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Bio pure pc noni11/20/2022 ![]() ![]() HPLC (High-Performance Liquid Chromatography)-grade acetonitrile was bought from JT Baker (Phillipsburg, NJ, USA), formic acid was purchased from Romil Ltd. Carriers including maltodextrin (MD: 10–13 DE) and gum acacia (GA) were kindly given by Ingredion Ltd. įermented noni juice (FNJ) with ~7% solids was obtained from a health store (Auckland, New Zealand). Antioxidant activity is susceptible to many parameters during digestion, in part because the polyphenol molecules are normally associated with carbohydrates, amino acids and other molecules which can affect the release of these associated compounds. It is known that the complexity of the food system influences the release of certain compounds in ways that depend on their specific chemical structure. A number of studies have tested in vitro digestion of fruit and vegetable to elucidate the changes of phenolics and antioxidant activity after digestion. This can be quantified by evaluating the polyphenols during digestion, metabolism and absorption in the body. These antioxidant compounds penetrate through the cell membrane and play a role within the cell. The bioavailability of polyphenols in the gut is reflected in the antioxidants, which are released from the food matrix. The fact that noni juice has many potential health benefits means that it is important to understand and improve bioaccessibility of the bioactives during digestion. The purpose of this study is to investigate the performance of blended carriers combining both MD (10–13 DE) and GA for noni juice microencapsulation and to evaluate the impacts on in vitro digestion, to enhance the applicable possibility for industries. These studies have examined the physicochemical properties (moisture content, particle size, tapped bulk density and hygroscopicity, etc.) and functionalities of noni juice microcapsules produced by systems with one hydrocolloid, either maltodextrin (MD, 10–13 and 17–20 DE (dextrose equivalent)) or gum acacia (GA), and elucidated the advantages of using MD (10–13 DE) or GA as carriers for microencapsulation. ![]() In addition, spray-drying microencapsulation of fruit juice is an efficient method used in preserving and delivering sensitive materials, and its application on noni juice has been studied. Dehydration would enhance the use of noni fruit as a functional ingredient in the formulation of a variety of health products and novel nutritional supplements. This study provides insights into microencapsulation of noni juice using blends of MD and GA and examines the physicochemical properties and bioaccessibilities of spray-dried powders as affected by the selected carriers.ĭue to the potential health benefits of noni juice, it would be beneficial to transform noni juice into dehydrated products, such as powders, for stability, ease of transportation and handling, and to reduce the unpleasant odour. ![]() The spray-dried noni juice powder produced using the blends with higher ratio of GA to MD showed a better protection on the bioactive compounds, resulting in a higher bioaccessibility of powders during in vitro digestion. The ATR-FTIR results suggested that there were no significant chemical interactions between the core material and carrier or between the MD and GA in the blend powders. Results showed that blends produced with more GA produced microcapsules with lower moisture content, water activity and bulk/tapped density, but slower powder dissolution. The physicochemical properties including microstructure, moisture content, water activity, particle size, bulk/tapped density, dissolution rate, ATR-FTIR and the bioaccessibility of bioactive compounds in powders during in vitro digestion were examined. ![]() Blends of maltodextrin (MD) and gum acacia (GA) were used to achieve spray-drying microencapsulation of noni juice at different blending ratios. Microencapsulation of fermented noni juice (FNJ) into powder format could protect bioactive compounds, reduce the unpleasant odour and improve the acceptability for consumers. ![]()
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