Work

Encapsulated kinnow peel powder using freeze drying: Effect of maltodextrin and gum arabic concentrations on physiochemical, functional and thermal properties

Year: 2025

Type: article

Abstract: Microencapsulation is a promising technology to protect the sensitive compounds, and volatile substances present in plant extract. This study investigates the microencapsulation of kinnow peel powder (KPP) using freeze drying, focusing on gum arabic (GA) and maltodextrin (MD) as coating materials. Six formulations were prepared with varying ratios of kinnow peel slurry (KPS), MD, and GA: T1 (100/0/0), T2 (85/10/5), T3 (85/5/10), T4 (85/7.5/7.5), T5 (85/15/0), and T6 (85/0/15). T6 showed the highest emulsion stability and smallest droplet size, indicating superior stability. Increased GA concentration in the wall material enhanced encapsulation efficiency, reduced water activity, and improved flowability while decreasing hygroscopicity. T6 (85/0/15) had the best encapsulation efficiency, while T5 (85/15/0) was most effective in retaining phenolics (92.81 %), flavonoids (92.17 %), and antioxidants. Conclusively, this study highlights that the agro-industrial waste KPP can be utilized as bioactive compound-enriched microencapsulated powders, suitable for fortification in various products in the food industry.

Source: Food and Humanity

DOI: 10.1016/j.foohum.2025.100546

Authors: Masud Alam, Saurabh Sid, Souvik Giri, Rahul Das, Anand Kishore, Nitin Kumar

Institutions: National Institute of Food Technology Entrepreneurship and Management, National Institute of Technology Rourkela, Indian Institute of Technology Kharagpur

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: hybrid

Estimated APC paid: $2,990