Microencapsulation of Rosa roxburghiiTratt with characterization of the powder and nutritional potential

Abstract

AbstractThe aim of this study was to investigate the freeze‐drying process of Rosa roxburghii Tratt powder and evaluate the bioactive compound and physicochemical properties of the powder produced under optimal conditions. The external properties of the three different encapsulating agents were compared. Based on this, we selected the appropriate enzyme and encapsulating agent and performed response surface process optimization. The thermodynamic analysis, particle size, ATR‐FTIR spectra, X‐ray diffraction, antioxidant properties, and inhibitory activity against pancreatic lipase of R. roxburghii Tratt powders were characterized using super‐fine grinding powder as a control. The results showed that vacuum freeze‐dried powder exhibited 78.05% ± 6.24% scavenging rate of DPPH at 0.5 mg/mL and the inhibition rate of pancreatic lipase at 10 mg/mL was 74.53% ± 0.87%, and possessed significant antioxidant and hypolipidemic activities in vitro. This study provides a reference to the application of R. roxburghii Tratt powder in food and agriculture.Practical applicationsAs Rosa roxburghii Tratt juice is not easy to preserve and components with high nutritional value are easily lost during storage or transport, drying the fresh fruit is often used to extend shelf life and develop new products. Through the comparison and application of the encapsulating agents and enzymes, we successfully screened the suitable encapsulating agent and enzyme for the microencapsulation of R. roxburghii Tratt. After process optimization, powder characterization, antioxidant, and pancreatic lipase inhibition analyses, it was demonstrated that the R. roxburghii Tratt powder has a microencapsulation effect, a certain degree of crystallinity, exhibits excellent nutritional potential, and is stable to heat. This study provides a reference to the application of R. roxburghii Tratt powder in food and agriculture.