MICROENCAPSULATION OF POLYPHENOLS FROM MENTHA AQUATICA LINN. VAR. CRISPA BY SPRAY-DRYING TECHNIQUE

Nhat Hoai Le Van; Le Pham Tan Quoc; Katleen Raes; Dam Sao Mai; Le Trung Thien

Nhat Hoai Le Van Industrial University of Ho Chi Minh City
Le Pham Tan Quoc Industrial University of Ho Chi Minh City
Katleen Raes Ghent University
Dam Sao Mai Industrial University of Ho Chi Minh City
Le Trung Thien Nong Lam University

Keywords: Antioxidant capacity, Mentha Aquatica, microencapsulantion, polyphenols, spray drying

Abstract

Mentha aquatica Linn. var. crispa is a spice plant commonly used and found in traditional markets and supermarkets in Vietnam. Mentha species have been identified with antioxidant and antibacterial properties. Polyphenols are a class of compounds found in most plants. The practical application of polyphenols is highly dependent on maintaining biological activity and the unpleasant taste of phenolic compounds is also a limitation. To overcome these disadvantages, polyphenol preparations in the form of microencapsulation by spray drying is proposed. This study evaluated the effects of drying temperature and the concentration of gum Arabic (GA) on the encapsulation yield (EY), total polyphenol contents (TPC), and antioxidant capacity (AC) of products microencapsulated by a spray drying process. Results showed that spray drying at 150 °C and 15% GA concentration gave the best microencapsulation efficiency with EY of 52.3% and TPC of 74.53 mg GAE/g dw, IC50 value, according to 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, was 3.41 mg/mL. The minimum inhibitory concentration (MIC) value against Escherichia coli, Salmonella enteritidis, and Staphylococcus aureus was 6.25 mg/mL, while it was 3.13 mg/mL against Bacillus subtilis. The results show that the polyphenol microencapsulation from Mentha aquatica by spray drying can be applied in studies of food preservatives with antioxidant and anti-microbial properties.