Utilization of Maltodextrin and Whey Protein Concentrate for Microencapsulation of Kinnow Peel Extract in Breadsticks

Abstract

Aims: This work aimed to develop a functional powder from kinnow peel extract, which could be proposed as a novel ingredient in the formulation of functional foods. Methods: The extract was spray-dried using different proportions (0, 15, 30 and 45 %) of encapsulating agents (maltodextrin and whey protein concentrate (WPC) at two different inlet air temperatures of 145 and 155 °C). The developed powder was examined for process yield, microencapsulation efficiency, colour, moisture content, water activity, hygroscopicity, solubility and antioxidant properties. Results: The study showed the excellent potential of WPC as a drying aid in the production of quality powder in terms of better yield (77.76-82.87%), higher microencapsulation efficiency (69.07-80.36 %), better phenolic content (18.04-13.37 mg/g GAE) and higher antioxidant activity (63.80-74.20 %), as compared to maltodextein. Polyphenol retention was also investigated under controlled conditions, and results demonstrated an excellent stability of polyphenols at higher concentrations of encapsulating agent. Microencapsulated powder in breadsticks significantly affected the proximate composition and viscoelastic properties. Conclusion: This study can be recommended for the conversion of plant extracts into encapsulated powders with reduced volume and better physical and rehydration properties to fortify different cereal products, thus producing new and functional