RESEARCH ARTICLE


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, *
1 Food Technology Department, National Research Centre, Food Industry and Nutrition Research Division, National Research Centre, 12622 Dokki, Giza, Egypt
2 Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
3 Fats and Oils Department, Food Industry and Nutrition Research Division, National Research Centre, 12622 Dokki, Giza, Egypt


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Creative Commons License
© 2021 Abozed et al.

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.

* Address correspondence to this author at the Department of Fats and Oils, Food Industry and Nutrition Research Division, National Research Centre, 12622 Dokki, Giza, Egypt; E-mail: hazahran@hotmail.com


Abstract

Introduction:

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.

Results:

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.

Conclusion:

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.

Keywords: Mango Juice, Omega-3 fatty acids, Physicochemical analysis, Purslane seed oil, Spray drying, microencapsulated PSO.