title: Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality.
abstract: BACKGROUND
  (-)-Hydroxycitric acid (HCA) is the major acid present in the fruit rinds of certain species of Garcinia. HCA has been reported to have several health benefits. As HCA is highly hygroscopic in nature and thermally sensitive, it is difficult to incorporate in foodstuffs. Hence, Garcinia cowa fruit extract was microencapsulated using three different wall materials such as whey protein isolate (WPI), maltodextrin (MD) and a combination of whey protein isolate and maltodextrin (WPI + MD) by spray drying. Further, these microencapsulated powders were evaluated for their impact on bread quality and HCA retention.
  
  
  RESULTS
  Maltodextrin (MD) encapsulates had higher free (86%) and net HCA (90%) recovery. Microencapsulates incorporated breads had enhanced qualitative characteristics and higher HCA content than water extract incorporated bread due to efficient encapsulation during bread baking. Comparatively, bread with MD encapsulates showed softer crumb texture, desirable sensory attributes with considerable volume and higher HCA content.
  
  
  CONCLUSIONS
  The higher HCA contents of encapsulate incorporated breads were sufficient to claim for functionality of HCA in bread. Comparatively, MD had efficiently encapsulated Garcinia fruit extract during spray drying and bread baking. Spray drying proved to be an excellent encapsulation technique for incorporation into the food system.
authors.affiliation: Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India; Acadamy of Scientific and Innovative Research (AcSIR), New Delhi, 110 001, India.
authors.forename: Perumal Natarajan
authors.initials: PN
authors.lastname: Ezhilarasi
authors.forename: Dasappa
authors.initials: D
authors.lastname: Indrani
authors.forename: Bhabani Sankar
authors.initials: BS
authors.lastname: Jena
authors.forename: Chinnaswamy
authors.initials: C
authors.lastname: Anandharamakrishnan
mesh_terms: D001939:Bread / Q000032:analysis* / Q000592:standards; D002951:Citrates; D003890:Desiccation; D004032:Diet; D004339:Drug Compounding; D005524:Food Technology / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D055951:Functional Food; D029760:Garcinia / Q000737:chemistry*; D006801:Humans; D010936:Plant Extracts; D011134:Polysaccharides; D011208:Powders; D013649:Taste
chemical_list: D002951:Citrates; D010936:Plant Extracts; D011134:Polysaccharides; D011208:Powders; C008315:maltodextrin; C007999:hydroxycitric acid
keywords: functional bread; hydroxycitric acid; maltodextrin; whey protein isolate