Optimization of maltodextrin and carrageenan gum concentration added in spray drying process of Pouzolzia zeylanica extract by response surface methodology

Tan D. Nguyen * , & Thuy M. Nguyen

* Correspondence: Nguyen Duy Tan (email: ndtan@agu.edu.vn)

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Received: 02 Jan 2018
Revised: 20 Apr 2018
Accepted: 24 May 2018
Published: 28 Jun 2018
DOI: 10.52997/jad.11.03.2018
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Nguyen, T. D., & Nguyen, T. M. (2018). Optimization of maltodextrin and carrageenan gum concentration added in spray drying process of Pouzolzia zeylanica extract by response surface methodology. The Journal of Agriculture and Development 17(3), 77-85.
Issue
Volume 17 - Issue 3 (2018)
Section
Food Science and Technology

Main Article Content

Abstract

Pouzolzia zeylanica is a kind of medicinal plant which is generally cultivated in Mekong Delta region. It owns many bioactive compounds that are known to possess antioxidant, antimicrobial and anticarcinogenic properties. This study aimed to optimize additional carrier concentration for spray drying of Pouzolzia zeylanica extract. Response Surface Methodology (RSM) with central composite design (CCD) was applied for optimization and investigation of the influence of maltodextrin (5÷15%, w/v) and carrageenan gum (0.06÷1.0%, w/v) concentration on the physicochemical characteristics of spray dried powder (bioactive compounds, moisture content as well as particle size distribution). The results showed that the optimum concentrations of maltodextrin and carrageenan gum were 8.8% w/v and 0.082% w/v, respectively. At these optimal conditions, the anthocyanin, flavonoid, polyphenol, tannin, moisture content and particle size of obtained spray dried powder were 5.77 mg cyanidin-3-glycoside equivalents (CE)/100 g; 29.49 mg quercetin equivalents (QE)/g; 28.35mg gallic acid equivalents (GAE)/g; 27.44 mg tannic acid equivalents (TAE)/g, 6.55% and 6.09 µm, respectively.
Keywords: Carragennan, Maltodextrin, Pouzolzia zeylanica, Response Surface Methodology, Spray drying

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