Spray-dried microencapsulation of bean coat flour (Phaselus vulgaris, L.) bioactive compounds: optimization, functional activity, and storage

• Raquel Karina Cruz-Bravo ^[3] ; Daniel Guajardo-Flores ^[1] ; Carlos Alberto Gómez-Aldapa ^[2] ; Javier Castro-Rosas ^[2] ; Ricardo Omar Navarro-Cortez ^[2] ; Luis Díaz-Batalla ^[4] ; Reyna Nallely Falfán-Cortés ^[2]
  1. [1] Instituto Tecnológico y de Estudios Superiores de Monterrey

     Instituto Tecnológico y de Estudios Superiores de Monterrey

     México

     
  2. [2] Universidad Autónoma del Estado de Hidalgo

     Universidad Autónoma del Estado de Hidalgo

     México

     
  3. [3] Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias
  4. [4] Universidad Politécnica de Francisco I. Madero

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• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 21, Nº. 1, 2023, págs. 493-501
• Idioma: inglés
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• Resumen

  • Common beans are a source of phenolic compounds. However, they are sensitive to different factors. Microencapsulation may protect those bioactive compounds (BC). Hence, it is important to study the effects of microencapsulation and increase BC stability. A mix of methanolic extract of bean coat flour was prepared with N-lok as wall material. Inlet air temperature and total solids of wall material were evaluated. Air inlet temperature (115°C) and 28.54% total solids were the optimal conditions for the drying process, obtaining the highest concentration of BC. The particle size of microcapsules was ≈20 μm, and microencapsulation efficiency reached 96.29%. The stability conditions at two temperatures (30°C and 7°C) and two water activities (0.329 and 0.765) showed that encapsulation maintained BC stability in time as compared to control. The bean coat extract can be used as a functional microencapsulate with high BC content in the food and pharmaceutical sectors.