Microencapsulation of Horseradish (Armoracia rusticana L.) Juice Using Spray-Drying.

Lolita Tomsone,Zanda Kruma,Ruta Galoburda,Vanessa Durrieu,Ingmars Cinkmanis

doi:10.3390/foods9091332

Abstract

Horseradish contains many bioactive compounds with antioxidant activity. The current study aimed to evaluate the effect of various wall materials and their ratios on the physical properties and bioactive-compound retention and stability in microencapsulated horseradish leaf and root juices. Horseradish juice was microencapsulated using maltodextrin, maltodextrin/gum Arabic, soy protein isolate, and starch with three different core-to-wall ratios. The total phenolic, total flavonoid, total flavan-3-ol, and total phenolic-acid contents, as well as antioxidant activity, were determined using spectrophotometric methods, whereas individual phenol profiles were determined by high-performance liquid chromatography (HPLC). Multivariate analysis of variance showed that plant material, wall material, and core-to-wall ratio had a significant effect on the bioactive-compound retention and antioxidant-activity preservation. Microcapsules produced from horseradish leaf juice had a significantly higher content of phenolic compounds and antioxidant activity compared to root-juice microcapsules. However, better retention was observed for microencapsulated horseradish root juice. Maltodextrin and maltodextrin/gum Arabic were the most effective wall materials for the retention of bioactive compounds, while they also had a smaller particle size and better solubility. The horseradish-juice microcapsules possess a high content of rutin. The highest stability of bioactive compounds after storage was found at a core-to-wall ratio of 20:80.

Highlights

Horseradish (Armoracia rusticana L.) is a perennial herb of the Brassicaceae family, widely used in culinary and folk medicine
The current study aimed to evaluate effect of various wall materials and their ratios on the physical properties and bioactive-compound retention and stability in microencapsulated horseradish leaf and root juice
The wall material significantly affected the particle size, whereby samples obtained with maltodextrin (MD) and maltodextrin/gum Arabic (MG) had smaller particles compared to starch (S) and soy protein isolate (SPI) microcapsules

Summary

Introduction

Horseradish (Armoracia rusticana L.) is a perennial herb of the Brassicaceae family, widely used in culinary and folk medicine. A recent study by Dekic et al [1] confirmed the functionality of both aboveground and underground parts, demonstrating the in vitro and in vivo effects of horseradish pure constituents. Brassicaceae family plants contain various bioactive constituents, such as phenolics [2], enzymes (peroxidase, myrosinase, and glucosinolates) [3], and other compounds, giving rise to their antioxidant and anticarcinogenic activity [4]. The use of juice is limited due to enzyme activity and the degradation of compounds caused by various internal and external factors. The biological value of horseradish juice decreases with storage time.

Methods

Results

Conclusion