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标题：Impact of Freeze- and Spray-Drying Microencapsulation Techniques on β-Glucan Powder Biological Activity: A Comparative Study
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作者：Veronika Valková ; Hana Ďúranová ; Aude Falcimaigne-Cordin 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：15
DOI：10.3390/foods11152267
语种：English
出版社：MDPI Publishing
摘要：The study compares the impact of freeze- and spray-drying (FD, SD) microencapsulation methods on the content of β-glucan, total polyphenols (TP), total flavonoids (TF), phenolic acids (PA), and antioxidant activity (AA) in commercially β-glucan powder ( Pleurotus ostreatus) using maltodextrin as a carrier. Morphology (scanning electron microscopy- SEM), yield, moisture content (MC), and water activity (a w) were also evaluated in the samples. Our examinations revealed significant structural differences between powders microencapsulated by the drying methods. As compared to non-encapsulated powder, the SD powder with yield of 44.38 ± 0.55% exhibited more reduced ( p < 0.05) values for a w (0.456 ± 0.001) and MC (8.90 ± 0.44%) than the FD one (yield: 27.97 ± 0.33%; a w: 0.506 ± 0.002; MC: 11.30 ± 0.28%). In addition, the highest values for β-glucan content (72.39 ± 0.38%), TPC (3.40 ± 0.17 mg GAE/g), and TFC (3.07 ± 0.29 mg QE/g) have been detected in the SD powder. Our results allow for the conclusion that the SD microencapsulation method using maltodextrin seems to be more powerful in terms of the β-glucan powder yield and its contents of β-glucan, TP, and TF as compared to the FD technique.
关键词：microencapsulation;freeze-drying;spray-drying;maltodextrin;β-glucan;SEM;DPPH assay;biologically active substances