getpdf NLM PubMed Logo https://doi.org/10.17113/ftb.60.02.22.7384  

Microencapsulation of Dandelion (Taraxacum officinale L.) Leaf Extract by Spray Drying

Arijana Martinić1orcid tiny, Ana Kalušević2,3orcid tiny, Steva Lević2orcid tiny, Viktor Nedović2orcid tiny, Aleksandra Vojvodić Cebin1orcid tiny, Sven Karlović1orcid tiny, Igor Špoljarić4orcid tiny, Gordan Mršić4orcid tiny, Krunoslav Žižek5orcid tiny and Draženka Komes1*orcid tiny

1University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia

2University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia

3Academy of Applied Studies Belgrade, Bl. Zorana Đinđića 152a, 11070 Belgrade, Serbia

4Forensic Science Centre ‘Ivan Vučetić’ Zagreb and Forensic Science Office of University of Zagreb, Ilica 335, 10000 Zagreb, Croatia

5University of Zagreb, Faculty of Chemical Engineering and Technology, Marulićev trg 19, 10000 Zagreb, Croatia

Article history:

Received: 17 June 2021

Accepted: 19 April 2022

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Keywords:

carriers; dandelion; encapsulation efficiency; physicochemical properties; polyphenols; spray drying

Summary:

Research background. Due to numerous health-promoting properties, dandelion is for years used in a traditional medicine like a herbal remedy, but also as a food product. Dandelion health benefits are ascribed to the presence of different bioactive compounds in dandelion tissues, where polyphenols play a significant role. However, the low stability of polyphenols is a critical parameter for their successful implementation into products. Thus, encapsulation of sensitive polyphenols using appropriate carrier vehicles is highlighted as an effective technique for their stabilization and protection. The aim of this study was for the first time to microencapsulate dandelion leaf extract using spray drying and different carrier materials.

Experimental approach. In spray drying, low inlet temperature of 130 °C was employed to preserve sensitive dandelion polyphenols, while guar gum, gum Arabic, inulin, maltodextrin, pectin and alginate were used as carriers. The influence of different carriers and their concentration on physicochemical, morphological and colour properties, polyphenolic content and encapsulation efficiency of polyphenols in dandelion powders was examined. Specific polyphenols were determined using HPLC-PAD analysis. Release profiles of polyphenols and antioxidant capacity in simulated gastrointestinal conditions were also evaluated.

Results and conclusions. Comparing to plain dandelion powder, carrier-containing dandelion powders were screened with favourable increased solubility, enhanced flow and cohesive properties, reduced particle size and prolonged release of polyphenols in simulated gastrointestinal conditions. Powders were characterized with low moisture content (~2-8 %) and high solubility (~92-97 %). Chicoric acid was the most abundant compound in dandelion powders. Pectin-dandelion powder showed to be the most effective for microencapsulation of polyphenols, especially for chicoric acid entrapment (75.35 %). Alginate-dandelion powder enabled the slowest gradual release of polyphenols.

Novelty and scientific contribution. Chosen parameters (130 °C, carriers and their concentration) in spray drying proved to be effective for microencapsulation of dandelion extract, where polyphenolic-rich dandelion powders, due to good physicochemical and encapsulation properties, could serve for the enrichment/production of different functional food products. Also, due to lack of data on dandelion encapsulation, obtained results could be of great interest for researchers in the encapsulation field, but also for food industry, especially in the field of instant powders.

*Corresponding author: +38514605183
  +38514605072
  dkomes@pbf.hr

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