Investigating some physical and functional properties of peppermint powder encapsulated by spray drying: effect of different storage conditions on phenolic compounds and antioxidant activity of the obtained powder

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Nikjoo r.; PEIGHAMBARDOUST S.H.; OLAD GHAFFARI A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:111 Page(s): 55-66

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Title

Investigating some physical and functional properties of peppermint powder encapsulated by spray drying: effect of different storage conditions on phenolic compounds and antioxidant activity of the obtained powder

Author(s)

Nikjoo r. | PEIGHAMBARDOUST S.H. | OLAD GHAFFARI A. | Issue Writer Certificate

Keywords

Spray dryingQ1

MicroencapsulationQ2

Arabic gumQ1

PeppermintQ1

Physicochemical propertiesQ1

Abstract

Recently, essential oils of plants such as Peppermint have gained more interest due to their antibacterial, antifungal, antioxidant activity and free radicals scavenging ability. Microencapsulation by Spray drying is a novel method to preserve volatile and heat/oxygen sensitive compounds. This method retains essential and volatile compounds of Peppermint against chemical spoilage and helps to improve handling properties of the obtained powder. The aim of this study was to investigate some physical and functional properties of spray-dried Peppermint powder, and to study the effect of storage conditions on phenolic compounds and antioxidant activity of the resulting powder. For this purpose, three air temperatures (140, 160 and 180 º C) and three Arabic gum (as carrier) concentrations (10, 20 and 30 % w/v) were used. Bulk and tapped densities, repose angle, Haunser ratio, total phenolic content (TPC) and DPPH radical scavenging ability of the powders were measured. Powders were stored for 120 days under three different conditions: daylight (25º C), darkness (25 º C) and refrigerated (4 º C). TPC and DPPH of stored powders were then measured at time intervals of 30 days. Results showed that increasing inlet air temperature and carrier concentration led to decrease in bulk and tapped densities and Haunser ratio. TPC of powders were decreased by increasing inlet air temperature. However, at higher temperatures (160 and 180º C), increasing carrier concentration increased TPC of powders. Overall, it can be concluded that increasing inlet air temperature positively influenced certain physical characteristics of spray-dried powders, while destructed TPC and decreased DPPH scavenging ability of the powders. Negative effect of high temperatures can be compensated by increasing carrier (Arabic gum) concentration. It was concluded the most reduction in TPC occurred when a low carrier concentration and day light storage condition was used. Thus, storing the powders for 120 days under low temperatures and darkness could preserve TPC and DPPH radicals scavenging ability of Peppermint powders.

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APA: Copy

Nikjoo, r., PEIGHAMBARDOUST, S.H., & OLAD GHAFFARI, A.. (2021). Investigating some physical and functional properties of peppermint powder encapsulated by spray drying: effect of different storage conditions on phenolic compounds and antioxidant activity of the obtained powder. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(111 ), 55-66. SID. https://sid.ir/paper/362994/en

Vancouver: Copy

Nikjoo r., PEIGHAMBARDOUST S.H., OLAD GHAFFARI A.. Investigating some physical and functional properties of peppermint powder encapsulated by spray drying: effect of different storage conditions on phenolic compounds and antioxidant activity of the obtained powder. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(111 ):55-66. Available from: https://sid.ir/paper/362994/en

IEEE: Copy

r. Nikjoo, S.H. PEIGHAMBARDOUST, and A. OLAD GHAFFARI, “Investigating some physical and functional properties of peppermint powder encapsulated by spray drying: effect of different storage conditions on phenolic compounds and antioxidant activity of the obtained powder,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 111 , pp. 55–66, 2021, [Online]. Available: https://sid.ir/paper/362994/en

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