writing-original draft: Koppada US; supervision, funding acquisition, writing-review and editing: Giridhar P. All authors reviewed the results and approved the final version of the manuscript.

Data availability

The datasets generated and/or analyzed during the current study are available from the corresponding author upon reasonable request.

Acknowledgments

The authors thank the Director, CSIR-Central Food Technological Research Institute (CFTRI), for the infrastructural facilities at the institute and are grateful to CSIR, New Delhi, for funding (CSIR-CFTRIMLP 251). The authors are also grateful to Mr. S. G. Jayaprakashan and Mr. G. Bammigatti for their support during the spray-drying trials in the pilot plant, Department of Food Engineering, CSIR-CFTRI, and to Mr. K. Anbalagan, CIFS, CSIR-CFTRI, for the support during microscopic analysis. The study was supported by CSIR Government of India, New Delhi for the research Grant MLP 251.

Conflict of interest

The authors declare that they have no conflict of interest.

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