Encapsulation of hot air-dried asian pear powders using rice bran dietary fiber. (December 2020)

• Record Type: Journal Article
• Authors: Jiang, Guihun; Ameer, Kashif; Eun, Jong-Bang
• Is Part Of: Food bioscience. Volume 38(2020)
• Publication Date: 2020-12
• Subjects: Asian pear powder -- Pyrus pyrifolia nakai -- Rice bran dietary fiber -- Phenolic compounds; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2020.100742
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: Asian pear powder (APP) encapsulated using rice bran dietary fiber (RD) and maltodextrin (MD) was investigated for its physical stability, phenolic bioaccessibility, antioxidant activities and major phenolic compounds (arbutin, ferulic acid, p -coumaric acid). Results showed that moisture content, angle of repose, solubility, and color values of APP were all significantly (p < 0.05) affected by addition of RD and MD at various levels. Water adsorption and hygroscopicity were lower in RD/APP mixtures than MD/APP mixture. X-ray diffraction, scanning electron microscopy, and X-ray photoelectron spectroscopy showed that RD-added APP was more hydrophobic than MD-added APP with significant flowability differences. RD/APP showed higher total and bioaccessible phenolics and antioxidant activities as compared to MD/APP. During storage for 150 days, high retention of bioactive compounds was observed in RD/APP. Therefore, RD improved handling and functional properties of APP as compared to MD.