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Encapsulation of Natural Antioxidant Compounds from Culinary Banana by Cocrystallization
Author(s) -
Khawas P.,
Deka S.C.
Publication year - 2017
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13033
Subject(s) - food science , chemistry , antioxidant , scanning electron microscope , sucrose , functional food , browning , organic chemistry , materials science , composite material
The natural antioxidant obtained from both pulp and peel of culinary banana at various concentrations was encapsulated by cocrystallization in supersaturated sucrose solution. The encapsulated cocrystals led to higher entrapment yield of 75–80% in all samples. The HPLC chromatographs showed presence of major phenolic compounds in all the cocrystals. The angle of repose and Hausner index were found between 40°–44° and 0.98°–1.06°, respectively. The high solubility, low water activity and hygroscopicity indicated high stability and good handling properties. Fourier transform infra‐red studies indicated that the functional groups present in cocrystals are typical bands of sucrose molecules. The differential scanning calorimetric thermographs confirmed two major endothermic peaks at 191.46 and 225.26C. Similarly, X‐ray diffraction pattern showed the similar type of X‐ray crystalline pattern of sucrose. The scanning electron microscopy showed well‐defined cubic crystals with irregular cavities between them. The results of present investigation have credence to value addition of natural antioxidant for formulation of functional foods. Practical Applications Health consciousness and healthier food products are becoming important factors over the last few years which are driving the food market. One of the greatest challenges that food research is facing in this century lies in maintaining sustainable food production and at the same time delivering high quality food products with an added functionality to prevent life‐style related diseases such as, cancer, obesity, diabetes, heart disease, stroke, etc. The incorporation of bioactive compounds into food products provides many advantages in food preservation and contributes to the development of functional foods. Looking at the present scenario of bioavailability of polyphenols and antioxidants, encapsulation technology becomes an actual choice and is a promising technique that can solve the disadvantages of the use of bioactive compounds as food additives.