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Effect of Extraction Temperature and Different Carrier Agents on Physicochemical and Antioxidant Properties of Spray-Dried Murraya koenigii (Linn.) Leaf Extract

  • Vandana Sablania
  • Sowriappan John Don Bosco
  • Shubham Rohilla
Chapter

Abstract

The work evaluated the effect of extraction temperature on Murraya koenigii L. extract, prepared at an extraction temperature of 80 °C and 90 °C. The prepared Murraya koenigii L. leaf extract was encapsulated with different carrier agents such as guar gum, pectin, and whey protein isolates at a concentration of 1%, 5%, and 10% respectively. Spray drying was done at an inlet temperature of 130 °C with constant feed flow rate (8 rpm) at a pressure of 0.4 kg/cm2 and outlet temperature of 80 °C. The encapsulated powders were analyzed for their physicochemical properties such as moisture content, water activity, bulk density, tapped density, flow properties, antioxidant activity, and total phenolic content. The extract encapsulated with pectin and whey protein isolates did not show significant difference on DPPH activity at varied extraction temperature, whereas the extract encapsulated with guar gum showed more activity at an extraction temperature of 80 °C. The extract encapsulated with whey protein isolates showed more total phenolic content at an extraction temperature 90 °C. Therefore, it can be considered as a good source of active phytochemicals. Thus from this study, encapsulated Murraya koenigii L. extract could be considered as an important source of antioxidant and anti-inflammatory in human cells.

Keywords

Murraya koenigii L. Spray drying Antioxidant activity Total phenolic content 

Notes

Acknowledgment

We acknowledge the Department of Food Science and Technology, Pondicherry University, Pondicherry, for providing facilities, and are also grateful to UGC for providing Junior Research Fellowship.

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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  • Vandana Sablania
    • 1
  • Sowriappan John Don Bosco
    • 1
  • Shubham Rohilla
    • 1
  1. 1.Department of Food Science and TechnologyPondicherry UniversityPuducherryIndia

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