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标题：Optimising the Encapsulation of an Aqueous Bitter Melon Extract by Spray-Drying
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作者：Sing Pei Tan ; Tuyen Chan Kha
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2015
卷号：4
期号：3
页码：400-419
DOI：10.3390/foods4030400
语种：English
出版社：MDPI Publishing
摘要：Our aim was to optimise the encapsulation of an aqueous bitter melon extract by spray-drying with maltodextrin (MD) and gum Arabic (GA). The response surface methodology models accurately predicted the process yield and retentions of bioactive concentrations and activity (R2 > 0.87). The optimal formulation was predicted and validated as 35% (w/w) stock solution (MD:GA, 1:1) and a ratio of 1.5:1 g/g of the extract to the stock solution. The spray-dried powder had a high process yield (66.2% ± 9.4%) and high retention (>79.5% ± 8.4%) and the quality of the powder was high. Therefore, the bitter melon extract was well encapsulated into a powder using MD/GA and spray-drying.
关键词：bitter melon; encapsulation; maltodextrin; gum Arabic; spray drying; response surface methodology bitter melon ; encapsulation ; maltodextrin ; gum Arabic ; spray drying ; response surface methodology