Characterization of Marigold Flower () Extracts and Microcapsules: Ultrasound-Assisted Extraction and Subsequent Microencapsulation by Spray Drying

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Aug 10

PMID 39123627

Authors

Nilar Oo

Khursheed Ahmad Shiekh

Saeid Jafari

Isaya Kijpatanasilp

Kitipong Assatarakul

Affiliations

Soon will be listed here.

Abstract

Ultrasound-assisted extraction using response surface methodology was employed to extract marigold flower, resulting in a marigold flower extract (MFE) with elevated levels of total phenolic compounds (TPCs), total flavonoid content (TFC), total carotenoid content (TCC), and antioxidant activity, as assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays, under conditions of 40 °C temperature, 15 min extraction time, and 68% ethanol concentration. The MFE was subsequently encapsulated using spray drying with 45% maltodextrin (MD) (MFE-MD; 1:1, 1:2) and 20% gum arabic (GA) (MFE-GA; 1:2, 1:3). The MD (1:2 ratio) sample showed the highest encapsulation yield, while the 45% MD (1:1 ratio) sample exhibited the highest encapsulation efficiency ( ≤ 0.05). Samples containing 45% MD (1:1 ratio) and 20% GA (1:2 ratio) had the highest moisture content, with the 45% MD (1:1 ratio) sample showing the lowest water activity ( > 0.05). These samples also displayed higher L* and a* values compared to the 20% GA samples, which had increased b* values ( ≤ 0.05). Micrographs of the 20% GA (1:3 ratio) and 45% MD (1:2 ratio) samples revealed spherical shapes with smooth surfaces. The 20% GA (1:2 ratio) microcapsules exhibited the highest total phenolic content (TPC) among the samples ( ≤ 0.05). Thus, ultrasound-enhanced extraction combined with response surface methodology proved effective in producing functional food ingredients from plants.

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