Research ArticleSpray Drying of Rhodomyrtus tomentosa (Ait) HasskFlavonoids Extract Optimization and PhysicochemicalMorphological and Antioxidant Properties

Pingping Wu1 Qian Deng2 Guangzhi Ma1 Nianghui Li1 Yanyan Yin1

Baojun Zhu1 Meiling Chen1 and Ruqiang Huang1

1College of Life Science South China Normal University Guangzhou 510631 China2Milne Fruit Products Inc 804 Bennett Avenue Prosser WA 99350 USA

Correspondence should be addressed to Ruqiang Huang qiangdoctor126com

Received 3 August 2014 Accepted 6 November 2014 Published 4 December 2014

Academic Editor Jaime Yanez

Copyright copy 2014 Pingping Wu et al This is an open access article distributed under the Creative Commons Attribution Licensewhich permits unrestricted use distribution and reproduction in any medium provided the original work is properly cited

The optimal condition of spray drying purified flavonoids extract from R tomentosa berries was studied by response surfacemethodology The optimized condition for microencapsulation was of maltodextrin to gum Arabic ratio 1 13 total solid content274 glycerolmonostearate content 025 and core to coatingmaterial ratio 3 7 resulting in EE 9175 Prepared at the optimizedcondition the flavonoids extractmicrocapsules (FEMs) were irregularly spherical particles with lowmoisture content (327) highsolubility (9235) and high bulk density (0346 gcm3) DPPH radical scavenging activity of FEMs was not decreased after spraydrying (119875 gt 005) and higher than those in citric acid and rutin at the same concentration Moreover FEMs effectively retarded theoxidation of fresh lard during the 10-day storage period compared with vitamin C nonencapsulated flavonoids extract and rutinTherefore FEMs produced at the optimized condition could be used as powder ingredients with antioxidant capacities

1 Introduction

Rhodomyrtus tomentosa (Ait) Hassk (R tomentosa) alsonamed as Rose Myrtle is an evergreen shrub in the familyMyrtaceae and mainly grown in southeast Asian countriesespecially southernChina Japan andThailand [1]The edibleberries of R tomentosa are dark violet and bell-shaped andhave been historically used as a folk medicine to treat diar-rhea dysentery and traumatic hemorrhage [2] Our previousstudy has reported the total content of flavonoids of Rtomentosa berries and identified six of flavonoids (myricetinquercetin dihydromyricetin kaempferol quercetin 7 41015840-diglucoside and vitexin) by UPLC-MSMS [3] In additionthe antioxidant capacities both in vitro and in vivo wereconfirmed However flavonoids are sensitive to environ-mental factors such as light heat pH and O

2and of low

water solubility [4] After oral administration the flavonoidsundergo degradation in the drastic acidic stomach environ-ment resulting in reduction of their health and therapeutical

benefits [5] Therefore improving the stability and solubilityof flavonoids would hugely enhance their potential applica-tion

Microencapsulation is a technology that envelops sen-sitive ingredients in a protective coating material in orderto prevent these ingredients from adverse reaction volatileloss or nutritional deterioration [6] Spray drying is themost prevalent technology for microencapsulation due to itshigher equipment availability and cheaper operational cost[7] The choice of coating materials in spray drying microen-capsulation critically influences every stage of production(emulsification before drying and retention of bioactive andvolatile compounds during drying) and product stability[8] Gum Arabic of excellent emulsification property andmaltodextrin of low viscosity and good solubility are usedfrequently for spray drying microencapsulation process [910] Different ratios of maltodextrin to gum Arabic anddifferent dextrose equivalents have been widely used toencapsulate various compounds such as unsaturated fatty

Hindawi Publishing CorporationInternational Journal of Food ScienceVolume 2014 Article ID 420908 11 pageshttpdxdoiorg1011552014420908

2 International Journal of Food Science

Table 1 Coded levels for independent variables used in experimen-tal design for microencapsulation of FE

Variables Coded119883119894

Coded levelminus1 0 1

MD GA (ww) 1198831

15 1 1 1 1 15SC () 119883

220 25 30

GMS content () 1198833

02 03 04Core coating (ww) 119883

43 7 2 8 1 9

FE flavonoids extract MD GA maltodextrin to gumArabic ratio SC solidcontent GMS glycerol monostearate core coating flavonoids extract tocoating material ratio

acids essential oils plant extracts and fruit and vegetablejuices [11ndash15] Glycerol monostearate is one of the mostimportant emulsifiers which provide interfacial interactionsthus enhancing emulsification [16]

Therefore in order to maintain the stability and bioac-tivity of flavonoids from R tomentosa berries the optimalmicroencapsulation condition and the antioxidant capacitiesof flavonoidmicrocapsules produced at the optimal conditionwere studied in this paper This study is the first successfuldevelopment on R tomentosa berries flavonoids extractmicrocapsules

2 Materials and Methods

21 Materials and Reagents R tomentosa berries were pur-chased from Guangzhou Medicine Market (GuangzhouGuangdong China) Rutin was purchased from the NationalInstitute for the Control of Pharmaceutical and BiologicalProducts (Beijing China) AB-8 macroporous resin waspurchased from the Chemical Plant of NanKai University(Tianjin China) 2 2-Diphenyl-1-picrylhydrazyl (DPPH)waspurchased from Sigma Chemical Co (St Louis MO USA)Maltodextrin (MD 5ndash10DE) was purchased from OmegaBiotech Ltd (Shanghai China) All other chemicals usedfor analysis were of analytical reagent grade obtained fromGuangzhou Chemical Reagent Corporation (GuangzhouGuangdong China)

22 Preparation of Flavonoids Extract (FE) The air-driedfruits were powdered (40mesh) and extracted for 4 hr twicewith 95 ethanol under reflux (70∘C) The combined extractwas evaporated to near dryness under vacuum at 50∘CThe extract redissolved in water was then extracted withpetroleum ether for 2 times and the water-soluble fractionwas purified by AB-8 macroporous resin eluted with 40ethanol The collected solution was concentrated and driedto powder format Then the pure FE was obtained and storedat 5 ∘C for the further usage

23 Flavonoids Extract Microcapsules (FEMs) PreparationThe emulsion solutions were prepared according to theconditions designed in Box-Behnken design and responsesurface method (RSM) (Tables 1 and 2) The gum Arabicand maltodextrin were previously dissolved in distilled water(50ndash60∘C) separately for 1 hr and then mixed together for

Table 2 Box-Behnken design for optimizingmicroencapsulation ofFE

Run number Coded variable Measured EE ()1198831119883211988331198834

1 minus1 minus1 0 0 88022 +1 minus1 0 0 90083 minus1 +1 0 0 88644 +1 +1 0 0 90855 0 0 minus1 minus1 91236 0 0 +1 minus1 91757 0 0 minus1 +1 86358 0 0 +1 +1 87519 minus1 0 0 minus1 888410 +1 0 0 minus1 916211 minus1 0 0 +1 85612 +1 0 0 +1 863113 0 minus1 minus1 0 885614 0 +1 minus1 0 890615 0 minus1 +1 0 897216 0 +1 +1 0 906617 minus1 0 minus1 0 873818 +1 0 minus1 0 891119 minus1 0 +1 0 886920 1 0 1 0 899921 0 minus1 0 minus1 908222 0 1 0 minus1 911223 0 minus1 0 1 866324 0 1 0 1 871225 0 0 0 0 908526 0 0 0 0 904327 0 0 0 0 906728 0 0 0 0 900829 0 0 0 0 9101

5min GSM and FE (from 22) were then slowly added tothe coating solutions with constant stirring The emulsifiedsolution was further homogenized at 40MPa for 5min byGYB60-6S high pressure homogenizer (Donghua High Pres-sure Homogenizer Factory Shanghai China) followed byfeeding into a Mini Spray Dryer SY-6000 (Shiyuan Bio CoShanghai China) with 07mmdiameter nozzle According tothe preliminary study the inlet temperature was set at 150 plusmn2∘C and the outlet temperature was 100 plusmn 5∘C The pressureof compressed air for the flow of the spray was 40MPa andthe feeding rate was 30The end product FEMswere kept inself-sealing bags which were stored in a desiccated containerat 5∘C before analysis

24 Analysis of Total Flavonoid Content of Microcapsules(TFCwhole) The modified NaNO

2-Al(NO

3)3-NaOH colori-

metric method [22] was used to determine TFCwhole 100mgof FEMs was dispersed in 1mL 50 ethanol aqueous solutionand subsequently mixed using a sonicator (KQ-200KDBShumei China) for 15min [23] The mixture was filtered

International Journal of Food Science 3

through a 045 120583m Millipore filter for analysis Rutin (0ndash50mgmL) was used as a standard TFCwhole was expressedas milligrams of rutin equivalents per gram of microcapsuleweight

25 Analysis of Surface Total Flavonoids Content (TFCsurface)and Encapsulation Efficiency To determine the TFCsurface100mg of FEMs was dispersed in 1mL of a mix of ethanolandmethanol (1 1 vv) by vortexing at room temperature for1min followed by filtration [23]TheTFCsurface wasmeasuredwith the same method described in TFCwhole section

Encapsulation efficiency (EE) was calculated from thefollowing equation

EE () =(TFCwhole minus TFCsurface)

TFCwholetimes 100 (1)

where TFCwhole was the total amount of flavonoids in FEMsand TFCsurface was the amount of flavonoids presented in thesurface of FEMs

26 Experimental Design Response surface method (RSM)was employed to investigate the effect of independent param-eters including MD to GA ratio (MD GA 119883

1) total solid

content (1198832) GSM content (119883

3) and core to coating ratio

(core coating 1198834) on the process of microencapsulation A

Box-Behnken design (BBD) with four variables and threelevels consisting of 29 experimental runs was constructed bythe principal of RSM using the software of Design ExpertV806 The range and levels of the independent parametersbased on the preliminary experiment were presented inTable 1 The experimental points contain 24 factorial pointsand 5 center points (Table 2)

The experimental values were fitted under a second-ordermodel in the form of quadratic polynomial equation [24]

119884 = 1205730+

119896

sum

119894=1

120573119894119883119894+

119896

sum

119894=1

1205731198941198941198832

119894+sum

119894=1

sum

119895=1+1

120573119895119894119883119894119883119895+ 120576 (2)

where 119884 was response (EE ) 1205730 120573119894 120573119894119894 and 120573

119895119894were

constant coefficients of intercept linear quadratic and inter-action terms respectively 119883

119894and 119883

119895were independent

parameters

27 Physicochemical and Morphological Analysis of FEMs

271Moisture Content 2 g of the samplewas dried in an oven(SFG-02B Huangshi China) at 105∘C until a constant weightand the moisture content was calculated in terms of weightloss

272 Solubility 2 g of the sample was added into 50mL ofdistilled water and the mixture was agitated in a 100mLglass beaker with a magnetic stirrer (C-MAG MS4 IKAGermany) at 1000 rpm for 20min [25]Then the solution wascentrifuged at 3000 rpm for 10min The residue was driedat 60∘C and weighed The solubility was measured by thedecrease of weight

273 Bulk Density The volume of weighed sample wasdetermined using a graduated cylinder and the bulk densitywas calculated by the quotient of weight and volume [26]

274 Scanning Electron Microscope Prior to scanning elec-tron microscopy (SEM) analysis FEMs were placed on astub using double-side adhesive tape and then coated withgold The analysis was carried out by using a scanningelectron microscope Philips XL-30 ESEM (Netherlands) oflow vacuum operated at 10 kV Micrographs were taken at1600x and 3200x respectively

28 In Vitro Antioxidant Activity of FEMs

281 DPPH Radical Scavenging Assay A 20mL of sampleat various concentrations (dissolved in 50 ethanol aqueoussolution) was mixed with 20mL of 200 120583M DPPH solutionThe mixture was kept at room temperature for 30min beforemeasuring its absorbance at 517 nm [27] Equation (3) showsthe radical scavenging activity (RSA) formula

RSA () = [(1198600minus 1198601)

1198600

] times 100 (3)

where 1198600was the absorbance of pure DPPH and 119860

1was the

absorbance of DPPH in the presence of various extracts

282 Inhibition of Lipid Peroxidation Lipid peroxidant value(POV) was measured according to Milovanovic et al [28]The sample was mixed with fresh lard The lipid system wasthoroughly homogenized (70 plusmn 05∘C) for 30min and storedat 65 plusmn 05∘C in a water bath with stirring every 24 hr POVwas determined using Na

2S2O3titrimetric method

POV (meqkg) = 119878 times 119873 times 1000119882

(4)

where 119878 was the volume of Na2S2O3119873 was the normality of

Na2S2O3 and119882was the weight of sample Fresh lard without

antioxidant was used as a control

29 Statistical Analysis All analyses were performed intriplicate Results were expressed as mean plusmn SD Statisticalanalyses of the data were performed with one-way analysis ofvariance (ANOVA) or Studentrsquos 119905-test (SPSS 160) Significantdifferences (119875 lt 005) between the means were determinedusing Tukeyrsquos multiple range test

3 Results and Discussion

31 Optimization of Microencapsulation

311 Response Surface Design (RSM) Model As shown inTable 1 MD GA (ww) solid content (SC ) GMS content() and core coating (ww) were investigated in the rangesof 1 15ndash15 1 (ww) 20ndash30 02ndash04 and 1 9ndash3 7 respec-tively The response values (EE ) ranged from 86 to 92(Table 2) which were comparable to those reported in otherliteratures using gum Arabic orand maltodextrins (Table 5)

4 International Journal of Food Science

Table 3 Regression coefficients for the microencapsulation of FE values of regression coefficients calculated for the FE microencapsulation

Source Sum of squares df Mean square F value 119875 valueProbgt 119865 Significance

Model 8642 14 8642 32469 lt00001 lowastlowast

1198831

970 1 970 8772 lt00001 lowastlowast

1198832

109 1 109 57017 00214 lowast

1198833

366 1 366 15002 00003 lowastlowast

1198834

5573 1 5573 216 lt00001 lowastlowast

11988311198832

5625119864 minus 003 1 5625119864 minus 003 320 0855211988311198833

0046 1 0046 8291 0602611988311198834

107 1 107 9149119864 minus 005 00225 lowast

11988321198833

0048 1 0048 3228 0594211988321198834

9025119864 minus 003 1 9025119864 minus 003 086 0817311988331198834

010 1 010 0030 044101198831

2 856 1 856 63526 lt00001 lowastlowast

1198832

2 094 1 094 37851 00310 lowast

1198833

2 188 1 188 204341 00043 lowastlowast

1198834

2 899 1 899 209549 lt00001 lowastlowast

Residual 228 14 016Lack of fit 175 10 017 131 04287Pure error 053 4 013Cor total 8870 28lowast119875 lt 005 significant lowastlowast119875 lt 001 highly significant

After regression fitting the quadratic equation expressingthe relationship between EE (119884) and influence factors (119883

119894) is

modeled as follows119884 = 9061 + 090 times 119883

1+ 030 times 119883

2+ 055 times 119883

3

minus 216 times 1198834+ 0038 times 119883

1times 1198832minus 011 times 119883

1times 1198833

minus 0521198831times 1198834+ 011 times 119883

2times 1198833+ 0047 times 119883

2times 1198834

+ 016 times 1198833times 1198834minus 115 times 119883

2

1

minus 038 times 1198832

2minus 054 times 119883

2

3minus 118 times 119883

2

4

(5)

In Table 3 the results demonstrated that the regressionmodel could predict 9743 of EE measured values (119875 lt00001 1198772 = 09743) The adeq precision of 21046 (higherthan 4) indicated that the model with an adequate noiseratio could be applied to this experimental design 119883

2 11988322

11988311198834had significant effects on EE (119875 lt 005) and 119883

1

1198833 1198834 11988321 11988323 11988324were highly significant (119875 lt 001) and

thus other forms of variables had negligible effects Basedon the regression coefficients and the 119875 value MD GA (119883

1)

and core coating (1198834) were the most critical factors to yield

high EE followed by total solid content (1198832) and GSM

content (1198833) In addition 119883

1and 119883

4were both extremely

significant at first level (119875 lt 00001) and second level (119875 lt0001) indicating that minor changes of MD GA andorcore coating could affect the EE significantly Adversely totalsolid content (119883

2) and GMS content (119883

3) impacted EE more

significantly at first level (119875 = 00214 for1198832and119875 = 0003 for

1198833) The low 119875 value of 119883

11198834(119875 lt 005) (Table 3) indicated

the interactive effect of1198831and119883

4(Figure 1(c)) At any given

value of total solid (20ndash30) or GMS content (02ndash04) adecrease ofMD GA resulted in an increase of the EE (Figures1(a) 1(b) and 1(c)) with the highest EE at MD GA at 1 13(ww)

Overall the condition with MD GA at 1 13 (ww) solidcontent at 274 GMS content at 025 and core coating at3 7 resulted in the maximum value of EE (9175)

312 Maltodextrin to Gum Arabic Ratio (MD GA) In thisstudyMD GAwas identified to be critical factor tomicroen-capsulate R tomentosa flavonoids extract (119875 lt 00001) withoptimized ratio at 1 13 (ww) Cilek et al [29] described thatMD toGA ratios from 10 0 to 3 2 increased themicroencap-sulation efficiency of phenolic compounds from sour cherrypomace after freeze drying process Similarly Idhamet al [19]also used 3 2 as MD GA ratio to microencapsulate purifiedanthocyanin from Hibiscus resulting in optimal efficiencyat 9987 and high retention and stability of anthocyanin-rich microcapsules However previous research also showedthat a high concentration of GA in the emulsion solutionreduced encapsulation efficiency Vidal et al [30] describedthe decrease of encapsulation of maqui leaf extracts withmore than 15 gum Arabic in emulsions (water-oil base)owing to the less solubility of plant extracts in the higherviscosity of coating material solutions In addition Tonon etal [21] also reported that 6 of GA and 6 of MD (20DE)demonstrated similar efficiencies onmicroencapsulating acaipulp (Table 5) which might be attributed by the fact that

International Journal of Food Science 5

94

92

90

88

86

84

100100

050 050000 000

X1X2

minus050 minus050

minus100 minus100

EE

(a)

94

92

90

88

86

84

100 100050 050

000 000

X1X3

minus050 minus050

minus100 minus100

EE

(b)

94

92

90

88

86

84

100100

050050

000 000

X1X4

minus050 minus050minus100 minus100

EE

(c)

94

92

90

88

86

84

100 100050 050

000 000

X2X3

minus050 minus050minus100 minus100

EE

(d)

94

92

90

88

86

84

100 100050 050

000 000

X2X4

minus050 minus050minus100 minus100

EE

(e)

94

92

90

88

86

84

100 100050 050

000 000

X3X4minus050 minus050

minus100 minus100

EE

(f)

Figure 1 3D response surface plots for EE with respect to (a) MD GA versus solid content (b) MD GA versus GMS content (c) MD GAversus core coating (d) solid content versus GMS content (e) solid content versus core coating (f) GMS content versus core coating

pectin and other polysaccharides in the acai pulp also actedas coating materials

313 Core to Coating Ratio (Core Coating) In contrast toMD GA ratio an increase of core coating increased the EE(Figures 1(c) 1(e) and 1(f)) within our experimental limits

(1 9 to 3 7) demonstrating a controversial result to thatreported by Cilek et al [29] who revealed that better encapsu-lation efficiencies were obtained when core coating was 1 20instead of 1 10 In the current study the purified flavonoidsextract was composed of myricetin (C

15H10O8) quercetin

(C27H30O17) dihydromyricetin (C

15H12O8) kaempferol

6 International Journal of Food Science

(a) (b)

Figure 2 Scanning electron micrographs of FEMs prepared at optimal condition (a) 1600x magnification (b) 3200x magnification

(C15H10O6) quercetin 7 41015840-diglucoside (C

27H30O17) and

vitexin (C21H20O10) according to our previous study [3]

The large amount of hydroxyl groups from flavonoids couldrapidly form hydrogen bonds when presented in solutionresulting in the formation of nonstarch polysaccharide-flavonoid complex via hydrogen bonding [31] Among allthe nonstarch polysaccharides gum Arabic has been usedmostly to form flavonoids-polysaccharide complex in thewine industry due to its high proportion of anion fractioncontributed by glucuronic arabinogalactan [31] In the lightgum Arabic could actively link to R tomentosa flavonoidsextract when they came in contact in the aqueous emulsionand was able to retain flavonoids extract throughout thespray drying processThemaltodextrin used in this study had5ndash10 dextrose equivalents which showed better retentionsof flavors and polyphenols and higher yields while having avery low viscosity at high concentration [32 33] Thereforethe highly active interaction between R tomentosa flavonoidsextract and coating solution especially gum Arabic alongwith the functionality of maltodextrin (5ndash10DE) contributedto the superior microencapsulating properties of thecoating solution which might explain that the higher thecore coating ratio the better the yield obtained in this study

314 Solid Content The effect of solid content demonstratedweakest impacts among all the variables on the final encap-sulation efficiency in this study (119875 = 00214) (Table 3)274 of solid content in the emulsion was the optimalsolid content to yield maximum encapsulation efficiencyagreeing with the results published by Robert et al [17] inwhich in which 201 and 242 of maltodextrin yieldedthe optimal encapsulation of pomegranate juice (1597∘Brix)and pomegranate extract (1380∘Brix) In this study the solidcontent higher than 274 generating the microcapsules withless encapsulated flavonoids extract might be explained bythe reduction of carrier solubility resulting in reduction ofencapsulated extract [34]

315 Glycerol Monostearate (GMS) GMS is a type ofhydrophobic surfactant and foam stabilizerwhichwere addedto mango pulp (15 kg1000 kg mango solid) and edible filmformula (06) before the drying processes [35 36] Anappropriate percentage of GMS increased the interaction

Table 4 Color bulk density moisture content and solubility ofFEMs

Color Bulk density(gcm3)

Moisture content() Solubility ()

Milk white 0346 plusmn 0013 327 plusmn 051 9235 plusmn 089Data were expressed as mean plusmn SD (119899 = 3)

between flavonoids extract and coating solution as well assolubility and dispersibility of final microcapsules Howeverbecause of the hydrophobic and foam inducing propertiesof GMS higher concentration of GMS in the coating solu-tion might adversely reduce the hydrogen bonding betweenflavonoids extract and coating material thus exposing morenoncapsulated flavonoids extract on the surface of finalpowder which was indicated by the lower encapsulationefficiencies with the GMS percentage higher than 025

32 Physicochemical and Morphological Properties of FEMs

321 Physicochemical Properties of Flavonoids Extract Micro-capsules (FEMs) As shown in Table 4 the color of FEMsprepared by the optimized conditions was creamy whiteBulk density was 035 gcm3 comparable to the bulk densitiesreported in previous studies using maltodextrin andor gumArabic as coating materials and spray drying process [15 20](Table 5) Moisture content was 327 which was within therange of powder ingredients used in the food industry (3-4) [37] Consenting with the study by Pang et al [38]high solid content (274) in the feeding solution contributedto the low moisture content in the final FEMs The highsolubility (9235) of FEMs was contributed by hydrophilicproperties of coating materials mainly gum Arabic andmaltodextrin and also the exposure of hydrophilic groupson the FEMs surface after spraying drying [7] In this studyFEMs possessed both high solubility and relatively highbulk density making it an ideal powder for food productapplication

322 Morphological Properties of FEMs Figure 2 presentedthe scanning electron microscopic photographs of FEMsMost of the microcapsules were observed as irregularly

International Journal of Food Science 7

Table5Re

presentativ

eliteraturesregarding

microencapsulated

plantextractju

iceu

singgum

Arabica

ndorm

altodextrin

inspraydrying

process

Plantextract

Form

ulao

femulsio

nlowastDryingcond

ition

Resultedencapsulation

Reference

Purifi

edflavono

idse

xtract

from

Rtomentosa

berries

Maltodextrin

(5ndash10D

E)to

gum

Arabic

ratio

113

solid

content2

74glycerol

mon

ostearatec

ontent

025

corecoatin

gmaterialratio

37

40MPa

homogenizationfor5

min07mm

diam

eter

nozzle150∘Cinlettem

perature

and100∘Cou

tlettem

perature40MPa

atom

izationpressurefeeding

rate30

9175

encapsulated

flavono

idsmilk

ywhitepo

wder

irregularlysphere

shapeparticlesiz

elt20120583m

035

gcm

3bu

lkdensity

327

moistu

recontent

9235

solubility95retentionof

DPP

Hradical

scavenging

activ

ityeffectively

retarded

lipid

oxidation

Thisstu

dy

Pomegranatejuice

(1597∘Brix)

201

maltodextrin

(12ndash20

DE)

incoating

solutio

ncorecoatin

gratio

11

1400timesgho

mogenizationspeedfor5

min

153∘Cinlettem

perature600

Lhairfl

ow

10mLmin

feedingrate20p

siatom

ization

pressure

535encapsulated

polyph

enols866encapsulated

anthocyaninsirregularlysphere

shape

[17]

Pomegranateethano

lextract(1380∘Brix)

243maltodextrin

(12ndash20

DE)

incoatingsolutio

ncorecoatin

gratio

21

1400timesgho

mogenizationspeedfor5

min

153∘Cinlettem

perature600

Lhairfl

ow

10mLmin

feedingrate20p

siatom

ization

pressure

710encapsulated

polyph

enols820encapsulated

anthocyaninsirregularlysphere

shape

[17]

Blackmulberryjuice(40

kDaadjuste

dto

11∘Brix)

Maltodextrin

(6DE)

togum

Arabicr

atio

31totalsolid

815(w

w)

microcrystalline

cellu

lose

inthejuice

130inlettem

perature800

Lhairfl

owrate

925N

m2aspiratio

nrate20∘Cfeeding

temperature150

mLhfeedingrate653p

siatom

izationpressure

82drying

yield

87

solubility44120583

mparticlesiz

e764∘Cglasstransition

temperature

(Tg)

[15]

Antho

cyanin

ethano

lextractfrom

Cabernet

Sauvigno

n(pH24)

Maltodextrin

(19DE)

togum

Arabicr

atio

115

extractto

maltodextrin

ratio

11

100r

pmho

mogenizationspeedfor2

5ho

ur

150∘Cinlettem

perature50∘Cou

tlet

temperature25∘Cfeedingtemperature25

pumppo

werm

axim

umaspiratorrate

Long

half-lifeinsoftdrinkhigh

retentionof

anthocyanins

after

40days

ofsto

rage

test

first-

order

kinetic

degradationin

softdrinksm

alland

more

sphere

particles

[18]

Purifi

edanthocyanins

extractfrom

Hibiscus

sabdariffaL(8∘Brix)

Maltodextrin

(11ndash15DE)

togu

mArabic

ratio

32fin

alsolid

content2

0

14000

rpm

homogenizationspeedfor1

hour150∘C

500feedingvolume95

flo

wrate

9987

encapsulationeffi

ciency37degradationrate

at4∘C

strong

colorstabilityhigh

retentionof

anthocyanins

over

3-mon

thperio

ds62and54

mon

thsh

alf-life

under4∘Cand25∘C

respectiv

ely

[19]

Filteredacaipu

lp(3solid

content)

6maltodextrin

10DEin

thep

ulp

140∘Cinlettem

perature78∘Cou

tlet

temperature73m

Lhairfl

owand006

MPa

compressora

irpressure15g

min

feed

flow

rate35∘Csto

rage

temperature

039

gmLbu

lkdensity

153

1gm

Labsolutedensity

745po

rosity343685m

g100juiced

riedmatter

116584120583molTE

gjuiced

riedmatter80retentionof

antio

xidant

activ

ityun

der0

328water

activ

ityand35∘C

storage

cond

ition

[20]

8 International Journal of Food Science

Table5Con

tinued

Plantextract

Form

ulao

femulsio

nlowastDryingcond

ition

Resultedencapsulation

Reference

Filteredacaipu

lp(3solid

content)

Twobestform

ulas(1)6

maltodextrin

20DEin

thep

ulpand(2)6

gum

Arabic

inthep

ulp

140∘Cinlettem

perature78∘Cou

tlet

temperature73m

Lhairfl

owand006

MPa

compressora

irpressure15g

min

feed

flow

rate

(i)20

DEmaltodextrin

form

ula288moistu

recontent0245water

activ

ity9612solubility1969

hygroscopicity933120583m

particlesiz

e100

retentionof

totalp

olypheno

licsa

ndantio

xidant

activ

ityaft

er15

days

inbo

thhigh

andlowwater

activ

ityenvironm

ents

(ii)G

umArabicformula304moistu

recontent

0244water

activ

ity9478solubility1974

hygroscopicity941120583

mparticlesiz

e100

retentionof

totalp

olypheno

licsa

ndantio

xidant

activ

ityaft

er15

days

inbo

thhigh

andlowwater

activ

ityenvironm

ents

[21]

Ethano

licanthocyaninric

hextractsfro

mblackcarrot

(6solid

content)

Glucodry210(20ndash

23DE)20

offin

alsolid

contentinthee

mulsio

n

160∘Cinlettem

perature107∘Cou

tlet

temperature120pu

mppo

wer5

mLmin

feedingrate25∘Cfeedingmixture

630m

g100g

anthocyanincontent1712mgsamplemg

DPP

HEC

50antiradicalactiv

ity603

moistu

recontent7664

hygroscopicm

oistu

rehighretention

ofanthocyanins

(84

at4∘Cand67at25∘C)

after

storage

64days

[12]

lowastFo

rmulao

femulsio

nsta

ndsfor

theo

ptim

alform

ulafor

microencapsulationifop

timizationstu

dywas

cond

ucted

International Journal of Food Science 9

01020304050607080

0 5 10 15 20 25 30 35

RSA

()

Concentration (120583gmL)

(a)

0102030405060708090

100

FEMs FE Rutin Citric acidAntioxidants

b b

c

a

d

RSA

()

VC

(b)

Figure 3 DPPH scavenging radical activity of (a) different concentrations of FEMs (b) 20120583gmL of FEMs FE rutin VC and citric acidData was shown as mean plusmn SD (119899 = 3)

spherical with some porous and dented spots on the surfaceThe formation of the dented surfaces was attributed to theshrinkage of the particles induced by the high temperatureduring spray drying process [39] The morphology of FEMswas similar to other microcapsules manufactured throughspray drying using gum Arabic and maltodextrin as coatingmaterials [18 29] The irregularly sphere particle observedunder SEM reflected on the high solubility and good bulkdensity of FEMs

33 In Vitro Antioxidant Activity and Lipid Inhibition of FEMs

331 DPPH Radical Scavenging Ability (DPPH-RSA) Aftermicroencapsulation and spray drying antioxidants wereretained 95 in FEMs As shown in Figure 3(a) the DPPH-RSA of FEMs increased with the increase of flavonoid con-centrations and the scavenging activity reached a maximumvalue (7096) at 20120583gmL The ∙DPPH-RSA of FEMswas also compared to other antioxidants including rutinnonencapsulated flavonoids extract (FE) citric acid andvitamin C (VC) at the same concentration of 20120583gmL(Figure 3(b)) RSA of FEMs was close to FE (7327) higherthan rutin (3515) and citric acid (1221) and weaker thanVC (8708) Results indicated that after microencapsulationprocess and high temperature spray drying FEMs demon-strated similar DPPH-RSA as FE Unlike the reduction ofantioxidant activity observed in black carrot anthocyaninsmicrocapsules [12] the process exerted little effect on theDPPH-RSA of FE from R tomentosa which might beexplained by the better thermal stability of flavonoids thanthat of anthocyanin

332 Inhibiting Ability of Lipid Peroxidation The inhibitingability of FEMs to lard peroxidation was investigated andcompared with other antioxidants (Figure 4) As shown incontrol (Figure 4) under high temperature induction thelipid peroxidation of lard was generated and the POV valueincreased over time The addition of antioxidants retardedthe lipid peroxidation thus slowing down the increment ofPOV value Increase of FEMs significantly prevented lipidoxidation after 10 days of incubation (119875 lt 005) Initially

0

20

40

60

80

100

120

0 1 2 3 4 5 6 7 8 9 10

POV

(meq

kg)

Time (d)

Control005 FE01 FE02 FE005 FEMs

01 FEMs02 FEMs

01 rutin01 VC

Figure 4 Inhibition effects of FEMs FE VC and rutin on the lardperoxidation Results were shown as means plusmn SD (119899 = 3)

POV values were higher under the FEMs treatments thanthose under the same concentrations of other antioxidantsHowever after six days lower POV values were tested inFEMs At 01 level VC demonstrated the highest inhibitingcapability followed by FEMs Compared with FE the coatingof FEMs helped to prevent the oxidation of flavonoids causedby environmental factors (ie temperature pH and light)and slowly release lipid antioxidants to the system so thatFEMs surpassed FE in inhibiting peroxidation The slowrelease of antioxidant activities could associate with the highstability and long half-life time of bioactive compounds afterbeing coated by gum Arabic orand maltodextrin [18 19 21](Table 5)

4 Conclusion

In this study themicroencapsulation conditions of flavonoidsfrom the berries of R tomentosa were optimized Amongmaltodextrin to gum Arabic ratio solid content glycerol

10 International Journal of Food Science

monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

Acknowledgment

The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)

References

[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011

[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010

[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015

[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004

[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011

[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011

[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007

[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008

[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002

[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004

[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002

[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007

[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013

[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011

[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012

[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003

[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010

[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011

[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012

[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010

[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009

[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999

[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009

[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008

International Journal of Food Science 11

[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005

[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004

[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008

[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996

[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012

[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013

[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014

[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006

[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011

[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004

[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004

[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995

[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013

[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014

[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985

International Journal of Food Science 3

through a 045 120583m Millipore filter for analysis Rutin (0ndash50mgmL) was used as a standard TFCwhole was expressedas milligrams of rutin equivalents per gram of microcapsuleweight

25 Analysis of Surface Total Flavonoids Content (TFCsurface)and Encapsulation Efficiency To determine the TFCsurface100mg of FEMs was dispersed in 1mL of a mix of ethanolandmethanol (1 1 vv) by vortexing at room temperature for1min followed by filtration [23]TheTFCsurface wasmeasuredwith the same method described in TFCwhole section

Encapsulation efficiency (EE) was calculated from thefollowing equation

EE () =(TFCwhole minus TFCsurface)

TFCwholetimes 100 (1)

where TFCwhole was the total amount of flavonoids in FEMsand TFCsurface was the amount of flavonoids presented in thesurface of FEMs

26 Experimental Design Response surface method (RSM)was employed to investigate the effect of independent param-eters including MD to GA ratio (MD GA 119883

1) total solid

content (1198832) GSM content (119883

3) and core to coating ratio

(core coating 1198834) on the process of microencapsulation A

Box-Behnken design (BBD) with four variables and threelevels consisting of 29 experimental runs was constructed bythe principal of RSM using the software of Design ExpertV806 The range and levels of the independent parametersbased on the preliminary experiment were presented inTable 1 The experimental points contain 24 factorial pointsand 5 center points (Table 2)

The experimental values were fitted under a second-ordermodel in the form of quadratic polynomial equation [24]

119884 = 1205730+

119896

sum

119894=1

120573119894119883119894+

119896

sum

119894=1

1205731198941198941198832

119894+sum

119894=1

sum

119895=1+1

120573119895119894119883119894119883119895+ 120576 (2)

where 119884 was response (EE ) 1205730 120573119894 120573119894119894 and 120573

119895119894were

constant coefficients of intercept linear quadratic and inter-action terms respectively 119883

119894and 119883

119895were independent

parameters

27 Physicochemical and Morphological Analysis of FEMs

271Moisture Content 2 g of the samplewas dried in an oven(SFG-02B Huangshi China) at 105∘C until a constant weightand the moisture content was calculated in terms of weightloss

272 Solubility 2 g of the sample was added into 50mL ofdistilled water and the mixture was agitated in a 100mLglass beaker with a magnetic stirrer (C-MAG MS4 IKAGermany) at 1000 rpm for 20min [25]Then the solution wascentrifuged at 3000 rpm for 10min The residue was driedat 60∘C and weighed The solubility was measured by thedecrease of weight

273 Bulk Density The volume of weighed sample wasdetermined using a graduated cylinder and the bulk densitywas calculated by the quotient of weight and volume [26]

274 Scanning Electron Microscope Prior to scanning elec-tron microscopy (SEM) analysis FEMs were placed on astub using double-side adhesive tape and then coated withgold The analysis was carried out by using a scanningelectron microscope Philips XL-30 ESEM (Netherlands) oflow vacuum operated at 10 kV Micrographs were taken at1600x and 3200x respectively

28 In Vitro Antioxidant Activity of FEMs

281 DPPH Radical Scavenging Assay A 20mL of sampleat various concentrations (dissolved in 50 ethanol aqueoussolution) was mixed with 20mL of 200 120583M DPPH solutionThe mixture was kept at room temperature for 30min beforemeasuring its absorbance at 517 nm [27] Equation (3) showsthe radical scavenging activity (RSA) formula

RSA () = [(1198600minus 1198601)

1198600

] times 100 (3)

where 1198600was the absorbance of pure DPPH and 119860

1was the

absorbance of DPPH in the presence of various extracts

282 Inhibition of Lipid Peroxidation Lipid peroxidant value(POV) was measured according to Milovanovic et al [28]The sample was mixed with fresh lard The lipid system wasthoroughly homogenized (70 plusmn 05∘C) for 30min and storedat 65 plusmn 05∘C in a water bath with stirring every 24 hr POVwas determined using Na

2S2O3titrimetric method

POV (meqkg) = 119878 times 119873 times 1000119882

(4)

where 119878 was the volume of Na2S2O3119873 was the normality of

Na2S2O3 and119882was the weight of sample Fresh lard without

antioxidant was used as a control

29 Statistical Analysis All analyses were performed intriplicate Results were expressed as mean plusmn SD Statisticalanalyses of the data were performed with one-way analysis ofvariance (ANOVA) or Studentrsquos 119905-test (SPSS 160) Significantdifferences (119875 lt 005) between the means were determinedusing Tukeyrsquos multiple range test

3 Results and Discussion

31 Optimization of Microencapsulation

311 Response Surface Design (RSM) Model As shown inTable 1 MD GA (ww) solid content (SC ) GMS content() and core coating (ww) were investigated in the rangesof 1 15ndash15 1 (ww) 20ndash30 02ndash04 and 1 9ndash3 7 respec-tively The response values (EE ) ranged from 86 to 92(Table 2) which were comparable to those reported in otherliteratures using gum Arabic orand maltodextrins (Table 5)

4 International Journal of Food Science

Table 3 Regression coefficients for the microencapsulation of FE values of regression coefficients calculated for the FE microencapsulation

Source Sum of squares df Mean square F value 119875 valueProbgt 119865 Significance

Model 8642 14 8642 32469 lt00001 lowastlowast

1198831

970 1 970 8772 lt00001 lowastlowast

1198832

109 1 109 57017 00214 lowast

1198833

366 1 366 15002 00003 lowastlowast

1198834

5573 1 5573 216 lt00001 lowastlowast

11988311198832

5625119864 minus 003 1 5625119864 minus 003 320 0855211988311198833

0046 1 0046 8291 0602611988311198834

107 1 107 9149119864 minus 005 00225 lowast

11988321198833

0048 1 0048 3228 0594211988321198834

9025119864 minus 003 1 9025119864 minus 003 086 0817311988331198834

010 1 010 0030 044101198831

2 856 1 856 63526 lt00001 lowastlowast

1198832

2 094 1 094 37851 00310 lowast

1198833

2 188 1 188 204341 00043 lowastlowast

1198834

2 899 1 899 209549 lt00001 lowastlowast

Residual 228 14 016Lack of fit 175 10 017 131 04287Pure error 053 4 013Cor total 8870 28lowast119875 lt 005 significant lowastlowast119875 lt 001 highly significant

After regression fitting the quadratic equation expressingthe relationship between EE (119884) and influence factors (119883

119894) is

modeled as follows119884 = 9061 + 090 times 119883

1+ 030 times 119883

2+ 055 times 119883

3

minus 216 times 1198834+ 0038 times 119883

1times 1198832minus 011 times 119883

1times 1198833

minus 0521198831times 1198834+ 011 times 119883

2times 1198833+ 0047 times 119883

2times 1198834

+ 016 times 1198833times 1198834minus 115 times 119883

2

1

minus 038 times 1198832

2minus 054 times 119883

2

3minus 118 times 119883

2

4

(5)

In Table 3 the results demonstrated that the regressionmodel could predict 9743 of EE measured values (119875 lt00001 1198772 = 09743) The adeq precision of 21046 (higherthan 4) indicated that the model with an adequate noiseratio could be applied to this experimental design 119883

2 11988322

11988311198834had significant effects on EE (119875 lt 005) and 119883

1

1198833 1198834 11988321 11988323 11988324were highly significant (119875 lt 001) and

thus other forms of variables had negligible effects Basedon the regression coefficients and the 119875 value MD GA (119883

1)

and core coating (1198834) were the most critical factors to yield

high EE followed by total solid content (1198832) and GSM

content (1198833) In addition 119883

1and 119883

4were both extremely

significant at first level (119875 lt 00001) and second level (119875 lt0001) indicating that minor changes of MD GA andorcore coating could affect the EE significantly Adversely totalsolid content (119883

2) and GMS content (119883

3) impacted EE more

significantly at first level (119875 = 00214 for1198832and119875 = 0003 for

1198833) The low 119875 value of 119883

11198834(119875 lt 005) (Table 3) indicated

the interactive effect of1198831and119883

4(Figure 1(c)) At any given

value of total solid (20ndash30) or GMS content (02ndash04) adecrease ofMD GA resulted in an increase of the EE (Figures1(a) 1(b) and 1(c)) with the highest EE at MD GA at 1 13(ww)

Overall the condition with MD GA at 1 13 (ww) solidcontent at 274 GMS content at 025 and core coating at3 7 resulted in the maximum value of EE (9175)

312 Maltodextrin to Gum Arabic Ratio (MD GA) In thisstudyMD GAwas identified to be critical factor tomicroen-capsulate R tomentosa flavonoids extract (119875 lt 00001) withoptimized ratio at 1 13 (ww) Cilek et al [29] described thatMD toGA ratios from 10 0 to 3 2 increased themicroencap-sulation efficiency of phenolic compounds from sour cherrypomace after freeze drying process Similarly Idhamet al [19]also used 3 2 as MD GA ratio to microencapsulate purifiedanthocyanin from Hibiscus resulting in optimal efficiencyat 9987 and high retention and stability of anthocyanin-rich microcapsules However previous research also showedthat a high concentration of GA in the emulsion solutionreduced encapsulation efficiency Vidal et al [30] describedthe decrease of encapsulation of maqui leaf extracts withmore than 15 gum Arabic in emulsions (water-oil base)owing to the less solubility of plant extracts in the higherviscosity of coating material solutions In addition Tonon etal [21] also reported that 6 of GA and 6 of MD (20DE)demonstrated similar efficiencies onmicroencapsulating acaipulp (Table 5) which might be attributed by the fact that

International Journal of Food Science 5

94

92

90

88

86

84

100100

050 050000 000

X1X2

minus050 minus050

minus100 minus100

EE

(a)

94

92

90

88

86

84

100 100050 050

000 000

X1X3

minus050 minus050

minus100 minus100

EE

(b)

94

92

90

88

86

84

100100

050050

000 000

X1X4

minus050 minus050minus100 minus100

EE

(c)

94

92

90

88

86

84

100 100050 050

000 000

X2X3

minus050 minus050minus100 minus100

EE

(d)

94

92

90

88

86

84

100 100050 050

000 000

X2X4

minus050 minus050minus100 minus100

EE

(e)

94

92

90

88

86

84

100 100050 050

000 000

X3X4minus050 minus050

minus100 minus100

EE

(f)

Figure 1 3D response surface plots for EE with respect to (a) MD GA versus solid content (b) MD GA versus GMS content (c) MD GAversus core coating (d) solid content versus GMS content (e) solid content versus core coating (f) GMS content versus core coating

pectin and other polysaccharides in the acai pulp also actedas coating materials

313 Core to Coating Ratio (Core Coating) In contrast toMD GA ratio an increase of core coating increased the EE(Figures 1(c) 1(e) and 1(f)) within our experimental limits

(1 9 to 3 7) demonstrating a controversial result to thatreported by Cilek et al [29] who revealed that better encapsu-lation efficiencies were obtained when core coating was 1 20instead of 1 10 In the current study the purified flavonoidsextract was composed of myricetin (C

15H10O8) quercetin

(C27H30O17) dihydromyricetin (C

15H12O8) kaempferol

6 International Journal of Food Science

(a) (b)

Figure 2 Scanning electron micrographs of FEMs prepared at optimal condition (a) 1600x magnification (b) 3200x magnification

(C15H10O6) quercetin 7 41015840-diglucoside (C

27H30O17) and

vitexin (C21H20O10) according to our previous study [3]

The large amount of hydroxyl groups from flavonoids couldrapidly form hydrogen bonds when presented in solutionresulting in the formation of nonstarch polysaccharide-flavonoid complex via hydrogen bonding [31] Among allthe nonstarch polysaccharides gum Arabic has been usedmostly to form flavonoids-polysaccharide complex in thewine industry due to its high proportion of anion fractioncontributed by glucuronic arabinogalactan [31] In the lightgum Arabic could actively link to R tomentosa flavonoidsextract when they came in contact in the aqueous emulsionand was able to retain flavonoids extract throughout thespray drying processThemaltodextrin used in this study had5ndash10 dextrose equivalents which showed better retentionsof flavors and polyphenols and higher yields while having avery low viscosity at high concentration [32 33] Thereforethe highly active interaction between R tomentosa flavonoidsextract and coating solution especially gum Arabic alongwith the functionality of maltodextrin (5ndash10DE) contributedto the superior microencapsulating properties of thecoating solution which might explain that the higher thecore coating ratio the better the yield obtained in this study

314 Solid Content The effect of solid content demonstratedweakest impacts among all the variables on the final encap-sulation efficiency in this study (119875 = 00214) (Table 3)274 of solid content in the emulsion was the optimalsolid content to yield maximum encapsulation efficiencyagreeing with the results published by Robert et al [17] inwhich in which 201 and 242 of maltodextrin yieldedthe optimal encapsulation of pomegranate juice (1597∘Brix)and pomegranate extract (1380∘Brix) In this study the solidcontent higher than 274 generating the microcapsules withless encapsulated flavonoids extract might be explained bythe reduction of carrier solubility resulting in reduction ofencapsulated extract [34]

315 Glycerol Monostearate (GMS) GMS is a type ofhydrophobic surfactant and foam stabilizerwhichwere addedto mango pulp (15 kg1000 kg mango solid) and edible filmformula (06) before the drying processes [35 36] Anappropriate percentage of GMS increased the interaction

Table 4 Color bulk density moisture content and solubility ofFEMs

Color Bulk density(gcm3)

Moisture content() Solubility ()

Milk white 0346 plusmn 0013 327 plusmn 051 9235 plusmn 089Data were expressed as mean plusmn SD (119899 = 3)

between flavonoids extract and coating solution as well assolubility and dispersibility of final microcapsules Howeverbecause of the hydrophobic and foam inducing propertiesof GMS higher concentration of GMS in the coating solu-tion might adversely reduce the hydrogen bonding betweenflavonoids extract and coating material thus exposing morenoncapsulated flavonoids extract on the surface of finalpowder which was indicated by the lower encapsulationefficiencies with the GMS percentage higher than 025

32 Physicochemical and Morphological Properties of FEMs

321 Physicochemical Properties of Flavonoids Extract Micro-capsules (FEMs) As shown in Table 4 the color of FEMsprepared by the optimized conditions was creamy whiteBulk density was 035 gcm3 comparable to the bulk densitiesreported in previous studies using maltodextrin andor gumArabic as coating materials and spray drying process [15 20](Table 5) Moisture content was 327 which was within therange of powder ingredients used in the food industry (3-4) [37] Consenting with the study by Pang et al [38]high solid content (274) in the feeding solution contributedto the low moisture content in the final FEMs The highsolubility (9235) of FEMs was contributed by hydrophilicproperties of coating materials mainly gum Arabic andmaltodextrin and also the exposure of hydrophilic groupson the FEMs surface after spraying drying [7] In this studyFEMs possessed both high solubility and relatively highbulk density making it an ideal powder for food productapplication

322 Morphological Properties of FEMs Figure 2 presentedthe scanning electron microscopic photographs of FEMsMost of the microcapsules were observed as irregularly

International Journal of Food Science 7

Table5Re

presentativ

eliteraturesregarding

microencapsulated

plantextractju

iceu

singgum

Arabica

ndorm

altodextrin

inspraydrying

process

Plantextract

Form

ulao

femulsio

nlowastDryingcond

ition

Resultedencapsulation

Reference

Purifi

edflavono

idse

xtract

from

Rtomentosa

berries

Maltodextrin

(5ndash10D

E)to

gum

Arabic

ratio

113

solid

content2

74glycerol

mon

ostearatec

ontent

025

corecoatin

gmaterialratio

37

40MPa

homogenizationfor5

min07mm

diam

eter

nozzle150∘Cinlettem

perature

and100∘Cou

tlettem

perature40MPa

atom

izationpressurefeeding

rate30

9175

encapsulated

flavono

idsmilk

ywhitepo

wder

irregularlysphere

shapeparticlesiz

elt20120583m

035

gcm

3bu

lkdensity

327

moistu

recontent

9235

solubility95retentionof

DPP

Hradical

scavenging

activ

ityeffectively

retarded

lipid

oxidation

Thisstu

dy

Pomegranatejuice

(1597∘Brix)

201

maltodextrin

(12ndash20

DE)

incoating

solutio

ncorecoatin

gratio

11

1400timesgho

mogenizationspeedfor5

min

153∘Cinlettem

perature600

Lhairfl

ow

10mLmin

feedingrate20p

siatom

ization

pressure

535encapsulated

polyph

enols866encapsulated

anthocyaninsirregularlysphere

shape

[17]

Pomegranateethano

lextract(1380∘Brix)

243maltodextrin

(12ndash20

DE)

incoatingsolutio

ncorecoatin

gratio

21

1400timesgho

mogenizationspeedfor5

min

153∘Cinlettem

perature600

Lhairfl

ow

10mLmin

feedingrate20p

siatom

ization

pressure

710encapsulated

polyph

enols820encapsulated

anthocyaninsirregularlysphere

shape

[17]

Blackmulberryjuice(40

kDaadjuste

dto

11∘Brix)

Maltodextrin

(6DE)

togum

Arabicr

atio

31totalsolid

815(w

w)

microcrystalline

cellu

lose

inthejuice

130inlettem

perature800

Lhairfl

owrate

925N

m2aspiratio

nrate20∘Cfeeding

temperature150

mLhfeedingrate653p

siatom

izationpressure

82drying

yield

87

solubility44120583

mparticlesiz

e764∘Cglasstransition

temperature

(Tg)

[15]

Antho

cyanin

ethano

lextractfrom

Cabernet

Sauvigno

n(pH24)

Maltodextrin

(19DE)

togum

Arabicr

atio

115

extractto

maltodextrin

ratio

11

100r

pmho

mogenizationspeedfor2

5ho

ur

150∘Cinlettem

perature50∘Cou

tlet

temperature25∘Cfeedingtemperature25

pumppo

werm

axim

umaspiratorrate

Long

half-lifeinsoftdrinkhigh

retentionof

anthocyanins

after

40days

ofsto

rage

test

first-

order

kinetic

degradationin

softdrinksm

alland

more

sphere

particles

[18]

Purifi

edanthocyanins

extractfrom

Hibiscus

sabdariffaL(8∘Brix)

Maltodextrin

(11ndash15DE)

togu

mArabic

ratio

32fin

alsolid

content2

0

14000

rpm

homogenizationspeedfor1

hour150∘C

500feedingvolume95

flo

wrate

9987

encapsulationeffi

ciency37degradationrate

at4∘C

strong

colorstabilityhigh

retentionof

anthocyanins

over

3-mon

thperio

ds62and54

mon

thsh

alf-life

under4∘Cand25∘C

respectiv

ely

[19]

Filteredacaipu

lp(3solid

content)

6maltodextrin

10DEin

thep

ulp

140∘Cinlettem

perature78∘Cou

tlet

temperature73m

Lhairfl

owand006

MPa

compressora

irpressure15g

min

feed

flow

rate35∘Csto

rage

temperature

039

gmLbu

lkdensity

153

1gm

Labsolutedensity

745po

rosity343685m

g100juiced

riedmatter

116584120583molTE

gjuiced

riedmatter80retentionof

antio

xidant

activ

ityun

der0

328water

activ

ityand35∘C

storage

cond

ition

[20]

8 International Journal of Food Science

Table5Con

tinued

Plantextract

Form

ulao

femulsio

nlowastDryingcond

ition

Resultedencapsulation

Reference

Filteredacaipu

lp(3solid

content)

Twobestform

ulas(1)6

maltodextrin

20DEin

thep

ulpand(2)6

gum

Arabic

inthep

ulp

140∘Cinlettem

perature78∘Cou

tlet

temperature73m

Lhairfl

owand006

MPa

compressora

irpressure15g

min

feed

flow

rate

(i)20

DEmaltodextrin

form

ula288moistu

recontent0245water

activ

ity9612solubility1969

hygroscopicity933120583m

particlesiz

e100

retentionof

totalp

olypheno

licsa

ndantio

xidant

activ

ityaft

er15

days

inbo

thhigh

andlowwater

activ

ityenvironm

ents

(ii)G

umArabicformula304moistu

recontent

0244water

activ

ity9478solubility1974

hygroscopicity941120583

mparticlesiz

e100

retentionof

totalp

olypheno

licsa

ndantio

xidant

activ

ityaft

er15

days

inbo

thhigh

andlowwater

activ

ityenvironm

ents

[21]

Ethano

licanthocyaninric

hextractsfro

mblackcarrot

(6solid

content)

Glucodry210(20ndash

23DE)20

offin

alsolid

contentinthee

mulsio

n

160∘Cinlettem

perature107∘Cou

tlet

temperature120pu

mppo

wer5

mLmin

feedingrate25∘Cfeedingmixture

630m

g100g

anthocyanincontent1712mgsamplemg

DPP

HEC

50antiradicalactiv

ity603

moistu

recontent7664

hygroscopicm

oistu

rehighretention

ofanthocyanins

(84

at4∘Cand67at25∘C)

after

storage

64days

[12]

lowastFo

rmulao

femulsio

nsta

ndsfor

theo

ptim

alform

ulafor

microencapsulationifop

timizationstu

dywas

cond

ucted

International Journal of Food Science 9

01020304050607080

0 5 10 15 20 25 30 35

RSA

()

Concentration (120583gmL)

(a)

0102030405060708090

100

FEMs FE Rutin Citric acidAntioxidants

b b

c

a

d

RSA

()

VC

(b)

Figure 3 DPPH scavenging radical activity of (a) different concentrations of FEMs (b) 20120583gmL of FEMs FE rutin VC and citric acidData was shown as mean plusmn SD (119899 = 3)

spherical with some porous and dented spots on the surfaceThe formation of the dented surfaces was attributed to theshrinkage of the particles induced by the high temperatureduring spray drying process [39] The morphology of FEMswas similar to other microcapsules manufactured throughspray drying using gum Arabic and maltodextrin as coatingmaterials [18 29] The irregularly sphere particle observedunder SEM reflected on the high solubility and good bulkdensity of FEMs

33 In Vitro Antioxidant Activity and Lipid Inhibition of FEMs

331 DPPH Radical Scavenging Ability (DPPH-RSA) Aftermicroencapsulation and spray drying antioxidants wereretained 95 in FEMs As shown in Figure 3(a) the DPPH-RSA of FEMs increased with the increase of flavonoid con-centrations and the scavenging activity reached a maximumvalue (7096) at 20120583gmL The ∙DPPH-RSA of FEMswas also compared to other antioxidants including rutinnonencapsulated flavonoids extract (FE) citric acid andvitamin C (VC) at the same concentration of 20120583gmL(Figure 3(b)) RSA of FEMs was close to FE (7327) higherthan rutin (3515) and citric acid (1221) and weaker thanVC (8708) Results indicated that after microencapsulationprocess and high temperature spray drying FEMs demon-strated similar DPPH-RSA as FE Unlike the reduction ofantioxidant activity observed in black carrot anthocyaninsmicrocapsules [12] the process exerted little effect on theDPPH-RSA of FE from R tomentosa which might beexplained by the better thermal stability of flavonoids thanthat of anthocyanin

332 Inhibiting Ability of Lipid Peroxidation The inhibitingability of FEMs to lard peroxidation was investigated andcompared with other antioxidants (Figure 4) As shown incontrol (Figure 4) under high temperature induction thelipid peroxidation of lard was generated and the POV valueincreased over time The addition of antioxidants retardedthe lipid peroxidation thus slowing down the increment ofPOV value Increase of FEMs significantly prevented lipidoxidation after 10 days of incubation (119875 lt 005) Initially

0

20

40

60

80

100

120

0 1 2 3 4 5 6 7 8 9 10

POV

(meq

kg)

Time (d)

Control005 FE01 FE02 FE005 FEMs

01 FEMs02 FEMs

01 rutin01 VC

Figure 4 Inhibition effects of FEMs FE VC and rutin on the lardperoxidation Results were shown as means plusmn SD (119899 = 3)

POV values were higher under the FEMs treatments thanthose under the same concentrations of other antioxidantsHowever after six days lower POV values were tested inFEMs At 01 level VC demonstrated the highest inhibitingcapability followed by FEMs Compared with FE the coatingof FEMs helped to prevent the oxidation of flavonoids causedby environmental factors (ie temperature pH and light)and slowly release lipid antioxidants to the system so thatFEMs surpassed FE in inhibiting peroxidation The slowrelease of antioxidant activities could associate with the highstability and long half-life time of bioactive compounds afterbeing coated by gum Arabic orand maltodextrin [18 19 21](Table 5)

4 Conclusion

In this study themicroencapsulation conditions of flavonoidsfrom the berries of R tomentosa were optimized Amongmaltodextrin to gum Arabic ratio solid content glycerol

10 International Journal of Food Science

monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

Acknowledgment

The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)

References

[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011

[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010

[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015

[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004

[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011

[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011

[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007

[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008

[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002

[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004

[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002

[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007

[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013

[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011

[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012

[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003

[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010

[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011

[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012

[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010

[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009

[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999

[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009

[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008

International Journal of Food Science 11

[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005

[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004

[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008

[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996

[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012

[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013

[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014

[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006

[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011

[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004

[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004

[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995

[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013

[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014

[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985

4 International Journal of Food Science

Table 3 Regression coefficients for the microencapsulation of FE values of regression coefficients calculated for the FE microencapsulation

Source Sum of squares df Mean square F value 119875 valueProbgt 119865 Significance

Model 8642 14 8642 32469 lt00001 lowastlowast

1198831

970 1 970 8772 lt00001 lowastlowast

1198832

109 1 109 57017 00214 lowast

1198833

366 1 366 15002 00003 lowastlowast

1198834

5573 1 5573 216 lt00001 lowastlowast

11988311198832

5625119864 minus 003 1 5625119864 minus 003 320 0855211988311198833

0046 1 0046 8291 0602611988311198834

107 1 107 9149119864 minus 005 00225 lowast

11988321198833

0048 1 0048 3228 0594211988321198834

9025119864 minus 003 1 9025119864 minus 003 086 0817311988331198834

010 1 010 0030 044101198831

2 856 1 856 63526 lt00001 lowastlowast

1198832

2 094 1 094 37851 00310 lowast

1198833

2 188 1 188 204341 00043 lowastlowast

1198834

2 899 1 899 209549 lt00001 lowastlowast

Residual 228 14 016Lack of fit 175 10 017 131 04287Pure error 053 4 013Cor total 8870 28lowast119875 lt 005 significant lowastlowast119875 lt 001 highly significant

After regression fitting the quadratic equation expressingthe relationship between EE (119884) and influence factors (119883

119894) is

modeled as follows119884 = 9061 + 090 times 119883

1+ 030 times 119883

2+ 055 times 119883

3

minus 216 times 1198834+ 0038 times 119883

1times 1198832minus 011 times 119883

1times 1198833

minus 0521198831times 1198834+ 011 times 119883

2times 1198833+ 0047 times 119883

2times 1198834

+ 016 times 1198833times 1198834minus 115 times 119883

2

1

minus 038 times 1198832

2minus 054 times 119883

2

3minus 118 times 119883

2

4

(5)

In Table 3 the results demonstrated that the regressionmodel could predict 9743 of EE measured values (119875 lt00001 1198772 = 09743) The adeq precision of 21046 (higherthan 4) indicated that the model with an adequate noiseratio could be applied to this experimental design 119883

2 11988322

11988311198834had significant effects on EE (119875 lt 005) and 119883

1

1198833 1198834 11988321 11988323 11988324were highly significant (119875 lt 001) and

thus other forms of variables had negligible effects Basedon the regression coefficients and the 119875 value MD GA (119883

1)

and core coating (1198834) were the most critical factors to yield

high EE followed by total solid content (1198832) and GSM

content (1198833) In addition 119883

1and 119883

4were both extremely

significant at first level (119875 lt 00001) and second level (119875 lt0001) indicating that minor changes of MD GA andorcore coating could affect the EE significantly Adversely totalsolid content (119883

2) and GMS content (119883

3) impacted EE more

significantly at first level (119875 = 00214 for1198832and119875 = 0003 for

1198833) The low 119875 value of 119883

11198834(119875 lt 005) (Table 3) indicated

the interactive effect of1198831and119883

4(Figure 1(c)) At any given

value of total solid (20ndash30) or GMS content (02ndash04) adecrease ofMD GA resulted in an increase of the EE (Figures1(a) 1(b) and 1(c)) with the highest EE at MD GA at 1 13(ww)

Overall the condition with MD GA at 1 13 (ww) solidcontent at 274 GMS content at 025 and core coating at3 7 resulted in the maximum value of EE (9175)

312 Maltodextrin to Gum Arabic Ratio (MD GA) In thisstudyMD GAwas identified to be critical factor tomicroen-capsulate R tomentosa flavonoids extract (119875 lt 00001) withoptimized ratio at 1 13 (ww) Cilek et al [29] described thatMD toGA ratios from 10 0 to 3 2 increased themicroencap-sulation efficiency of phenolic compounds from sour cherrypomace after freeze drying process Similarly Idhamet al [19]also used 3 2 as MD GA ratio to microencapsulate purifiedanthocyanin from Hibiscus resulting in optimal efficiencyat 9987 and high retention and stability of anthocyanin-rich microcapsules However previous research also showedthat a high concentration of GA in the emulsion solutionreduced encapsulation efficiency Vidal et al [30] describedthe decrease of encapsulation of maqui leaf extracts withmore than 15 gum Arabic in emulsions (water-oil base)owing to the less solubility of plant extracts in the higherviscosity of coating material solutions In addition Tonon etal [21] also reported that 6 of GA and 6 of MD (20DE)demonstrated similar efficiencies onmicroencapsulating acaipulp (Table 5) which might be attributed by the fact that

International Journal of Food Science 5

94

92

90

88

86

84

100100

050 050000 000

X1X2

minus050 minus050

minus100 minus100

EE

(a)

94

92

90

88

86

84

100 100050 050

000 000

X1X3

minus050 minus050

minus100 minus100

EE

(b)

94

92

90

88

86

84

100100

050050

000 000

X1X4

minus050 minus050minus100 minus100

EE

(c)

94

92

90

88

86

84

100 100050 050

000 000

X2X3

minus050 minus050minus100 minus100

EE

(d)

94

92

90

88

86

84

100 100050 050

000 000

X2X4

minus050 minus050minus100 minus100

EE

(e)

94

92

90

88

86

84

100 100050 050

000 000

X3X4minus050 minus050

minus100 minus100

EE

(f)

Figure 1 3D response surface plots for EE with respect to (a) MD GA versus solid content (b) MD GA versus GMS content (c) MD GAversus core coating (d) solid content versus GMS content (e) solid content versus core coating (f) GMS content versus core coating

pectin and other polysaccharides in the acai pulp also actedas coating materials

313 Core to Coating Ratio (Core Coating) In contrast toMD GA ratio an increase of core coating increased the EE(Figures 1(c) 1(e) and 1(f)) within our experimental limits

(1 9 to 3 7) demonstrating a controversial result to thatreported by Cilek et al [29] who revealed that better encapsu-lation efficiencies were obtained when core coating was 1 20instead of 1 10 In the current study the purified flavonoidsextract was composed of myricetin (C

15H10O8) quercetin

(C27H30O17) dihydromyricetin (C

15H12O8) kaempferol

6 International Journal of Food Science

(a) (b)

Figure 2 Scanning electron micrographs of FEMs prepared at optimal condition (a) 1600x magnification (b) 3200x magnification

(C15H10O6) quercetin 7 41015840-diglucoside (C

27H30O17) and

vitexin (C21H20O10) according to our previous study [3]

The large amount of hydroxyl groups from flavonoids couldrapidly form hydrogen bonds when presented in solutionresulting in the formation of nonstarch polysaccharide-flavonoid complex via hydrogen bonding [31] Among allthe nonstarch polysaccharides gum Arabic has been usedmostly to form flavonoids-polysaccharide complex in thewine industry due to its high proportion of anion fractioncontributed by glucuronic arabinogalactan [31] In the lightgum Arabic could actively link to R tomentosa flavonoidsextract when they came in contact in the aqueous emulsionand was able to retain flavonoids extract throughout thespray drying processThemaltodextrin used in this study had5ndash10 dextrose equivalents which showed better retentionsof flavors and polyphenols and higher yields while having avery low viscosity at high concentration [32 33] Thereforethe highly active interaction between R tomentosa flavonoidsextract and coating solution especially gum Arabic alongwith the functionality of maltodextrin (5ndash10DE) contributedto the superior microencapsulating properties of thecoating solution which might explain that the higher thecore coating ratio the better the yield obtained in this study

314 Solid Content The effect of solid content demonstratedweakest impacts among all the variables on the final encap-sulation efficiency in this study (119875 = 00214) (Table 3)274 of solid content in the emulsion was the optimalsolid content to yield maximum encapsulation efficiencyagreeing with the results published by Robert et al [17] inwhich in which 201 and 242 of maltodextrin yieldedthe optimal encapsulation of pomegranate juice (1597∘Brix)and pomegranate extract (1380∘Brix) In this study the solidcontent higher than 274 generating the microcapsules withless encapsulated flavonoids extract might be explained bythe reduction of carrier solubility resulting in reduction ofencapsulated extract [34]

315 Glycerol Monostearate (GMS) GMS is a type ofhydrophobic surfactant and foam stabilizerwhichwere addedto mango pulp (15 kg1000 kg mango solid) and edible filmformula (06) before the drying processes [35 36] Anappropriate percentage of GMS increased the interaction

Table 4 Color bulk density moisture content and solubility ofFEMs

Color Bulk density(gcm3)

Moisture content() Solubility ()

Milk white 0346 plusmn 0013 327 plusmn 051 9235 plusmn 089Data were expressed as mean plusmn SD (119899 = 3)

between flavonoids extract and coating solution as well assolubility and dispersibility of final microcapsules Howeverbecause of the hydrophobic and foam inducing propertiesof GMS higher concentration of GMS in the coating solu-tion might adversely reduce the hydrogen bonding betweenflavonoids extract and coating material thus exposing morenoncapsulated flavonoids extract on the surface of finalpowder which was indicated by the lower encapsulationefficiencies with the GMS percentage higher than 025

32 Physicochemical and Morphological Properties of FEMs

321 Physicochemical Properties of Flavonoids Extract Micro-capsules (FEMs) As shown in Table 4 the color of FEMsprepared by the optimized conditions was creamy whiteBulk density was 035 gcm3 comparable to the bulk densitiesreported in previous studies using maltodextrin andor gumArabic as coating materials and spray drying process [15 20](Table 5) Moisture content was 327 which was within therange of powder ingredients used in the food industry (3-4) [37] Consenting with the study by Pang et al [38]high solid content (274) in the feeding solution contributedto the low moisture content in the final FEMs The highsolubility (9235) of FEMs was contributed by hydrophilicproperties of coating materials mainly gum Arabic andmaltodextrin and also the exposure of hydrophilic groupson the FEMs surface after spraying drying [7] In this studyFEMs possessed both high solubility and relatively highbulk density making it an ideal powder for food productapplication

322 Morphological Properties of FEMs Figure 2 presentedthe scanning electron microscopic photographs of FEMsMost of the microcapsules were observed as irregularly

International Journal of Food Science 7

Table5Re

presentativ

eliteraturesregarding

microencapsulated

plantextractju

iceu

singgum

Arabica

ndorm

altodextrin

inspraydrying

process

Plantextract

Form

ulao

femulsio

nlowastDryingcond

ition

Resultedencapsulation

Reference

Purifi

edflavono

idse

xtract

from

Rtomentosa

berries

Maltodextrin

(5ndash10D

E)to

gum

Arabic

ratio

113

solid

content2

74glycerol

mon

ostearatec

ontent

025

corecoatin

gmaterialratio

37

40MPa

homogenizationfor5

min07mm

diam

eter

nozzle150∘Cinlettem

perature

and100∘Cou

tlettem

perature40MPa

atom

izationpressurefeeding

rate30

9175

encapsulated

flavono

idsmilk

ywhitepo

wder

irregularlysphere

shapeparticlesiz

elt20120583m

035

gcm

3bu

lkdensity

327

moistu

recontent

9235

solubility95retentionof

DPP

Hradical

scavenging

activ

ityeffectively

retarded

lipid

oxidation

Thisstu

dy

Pomegranatejuice

(1597∘Brix)

201

maltodextrin

(12ndash20

DE)

incoating

solutio

ncorecoatin

gratio

11

1400timesgho

mogenizationspeedfor5

min

153∘Cinlettem

perature600

Lhairfl

ow

10mLmin

feedingrate20p

siatom

ization

pressure

535encapsulated

polyph

enols866encapsulated

anthocyaninsirregularlysphere

shape

[17]

Pomegranateethano

lextract(1380∘Brix)

243maltodextrin

(12ndash20

DE)

incoatingsolutio

ncorecoatin

gratio

21

1400timesgho

mogenizationspeedfor5

min

153∘Cinlettem

perature600

Lhairfl

ow

10mLmin

feedingrate20p

siatom

ization

pressure

710encapsulated

polyph

enols820encapsulated

anthocyaninsirregularlysphere

shape

[17]

Blackmulberryjuice(40

kDaadjuste

dto

11∘Brix)

Maltodextrin

(6DE)

togum

Arabicr

atio

31totalsolid

815(w

w)

microcrystalline

cellu

lose

inthejuice

130inlettem

perature800

Lhairfl

owrate

925N

m2aspiratio

nrate20∘Cfeeding

temperature150

mLhfeedingrate653p

siatom

izationpressure

82drying

yield

87

solubility44120583

mparticlesiz

e764∘Cglasstransition

temperature

(Tg)

[15]

Antho

cyanin

ethano

lextractfrom

Cabernet

Sauvigno

n(pH24)

Maltodextrin

(19DE)

togum

Arabicr

atio

115

extractto

maltodextrin

ratio

11

100r

pmho

mogenizationspeedfor2

5ho

ur

150∘Cinlettem

perature50∘Cou

tlet

temperature25∘Cfeedingtemperature25

pumppo

werm

axim

umaspiratorrate

Long

half-lifeinsoftdrinkhigh

retentionof

anthocyanins

after

40days

ofsto

rage

test

first-

order

kinetic

degradationin

softdrinksm

alland

more

sphere

particles

[18]

Purifi

edanthocyanins

extractfrom

Hibiscus

sabdariffaL(8∘Brix)

Maltodextrin

(11ndash15DE)

togu

mArabic

ratio

32fin

alsolid

content2

0

14000

rpm

homogenizationspeedfor1

hour150∘C

500feedingvolume95

flo

wrate

9987

encapsulationeffi

ciency37degradationrate

at4∘C

strong

colorstabilityhigh

retentionof

anthocyanins

over

3-mon

thperio

ds62and54

mon

thsh

alf-life

under4∘Cand25∘C

respectiv

ely

[19]

Filteredacaipu

lp(3solid

content)

6maltodextrin

10DEin

thep

ulp

140∘Cinlettem

perature78∘Cou

tlet

temperature73m

Lhairfl

owand006

MPa

compressora

irpressure15g

min

feed

flow

rate35∘Csto

rage

temperature

039

gmLbu

lkdensity

153

1gm

Labsolutedensity

745po

rosity343685m

g100juiced

riedmatter

116584120583molTE

gjuiced

riedmatter80retentionof

antio

xidant

activ

ityun

der0

328water

activ

ityand35∘C

storage

cond

ition

[20]

8 International Journal of Food Science

Table5Con

tinued

Plantextract

Form

ulao

femulsio

nlowastDryingcond

ition

Resultedencapsulation

Reference

Filteredacaipu

lp(3solid

content)

Twobestform

ulas(1)6

maltodextrin

20DEin

thep

ulpand(2)6

gum

Arabic

inthep

ulp

140∘Cinlettem

perature78∘Cou

tlet

temperature73m

Lhairfl

owand006

MPa

compressora

irpressure15g

min

feed

flow

rate

(i)20

DEmaltodextrin

form

ula288moistu

recontent0245water

activ

ity9612solubility1969

hygroscopicity933120583m

particlesiz

e100

retentionof

totalp

olypheno

licsa

ndantio

xidant

activ

ityaft

er15

days

inbo

thhigh

andlowwater

activ

ityenvironm

ents

(ii)G

umArabicformula304moistu

recontent

0244water

activ

ity9478solubility1974

hygroscopicity941120583

mparticlesiz

e100

retentionof

totalp

olypheno

licsa

ndantio

xidant

activ

ityaft

er15

days

inbo

thhigh

andlowwater

activ

ityenvironm

ents

[21]

Ethano

licanthocyaninric

hextractsfro

mblackcarrot

(6solid

content)

Glucodry210(20ndash

23DE)20

offin

alsolid

contentinthee

mulsio

n

160∘Cinlettem

perature107∘Cou

tlet

temperature120pu

mppo

wer5

mLmin

feedingrate25∘Cfeedingmixture

630m

g100g

anthocyanincontent1712mgsamplemg

DPP

HEC

50antiradicalactiv

ity603

moistu

recontent7664

hygroscopicm

oistu

rehighretention

ofanthocyanins

(84

at4∘Cand67at25∘C)

after

storage

64days

[12]

lowastFo

rmulao

femulsio

nsta

ndsfor

theo

ptim

alform

ulafor

microencapsulationifop

timizationstu

dywas

cond

ucted

International Journal of Food Science 9

01020304050607080

0 5 10 15 20 25 30 35

RSA

()

Concentration (120583gmL)

(a)

0102030405060708090

100

FEMs FE Rutin Citric acidAntioxidants

b b

c

a

d

RSA

()

VC

(b)

Figure 3 DPPH scavenging radical activity of (a) different concentrations of FEMs (b) 20120583gmL of FEMs FE rutin VC and citric acidData was shown as mean plusmn SD (119899 = 3)

spherical with some porous and dented spots on the surfaceThe formation of the dented surfaces was attributed to theshrinkage of the particles induced by the high temperatureduring spray drying process [39] The morphology of FEMswas similar to other microcapsules manufactured throughspray drying using gum Arabic and maltodextrin as coatingmaterials [18 29] The irregularly sphere particle observedunder SEM reflected on the high solubility and good bulkdensity of FEMs

33 In Vitro Antioxidant Activity and Lipid Inhibition of FEMs

331 DPPH Radical Scavenging Ability (DPPH-RSA) Aftermicroencapsulation and spray drying antioxidants wereretained 95 in FEMs As shown in Figure 3(a) the DPPH-RSA of FEMs increased with the increase of flavonoid con-centrations and the scavenging activity reached a maximumvalue (7096) at 20120583gmL The ∙DPPH-RSA of FEMswas also compared to other antioxidants including rutinnonencapsulated flavonoids extract (FE) citric acid andvitamin C (VC) at the same concentration of 20120583gmL(Figure 3(b)) RSA of FEMs was close to FE (7327) higherthan rutin (3515) and citric acid (1221) and weaker thanVC (8708) Results indicated that after microencapsulationprocess and high temperature spray drying FEMs demon-strated similar DPPH-RSA as FE Unlike the reduction ofantioxidant activity observed in black carrot anthocyaninsmicrocapsules [12] the process exerted little effect on theDPPH-RSA of FE from R tomentosa which might beexplained by the better thermal stability of flavonoids thanthat of anthocyanin

332 Inhibiting Ability of Lipid Peroxidation The inhibitingability of FEMs to lard peroxidation was investigated andcompared with other antioxidants (Figure 4) As shown incontrol (Figure 4) under high temperature induction thelipid peroxidation of lard was generated and the POV valueincreased over time The addition of antioxidants retardedthe lipid peroxidation thus slowing down the increment ofPOV value Increase of FEMs significantly prevented lipidoxidation after 10 days of incubation (119875 lt 005) Initially

0

20

40

60

80

100

120

0 1 2 3 4 5 6 7 8 9 10

POV

(meq

kg)

Time (d)

Control005 FE01 FE02 FE005 FEMs

01 FEMs02 FEMs

01 rutin01 VC

Figure 4 Inhibition effects of FEMs FE VC and rutin on the lardperoxidation Results were shown as means plusmn SD (119899 = 3)

POV values were higher under the FEMs treatments thanthose under the same concentrations of other antioxidantsHowever after six days lower POV values were tested inFEMs At 01 level VC demonstrated the highest inhibitingcapability followed by FEMs Compared with FE the coatingof FEMs helped to prevent the oxidation of flavonoids causedby environmental factors (ie temperature pH and light)and slowly release lipid antioxidants to the system so thatFEMs surpassed FE in inhibiting peroxidation The slowrelease of antioxidant activities could associate with the highstability and long half-life time of bioactive compounds afterbeing coated by gum Arabic orand maltodextrin [18 19 21](Table 5)

4 Conclusion

In this study themicroencapsulation conditions of flavonoidsfrom the berries of R tomentosa were optimized Amongmaltodextrin to gum Arabic ratio solid content glycerol

10 International Journal of Food Science

monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

Acknowledgment

The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)

References

[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011

[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010

[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015

[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004

[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011

[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011

[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007

[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008

[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002

[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004

[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002

[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007

[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013

[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011

[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012

[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003

[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010

[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011

[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012

[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010

[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009

[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999

[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009

[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008

International Journal of Food Science 11

[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005

[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004

[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008

[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996

[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012

[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013

[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014

[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006

[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011

[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004

[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004

[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995

[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013

[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014

[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985

International Journal of Food Science 5

94

92

90

88

86

84

100100

050 050000 000

X1X2

minus050 minus050

minus100 minus100

EE

(a)

94

92

90

88

86

84

100 100050 050

000 000

X1X3

minus050 minus050

minus100 minus100

EE

(b)

94

92

90

88

86

84

100100

050050

000 000

X1X4

minus050 minus050minus100 minus100

EE

(c)

94

92

90

88

86

84

100 100050 050

000 000

X2X3

minus050 minus050minus100 minus100

EE

(d)

94

92

90

88

86

84

100 100050 050

000 000

X2X4

minus050 minus050minus100 minus100

EE

(e)

94

92

90

88

86

84

100 100050 050

000 000

X3X4minus050 minus050

minus100 minus100

EE

(f)

Figure 1 3D response surface plots for EE with respect to (a) MD GA versus solid content (b) MD GA versus GMS content (c) MD GAversus core coating (d) solid content versus GMS content (e) solid content versus core coating (f) GMS content versus core coating

pectin and other polysaccharides in the acai pulp also actedas coating materials

313 Core to Coating Ratio (Core Coating) In contrast toMD GA ratio an increase of core coating increased the EE(Figures 1(c) 1(e) and 1(f)) within our experimental limits

(1 9 to 3 7) demonstrating a controversial result to thatreported by Cilek et al [29] who revealed that better encapsu-lation efficiencies were obtained when core coating was 1 20instead of 1 10 In the current study the purified flavonoidsextract was composed of myricetin (C

15H10O8) quercetin

(C27H30O17) dihydromyricetin (C

15H12O8) kaempferol

6 International Journal of Food Science

(a) (b)

Figure 2 Scanning electron micrographs of FEMs prepared at optimal condition (a) 1600x magnification (b) 3200x magnification

(C15H10O6) quercetin 7 41015840-diglucoside (C

27H30O17) and

vitexin (C21H20O10) according to our previous study [3]

The large amount of hydroxyl groups from flavonoids couldrapidly form hydrogen bonds when presented in solutionresulting in the formation of nonstarch polysaccharide-flavonoid complex via hydrogen bonding [31] Among allthe nonstarch polysaccharides gum Arabic has been usedmostly to form flavonoids-polysaccharide complex in thewine industry due to its high proportion of anion fractioncontributed by glucuronic arabinogalactan [31] In the lightgum Arabic could actively link to R tomentosa flavonoidsextract when they came in contact in the aqueous emulsionand was able to retain flavonoids extract throughout thespray drying processThemaltodextrin used in this study had5ndash10 dextrose equivalents which showed better retentionsof flavors and polyphenols and higher yields while having avery low viscosity at high concentration [32 33] Thereforethe highly active interaction between R tomentosa flavonoidsextract and coating solution especially gum Arabic alongwith the functionality of maltodextrin (5ndash10DE) contributedto the superior microencapsulating properties of thecoating solution which might explain that the higher thecore coating ratio the better the yield obtained in this study

314 Solid Content The effect of solid content demonstratedweakest impacts among all the variables on the final encap-sulation efficiency in this study (119875 = 00214) (Table 3)274 of solid content in the emulsion was the optimalsolid content to yield maximum encapsulation efficiencyagreeing with the results published by Robert et al [17] inwhich in which 201 and 242 of maltodextrin yieldedthe optimal encapsulation of pomegranate juice (1597∘Brix)and pomegranate extract (1380∘Brix) In this study the solidcontent higher than 274 generating the microcapsules withless encapsulated flavonoids extract might be explained bythe reduction of carrier solubility resulting in reduction ofencapsulated extract [34]

315 Glycerol Monostearate (GMS) GMS is a type ofhydrophobic surfactant and foam stabilizerwhichwere addedto mango pulp (15 kg1000 kg mango solid) and edible filmformula (06) before the drying processes [35 36] Anappropriate percentage of GMS increased the interaction

Table 4 Color bulk density moisture content and solubility ofFEMs

Color Bulk density(gcm3)

Moisture content() Solubility ()

Milk white 0346 plusmn 0013 327 plusmn 051 9235 plusmn 089Data were expressed as mean plusmn SD (119899 = 3)

between flavonoids extract and coating solution as well assolubility and dispersibility of final microcapsules Howeverbecause of the hydrophobic and foam inducing propertiesof GMS higher concentration of GMS in the coating solu-tion might adversely reduce the hydrogen bonding betweenflavonoids extract and coating material thus exposing morenoncapsulated flavonoids extract on the surface of finalpowder which was indicated by the lower encapsulationefficiencies with the GMS percentage higher than 025

32 Physicochemical and Morphological Properties of FEMs

321 Physicochemical Properties of Flavonoids Extract Micro-capsules (FEMs) As shown in Table 4 the color of FEMsprepared by the optimized conditions was creamy whiteBulk density was 035 gcm3 comparable to the bulk densitiesreported in previous studies using maltodextrin andor gumArabic as coating materials and spray drying process [15 20](Table 5) Moisture content was 327 which was within therange of powder ingredients used in the food industry (3-4) [37] Consenting with the study by Pang et al [38]high solid content (274) in the feeding solution contributedto the low moisture content in the final FEMs The highsolubility (9235) of FEMs was contributed by hydrophilicproperties of coating materials mainly gum Arabic andmaltodextrin and also the exposure of hydrophilic groupson the FEMs surface after spraying drying [7] In this studyFEMs possessed both high solubility and relatively highbulk density making it an ideal powder for food productapplication

322 Morphological Properties of FEMs Figure 2 presentedthe scanning electron microscopic photographs of FEMsMost of the microcapsules were observed as irregularly

International Journal of Food Science 7

Table5Re

presentativ

eliteraturesregarding

microencapsulated

plantextractju

iceu

singgum

Arabica

ndorm

altodextrin

inspraydrying

process

Plantextract

Form

ulao

femulsio

nlowastDryingcond

ition

Resultedencapsulation

Reference

Purifi

edflavono

idse

xtract

from

Rtomentosa

berries

Maltodextrin

(5ndash10D

E)to

gum

Arabic

ratio

113

solid

content2

74glycerol

mon

ostearatec

ontent

025

corecoatin

gmaterialratio

37

40MPa

homogenizationfor5

min07mm

diam

eter

nozzle150∘Cinlettem

perature

and100∘Cou

tlettem

perature40MPa

atom

izationpressurefeeding

rate30

9175

encapsulated

flavono

idsmilk

ywhitepo

wder

irregularlysphere

shapeparticlesiz

elt20120583m

035

gcm

3bu

lkdensity

327

moistu

recontent

9235

solubility95retentionof

DPP

Hradical

scavenging

activ

ityeffectively

retarded

lipid

oxidation

Thisstu

dy

Pomegranatejuice

(1597∘Brix)

201

maltodextrin

(12ndash20

DE)

incoating

solutio

ncorecoatin

gratio

11

1400timesgho

mogenizationspeedfor5

min

153∘Cinlettem

perature600

Lhairfl

ow

10mLmin

feedingrate20p

siatom

ization

pressure

535encapsulated

polyph

enols866encapsulated

anthocyaninsirregularlysphere

shape

[17]

Pomegranateethano

lextract(1380∘Brix)

243maltodextrin

(12ndash20

DE)

incoatingsolutio

ncorecoatin

gratio

21

1400timesgho

mogenizationspeedfor5

min

153∘Cinlettem

perature600

Lhairfl

ow

10mLmin

feedingrate20p

siatom

ization

pressure

710encapsulated

polyph

enols820encapsulated

anthocyaninsirregularlysphere

shape

[17]

Blackmulberryjuice(40

kDaadjuste

dto

11∘Brix)

Maltodextrin

(6DE)

togum

Arabicr

atio

31totalsolid

815(w

w)

microcrystalline

cellu

lose

inthejuice

130inlettem

perature800

Lhairfl

owrate

925N

m2aspiratio

nrate20∘Cfeeding

temperature150

mLhfeedingrate653p

siatom

izationpressure

82drying

yield

87

solubility44120583

mparticlesiz

e764∘Cglasstransition

temperature

(Tg)

[15]

Antho

cyanin

ethano

lextractfrom

Cabernet

Sauvigno

n(pH24)

Maltodextrin

(19DE)

togum

Arabicr

atio

115

extractto

maltodextrin

ratio

11

100r

pmho

mogenizationspeedfor2

5ho

ur

150∘Cinlettem

perature50∘Cou

tlet

temperature25∘Cfeedingtemperature25

pumppo

werm

axim

umaspiratorrate

Long

half-lifeinsoftdrinkhigh

retentionof

anthocyanins

after

40days

ofsto

rage

test

first-

order

kinetic

degradationin

softdrinksm

alland

more

sphere

particles

[18]

Purifi

edanthocyanins

extractfrom

Hibiscus

sabdariffaL(8∘Brix)

Maltodextrin

(11ndash15DE)

togu

mArabic

ratio

32fin

alsolid

content2

0

14000

rpm

homogenizationspeedfor1

hour150∘C

500feedingvolume95

flo

wrate

9987

encapsulationeffi

ciency37degradationrate

at4∘C

strong

colorstabilityhigh

retentionof

anthocyanins

over

3-mon

thperio

ds62and54

mon

thsh

alf-life

under4∘Cand25∘C

respectiv

ely

[19]

Filteredacaipu

lp(3solid

content)

6maltodextrin

10DEin

thep

ulp

140∘Cinlettem

perature78∘Cou

tlet

temperature73m

Lhairfl

owand006

MPa

compressora

irpressure15g

min

feed

flow

rate35∘Csto

rage

temperature

039

gmLbu

lkdensity

153

1gm

Labsolutedensity

745po

rosity343685m

g100juiced

riedmatter

116584120583molTE

gjuiced

riedmatter80retentionof

antio

xidant

activ

ityun

der0

328water

activ

ityand35∘C

storage

cond

ition

[20]

8 International Journal of Food Science

Table5Con

tinued

Plantextract

Form

ulao

femulsio

nlowastDryingcond

ition

Resultedencapsulation

Reference

Filteredacaipu

lp(3solid

content)

Twobestform

ulas(1)6

maltodextrin

20DEin

thep

ulpand(2)6

gum

Arabic

inthep

ulp

140∘Cinlettem

perature78∘Cou

tlet

temperature73m

Lhairfl

owand006

MPa

compressora

irpressure15g

min

feed

flow

rate

(i)20

DEmaltodextrin

form

ula288moistu

recontent0245water

activ

ity9612solubility1969

hygroscopicity933120583m

particlesiz

e100

retentionof

totalp

olypheno

licsa

ndantio

xidant

activ

ityaft

er15

days

inbo

thhigh

andlowwater

activ

ityenvironm

ents

(ii)G

umArabicformula304moistu

recontent

0244water

activ

ity9478solubility1974

hygroscopicity941120583

mparticlesiz

e100

retentionof

totalp

olypheno

licsa

ndantio

xidant

activ

ityaft

er15

days

inbo

thhigh

andlowwater

activ

ityenvironm

ents

[21]

Ethano

licanthocyaninric

hextractsfro

mblackcarrot

(6solid

content)

Glucodry210(20ndash

23DE)20

offin

alsolid

contentinthee

mulsio

n

160∘Cinlettem

perature107∘Cou

tlet

temperature120pu

mppo

wer5

mLmin

feedingrate25∘Cfeedingmixture

630m

g100g

anthocyanincontent1712mgsamplemg

DPP

HEC

50antiradicalactiv

ity603

moistu

recontent7664

hygroscopicm

oistu

rehighretention

ofanthocyanins

(84

at4∘Cand67at25∘C)

after

storage

64days

[12]

lowastFo

rmulao

femulsio

nsta

ndsfor

theo

ptim

alform

ulafor

microencapsulationifop

timizationstu

dywas

cond

ucted

International Journal of Food Science 9

01020304050607080

0 5 10 15 20 25 30 35

RSA

()

Concentration (120583gmL)

(a)

0102030405060708090

100

FEMs FE Rutin Citric acidAntioxidants

b b

c

a

d

RSA

()

VC

(b)

Figure 3 DPPH scavenging radical activity of (a) different concentrations of FEMs (b) 20120583gmL of FEMs FE rutin VC and citric acidData was shown as mean plusmn SD (119899 = 3)

spherical with some porous and dented spots on the surfaceThe formation of the dented surfaces was attributed to theshrinkage of the particles induced by the high temperatureduring spray drying process [39] The morphology of FEMswas similar to other microcapsules manufactured throughspray drying using gum Arabic and maltodextrin as coatingmaterials [18 29] The irregularly sphere particle observedunder SEM reflected on the high solubility and good bulkdensity of FEMs

33 In Vitro Antioxidant Activity and Lipid Inhibition of FEMs

331 DPPH Radical Scavenging Ability (DPPH-RSA) Aftermicroencapsulation and spray drying antioxidants wereretained 95 in FEMs As shown in Figure 3(a) the DPPH-RSA of FEMs increased with the increase of flavonoid con-centrations and the scavenging activity reached a maximumvalue (7096) at 20120583gmL The ∙DPPH-RSA of FEMswas also compared to other antioxidants including rutinnonencapsulated flavonoids extract (FE) citric acid andvitamin C (VC) at the same concentration of 20120583gmL(Figure 3(b)) RSA of FEMs was close to FE (7327) higherthan rutin (3515) and citric acid (1221) and weaker thanVC (8708) Results indicated that after microencapsulationprocess and high temperature spray drying FEMs demon-strated similar DPPH-RSA as FE Unlike the reduction ofantioxidant activity observed in black carrot anthocyaninsmicrocapsules [12] the process exerted little effect on theDPPH-RSA of FE from R tomentosa which might beexplained by the better thermal stability of flavonoids thanthat of anthocyanin

332 Inhibiting Ability of Lipid Peroxidation The inhibitingability of FEMs to lard peroxidation was investigated andcompared with other antioxidants (Figure 4) As shown incontrol (Figure 4) under high temperature induction thelipid peroxidation of lard was generated and the POV valueincreased over time The addition of antioxidants retardedthe lipid peroxidation thus slowing down the increment ofPOV value Increase of FEMs significantly prevented lipidoxidation after 10 days of incubation (119875 lt 005) Initially

0

20

40

60

80

100

120

0 1 2 3 4 5 6 7 8 9 10

POV

(meq

kg)

Time (d)

Control005 FE01 FE02 FE005 FEMs

01 FEMs02 FEMs

01 rutin01 VC

Figure 4 Inhibition effects of FEMs FE VC and rutin on the lardperoxidation Results were shown as means plusmn SD (119899 = 3)

POV values were higher under the FEMs treatments thanthose under the same concentrations of other antioxidantsHowever after six days lower POV values were tested inFEMs At 01 level VC demonstrated the highest inhibitingcapability followed by FEMs Compared with FE the coatingof FEMs helped to prevent the oxidation of flavonoids causedby environmental factors (ie temperature pH and light)and slowly release lipid antioxidants to the system so thatFEMs surpassed FE in inhibiting peroxidation The slowrelease of antioxidant activities could associate with the highstability and long half-life time of bioactive compounds afterbeing coated by gum Arabic orand maltodextrin [18 19 21](Table 5)

4 Conclusion

In this study themicroencapsulation conditions of flavonoidsfrom the berries of R tomentosa were optimized Amongmaltodextrin to gum Arabic ratio solid content glycerol

10 International Journal of Food Science

monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

Acknowledgment

The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)

References

[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011

[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010

[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015

[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004

[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011

[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011

[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007

[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008

[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002

[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004

[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002

[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007

[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013

[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011

[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012

[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003

[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010

[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011

[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012

[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010

[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009

[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999

[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009

[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008

International Journal of Food Science 11

[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005

[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004

[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008

[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996

[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012

[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013

[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014

[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006

[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011

[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004

[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004

[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995

[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013

[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014

[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985

6 International Journal of Food Science

(a) (b)

Figure 2 Scanning electron micrographs of FEMs prepared at optimal condition (a) 1600x magnification (b) 3200x magnification

(C15H10O6) quercetin 7 41015840-diglucoside (C

27H30O17) and

vitexin (C21H20O10) according to our previous study [3]

The large amount of hydroxyl groups from flavonoids couldrapidly form hydrogen bonds when presented in solutionresulting in the formation of nonstarch polysaccharide-flavonoid complex via hydrogen bonding [31] Among allthe nonstarch polysaccharides gum Arabic has been usedmostly to form flavonoids-polysaccharide complex in thewine industry due to its high proportion of anion fractioncontributed by glucuronic arabinogalactan [31] In the lightgum Arabic could actively link to R tomentosa flavonoidsextract when they came in contact in the aqueous emulsionand was able to retain flavonoids extract throughout thespray drying processThemaltodextrin used in this study had5ndash10 dextrose equivalents which showed better retentionsof flavors and polyphenols and higher yields while having avery low viscosity at high concentration [32 33] Thereforethe highly active interaction between R tomentosa flavonoidsextract and coating solution especially gum Arabic alongwith the functionality of maltodextrin (5ndash10DE) contributedto the superior microencapsulating properties of thecoating solution which might explain that the higher thecore coating ratio the better the yield obtained in this study

314 Solid Content The effect of solid content demonstratedweakest impacts among all the variables on the final encap-sulation efficiency in this study (119875 = 00214) (Table 3)274 of solid content in the emulsion was the optimalsolid content to yield maximum encapsulation efficiencyagreeing with the results published by Robert et al [17] inwhich in which 201 and 242 of maltodextrin yieldedthe optimal encapsulation of pomegranate juice (1597∘Brix)and pomegranate extract (1380∘Brix) In this study the solidcontent higher than 274 generating the microcapsules withless encapsulated flavonoids extract might be explained bythe reduction of carrier solubility resulting in reduction ofencapsulated extract [34]

315 Glycerol Monostearate (GMS) GMS is a type ofhydrophobic surfactant and foam stabilizerwhichwere addedto mango pulp (15 kg1000 kg mango solid) and edible filmformula (06) before the drying processes [35 36] Anappropriate percentage of GMS increased the interaction

Table 4 Color bulk density moisture content and solubility ofFEMs

Color Bulk density(gcm3)

Moisture content() Solubility ()

Milk white 0346 plusmn 0013 327 plusmn 051 9235 plusmn 089Data were expressed as mean plusmn SD (119899 = 3)

between flavonoids extract and coating solution as well assolubility and dispersibility of final microcapsules Howeverbecause of the hydrophobic and foam inducing propertiesof GMS higher concentration of GMS in the coating solu-tion might adversely reduce the hydrogen bonding betweenflavonoids extract and coating material thus exposing morenoncapsulated flavonoids extract on the surface of finalpowder which was indicated by the lower encapsulationefficiencies with the GMS percentage higher than 025

32 Physicochemical and Morphological Properties of FEMs

321 Physicochemical Properties of Flavonoids Extract Micro-capsules (FEMs) As shown in Table 4 the color of FEMsprepared by the optimized conditions was creamy whiteBulk density was 035 gcm3 comparable to the bulk densitiesreported in previous studies using maltodextrin andor gumArabic as coating materials and spray drying process [15 20](Table 5) Moisture content was 327 which was within therange of powder ingredients used in the food industry (3-4) [37] Consenting with the study by Pang et al [38]high solid content (274) in the feeding solution contributedto the low moisture content in the final FEMs The highsolubility (9235) of FEMs was contributed by hydrophilicproperties of coating materials mainly gum Arabic andmaltodextrin and also the exposure of hydrophilic groupson the FEMs surface after spraying drying [7] In this studyFEMs possessed both high solubility and relatively highbulk density making it an ideal powder for food productapplication

322 Morphological Properties of FEMs Figure 2 presentedthe scanning electron microscopic photographs of FEMsMost of the microcapsules were observed as irregularly

International Journal of Food Science 7

Table5Re

presentativ

eliteraturesregarding

microencapsulated

plantextractju

iceu

singgum

Arabica

ndorm

altodextrin

inspraydrying

process

Plantextract

Form

ulao

femulsio

nlowastDryingcond

ition

Resultedencapsulation

Reference

Purifi

edflavono

idse

xtract

from

Rtomentosa

berries

Maltodextrin

(5ndash10D

E)to

gum

Arabic

ratio

113

solid

content2

74glycerol

mon

ostearatec

ontent

025

corecoatin

gmaterialratio

37

40MPa

homogenizationfor5

min07mm

diam

eter

nozzle150∘Cinlettem

perature

and100∘Cou

tlettem

perature40MPa

atom

izationpressurefeeding

rate30

9175

encapsulated

flavono

idsmilk

ywhitepo

wder

irregularlysphere

shapeparticlesiz

elt20120583m

035

gcm

3bu

lkdensity

327

moistu

recontent

9235

solubility95retentionof

DPP

Hradical

scavenging

activ

ityeffectively

retarded

lipid

oxidation

Thisstu

dy

Pomegranatejuice

(1597∘Brix)

201

maltodextrin

(12ndash20

DE)

incoating

solutio

ncorecoatin

gratio

11

1400timesgho

mogenizationspeedfor5

min

153∘Cinlettem

perature600

Lhairfl

ow

10mLmin

feedingrate20p

siatom

ization

pressure

535encapsulated

polyph

enols866encapsulated

anthocyaninsirregularlysphere

shape

[17]

Pomegranateethano

lextract(1380∘Brix)

243maltodextrin

(12ndash20

DE)

incoatingsolutio

ncorecoatin

gratio

21

1400timesgho

mogenizationspeedfor5

min

153∘Cinlettem

perature600

Lhairfl

ow

10mLmin

feedingrate20p

siatom

ization

pressure

710encapsulated

polyph

enols820encapsulated

anthocyaninsirregularlysphere

shape

[17]

Blackmulberryjuice(40

kDaadjuste

dto

11∘Brix)

Maltodextrin

(6DE)

togum

Arabicr

atio

31totalsolid

815(w

w)

microcrystalline

cellu

lose

inthejuice

130inlettem

perature800

Lhairfl

owrate

925N

m2aspiratio

nrate20∘Cfeeding

temperature150

mLhfeedingrate653p

siatom

izationpressure

82drying

yield

87

solubility44120583

mparticlesiz

e764∘Cglasstransition

temperature

(Tg)

[15]

Antho

cyanin

ethano

lextractfrom

Cabernet

Sauvigno

n(pH24)

Maltodextrin

(19DE)

togum

Arabicr

atio

115

extractto

maltodextrin

ratio

11

100r

pmho

mogenizationspeedfor2

5ho

ur

150∘Cinlettem

perature50∘Cou

tlet

temperature25∘Cfeedingtemperature25

pumppo

werm

axim

umaspiratorrate

Long

half-lifeinsoftdrinkhigh

retentionof

anthocyanins

after

40days

ofsto

rage

test

first-

order

kinetic

degradationin

softdrinksm

alland

more

sphere

particles

[18]

Purifi

edanthocyanins

extractfrom

Hibiscus

sabdariffaL(8∘Brix)

Maltodextrin

(11ndash15DE)

togu

mArabic

ratio

32fin

alsolid

content2

0

14000

rpm

homogenizationspeedfor1

hour150∘C

500feedingvolume95

flo

wrate

9987

encapsulationeffi

ciency37degradationrate

at4∘C

strong

colorstabilityhigh

retentionof

anthocyanins

over

3-mon

thperio

ds62and54

mon

thsh

alf-life

under4∘Cand25∘C

respectiv

ely

[19]

Filteredacaipu

lp(3solid

content)

6maltodextrin

10DEin

thep

ulp

140∘Cinlettem

perature78∘Cou

tlet

temperature73m

Lhairfl

owand006

MPa

compressora

irpressure15g

min

feed

flow

rate35∘Csto

rage

temperature

039

gmLbu

lkdensity

153

1gm

Labsolutedensity

745po

rosity343685m

g100juiced

riedmatter

116584120583molTE

gjuiced

riedmatter80retentionof

antio

xidant

activ

ityun

der0

328water

activ

ityand35∘C

storage

cond

ition

[20]

8 International Journal of Food Science

Table5Con

tinued

Plantextract

Form

ulao

femulsio

nlowastDryingcond

ition

Resultedencapsulation

Reference

Filteredacaipu

lp(3solid

content)

Twobestform

ulas(1)6

maltodextrin

20DEin

thep

ulpand(2)6

gum

Arabic

inthep

ulp

140∘Cinlettem

perature78∘Cou

tlet

temperature73m

Lhairfl

owand006

MPa

compressora

irpressure15g

min

feed

flow

rate

(i)20

DEmaltodextrin

form

ula288moistu

recontent0245water

activ

ity9612solubility1969

hygroscopicity933120583m

particlesiz

e100

retentionof

totalp

olypheno

licsa

ndantio

xidant

activ

ityaft

er15

days

inbo

thhigh

andlowwater

activ

ityenvironm

ents

(ii)G

umArabicformula304moistu

recontent

0244water

activ

ity9478solubility1974

hygroscopicity941120583

mparticlesiz

e100

retentionof

totalp

olypheno

licsa

ndantio

xidant

activ

ityaft

er15

days

inbo

thhigh

andlowwater

activ

ityenvironm

ents

[21]

Ethano

licanthocyaninric

hextractsfro

mblackcarrot

(6solid

content)

Glucodry210(20ndash

23DE)20

offin

alsolid

contentinthee

mulsio

n

160∘Cinlettem

perature107∘Cou

tlet

temperature120pu

mppo

wer5

mLmin

feedingrate25∘Cfeedingmixture

630m

g100g

anthocyanincontent1712mgsamplemg

DPP

HEC

50antiradicalactiv

ity603

moistu

recontent7664

hygroscopicm

oistu

rehighretention

ofanthocyanins

(84

at4∘Cand67at25∘C)

after

storage

64days

[12]

lowastFo

rmulao

femulsio

nsta

ndsfor

theo

ptim

alform

ulafor

microencapsulationifop

timizationstu

dywas

cond

ucted

International Journal of Food Science 9

01020304050607080

0 5 10 15 20 25 30 35

RSA

()

Concentration (120583gmL)

(a)

0102030405060708090

100

FEMs FE Rutin Citric acidAntioxidants

b b

c

a

d

RSA

()

VC

(b)

Figure 3 DPPH scavenging radical activity of (a) different concentrations of FEMs (b) 20120583gmL of FEMs FE rutin VC and citric acidData was shown as mean plusmn SD (119899 = 3)

spherical with some porous and dented spots on the surfaceThe formation of the dented surfaces was attributed to theshrinkage of the particles induced by the high temperatureduring spray drying process [39] The morphology of FEMswas similar to other microcapsules manufactured throughspray drying using gum Arabic and maltodextrin as coatingmaterials [18 29] The irregularly sphere particle observedunder SEM reflected on the high solubility and good bulkdensity of FEMs

33 In Vitro Antioxidant Activity and Lipid Inhibition of FEMs

331 DPPH Radical Scavenging Ability (DPPH-RSA) Aftermicroencapsulation and spray drying antioxidants wereretained 95 in FEMs As shown in Figure 3(a) the DPPH-RSA of FEMs increased with the increase of flavonoid con-centrations and the scavenging activity reached a maximumvalue (7096) at 20120583gmL The ∙DPPH-RSA of FEMswas also compared to other antioxidants including rutinnonencapsulated flavonoids extract (FE) citric acid andvitamin C (VC) at the same concentration of 20120583gmL(Figure 3(b)) RSA of FEMs was close to FE (7327) higherthan rutin (3515) and citric acid (1221) and weaker thanVC (8708) Results indicated that after microencapsulationprocess and high temperature spray drying FEMs demon-strated similar DPPH-RSA as FE Unlike the reduction ofantioxidant activity observed in black carrot anthocyaninsmicrocapsules [12] the process exerted little effect on theDPPH-RSA of FE from R tomentosa which might beexplained by the better thermal stability of flavonoids thanthat of anthocyanin

332 Inhibiting Ability of Lipid Peroxidation The inhibitingability of FEMs to lard peroxidation was investigated andcompared with other antioxidants (Figure 4) As shown incontrol (Figure 4) under high temperature induction thelipid peroxidation of lard was generated and the POV valueincreased over time The addition of antioxidants retardedthe lipid peroxidation thus slowing down the increment ofPOV value Increase of FEMs significantly prevented lipidoxidation after 10 days of incubation (119875 lt 005) Initially

0

20

40

60

80

100

120

0 1 2 3 4 5 6 7 8 9 10

POV

(meq

kg)

Time (d)

Control005 FE01 FE02 FE005 FEMs

01 FEMs02 FEMs

01 rutin01 VC

Figure 4 Inhibition effects of FEMs FE VC and rutin on the lardperoxidation Results were shown as means plusmn SD (119899 = 3)

POV values were higher under the FEMs treatments thanthose under the same concentrations of other antioxidantsHowever after six days lower POV values were tested inFEMs At 01 level VC demonstrated the highest inhibitingcapability followed by FEMs Compared with FE the coatingof FEMs helped to prevent the oxidation of flavonoids causedby environmental factors (ie temperature pH and light)and slowly release lipid antioxidants to the system so thatFEMs surpassed FE in inhibiting peroxidation The slowrelease of antioxidant activities could associate with the highstability and long half-life time of bioactive compounds afterbeing coated by gum Arabic orand maltodextrin [18 19 21](Table 5)

4 Conclusion

In this study themicroencapsulation conditions of flavonoidsfrom the berries of R tomentosa were optimized Amongmaltodextrin to gum Arabic ratio solid content glycerol

10 International Journal of Food Science

monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

Acknowledgment

The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)

References

[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011

[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010

[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015

[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004

[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011

[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011

[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007

[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008

[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002

[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004

[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002

[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007

[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013

[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011

[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012

[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003

[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010

[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011

[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012

[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010

[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009

[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999

[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009

[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008

International Journal of Food Science 11

[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005

[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004

[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008

[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996

[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012

[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013

[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014

[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006

[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011

[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004

[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004

[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995

[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013

[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014

[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985

International Journal of Food Science 7

Table5Re

presentativ

eliteraturesregarding

microencapsulated

plantextractju

iceu

singgum

Arabica

ndorm

altodextrin

inspraydrying

process

Plantextract

Form

ulao

femulsio

nlowastDryingcond

ition

Resultedencapsulation

Reference

Purifi

edflavono

idse

xtract

from

Rtomentosa

berries

Maltodextrin

(5ndash10D

E)to

gum

Arabic

ratio

113

solid

content2

74glycerol

mon

ostearatec

ontent

025

corecoatin

gmaterialratio

37

40MPa

homogenizationfor5

min07mm

diam

eter

nozzle150∘Cinlettem

perature

and100∘Cou

tlettem

perature40MPa

atom

izationpressurefeeding

rate30

9175

encapsulated

flavono

idsmilk

ywhitepo

wder

irregularlysphere

shapeparticlesiz

elt20120583m

035

gcm

3bu

lkdensity

327

moistu

recontent

9235

solubility95retentionof

DPP

Hradical

scavenging

activ

ityeffectively

retarded

lipid

oxidation

Thisstu

dy

Pomegranatejuice

(1597∘Brix)

201

maltodextrin

(12ndash20

DE)

incoating

solutio

ncorecoatin

gratio

11

1400timesgho

mogenizationspeedfor5

min

153∘Cinlettem

perature600

Lhairfl

ow

10mLmin

feedingrate20p

siatom

ization

pressure

535encapsulated

polyph

enols866encapsulated

anthocyaninsirregularlysphere

shape

[17]

Pomegranateethano

lextract(1380∘Brix)

243maltodextrin

(12ndash20

DE)

incoatingsolutio

ncorecoatin

gratio

21

1400timesgho

mogenizationspeedfor5

min

153∘Cinlettem

perature600

Lhairfl

ow

10mLmin

feedingrate20p

siatom

ization

pressure

710encapsulated

polyph

enols820encapsulated

anthocyaninsirregularlysphere

shape

[17]

Blackmulberryjuice(40

kDaadjuste

dto

11∘Brix)

Maltodextrin

(6DE)

togum

Arabicr

atio

31totalsolid

815(w

w)

microcrystalline

cellu

lose

inthejuice

130inlettem

perature800

Lhairfl

owrate

925N

m2aspiratio

nrate20∘Cfeeding

temperature150

mLhfeedingrate653p

siatom

izationpressure

82drying

yield

87

solubility44120583

mparticlesiz

e764∘Cglasstransition

temperature

(Tg)

[15]

Antho

cyanin

ethano

lextractfrom

Cabernet

Sauvigno

n(pH24)

Maltodextrin

(19DE)

togum

Arabicr

atio

115

extractto

maltodextrin

ratio

11

100r

pmho

mogenizationspeedfor2

5ho

ur

150∘Cinlettem

perature50∘Cou

tlet

temperature25∘Cfeedingtemperature25

pumppo

werm

axim

umaspiratorrate

Long

half-lifeinsoftdrinkhigh

retentionof

anthocyanins

after

40days

ofsto

rage

test

first-

order

kinetic

degradationin

softdrinksm

alland

more

sphere

particles

[18]

Purifi

edanthocyanins

extractfrom

Hibiscus

sabdariffaL(8∘Brix)

Maltodextrin

(11ndash15DE)

togu

mArabic

ratio

32fin

alsolid

content2

0

14000

rpm

homogenizationspeedfor1

hour150∘C

500feedingvolume95

flo

wrate

9987

encapsulationeffi

ciency37degradationrate

at4∘C

strong

colorstabilityhigh

retentionof

anthocyanins

over

3-mon

thperio

ds62and54

mon

thsh

alf-life

under4∘Cand25∘C

respectiv

ely

[19]

Filteredacaipu

lp(3solid

content)

6maltodextrin

10DEin

thep

ulp

140∘Cinlettem

perature78∘Cou

tlet

temperature73m

Lhairfl

owand006

MPa

compressora

irpressure15g

min

feed

flow

rate35∘Csto

rage

temperature

039

gmLbu

lkdensity

153

1gm

Labsolutedensity

745po

rosity343685m

g100juiced

riedmatter

116584120583molTE

gjuiced

riedmatter80retentionof

antio

xidant

activ

ityun

der0

328water

activ

ityand35∘C

storage

cond

ition

[20]

8 International Journal of Food Science

Table5Con

tinued

Plantextract

Form

ulao

femulsio

nlowastDryingcond

ition

Resultedencapsulation

Reference

Filteredacaipu

lp(3solid

content)

Twobestform

ulas(1)6

maltodextrin

20DEin

thep

ulpand(2)6

gum

Arabic

inthep

ulp

140∘Cinlettem

perature78∘Cou

tlet

temperature73m

Lhairfl

owand006

MPa

compressora

irpressure15g

min

feed

flow

rate

(i)20

DEmaltodextrin

form

ula288moistu

recontent0245water

activ

ity9612solubility1969

hygroscopicity933120583m

particlesiz

e100

retentionof

totalp

olypheno

licsa

ndantio

xidant

activ

ityaft

er15

days

inbo

thhigh

andlowwater

activ

ityenvironm

ents

(ii)G

umArabicformula304moistu

recontent

0244water

activ

ity9478solubility1974

hygroscopicity941120583

mparticlesiz

e100

retentionof

totalp

olypheno

licsa

ndantio

xidant

activ

ityaft

er15

days

inbo

thhigh

andlowwater

activ

ityenvironm

ents

[21]

Ethano

licanthocyaninric

hextractsfro

mblackcarrot

(6solid

content)

Glucodry210(20ndash

23DE)20

offin

alsolid

contentinthee

mulsio

n

160∘Cinlettem

perature107∘Cou

tlet

temperature120pu

mppo

wer5

mLmin

feedingrate25∘Cfeedingmixture

630m

g100g

anthocyanincontent1712mgsamplemg

DPP

HEC

50antiradicalactiv

ity603

moistu

recontent7664

hygroscopicm

oistu

rehighretention

ofanthocyanins

(84

at4∘Cand67at25∘C)

after

storage

64days

[12]

lowastFo

rmulao

femulsio

nsta

ndsfor

theo

ptim

alform

ulafor

microencapsulationifop

timizationstu

dywas

cond

ucted

International Journal of Food Science 9

01020304050607080

0 5 10 15 20 25 30 35

RSA

()

Concentration (120583gmL)

(a)

0102030405060708090

100

FEMs FE Rutin Citric acidAntioxidants

b b

c

a

d

RSA

()

VC

(b)

Figure 3 DPPH scavenging radical activity of (a) different concentrations of FEMs (b) 20120583gmL of FEMs FE rutin VC and citric acidData was shown as mean plusmn SD (119899 = 3)

spherical with some porous and dented spots on the surfaceThe formation of the dented surfaces was attributed to theshrinkage of the particles induced by the high temperatureduring spray drying process [39] The morphology of FEMswas similar to other microcapsules manufactured throughspray drying using gum Arabic and maltodextrin as coatingmaterials [18 29] The irregularly sphere particle observedunder SEM reflected on the high solubility and good bulkdensity of FEMs

33 In Vitro Antioxidant Activity and Lipid Inhibition of FEMs

331 DPPH Radical Scavenging Ability (DPPH-RSA) Aftermicroencapsulation and spray drying antioxidants wereretained 95 in FEMs As shown in Figure 3(a) the DPPH-RSA of FEMs increased with the increase of flavonoid con-centrations and the scavenging activity reached a maximumvalue (7096) at 20120583gmL The ∙DPPH-RSA of FEMswas also compared to other antioxidants including rutinnonencapsulated flavonoids extract (FE) citric acid andvitamin C (VC) at the same concentration of 20120583gmL(Figure 3(b)) RSA of FEMs was close to FE (7327) higherthan rutin (3515) and citric acid (1221) and weaker thanVC (8708) Results indicated that after microencapsulationprocess and high temperature spray drying FEMs demon-strated similar DPPH-RSA as FE Unlike the reduction ofantioxidant activity observed in black carrot anthocyaninsmicrocapsules [12] the process exerted little effect on theDPPH-RSA of FE from R tomentosa which might beexplained by the better thermal stability of flavonoids thanthat of anthocyanin

332 Inhibiting Ability of Lipid Peroxidation The inhibitingability of FEMs to lard peroxidation was investigated andcompared with other antioxidants (Figure 4) As shown incontrol (Figure 4) under high temperature induction thelipid peroxidation of lard was generated and the POV valueincreased over time The addition of antioxidants retardedthe lipid peroxidation thus slowing down the increment ofPOV value Increase of FEMs significantly prevented lipidoxidation after 10 days of incubation (119875 lt 005) Initially

0

20

40

60

80

100

120

0 1 2 3 4 5 6 7 8 9 10

POV

(meq

kg)

Time (d)

Control005 FE01 FE02 FE005 FEMs

01 FEMs02 FEMs

01 rutin01 VC

Figure 4 Inhibition effects of FEMs FE VC and rutin on the lardperoxidation Results were shown as means plusmn SD (119899 = 3)

POV values were higher under the FEMs treatments thanthose under the same concentrations of other antioxidantsHowever after six days lower POV values were tested inFEMs At 01 level VC demonstrated the highest inhibitingcapability followed by FEMs Compared with FE the coatingof FEMs helped to prevent the oxidation of flavonoids causedby environmental factors (ie temperature pH and light)and slowly release lipid antioxidants to the system so thatFEMs surpassed FE in inhibiting peroxidation The slowrelease of antioxidant activities could associate with the highstability and long half-life time of bioactive compounds afterbeing coated by gum Arabic orand maltodextrin [18 19 21](Table 5)

4 Conclusion

In this study themicroencapsulation conditions of flavonoidsfrom the berries of R tomentosa were optimized Amongmaltodextrin to gum Arabic ratio solid content glycerol

10 International Journal of Food Science

monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

Acknowledgment

The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)

References

[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011

[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010

[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015

[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004

[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011

[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011

[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007

[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008

[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002

[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004

[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002

[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007

[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013

[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011

[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012

[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003

[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010

[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011

[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012

[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010

[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009

[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999

[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009

[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008

International Journal of Food Science 11

[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005

[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004

[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008

[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996

[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012

[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013

[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014

[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006

[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011

[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004

[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004

[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995

[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013

[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014

[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985

8 International Journal of Food Science

Table5Con

tinued

Plantextract

Form

ulao

femulsio

nlowastDryingcond

ition

Resultedencapsulation

Reference

Filteredacaipu

lp(3solid

content)

Twobestform

ulas(1)6

maltodextrin

20DEin

thep

ulpand(2)6

gum

Arabic

inthep

ulp

140∘Cinlettem

perature78∘Cou

tlet

temperature73m

Lhairfl

owand006

MPa

compressora

irpressure15g

min

feed

flow

rate

(i)20

DEmaltodextrin

form

ula288moistu

recontent0245water

activ

ity9612solubility1969

hygroscopicity933120583m

particlesiz

e100

retentionof

totalp

olypheno

licsa

ndantio

xidant

activ

ityaft

er15

days

inbo

thhigh

andlowwater

activ

ityenvironm

ents

(ii)G

umArabicformula304moistu

recontent

0244water

activ

ity9478solubility1974

hygroscopicity941120583

mparticlesiz

e100

retentionof

totalp

olypheno

licsa

ndantio

xidant

activ

ityaft

er15

days

inbo

thhigh

andlowwater

activ

ityenvironm

ents

[21]

Ethano

licanthocyaninric

hextractsfro

mblackcarrot

(6solid

content)

Glucodry210(20ndash

23DE)20

offin

alsolid

contentinthee

mulsio

n

160∘Cinlettem

perature107∘Cou

tlet

temperature120pu

mppo

wer5

mLmin

feedingrate25∘Cfeedingmixture

630m

g100g

anthocyanincontent1712mgsamplemg

DPP

HEC

50antiradicalactiv

ity603

moistu

recontent7664

hygroscopicm

oistu

rehighretention

ofanthocyanins

(84

at4∘Cand67at25∘C)

after

storage

64days

[12]

lowastFo

rmulao

femulsio

nsta

ndsfor

theo

ptim

alform

ulafor

microencapsulationifop

timizationstu

dywas

cond

ucted

International Journal of Food Science 9

01020304050607080

0 5 10 15 20 25 30 35

RSA

()

Concentration (120583gmL)

(a)

0102030405060708090

100

FEMs FE Rutin Citric acidAntioxidants

b b

c

a

d

RSA

()

VC

(b)

Figure 3 DPPH scavenging radical activity of (a) different concentrations of FEMs (b) 20120583gmL of FEMs FE rutin VC and citric acidData was shown as mean plusmn SD (119899 = 3)

spherical with some porous and dented spots on the surfaceThe formation of the dented surfaces was attributed to theshrinkage of the particles induced by the high temperatureduring spray drying process [39] The morphology of FEMswas similar to other microcapsules manufactured throughspray drying using gum Arabic and maltodextrin as coatingmaterials [18 29] The irregularly sphere particle observedunder SEM reflected on the high solubility and good bulkdensity of FEMs

33 In Vitro Antioxidant Activity and Lipid Inhibition of FEMs

331 DPPH Radical Scavenging Ability (DPPH-RSA) Aftermicroencapsulation and spray drying antioxidants wereretained 95 in FEMs As shown in Figure 3(a) the DPPH-RSA of FEMs increased with the increase of flavonoid con-centrations and the scavenging activity reached a maximumvalue (7096) at 20120583gmL The ∙DPPH-RSA of FEMswas also compared to other antioxidants including rutinnonencapsulated flavonoids extract (FE) citric acid andvitamin C (VC) at the same concentration of 20120583gmL(Figure 3(b)) RSA of FEMs was close to FE (7327) higherthan rutin (3515) and citric acid (1221) and weaker thanVC (8708) Results indicated that after microencapsulationprocess and high temperature spray drying FEMs demon-strated similar DPPH-RSA as FE Unlike the reduction ofantioxidant activity observed in black carrot anthocyaninsmicrocapsules [12] the process exerted little effect on theDPPH-RSA of FE from R tomentosa which might beexplained by the better thermal stability of flavonoids thanthat of anthocyanin

332 Inhibiting Ability of Lipid Peroxidation The inhibitingability of FEMs to lard peroxidation was investigated andcompared with other antioxidants (Figure 4) As shown incontrol (Figure 4) under high temperature induction thelipid peroxidation of lard was generated and the POV valueincreased over time The addition of antioxidants retardedthe lipid peroxidation thus slowing down the increment ofPOV value Increase of FEMs significantly prevented lipidoxidation after 10 days of incubation (119875 lt 005) Initially

0

20

40

60

80

100

120

0 1 2 3 4 5 6 7 8 9 10

POV

(meq

kg)

Time (d)

Control005 FE01 FE02 FE005 FEMs

01 FEMs02 FEMs

01 rutin01 VC

Figure 4 Inhibition effects of FEMs FE VC and rutin on the lardperoxidation Results were shown as means plusmn SD (119899 = 3)

POV values were higher under the FEMs treatments thanthose under the same concentrations of other antioxidantsHowever after six days lower POV values were tested inFEMs At 01 level VC demonstrated the highest inhibitingcapability followed by FEMs Compared with FE the coatingof FEMs helped to prevent the oxidation of flavonoids causedby environmental factors (ie temperature pH and light)and slowly release lipid antioxidants to the system so thatFEMs surpassed FE in inhibiting peroxidation The slowrelease of antioxidant activities could associate with the highstability and long half-life time of bioactive compounds afterbeing coated by gum Arabic orand maltodextrin [18 19 21](Table 5)

4 Conclusion

In this study themicroencapsulation conditions of flavonoidsfrom the berries of R tomentosa were optimized Amongmaltodextrin to gum Arabic ratio solid content glycerol

10 International Journal of Food Science

monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

Acknowledgment

The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)

References

[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011

[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010

[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015

[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004

[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011

[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011

[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007

[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008

[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002

[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004

[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002

[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007

[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013

[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011

[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012

[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003

[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010

[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011

[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012

[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010

[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009

[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999

[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009

[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008

International Journal of Food Science 11

[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005

[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004

[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008

[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996

[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012

[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013

[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014

[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006

[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011

[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004

[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004

[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995

[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013

[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014

[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985

International Journal of Food Science 9

01020304050607080

0 5 10 15 20 25 30 35

RSA

()

Concentration (120583gmL)

(a)

0102030405060708090

100

FEMs FE Rutin Citric acidAntioxidants

b b

c

a

d

RSA

()

VC

(b)

Figure 3 DPPH scavenging radical activity of (a) different concentrations of FEMs (b) 20120583gmL of FEMs FE rutin VC and citric acidData was shown as mean plusmn SD (119899 = 3)

spherical with some porous and dented spots on the surfaceThe formation of the dented surfaces was attributed to theshrinkage of the particles induced by the high temperatureduring spray drying process [39] The morphology of FEMswas similar to other microcapsules manufactured throughspray drying using gum Arabic and maltodextrin as coatingmaterials [18 29] The irregularly sphere particle observedunder SEM reflected on the high solubility and good bulkdensity of FEMs

33 In Vitro Antioxidant Activity and Lipid Inhibition of FEMs

331 DPPH Radical Scavenging Ability (DPPH-RSA) Aftermicroencapsulation and spray drying antioxidants wereretained 95 in FEMs As shown in Figure 3(a) the DPPH-RSA of FEMs increased with the increase of flavonoid con-centrations and the scavenging activity reached a maximumvalue (7096) at 20120583gmL The ∙DPPH-RSA of FEMswas also compared to other antioxidants including rutinnonencapsulated flavonoids extract (FE) citric acid andvitamin C (VC) at the same concentration of 20120583gmL(Figure 3(b)) RSA of FEMs was close to FE (7327) higherthan rutin (3515) and citric acid (1221) and weaker thanVC (8708) Results indicated that after microencapsulationprocess and high temperature spray drying FEMs demon-strated similar DPPH-RSA as FE Unlike the reduction ofantioxidant activity observed in black carrot anthocyaninsmicrocapsules [12] the process exerted little effect on theDPPH-RSA of FE from R tomentosa which might beexplained by the better thermal stability of flavonoids thanthat of anthocyanin

332 Inhibiting Ability of Lipid Peroxidation The inhibitingability of FEMs to lard peroxidation was investigated andcompared with other antioxidants (Figure 4) As shown incontrol (Figure 4) under high temperature induction thelipid peroxidation of lard was generated and the POV valueincreased over time The addition of antioxidants retardedthe lipid peroxidation thus slowing down the increment ofPOV value Increase of FEMs significantly prevented lipidoxidation after 10 days of incubation (119875 lt 005) Initially

0

20

40

60

80

100

120

0 1 2 3 4 5 6 7 8 9 10

POV

(meq

kg)

Time (d)

Control005 FE01 FE02 FE005 FEMs

01 FEMs02 FEMs

01 rutin01 VC

Figure 4 Inhibition effects of FEMs FE VC and rutin on the lardperoxidation Results were shown as means plusmn SD (119899 = 3)

POV values were higher under the FEMs treatments thanthose under the same concentrations of other antioxidantsHowever after six days lower POV values were tested inFEMs At 01 level VC demonstrated the highest inhibitingcapability followed by FEMs Compared with FE the coatingof FEMs helped to prevent the oxidation of flavonoids causedby environmental factors (ie temperature pH and light)and slowly release lipid antioxidants to the system so thatFEMs surpassed FE in inhibiting peroxidation The slowrelease of antioxidant activities could associate with the highstability and long half-life time of bioactive compounds afterbeing coated by gum Arabic orand maltodextrin [18 19 21](Table 5)

4 Conclusion

In this study themicroencapsulation conditions of flavonoidsfrom the berries of R tomentosa were optimized Amongmaltodextrin to gum Arabic ratio solid content glycerol

10 International Journal of Food Science

monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

Acknowledgment

The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)

References

[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011

[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010

[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015

[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004

[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011

[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011

[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007

[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008

[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002

[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004

[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002

[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007

[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013

[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011

[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012

[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003

[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010

[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011

[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012

[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010

[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009

[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999

[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009

[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008

International Journal of Food Science 11

[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005

[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004

[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008

[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996

[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012

[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013

[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014

[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006

[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011

[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004

[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004

[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995

[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013

[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014

[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985

10 International Journal of Food Science

monostearate and core to coating ratio maltodextrin togum Arabic ratio and core to coating ratio were identifiedas two critical factors and had interaction (119875 lt 005)With 9175 of encapsulation efficiency under the optimalcondition the FEMs were of antioxidant activities withgood powder qualities in terms of bulk density moisturecontent and solubility This study successfully accomplishedthe production of flavonoid rich microcapsules from Rtomentosa berries by spray drying at bench top scale Futurestudies however need to investigate the stabilities of FEMsduring storage and different food applications and also in vivobioactivities as well

Conflict of Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

Acknowledgment

The authors express their gratitude for the financial supportfrom the Agriculture Project of Guangdong Province ofChina (2006B20401017)

References

[1] J Saising M Ongsakul and S P Voravuthikunchai ldquoRhodom-yrtus tomentosa (Aiton) Hassk ethanol extract and rhodom-yrtone a potential strategy for the treatment of biofilm-formingstaphylococcirdquo Journal of Medical Microbiology vol 60 no 12pp 1793ndash1800 2011

[2] K M Geetha C Sridhar and V Murugan ldquoAntioxidant andhealing effect of aqueous alcoholic extract of Rhodomyrtustomentosa (Ait) Hassk on chronic gastric ulcers in ratsrdquo Journalof Pharmacy Research vol 3 no 12 pp 2860ndash2862 2010

[3] P Wu G Ma N Li Q Deng Y Yin and R Huang ldquoInvestiga-tion of in vitro and in vivo antioxidant activities of flavonoidsrich extract from the berries of Rhodomyrtus tomentosa (Ait)Hasskrdquo Food Chemistry vol 173 pp 194ndash202 2015

[4] S Tommasini D Raneri R Ficarra M L Calabro R Stan-canelli and P Ficarra ldquoImprovement in solubility and dissolu-tion rate of flavonoids by complexation with 120573-cyclodextrinrdquoJournal of Pharmaceutical and Biomedical Analysis vol 35 no2 pp 379ndash387 2004

[5] F Sansone P Picerno T Mencherini et al ldquoFlavonoidmicroparticles by spray-drying influence of enhancers of thedissolution rate on properties and stabilityrdquo Journal of FoodEngineering vol 103 no 2 pp 188ndash196 2011

[6] K Laohasongkram T Mahamaktudsanee and S Chaiwanich-siri ldquoMicroencapsulation of Macadamia oil by spray dryingrdquoProcedia Food Science vol 1 pp 1660ndash1665 2011

[7] A Gharsallaoui G Roudaut O Chambin A Voilley and RSaurel ldquoApplications of spray-drying in microencapsulation offood ingredients an overviewrdquo Food Research International vol40 no 9 pp 1107ndash1121 2007

[8] S M Jafari E Assadpoor Y He and B Bhandari ldquoEncapsu-lation efficiency of food flavours and oils during spray dryingrdquoDrying Technology vol 26 no 7 pp 816ndash835 2008

[9] E Ibanoglu ldquoRheological behaviour of whey protein stabilizedemulsions in the presence of gum arabicrdquo Journal of FoodEngineering vol 52 no 3 pp 273ndash277 2002

[10] U Klinkesorn P Sophanodora P Chinachoti and D J McCle-ments ldquoStability and rheology of corn oil-in-water emulsionscontaining maltodextrinrdquo Food Research International vol 37no 9 pp 851ndash859 2004

[11] Y Minemoto K Hakamata S Adachi and R Matsuno ldquoOxida-tion of linoleic acid encapsulated with gum arabic or maltodex-trin by spray-dryingrdquo Journal of Microencapsulation vol 19 no2 pp 181ndash189 2002

[12] S Ersus and U Yurdagel ldquoMicroencapsulation of anthocyaninpigments of black carrot (Daucus carota L) by spray drierrdquoJournal of Food Engineering vol 80 no 3 pp 805ndash812 2007

[13] P Ibrahim Silva P C Stringheta R F Teofilo and I R N deOliveira ldquoParameter optimization for spray-drying microen-capsulation of jaboticaba (Myrciaria jaboticaba) peel extractsusing simultaneous analysis of responsesrdquo Journal of FoodEngineering vol 117 no 4 pp 538ndash544 2013

[14] W Jittanit M Chantara-In T Deying and W RatanavongldquoProduction of tamarind powder by drum dryer using mal-todextrin and arabic gum as adjunctsrdquo Songklanakarin Journalof Science and Technology vol 33 no 1 pp 33ndash41 2011

[15] M Fazaeli Z Emam-DjomehAKalbasiAshtari andMOmidldquoEffect of spray drying conditions and feed composition on thephysical properties of black mulberry juice powderrdquo Food andBioproducts Processing vol 90 no 4 pp 667ndash675 2012

[16] K Fang G Zou and P He ldquoDynamic viscoelastic propertiesof spread monostearin monolayer in the presence of glycinerdquoJournal of Colloid and Interface Science vol 266 no 2 pp 407ndash414 2003

[17] P Robert T Gorena N Romero E Sepulveda J Chavez andCSaenz ldquoEncapsulation of polyphenols and anthocyanins frompomegranate (Punica granatum) by spray dryingrdquo InternationalJournal of Food Science and Technology vol 45 no 7 pp 1386ndash1394 2010

[18] V M Burin P N Rossa N E Ferreira-Lima M C Hillmannand M T Boirdignon-Luiz ldquoAnthocyanins optimisation ofextraction from Cabernet Sauvignon grapes microcapsulationand stability in soft drinkrdquo International Journal of Food Scienceand Technology vol 46 no 1 pp 186ndash193 2011

[19] Z Idham I I Muhamad and M R Sarmidi ldquoDegradationkinetics and color stability of spray-dried encapsulated antho-cyanins from Hibiscus sabdariffa Lrdquo Journal of Food ProcessEngineering vol 35 no 4 pp 522ndash542 2012

[20] R V Tonon C Brabet and M D Hubinger ldquoAnthocyaninstability and antioxidant activity of spray-dried acai (Euterpeoleracea Mart) juice produced with different carrier agentsrdquoFood Research International vol 43 no 3 pp 907ndash914 2010

[21] R V Tonon C Brabet D Pallet P Brat and M D HubingerldquoPhysicochemical and morphological characterisation of acai(Euterpe oleraceae Mart) powder produced with differentcarrier agentsrdquo International Journal of Food Science and Tech-nology vol 44 no 10 pp 1950ndash1958 2009

[22] ZS JiaMCTang andJMWuldquoThedetermination of flavonoidcontents inmulberry and their scavenging effects on superoxideradicalsrdquo Food Chemistry vol 64 no 4 pp 555ndash559 1999

[23] C Saenz S Tapia J Chavez and P Robert ldquoMicroencapsula-tion by spray drying of bioactive compounds from cactus pear(Opuntia ficus-indica)rdquo Food Chemistry vol 114 no 2 pp 616ndash622 2009

[24] W Hu L Enying and L G Yao ldquoOptimization of drawbeaddesign in sheet metal forming based on intelligent samplingby using response surface methodologyrdquo Journal of MaterialsProcessing Technology vol 206 no 1ndash3 pp 45ndash55 2008

International Journal of Food Science 11

[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005

[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004

[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008

[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996

[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012

[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013

[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014

[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006

[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011

[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004

[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004

[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995

[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013

[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014

[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985

International Journal of Food Science 11

[25] A M Goula and K G Adamopoulos ldquoSpray drying of tomatopulp in dehumidified air II The effect on powder propertiesrdquoJournal of Food Engineering vol 66 no 1 pp 35ndash42 2005

[26] AM Goula K Adamopoulos and N A Kazakis ldquoInfluence ofspray drying conditions on tomato powder propertiesrdquo DryingTechnology vol 22 no 5 pp 1129ndash1151 2004

[27] C F Hsu L Zhang H Peng J Travas-Sejdic and P AKilmartin ldquoScavenging of DPPH free radicals by polypyrrolepowders of varying levels of overoxidation andor reductionrdquoSynthetic Metals vol 158 no 21ndash24 pp 946ndash952 2008

[28] M Milovanovic K Picuric-Jovanovic B Vucelic-Radovic andZ Vrbaski ldquoAntioxidant effects of flavonoids of Anthriscussylvestris in lardrdquo Journal of the American Oil Chemistsrsquo Societyvol 73 no 6 pp 773ndash776 1996

[29] B Cilek A Luca V Hasirci S Sahin and G Sumnu ldquoMicroen-capsulation of phenolic compounds extracted from sour cherrypomace effect of formulation ultrasonication time and core tocoating ratiordquo European Food Research and Technology vol 235no 4 pp 587ndash596 2012

[30] J L Vidal L M Avello C C Loyola et al ldquoMicroencapsulationof maqui (Aristotelia chilensis [Molina] Stuntz) leaf extracts topreserve and control antioxidant propertiesrdquo Chilean Journal ofAgricultural Research vol 73 no 1 pp 17ndash23 2013

[31] N Bordenave B R Hamaker and M G Ferruzzi ldquoNature andconsequences of non-covalent interactions between flavonoidsand macronutrients in foodsrdquo Food amp Function vol 5 no 1 pp18ndash34 2014

[32] AMadeneM Jacquot J Scher and S Desobry ldquoFlavour encap-sulation and controlled releasemdasha reviewrdquo International Journalof Food Science and Technology vol 41 no 1 pp 1ndash21 2006

[33] AMBakowska-Barczak andP PKolodziejczyk ldquoBlack currantpolyphenols their storage stability and microencapsulationrdquoIndustrial Crops and Products vol 34 no 2 pp 1301ndash1309 2011

[34] G A Reineccius ldquoThe spray drying of food flavorsrdquo DryingTechnology vol 22 no 6 pp 1289ndash1324 2004

[35] S Jaya and H Das ldquoEffect of maltodextrin glycerol monos-tearate and tricalcium phosphate on vacuum dried mangopowder propertiesrdquo Journal of Food Engineering vol 63 no 2pp 125ndash134 2004

[36] F Debeaufort and A Voilley ldquoEffect of surfactants and dryingrate on barrier properties of emulsified edible filmsrdquo Interna-tional Journal of Food Science and Technology vol 30 no 2 pp183ndash190 1995

[37] G Gallardo L Guida V Martinez et al ldquoMicroencapsulationof linseed oil by spray drying for functional food applicationrdquoFood Research International vol 52 no 2 pp 473ndash482 2013

[38] S F PangMMYusoff and JGimbun ldquoAssessment of phenoliccompounds stability and retention during spray drying ofOrthosiphon stamineus extractsrdquo Food Hydrocolloids vol 37 pp159ndash165 2014

[39] M Rosenberg I J Kopelman and Y Talmon ldquoA scanningelectron microscopy study of microencapsulationrdquo Journal ofFood Science vol 50 no 1 pp 139ndash144 1985