Maltodextrin as a carrier of health benefit compounds in Satureja montana dry powder extract obtained by spray drying technique

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• 作者：Senka S. Vidovi膰 ; ^{senka.curcin@yahoo.com" class="auth_mail} ; Jelena Z. Vladi膰 ; 沤u啪ana G. Va&scaron ; tag ; Zoran P. Zekovi膰 ; Ljiljana M. Popovi膰
• 关键词：Spray drying ; Powders ; Satureja montana ; Hygroscopicity ; Essential oil ; Sensor properties
• 刊名：Powder Technology
• 出版年：May, 2014
• 年：2014
• 卷：258
• 期：Complete
• 页码：209-215
• 全文大小：350 K

文摘

In this study, the spray drying process of S. montana liquid extract was investigated. The influence of maltodextrin (as a carrier and drying agent) in concentrations of 10%, 30% and 50% on the following parameters was analyzed: production yield, obtained powder properties (hygroscopicity, bulk density, WSI and WAI), sensory properties and the content of beneficial health compounds. In all powders, moisture content was similar and lower than 5%. Powder obtained using 50% of maltodextrin showed the highest bulk density (138.0 mg/ml), the highest WSI (90.55%) and the lowest hygroscopicity. Dry powder, obtained using 10% of maltodextrin, showed the highest content of total phenols (153.61 mg/g), total flavonoids (118.69 mg/g), essential oil (1.2%) and carvacrol (902.52 mg/100 g), as well as the highest antioxidant activity (IC₅₀ = 5.2394 渭g/ml), while ACE inhibition was similar to the other two powders. Sensory properties of S. montana powders were evaluated using two different tests.