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Encapsulation of phenolic-rich extract from banana (Musa cavendish) peel

  • Hang T. VuEmail author
  • Christopher J. Scarlett
  • Quan V. VuongEmail author
Original Article
  • 34 Downloads

Abstract

Banana peel, a by-product rich in phenolics and other bioactive compounds, has great potentials as a natural preservative or healthy food ingredient. However, the instability of bioactive compounds derived from banana peel limits their applications, and as such encapsulation is necessary to improve their stability and widen their applications. This study investigated the impact of spray drying conditions and coating materials on the physical, phytochemical, and antioxidant properties of the peel extract to identify the most suitable encapsulation process. The results showed that inlet temperature (ranging from 140 to 180 °C) and feeding rate (3–15 mL/min) did not significantly affect the total phenolic content (TPC) and antioxidant capacity but influenced the moisture content and recovery yield of the powder. The ratio of dry matter in fresh extract-to-coating material (DM-to-CM) (1:1–1:7 (w/w)) did not affect the moisture content. However, it affected the TPC, antioxidant properties, and recovery yield of the powder. Finally, the type of coating materials did not significantly affect TPC and antioxidant properties, but other physical properties, dopamine levels and recovery yield. The most suitable encapsulation conditions were identified as an inlet drying temperature of 150 °C, a feeding rate of 9 mL/min, a ratio of DM-to-CM of 1:1 (w/w), and coating with a combination of maltodextrin M100 and gum acacia. Powder prepared under the most suitable conditions had a spherical shape with a rough surface and had stable TPC under storage conditions of 40 °C for 4 weeks. It also has ideal physical, phytochemical and antioxidant properties and is suitable for further applications.

Keywords

Spray drying Banana peel Phenolic Antioxidant Maltodextrin Gum acacia 

Notes

Acknowledgements

The first author would like to thank Dr Dipangkar Kundu (Australian Public Service) for the proofreading and insightful reviews, which has significantly contributed to the quality of this publication. The first author would like to thank Ms Yun Lin and staff of the University of Newcastle Electron Microscope and X-ray Unit (EMX) for their support in the SEM analysis. The first author would like to thank Grain Processing Corporation for providing samples of maltodextrin. The awarding of a VIED-TUIT scholarship to the first author from Vietnam International Education Development and the University of Newcastle is greatly acknowledged.

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Copyright information

© Association of Food Scientists & Technologists (India) 2020

Authors and Affiliations

  1. 1.School of Environmental and Life SciencesUniversity of NewcastleOurimbahAustralia
  2. 2.Faculty of Food Science and TechnologyVietnam National University of AgricultureHanoiVietnam

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