Antioxidant characteristics of extracts of Hibiscus sabdariffa calyces encapsulated with mesquite gum

作者：Ochoa Velasco C E; Salazar Gonzalez C; Cid Ortega S; Guerrero Beltran J A^*

来源：Journal of Food Science and Technology-Mysore, 2017, 54(7): 1747-1756.

DOI：10.1007/s13197-017-2564-1

• Roselle powders
• Hibiscus sabdariffa calyces
• Microencapsulated
• Phenolic compounds
• Antioxidants
• Anthocyanins
• Mesquite gum

This study compared the stability of extracts of H. sabdariffa calyces microencapsulated with different concentrations of mesquite gum during storage. Dry Roselle calyces were mixed with 50:50 (v/v) ethanol:water solution to obtain 18A degrees Bx concentrate. This Roselle extract concentrate was mixed with purified mesquite gum (100:1-100:5 v/w). The Roselle extract concentrate-gum (RECG) was spray dried at inlet and outlet temperatures of 180 +/- 2 and 104 +/- 2.3 A degrees C, respectively, at an air flow rate of 38 m(3)/h. Encapsulated Roselle powders (ERP) were analyzed for moisture content, total monomeric anthocyanins (differential pH), phenolic compounds (Folin and Ciocalteu method), antioxidant capacity (ABTS), and color parameters (, and ) after 5 weeks and 1 year of storage. Sorption properties (isotherms) and micrographs of powders were also obtained. The average yield of RECG powders was 15.27 +/- 0.81 g/100 mL. During storage, ERP showed average values of phenolic compounds, antioxidant capacity, and anthocyanins of 3.43 +/- 0.25 g gallic acid equivalents/100 g, 9.34 +/- 1.4 g Trolox equivalents/100 g, and 318.7 +/- 20.6 mg cyanidin-O-glycoside/100 g, respectively. Color parameters remained constant along the storage time.

• 出版日期2017-6