LWT - Food Science and Technology 43 (2010) 1307e1312

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LWT - Food Science and Technology

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Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato
Maruf Ahmed a, b, Mst. Sorifa Akter a, Jin-Cheol Lee c, Jong-Bang Eun a, *
a

Department of Food Science and Technology, Institute of Biotechnology, Chonnam National University, 77 Yongbong-ro Buk-gu, Gwangju, 500-757, South Korea Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh c Biotechnology Industrialization Center, Dongshin University, South Korea
b

a r t i c l e i n f o
Article history: Received 16 December 2009 Received in revised form 14 May 2010 Accepted 14 May 2010 Keywords: Spray-drying Sweet potato Maltodextrin Ascorbic acid Antioxidant capacity

a b s t r a c t
Purple-eshed sweet potato our could be used to enhance the colour, avour and nutrients in food products. Thus, the investigation was to produce encapsulated ours from purple-eshed sweet potato by spray drying using combinations of various levels of ascorbic acid (5 g kg1 and 10 g kg1) and maltodextrin (30 g kg1 and 100 g kg1) and to evaluate their effects on bioactive components, physicochemical and morphological properties. Encapsulated ours had higher total phenolic content, antioxidant capacity and water solubility index than non-encapsulated our. There were no signicant differences in anthocyanin content between encapsulated and non-encapsulated ours. However, water absorption index and avonoids content of encapsulated ours depended on concentrations of ascorbic acid and maltodextrin. In addition, the high concentrations of ascorbic acid and maltodextrin encapsulated ours had higher glass transition temperature as compared to that of lower concentrations. In respect to morphology, the particles of encapsulated ours with high concentration of ascorbic acid and maltodextrin were more aggregated than those encapsulated with lower concentrations. Therefore, ours encapsulated with 10 g kg1 ascorbic acid and 30 g kg1 maltodextrin could be used to enhance the antioxidant activities of functional food ingredients. 2010 Elsevier Ltd. All rights reserved.

1. Introduction Purple-eshed sweet potatoes have intense purple colour due to the accumulation of anthocyanins (Terahara, Konczak, Ono, Yoshimoto, & Yamakawa, 2004). Purple-eshed sweet potatoes are good sources of acylated anthocyanins with aromatic acids (Yang & Gadi, 2008). The anthocyanins of purple sweet potato have many biological functions such as scavenging free radicals, antimutagenicity, anticarcinogen activity and antihypertensive effect (Oki et al., 2002). Processing the sweet potato into our increases its storage ability and value. Sweet potato our can be used as a thickener in soup, gravy, fabricated snacks and bakery products (Van Hal, 2000). It can also be used to enhance food products through colour, avour, natural sweetness and supplemented nutrients. Encapsulation technology has been used in the food industry to provide liquid and solid ingredients as an effective barrier against environmental parameters such as oxygen, light, free radicals etc (Desai & Park, 2005). Bioactive compound could be improved using encapsulation technique which entraps a sensitive ingredient

* Corresponding author. Tel.: 82 62 530 0255; fax: 82 62 530 2149. E-mail address: jbeun@jnu.ac.kr (J.-B. Eun). 0023-6438/$ e see front matter 2010 Elsevier Ltd. All rights reserved. doi:10.1016/j.lwt.2010.05.014

inside a coating material (Saenz, Tapia, Chavez, & Robert, 2009). Spray drying is the most commonly used encapsulation method in the food industry. Encapsulation by spray drier is an economical method for preservation of natural colourants by entrapping the ingredient in a coating material (Cai & Corke, 2000). The most commonly used materials for encapsulation are maltodextrins of different dextrose equivalents. Maltodextrin are water-soluble materials and protect encapsulated ingredient from oxidation. Some studies have explored the use of carrier agents such as maltodextrin and gum arabic to protect sensitive compounds like vitamin C in fruit juice and to increase product stability in acerola powder (Desobry, Netto, & Labuza, 1997; Dib Taxi, De Menezes, Santos, & Grosso, 2003; Righetto & Netto, 2005). A recent study found that maltodextrin can enhance the phenolic and anthocyanin content during processing of purple sweet potato our (Ahmed, Akter, & Eun, 2009). Encapsulated acidulants that are commercially available are adipic acid, ascorbic acid, citric acid, fumaric acid and malic acid (Shahidi & Han, 1993). Ascorbic acid is a watersoluble vitamin, which is regarded as a vitamin supplement to reinforce dietary intake of vitamin C and as an antioxidant, to protect the sensory and nutritive quality of the food itself (Uddin, Hawlader, & Zhu, 2001). Un-encapsulated food acids can react with food ingredients to produce many undesirable effects such as

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loss of avour, degradation of colour and separation of ingredients. On the other hand, encapsulated acids reduce hygroscopicity, reduce dusting and provide a high degree of owability without clumping (Shahidi & Han, 1993). Therefore, the objective of the present study was to investigate the effects of combinations of various levels of maltodextrin and ascorbic acid on the bioactive components, physicochemical properties, morphological changes and glass transition temperature of spray-dried encapsulated and non-encapsulated purple sweet potato ours. 2. Material and methods 2.1. Raw material Sweet Potato (Ipomoea batatas L. Lam variety, Sinjami) was purchased from a local farm and stored at 14  C until used. Maltodextrin DE 20 (MD) was purchased from Samyang Genex (Gwangju, South Korea). Ascorbic acid was obtained from Daejung Chemicals & metals Co. Ltd. (Gyeonggi-Do, South Korea). 2.2. Puree production The samples were obtained from storage and washed with tap water and peeled with a hand peeler (Han Sung 27 stainless, Gwangju, Korea). The samples were then cut into slices (2e3 mm thickness) by a sharp knife. The slices were then blended using a laboratory electrical blender (Model no: Blixer 5 plus, Robot coupe, Jackson Mississippi, USA) to get puree. During puree making, water was added to the slices which adjusted dry matter content to 18 1 g/100 g. After puree making, the samples were stored at 24  C until used. 2.3. Preparation of encapsulation and spray drying Encapsulation in both maltodextrin and ascorbic acid were prepared as follows: various levels of combinations of maltodextrin (30 g kg1 and 100 g kg1) and ascorbic acid (5 g kg1 and 10 g kg1) were solubilized in deionised water at room temperature (20 1  C). After that MD and ascorbic acid were thoroughly mixed with puree before spray drying. The spray drying was conducted in a mini spray dryer EYELA, SD-1000 (Rikakikai, Tokyo, Japan) under the following operational conditions: Solid content 11 0.5 g/ 100 g, inlet air temperature 150  C, outlet air temperature 85 4  C, rotary atomizer14 10 kPa and blower rate 0.60 0.2 m3/min. Water was added to the puree to maintain the solids content. Nonencapsulated our was prepared using without maltodextrin and ascorbic acid. 2.4. Hunter colour values The colour attributes (Hunter L*, a*, and b* values) were measured with a CM-3500d spectrophotometer (Minolta, Tokyo,  Japan). Chroma (C*) and hue angle (h ) were calculated by 2 2 1 * * [(a*) (b*) ] and tan (b /a ), respectively. 2.5. Antioxidant component analysis 2.5.1. Total phenolic content The content of total phenolics was determined by using FolinCiocalteu method (Huang, Chang, & Shao, 2006) with some modications. The sample (0.1 g) was extracted 3 times with 20 mL of 75 mL/100 mL methanol and ltered through Whatman No.2 lter paper. Extracts were combined and was concentrated in a rotary vacuum evaporator (Rikakikai Co. Ltd, Tokyo, Japan) at 40  C; the volume was adjusted to 20 mL of 75 mL/100 mL methanol. One mL

of extract, 5 mL of distilled water and 2 mL of 10 g/100 mL FolinCiocalteau reagent were added into a falcon tube. After 3 min at room temperature, 2 mL of 7.5 g/100 mL Na2CO3 solution was added and the sample was diluted to 20 mL with distilled water. Each sample was allowed to stand for 1 h at room temperature and absorbances were measured at 760 nm (UV-1201, Shimadzu, Japan). Total phenolics were calculated on the basis of the calibration curves of gallic acid, and expressed as g kg1. 2.5.2. Anthocyanin content Content of anthocyanins was determined by following the procedures of Huang et al. (2006) with some modications. The sample (1 g) was treated with 15 mL HClemethanol (HCl: methanol 15:85) for 4 h. The extract was ltered and its absorbance was determined at 530 nm. The Anthocyanin content was calculated on the basis of the following equation A MW DF 100/(3 W), where A absorbance, MW molecular weight of cyaniding-3glucoside chloride (C21H21ClO11, 484.84 Da), DF dilution factor, 3 molar absorptivity (34,300), W sample weight (g). 2.5.3. Total avonoid contents The total avonoid content was determined as described previously (Ali & Chang, 2008). The sample (0.1 g) was mixed with 2 mL of methanol at room temperature for 5 min and ltered through Whatman No. 4 lter paper. The ltrate (250 ml) was mixed with 1.25 mL of distilled water and 75 ml of 5 g/100 mL sodium nitrite solutions, and then mixed for 1 min. After that, 150 ml of 10 mL/ 100 mL AlCl3 solution was added and mixed for 1 min. The further 0.5 mL of 1 mol/L NaOH was added and the total volume up to 2.5 mL with distilled water. Immediately, absorbance was measured at 510 nm. Total avonoid content was calculated on the basis of the calibration curves of catechin, and expressed as g kg1 of catechin. 2.5.4. Antioxidant capacity Antioxidant capacity was determined by the DPPH (1, 1diphenyl-2-picrylhydrazyl) assay according to the method reported by Masuda et al. (1999) with some modications. Sample was diluted 10-fold in methanol and then 2 mL sample was mixed with 2 mL freshly prepared methanolic solution containing 0.1 mmol/L of DPPH solution. The mixture was shaken vigorously and left to stand for 30 min in the dark. The absorbance was then measure at 517 nm. The DPPH scavenging activity was calculated as follows: [1 (absorbance of sample/absorbance of blank)] 100. 2.6. Water solubility index (WSI) and water absorption index (WAI) WSI and WAI were determined according to the method described by Anderson (1982). The sample (2.5 g) and 30 mL water were vigorously mixed in a 50 mL centrifuge tube; the mixture was incubated in a water bath at 30  C for 30 min, and centrifuged at 2090g for 15 min. The supernatant was collected in a pre-weighed Petri dish and the residue was weighed after oven-drying overnight at 105  C. The amount of solids in the dried supernatant as a percentage of the total dry solids in the original 2.5 g sample was an indicator of water solubility index. WAI was calculated as the weight of the solid pellet remaining after centrifugation divided by the amount of dry sample. 2.7. Swelling capacity (SWC) Swelling capacity was determined according to Lai and Cheng (2004) using the equation: SWC weight of sediment (ws)/[dry weight of sample (1 ws/100)]; ws (dry weight of supernatant/dry weight of sample) 100.

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2.8. Glass transition temperature Glass transition temperature was determined according to Grabowski, Truong, and Daubert (2006) with some modications. A DSC S-650 Differential Scanning Calorimeter (Scinco, Seoul, Korea) equipped with a thermal analysis station was calibrated using mercury. Approximately 5e10 mg of sample was prepared in aluminum pans. The heating program increased the sample temperature from 70  C to 120  C at a rate of 10  C/min followed by cooling to 30  C at the same rate. Heating and cooling were performed in an atmosphere of nitrogen gas. An empty pan was used as a reference. Glass transition was analyzed using a Differential Scanning Calorimeter (DSC) equipped with Pyris thermal analysis with Innity PRO software version 4.2.64 (Scinco). Glass transition was taken at the midpoint of the glass transition range. Thermograms were examined for onset temperature (Tgi) and end point temperature (Tge) of the glass transition region. The glass transition midpoint (Tgm) value was calculated as the average of the onset and end points values and reported as the glass transition temperature (Grabowski et al., 2006). 2.9. Scanning electron microscopy (SEM) Flour granule morphology was examined by scanning electron microscopy. A sample was mounted on the aluminium specimen holder with double-sided tape. The specimen holder was loaded in an Emitech K550 sputter coater (Emitech, Ashford, UK). The sample was coated with gold palladium, at thickness of about 15 nm and viewed under scanning electron microscopy (S-2400 Hitachi, Ibaraki, Japan) operated at an accelerating voltage of 10 kV. 2.10. Statistical analysis Each experiment included three replications. Statistical analysis was conducted using SAS version 9.1. Signicant differences between means were determined by Duncans multiple range tests. Differences were considered to be signicant at P < 0.05. 3. Results and discussion 3.1. Hunter colour values The Hunter colour parameters L*, a*, b*, C*, and ho values of encapsulated and non-encapsulated ours produced with different concentration of ascorbic acid and maltodextrin (Table 1). There were no signicant difference in L* values between non-encapsulated and encapsulated with lower and higher concentration of ascorbic acid and maltodextrin (Systems 1 and 4, respectively). However, L* value increased with increasing maltodextrin concentrations (System 2) whereas decreased with increasing ascorbic acid concentrations (System 3) as compared to nonencapsulated. On the other hand, a*, b*, C*, and ho values for encapsulated ours had higher than that of non-encapsulated. The changes of colour values were attributed to formation of polymeric anthocyanin. Our colour values for all encapsulated and nonencapsulated ours showed similar to those reported by Oki et al. (2002) for freeze dried purple sweet potato our. 3.2. Antioxidant related components Anthocyanins, phenolic, avonoids content, and antioxidant capacity of encapsulated and non-encapsulated ours are shown in Table 2. The anthocyanin content of encapsulated and nonencapsulated ours ranged from 0.52 to 0.57 g kg1 wet basis or 55.20 to 62.34 g kg1 dry basis. The contents of anthocyanin were

Table 1 Colour values of spray-dried encapsulated and non-encapsulated ours using combinations of various levels of maltodextrin and ascorbic acid. Samples Hunter colour values L* Encapsulatedf System 1: 5 g kg1 AA 30 g kg1 MD System 2: 5 g kg1 AA 100 g kg1 MD System 3: 10 g kg1 AA 30 g kg1 MD System 4: 10 g kg1 AA 100 g kg1 MD Non-encapsulatedg
aee

a* 25.95c 25.51d 28.87a 27.93b 21.03e

b* 2.54a 2.22c 2.46b 1.28d 0.07e

C* 26.07c 25.60d 28.98a 27.96b 21.03e

h* 5.59a 4.97b 4.87c 2.62d 0.19e

43.68c 47.58a 40.23d 44.19b 44.01bc

Mean values (n 3) with the superscript alphabets in each column are signicantly different (p < 0.05). f AA: Ascorbic acid, MD: Maltodextrin 20 DE. g Non-encapsulated our prepared without AA and MD.

much higher than that of sweet potato puree (3.0 g kg1 dry basis, Steed & Truong, 2008), steamed or kneaded ours (0.36e5.459 g kg1 dry basis, Huang et al., 2006) and Maltodextrin treated purple sweet potato our (0.35e0.41 g kg1 wet basis, Ahmed et al., 2009). However, these results were lower than that of maltodextrin and alpha-amylase treated purple sweet potato ours (0.66e0.966 g kg1 wet basis, Ahmed, Akter, & Eun, 2010). There were no signicant differences in anthocyanin contents between encapsulated and non-encapsulated ours. However, as the concentrations of maltodextrin (System 2) and ascorbic acid (System 3) increased lead to decreased anthocyanin contents as compared to lower concentrations (System 1). The addition of maltodextrin could increase the total solid content. As a result, maltodextrin treated ours had lower anthocyanin contents. Possibly, reacting molecules become closer when a product is concentrated (Kirca, Ozkan, & Cemeroglu, 2007). However, ascorbic acid oxidation contributed to anthocyanin degradation due to condensation of anthocyanin pigments with ascorbic acid. This observation was similar to that obtained by Choi, Kim, and Lee (2002) for blood orange juice. However, Garcia-Viguera and Bridle (1999) reported that anthocyanin degradation was occurred due to free radical mechanism rather than by direct condensation. The total phenolic content of encapsulated and non-encapsulated ours ranged from 13.78 to 57.23 g kg1 wet basis. These results were much higher than that reported in literature (14.9e36.2 g kg1 wet basis) for various genotypes of steamed treated sweet potato ours

Table 2 Antioxidant components of spray-dried encapsulated and non-encapsulated ours using combinations of various levels of maltodextrin and ascorbic acid. Samples Parameter (g/kg wet basis) Anthocyanin Encapsulatedf System 1: 5 g kg1 AA 30 g kg1 MD System 2: 5 g kg1 AA 100 g kg1 MD System 3: 10 g kg1 AA 30 g kg1 MD System 4: 10 g kg1 AA 100 g kg1 MD Non-encapsulatedg
aee

Total Phenolic 36.92b 38.82b 57.23a 42.05b 13.78c

Flavonoid

Antioxidant capacity 880.1a 839.5b 845.7b 825.7c 297.5d

0.57a 0.52a 0.54a 0.53a 0.57a

2.66b 2.04d 2.91a 1.59e 2.14c

Mean values (n 3) with the superscript alphabets in each column are signicantly different (p < 0.05). f AA: Ascorbic acid, MD: Maltodextrin 20 DE. g Non-encapsulated our prepared without AA and MD.

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M. Ahmed et al. / LWT - Food Science and Technology 43 (2010) 1307e1312 Table 3 Water absorption index, water-soluble index and swelling capacity of spray-dried encapsulated and non-encapsulated ours using combinations of various levels of maltodextrin and ascorbic acid. Samples Parameter WAI (g/g dry solids) Encapsulatedf System 1: 5 g kg1 AA 30 g kg1 MD System 2: 5 g kg1 AA 100 g kg-1 MD System 3: 10 g kg1 AA 30 g kg-1 MD System 4: 10 g kg1 AA 100 g kg1 MD Non-encapsulatedg
aee

(Rumbaoa, Cornago, & Geronimo, 2009) and maltodextrin and alpha-amylase treated purple sweet potato ours (10.68e15.69 g kg1 wet basis, Ahmed et al., 2010). Encapsulated ours had signicantly higher total phenolic contents as compared to the non-encapsulated our. Encapsulated with lower concentrations of ascorbic acid and maltodextrin (System 1) had lower total phenolic content than that of encapsulated with higher concentrations (System 4). Even though, those values were not signicantly different to each other. Total phenolic content increased with increase in maltodextrin and ascorbic acid concentrations (Systems 2 and 3). The increased total phenolic content might be due to interference of maltodextrin with the phenolic compounds during analysis. In addition, higher phenolic content in higher concentrations of ascorbic acid could be due to inactivation of polyphenoloxidase. Shahidi and Wanasundara (1992) proposed that the major losses of phenolics during processing occur through the action of oxidative enzymes such as polyphenoloxidase and peroxidases. Huang et al. (2006) also found that steaming treatment increased the total phenolic content of purple sweet potato our. Dewanto, Wu, and Liu (2002) also found that the free phenolic content of sweet corn increased with increasing heating temperature and time. However, thermal processing had no effect on the phenolic content of tomato (Dewanto, Wu, Adom, & Liu, 2002). Total avonoids content of encapsulated and non-encapsulated ours ranged from 1.59 to 2.66 g kg1 wet basis. The avonoids content of encapsulated and non-encapsulated ours were much higher than that of potato (0.13 g kg1 of wet basis, Chu, Chang, & Hsu, 2000). The lowest avonoid contents were found in encapsulated with higher concentration of ascorbic and maltodextrin our (System 4) whereas highest avonoid contents was found in encapsulated with lower concentrations (System 1). This variation may be due to change of anthocyanin content. Boateng, Verghese, Walker, and Ogutu (2008) found avonoids have been associated with the anthocyanin content. The antioxidant capacity observed in all encapsulated and nonencapsulated ours ranged from 297.5 to 880.1 g kg1 wet basis. Similar results were reported by Huang et al. (2006) for raw, steamed and kneaded sweet potato ours. Encapsulated ours had much higher antioxidant capacity compared to non-encapsulated our. These might be due to the lower phenolic content found in non-encapsulated our. The same trend was observed in the studies by Ahmed et al. (2010) on maltodextrin and alpha-amylase treated purple sweet potato our. However, lower antioxidant capacity was found in encapsulated with higher concentrations of ascorbic acid and maltodextrin (System 4) than that of encapsulated with lower concentrations (System 1). This difference could be related to the lower anthocyanin content found in encapsulated with higher concentrations of ascorbic acid and maltodextrin our. Oki et al. (2002) reported that the dominant antioxidant activity in purple esh sweet potato our was attributed to anthocyanin. At least one caffeoyl group acylated to anthocyanins contributes to high radical-scavenging activity (Suda et al., 2002). It is well known that the amounts of phenolic contents may affect the antioxidant activity of food. Huang et al. (2006) found that total antioxidant activity was highly correlated with total phenolic and anthocyanin content. On the other hand, Shih, Kuo, and Chiang (2009) reported that total antioxidant had no correlation with total phenolic content. In this study, the antioxidant capacity was correlated with phenol content. 3.3. Water absorption index (WAI), water solubility index (WSI), and swelling capacity (SWC) Table 3 shows the results of water absorption index, water solubility index and swelling capacity for encapsulated and non-

WSI (g/100 g dry solids) 45.30c 56.95a 42.41d 54.15b 40.24e

SWC (g/g dry solids) 2.19c 2.01d 2.56a 2.35b 1.92d

1.20b 0.86d 1.48a 1.07c 1.14bc

Mean values (n 3) with the different superscript alphabets in each column are signicantly different (p < 0.05). f AA: Ascorbic acid, MD: Maltodextrin 20 DE.. g Non-encapsulated our prepared without AA and MD.

encapsulated ours. WAI of encapsulated ours were dependent on concentrations of ascorbic acid and maltodextrin. Encapsulated with lower concentrations of ascorbic acid and maltodextrin (System 1) had higher WAI as compared to non-encapsulated ours. WAI increased with increase in ascorbic concentrations (System 3). However, the lower WAI was found for higher concentrations of maltodextrin used (Systems 2 and 4). Even though, there were no signicant differences between nonencapsulated and encapsulated with lower and higher concentration of ascorbic acid and maltodextrin (Systems 1 and 4, respectively). Higher WAI is probably due to greater starch swelling capacity. The variation in WAI could be due to differences in the degree of engagement of hydroxyl groups to form hydrogen and covalent bonds between starch chains. The increase in water absorption index has always been associated with the loss of starch crystalline structure (Gunaratne & Hoover, 2002). Encapsulated ours had higher WSI compared to the non-encapsulated our. Encapsulated with lower concentrations of ascorbic acid and maltodextrin (System 1) had lower WSI than that of encapsulated with higher concentrations (System 4). These differences could be attributed to the difference in granular structure. As the

Fig. 1. Differential Scanning Calorimeter (DSC) thermographs showing the glass transition temperature of spray-dried non-encapsulated and encapsulated ours. a) Non-encapsulated b) Encapsulated with 5 g kg1 ascorbic acid and 30 g kg1 maltodextrin c) Encapsulated with 5 g kg1 ascorbic acid and 100 g kg1 maltodextrin d) Encapsulated with 10 g kg1 ascorbic acid and 30 g kg1 maltodextrin e) Encapsulated with 10 g kg1 ascorbic acid and 100 g kg1 maltodextrin.

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Fig. 2. Scanning electron microstructure of spray-dried non-encapsulated and encapsulated ours. a) Non-encapsulated b) Encapsulated with 5 g kg1 ascorbic acid and 30 g kg1 maltodextrin c) Encapsulated with 5 g kg1 ascorbic acid and 100 g kg1 maltodextrin d) Encapsulated with 10 g kg1 ascorbic acid and 30 g kg1 maltodextrin e) Encapsulated with 10 g kg1 ascorbic acid and 100 g kg1 maltodextrin.

concentrations of maltodextrin increased (System 2) leads to increased WSI whereas decreased with increasing ascorbic acid concentration (System 3) as compared to lower concentrations (System 1). Agglomerates of particle would contribute to a smaller WAI subsequently increased the WSI of ours. All encapsulated ours had higher SWC as compared to the non-encapsulated ours. Encapsulated with higher concentrations of ascorbic acid and maltodextrin (System 4) had higher SWC than that of encapsulated with lower concentrations (System 1). SWC increased with increasing ascorbic acid concentrations (System 3) whereas decreased with increasing maltodextrin concentrations (System 2) as compared to lower concentrations (System 1). Low swelling capacity is caused by the presence of a large number of crystallites, which increase granular stability, thereby reducing the extent of granular swelling. When starch is gelatinized at a certain temperature, the molecular organization is disrupted within the granules and the starchewater interactions increase, resulting in a substantial increase in the swelling (Gunaratne & Hoover, 2002). 3.4. Glass transition temperature Glass transition temperatures of non-encapsulated and encapsulated ours were approximately 10.15e29.37  C (Fig. 1). These values of glass transition temperatures were similar than those reported by Ahmed et al. (2010). Non-encapsulated our had lower glass transition temperature compared to the encapsulated owers. This could be higher moisture content found in non-encapsulated our (data not shown). Goula and Adamopoulos (2008) reported that the reduction of Tg caused by increasing moisture content due

to the plasticizing effect of water. On the hand, glass transition temperature of the encapsulated ours increased with increase in maltodextrin and ascorbic acid concentration. This might be due to the increase in molecular weight of the component of the ours. 3.5. Morphological characteristics Fig. 2 shows the scanning electron micrographs of nonencapsulated and encapsulated our prepared with different concentration of ascorbic acid and maltodextrin. The surface of the non-encapsulated our was quite irregular, and dents (Fig. 1a), whereas encapsulated our granules were smooth (Fig. 1bee). The dents surface of non-encapsulated our was probably attributed to starch granule more disrupted as compared to the encapsulated ours. The fusion of granules were higher in encapsulated with higher concentration of ascorbic acid (Fig. 1d) than the encapsulated with lower ascorbic acid concentration (Fig. 1b) our. This could be attributed to the introduction of hydrophilic groups to the starch molecules, which resulted in increase of hydrogen bonding. Svihus, Uhlen, and Harstad (2005) reported that the fusion is accompanied by a loss of polysaccharide, due to the amylase, from the granule structure. 4. Conclusion The addition of various levels of combinations of maltodextrin and ascorbic acid on the bioactive components, physicochemical properties, morphological changes and glass transition temperature of encapsulated and non-encapsulated ours were

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investigated in this study. Encapsulated ours had higher ho values, total phenolic content and antioxidant capacity as compared to the non-encapsulated our. However, there were no signicantly difference in anthocyanin content both encapsulated and nonencapsulated ours. On the other hand, L* values, water absorption index and avonoids content of encapsulated ours depended on concentrations of ascorbic acid and maltodextrin. Therefore, the result showed that encapsulated with 10 g kg1 ascorbic acid and 30 g kg1 maltodextrin our could be used to make the higher quality product that would be more attractive to product developers and consumers. Acknowledgements This study was partially supported by Muan Hwangto Sweet Potato Cluster, Muan, Jeonnam, South Korea and the Institute of Biotechnology of Chonnam National University, Gwangju, South Korea. References
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