Effect of high-pressure homogenization on the physical and antioxidant properties of quercus resinosa infusions encapsulated by spray-drying

Nuria Elizabeth Rocha-Guzmán, José Alberto Gallegos-Infante, Rubén Francisco González-Laredo, Federico Harte, Luis Medina-Torres, Luz Araceli Ochoa-Martínez, Marcela Soto-García

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

Quercus resinosa leaves are used in northern Mexico as a refreshing beverage rich in polyphenolic compounds. These leaves show astringency and hence need taste masking for incorporating in a food product. They also interact with many other food components and are not very stable to food processing environments, thus it is important to protect them and a common way is by encapsulation. In the present study the use of encapsulation by spray-drying of Quercus resinosa leaves infusions was evaluated. Q. resinosa leaves were collected, air dried, and milled prior to infusion preparation. Lactose-sodium caseinate blends at 3 different proportions (11: 4%, 9: 6%, and 7: 8%) were dispersed with a constant amount of lyophilized infusion (0.075%) and processed under high-pressure homogenization (0, 100, 200, 300 MPa). Total phenolic content, DPPH* kinetic analysis, deoxy-D-ribose oxidation inhibition, rheological evaluation, and particle size analysis were performed to evaluate the obtained capsules. High antioxidant activity was shown by capsules despite their very low concentration when inhibiting deoxy-D-ribose oxidation. Chain breaking rate was related to polyphenolic concentration in capsules. Using lactose-caseinate blends produces capsules of submicron to nanometer size that retain the good antioxidant capacities of original infusions.

Original languageEnglish (US)
Pages (from-to)N57-N61
JournalJournal of Food Science
Volume75
Issue number5
DOIs
StatePublished - Jun 2010

All Science Journal Classification (ASJC) codes

  • Food Science

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