Abstract
This study aimed at the extraction and encapsulation of the carotenoids from sea buckthorn fruits and obtaining value-added mayonnaise. First, the carotenoids from sea buckthorn fruits were extracted using ultrasound-assisted extraction. Then, they were microencapsulated through complex coacervation and freeze-drying techniques using different wall material combinations. Two powders were obtained and analyzed in terms of encapsulation efficiency, total carotenoid content, antioxidant activity, stability of phytochemicals and color, morphological structure, and in vitro digestibility. All results pointed out that the carotenoid molecules were successfully encapsulated within the mixture of alginate, agar, and chitosan, with a 61.17 ± 0.89% encapsulation efficiency. To probe the functionality, the powder was added into mayonnaise in 2.5% and 5% amounts. The obtained mayonnaise samples were characterized in terms of phytochemical and antioxidant activity properties with their storage stability and texture, color, and sensory characteristics. A significant increase of total carotenoid content and antioxidant activity compared to the control sample was observed. The addition of powder also led to improved texture by increasing the firmness and adhesion. In addition, the sensory evaluation indicated an improved color and overall acceptability of the value-added mayonnaise. Thus, sea buckthorn extracts may be considered as valuable ingredients for the development of added-value food products.
Highlights
The increasing occurrence of severe illnesses and their discovery in critical stages have led people to be more careful about food, sports, and health in general
Mayo 1 = mayonnaise sauce with 2.5% encapsulated sea buckthorn extract; The results presented in Table 5 indicate that the mayonnaise sauces with sea buckthorn powder added are characterized by a significantly lower protein content than the control one (p < 0.05)
Carotenoids from sea buckthorn extract were successfully encapsulated using a combination of complex coacervation and freeze-drying techniques
Summary
The increasing occurrence of severe illnesses and their discovery in critical stages have led people to be more careful about food, sports, and health in general. Cardiovascular diseases, diabetes, and obesity are diseases that people suffer from the most. Banwo et al [1] define functional food as a product full of compounds with biological and physiological activities that have the ability to interact with one or more components from living tissue and provide a wide range of potential health effects. These biologically active compounds usually refer to those produced by plants through primary and secondary metabolism. These products of secondary metabolism comprise compounds with essential roles in metabolism, photosynthesis, development, defense, and protection from photo-oxidative
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
