Preparation Adlay and Black Sesame Seeds Extracts Using Osmotic Dehydration and Increasing the Stability of Extracts Using Encapsulation

Abstract

Osmotic dehydration is an effective pretreatment method for preservation of herb, fruits and vegetables. This method can be conducted at low temperature so it can maintain the nutritional composition and food quality. In the present study, the effect of osmotic dehydration in 50, 60 and 70o Brix sugar solution at 40oC syrup temperature and drying air temperature (50, 60, 70 oC) on drying behavior of sample (adlay and black sesame seeds) were investigated before drying the sample and determined the percentage yield and total phenolic contents. All results from osmotic dehydration were compared with the soxhlet and maceration extraction methods. Among the three concentration of osmotic agents and drying temperature, percentage yield and total phenolic contents were higher at 70% concentration of osmotic agents and 60 oC air temperature which exhibited the total phenolic contents at 11.29±1.13 mg GAE/g extract and percentage yield of 4.36±0.34, respectively. From this osmotic dehydration, the surface morphologies of prepared bead containing sample had higher degree of surface smoothness and more spherical shape than non-sample bead and exhibited the encapsulation efficiency of micro-bead sample at 80.52 ± 0.36%.