Optimisation of liquorice extract microencapsulation and bioaccessibility of its bioactives

Özcan F., Özcan O., ÖZKAN A., SAĞDIÇ O.

Acta Alimentaria, cilt.51, sa.4, ss.584-593, 2022 (SCI-Expanded, Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 51 Sayı: 4
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1556/066.2022.00167
  • Dergi Adı: Acta Alimentaria
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.584-593
  • Anahtar Kelimeler: bioactive compounds, in vitro gastrointestinal digestion, liquorice, microencapsulation, optimisation
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

In this work, functional liquorice powder beverage (FLPB) with standardised glycyrrhizin (GL), glycyrrhetinic acid (GA), carbenoxolone (CBX), and liquiritin (LQ) contents, was produced by encapsulating Glycyrrhiza glabra extract with maltodextrin (MD) by spray drying. Encapsulation parameters of the FLPB were optimised as MD:GL 3.4:1, inlet temperature: 149 °C, and air flow: 8.9 L min-1. GL, GA, LQ, CBX, and yield in powdered beverage produced using these optimised parameters were 6.8 g L-1, 81.1 mg L-1, 24.7 mg L-1, 0.79 g L-1, and 30.95%, respectively. Moreover, the effect of the encapsulation on the bioaccessibility of GL, GA, CBX, and LQ bioactives in G. glabra was evaluated. According to the obtained results, FLPB exhibited a higher bioaccessibility index for GL, GA, CBX, and LQ compared to the aqueous extract.