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.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Singh AP (2011) LC-MS-MS characterization of curry leaf flavonols and antioxidant activity. Food Chem 127:80–85
Ningappa MB, Dinesha R, Srinivas L (2008) Antioxidant and free radical scavenging activities of polyphenol-enriched curry leaf (Murraya koenigii L.) extracts. Food Chem 106:720–728
Fernandes MRV, Azzolini AECS, Martinez MLL, Souza CRF, Lucisano-Valim YM, Oliveira WP (2014) Assessment of antioxidant activity of spray dried extracts of Psidium guajava leaves by DPPH and chemiluminescence inhibition in human neutrophils. BioMed Res Int Article ID 382891, 10 pages
Santhalakshmy S, Bosco SJD, Francis S, Sabeena M (2015) Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technol 274:37–43
Association of Official Analytical Chemists (2006) Official methods of analysis of the Association of Official Analytical Chemists, 18th edn. AOAC Press, Gaithersburg
Tonon VR, Brabet C, Hubinger M (2008) Influence of process conditions on the physicochemical properties of acai powder produced by spray drying. J Food Eng 88:411–418
Goula AM, Adamopoulos KG, Kazakis NA (2004) Influence of spray drying conditions on tomato powder properties. Dry Technol 22(5):1129–1151
Shah MA, Bosco SJD, Mir SA (2015) Effect of Moringa oleifera leaf extract on the physicochemical properties of modified atmosphere packaged raw beef. Food Packag Shelf Life 3:31–38
Şahin Nadeem H, Torun M, Ozdemir F (2011) Spray drying of the mountain tea (Sideritis stricta) water extract by using different hydrocolloid carriers. LWT-Food Sci Technol 44:1626–1635
Abadio FDB, Domingues AM, Borges SV, Oliveira VM (2004) Physical properties of powdered pineapple (Ananas comosus) juice: effect of malt dextrin concentration and atomization speed. J Food Eng 64(3):285–287
Rao MA, Rizvi SSH, Datta AK (2005) Engineering properties of foods, 3rd edn. CRC Press, Boca Raton
Paraskevopoulou A, Kiosseoglou V (2013) Interfacial properties of biopolymers, emulsions, and emulsifiers. In: Handbook of biopolymer-based materials: from blends and composites to gels and complex networks. Wiley, Weinheim, pp 717–740
Ferrari CC, Germer SPM, Alvim ID, Vissotto FZ, de Aguirre JM (2012) Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying. Int J Food Sci Technol 47:1237–1245
Lebrun P, Krier F, Mantanus J, Grohganz H, Yang M, Rozet E, Boulanger B, Evrard B, Rantanen J, Hubert P (2012) Design space approach in the optimization of the spray-drying process. Eur J Pharm Biopharm 80:226–234
Suhag Y, Nanda V (2015) Evaluation of different carrier agents with respect to physico-chemical, functional and morphological characteristics of spray dried nutritionally rich honey powder. J Food Process Preserv. ISSN 1745−4549
Flores FP, Singh RK, Kerr WL, Pegg RB, Kong F (2014) Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion. Food Chem 153:272–278
Naik GH, Priyadarsini KI, Satav JG, Banavalikar MM, Sohoni DP, Biyani MK, Mohana H (2003) Comparative antioxidant activity of individual herbal components used in ayurvedic medicine. Phytochemistry 63:97–104
Cho M, Lee HS, Kang IJ, Won MH, You S (2011) Antioxidant properties of extract and fractions from Enteromorpha prolifera, a type of green seaweed. Food Chem 127:999–1006
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.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2019 Springer Nature Singapore Pte Ltd.
About this chapter
Cite this chapter
Sablania, V., Bosco, S.J.D., Rohilla, S. (2019). Effect of Extraction Temperature and Different Carrier Agents on Physicochemical and Antioxidant Properties of Spray-Dried Murraya koenigii (Linn.) Leaf Extract. In: Kundu, R., Narula, R. (eds) Advances in Plant & Microbial Biotechnology. Springer, Singapore. https://doi.org/10.1007/978-981-13-6321-4_12
Download citation
DOI: https://doi.org/10.1007/978-981-13-6321-4_12
Published:
Publisher Name: Springer, Singapore
Print ISBN: 978-981-13-6320-7
Online ISBN: 978-981-13-6321-4
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)