Particle formulation of hydroalcoholic rosemary (Rosmarinus officinalis L.) extracts using a spouted bed

Journal
Particuology  
Volume
51
Start Page
26
End Page
34
Citation
Particuology (51): 26-34 (2020-08)
Publisher DOI
10.1016/j.partic.2019.10.002
Scopus ID
2-s2.0-85082984501
In this study, spouted bed technology was applied to the protection and functionalization of polyphenolic rosemary extracts. First, solid–liquid extraction was performed at 25 °C with ethanol–water. The ethanol–water ratio was chosen to obtain high phenolic acid and diterpene concentrations in the extract. The selected solvent composition gave liquid extracts that could be directly added to a coating mixture for feeding into a spouted bed apparatus. Thus, no preliminary solvent exchange or evaporation of the extraction solvent to dryness was required. Food grade Paselli MD 6 maltodextrin and HiCap 100 modified starch were used as inert core and shell materials in the spouted bed encapsulation process under mild operating conditions. The antioxidant activity of the fresh extract was retained during processing, which indicated that the active constituents were preserved and quantitatively transferred into the encapsulated formulations, which were readily soluble in water. The obtained powders were composed of nearly spherical particles. Their compositions, water solubilities, and particle morphologies make them a strong candidate for food and beverage applications as natural antioxidants, preservatives, or functional ingredients.
Subjects
Antioxidant
Bioactive
Encapsulation
Particle
Polyphenolic rosemary extract
Spouted bed