Issue: Số 26 - Tháng 12 - 2022Hóa học - Công nghệ thực phẩm
Microencapsulation of polyphenols from Mentha aquatica linn. var. crispa by using the spray - drying with maltodextrin as carrier
Published: August 1, 2026
Abstract
This study investigates the impacts of temperature and the concentration of maltodextrin (MD) on the encapsulation yield (EY), total polyphenol contents (TPC), and antioxidant capacity (AC) of products microencapsulated by using the spray drying process. The study’s results show that the spray drying temperature of 150oC with 15% MD concentration gives the best microencapsulation efficiency with EY of 55.24% and TPC of 57.12 mg GAE/g dw. The IC50, according to 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay is 3.83 mg/mL and 2,2’-azinobis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) is 2.84 mg/mL. The minimum inhibitory concentration (MIC) value against Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus is 6.25 mg/mL, while it is 3.13 mg/mL against Bacillus subtilis.
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