Microencapsulation of Spray Dried Resveratrol Emulsion Using Sodium Caseinate- Maltodextrin Conjugate

JFCN_Vol-9-Iss-1-144-(Patil)-01-Graphical-Abstract
Srushty Omprakash Patil, Rajesh Bajaj, Rahul Mehra and Harish Kumar

 

Abstract

Resveratrol (RSV) has been linked to a wide range of biological activities, particularly anti-oxidant, antibacterial, anti-inflammatory, and anti-carcinogenic characteristics. However, because of limitations such as chemical deterioration happen during storage (UV light and oxygen), low aqueous solubility, and oral bioavailability, this study used an emulsion-based system with sodium caseinate – maltodextrin conjugate by Maillard reaction as coating materials to increase RSV aqueous solubility. The characterization of microencapsulated RSV emulsion spray-dried powder was done. Conjugate and casein microencapsulated RSV spray-dried powder give 76.41 and 54.61% encapsulation efficiency, 7 and 6.5 mm of average diameter, respectively. The composition of spray-dried microencapsulated RSV emulsion with conjugate was found to be 14.2% moisture, 85.78% total solids, 38.20% protein, 7.81% fat, 0.83% ash, and 38.2 % carbohydrate. As a result, microencapsulated RSV spray-dried powder with a sodium caseinate-maltodextrin conjugate improves the stability of RSV for providing the polyphenolic health advantages of RSV.

Published on: February 22, 2023
doi: 10.17756/jfcn.2023-144
Citation: Patil SO, Bajaj R, Mehra R, Kumar H. 2023. Microencapsulation of Spray Dried Resveratrol Emulsion Using Sodium Caseinate- Maltodextrin Conjugate. J Food Chem Nanotechnol 9(1): 7-12.

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