Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts

M. M., Yusoff and Sook, Fun Pang and Jolius, Gimbun (2014) Assessment of Phenolic Compounds Stability and Retention During Spray Drying of Orthosiphon Stamineus Extracts. Food Hydrocolloids, 37. pp. 159-165. ISSN 0268-005X (print); 1873-7137 (online). (Published)

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Abstract

This paper presents a microencapsulation study using whey protein isolate and maltodextrin of polyphenol obtained from Orthosiphon stamineus leaves. Polyphenol content was analysed using ultra-performance liquid chromatography. Higher solid concentration leads to higher solution viscosity, bigger particle size, lower moisture content and less dented surface, which may improve particle flowability. Microencapsulation using a least amount of protein (0.05 wt.%) yielded better retention of romarinic acid (82.08%), sinensetin (79.57%) and eupatorin (81.08%) than those with higher protein concentration. Meanwhile, 5.33 wt.% of maltodextrin provide the highest polyphenol retention of rosmarinic acid (82.67%), sinensetin (82.24%) and eupatorin (80.19%). The results suggest that eupatorin and rosmarinic acid are more susceptible to thermal degradation than sinensetin during spray drying. Formulation using 5.33% maltodextrin provide a better preservation of polyphenols compared to other formulations.

Item Type:	Article
Uncontrolled Keywords:	Orthosiphon stamineus; Extraction; Eupatorin; Rosmarinic acid; UPLC; Microencapsulation
Subjects:	Q Science > Q Science (General)
Faculty/Division:	Faculty of Industrial Sciences And Technology
Depositing User:	Prof. Dr. Mashitah Mohd Yusoff
Date Deposited:	31 Dec 2013 06:49
Last Modified:	27 Jul 2018 03:20
URI:	http://umpir.ump.edu.my/id/eprint/4698
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