Extraction optimization and microencapsulation of phenolic antioxidant compounds from lemon balm (Melissa officinalis L.): Instant soluble tea production


Tulek Z., Alasalvar H., BAŞYİĞİT B., Berktas S., Salum P., Erbay Z., ...Daha Fazla

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020 (SCI İndekslerine Giren Dergi) identifier

  • Cilt numarası:
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1111/jfpp.14995
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION

Özet

The purpose of this study was to extract phenolics from lemon balm followed by microencapsulation with spray drying. The optimum extraction conditions were 100 degrees C for the temperature and 120 min for the time with TPC of 6,365 mg GAE/100 g and ABTS radical scavenging activity of 9,196 mg TEAC/100 g. Lemon balm extracts were spray dried using three different air inlet temperatures (130 degrees C, 165 degrees C, and 200 degrees C) of which 165 degrees C was provided better scores than the other points in terms of microencapsulation yield (65.9%), microencapsulation efficiency (99.4%), dry matter (98.3%), and water activity (0.160). The inlet air temperatures had an insignificant (p > .05) effect on the antioxidant capacity of the microcapsules. Phenolic acids in lemon balm were slightly affected by the extraction and spray drying conditions. However, extraction followed by spray drying resulted in significant loss in the amount of volatiles such as geranial, neral, citronellal, and caryophyllene.