Application of Spray-dried Microcapsules of Purslane (Portulaca oleracea L.) Seed Oil Enhances Quality of Mango Juice
Safaa S. Abozed1, Ghada M. Elaraby2, Hamdy A. Zahran3, *
Identifiers and Pagination:Year: 2021
First Page: 1
Last Page: 9
Publisher ID: TOASJ-15-1
Article History:Received Date: 30/08/2020
Revision Received Date: 31/10/2020
Acceptance Date: 15/11/2020
Electronic publication date: 12/02/2021
Collection year: 2021
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Purslane (Portulaca oleracea L.) seeds oil are a non-traditional alpha-linolenic acid source (ALA), which is an omega-3 fatty acid. This study aimed to evaluate the physicochemical and sensory properties of mango juice fortified with purslane seed oil (PSO) microcapsules.
Materials and Methods:
Gum Arabic (GA) and maltodextrin, as wall-materials, were used in the microencapsulation of PSO by spray drying technique. The spray-dried microcapsules were added to the mango juice (200 mL) at the levels of 0.5, 1 and 1.5 g, ALA. Physicochemical properties such as viscosity, total soluble solids (TSS), pH and titratable acidity were measured, as well as sensory evaluation, during 28 days' storage at 4.0 ±0.5°C.
Our study indicated that the microencapsulation of PSO by spray drying resulted in the best microencapsulation yield (85.17%) as well as the microencapsulation efficiency (77.40%). The pH and TSS of four juice samples ranged from 3.0 to 3.6 and from 18.8 to 19.1 Brix°, respectively. In addition to that, storage periods had no significant effect on them.
According to the findings presented in this paper, it has been concluded that the nutritional value of mango juices was enhanced by the addition of microencapsulated PSO as a source of ω-3 fatty acids.