EFFECTS OF PH AND CONCENTRATION OF COATING MATERIALS ON ANTIOXIDANT ACTIVITY OF MULBERRY LEAF EXTRACT MICROCAPSULES

M. Peanparkdee, C. Borompichaichartkul , K. Duangmal
This research aimed to develop novel bioactive food ingredients from mulberry leaves, including antioxidants. Extraction used various concentration of ethanol (60 and 95% v/v). Each extract was determined for total phenolic content and antioxidant properties using Folin-Ciocalteu method, DPPH radical-scavenging activity and Ferric Reducing Antioxidant Power (FRAP). From the result, 60% ethanol extract gave high amount of total phenolic content and antioxidant properties; it was then used as core material in encapsulation process. Soy protein isolate and low methoxyl pectin were used as coating materials. In order to get high stability microcapsules, the core material should be water-insoluble extract, hence 95% ethanol extract of mulberry leaves was also selected to compare with 60% ethanol extract. Optimum pH of encapsulation was determined by adjusting pH of solution to 3.5, 4.0 and 4.5. The results showed that the microcapsules of 60% ethanol extract with pH adjusted to 4.0 gave high yield, total phenolic content and antioxidant properties. It was then chosen as the optimum condition for producing microcapsules by polymer-polymer interactions process. The changes in concentration of coating materials also have impact on yield, total phenolic content and antioxidant properties of mulberry leaves extract microcapsules.
Peanparkdee, M., Borompichaichartkul , C. and Duangmal, K. (2015). EFFECTS OF PH AND CONCENTRATION OF COATING MATERIALS ON ANTIOXIDANT ACTIVITY OF MULBERRY LEAF EXTRACT MICROCAPSULES. Acta Hortic. 1088, 531-536
DOI: 10.17660/ActaHortic.2015.1088.97
https://doi.org/10.17660/ActaHortic.2015.1088.97
extraction, mulberry leaves, antioxidant, microcapsules
English

Acta Horticulturae