Spray-drying microencapsulation of synergistic antioxidant mushroom extracts and their use as functional food ingredients.
Food Chem
; 188: 612-8, 2015 Dec 01.
Article
em En
| MEDLINE
| ID: mdl-26041238
ABSTRACT
In this work, hydroalcoholic extracts of two mushrooms species, Suillus luteus (L. Fries) (Sl) and Coprinopsis atramentaria (Bull.) (Ca), were studied for their synergistic antioxidant effect and their viability as functional food ingredients tested by incorporation into a food matrix (cottage cheese). In a first step, the individual extracts and a combination of both, showing synergistic effects (SlCa, 11), were microencapsulated by spray-drying using maltodextrin as the encapsulating material. The incorporation of free extracts resulted in products with a higher initial antioxidant activity (t0) but declining after 7 days (t7), which was associated with their degradation. However, the cottage cheese enriched with the microencapsulated extracts, that have revealed a lower activity at the initial time, showed an increase at t7. This improvement can be explained by an effective protection provided by the microspheres together with a sustained release. Analyses performed on the studied cottage cheese samples showed the maintenance of the nutritional properties and no colour modifications were noticed.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Extratos Vegetais
/
Agaricales
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Composição de Medicamentos
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Alimento Funcional
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2015
Tipo de documento:
Article