Abstract
Objectives: Development of a preparation process for black shallot dry extracts by the spray-drying method. Materials and methods: Preparation of black shallot extract by hot extraction method with 50% EtOH; preparation of dried extracts from black shallot extract by spray drying method, quantification of cycloalliin by HPLC; investigating the factors affect the yield and quality parameters of dried extracts. Results: Evaluated and selected suitable conditions to prepare dried black shallot powder by spray drying method, including excipients AE/HPMC E6 (50/50), TD/CR ratio: 25%, temperature spray drying: 130°C, fluid supply speed 30 mL/min, solids/spray fluid ratio: 15%, nozzle compressed air pressure: 2.0 bar. Conclusion: The process of preparing black shallot dried extracts by spray drying has been developed with 85.90% yield and active ingredients recovery efficiency reaching 92.58%. * Keywords: Black shallot; Spray-drying; Cycloalliin; Dried powder.
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