Effect of α-D-glucopyranosyl-[β-D-fructo-furanosyl] (n-1)-Dfructose-furanosides and Sodium Alginate coated Caesalpinia Bonducella Seed Coat Extract in Developed Yogurt

Abstract

Encapsulation technology is an emerging technology to enhance bioavailability, hydrophilicity and endurability of the food product. The objective of this study was to evaluate the effects of adding Caesalpinia bonducella seed coat aqueous extract in both encapsulated and non-encapsulated forms to the herbal yoghurt. For extraction, ultrasonication was performed, followed by encapsulation with a spray drier. Spray-drying was done (at optimal outlet- 80°C inlet- and 160°C temperatures) to encapsulate the aqueous seed coat extracts. Sodium alginate and α-D-glucopyranosyl-[β-D-fructo-furanosyl] (n-1)-D-fructo-furanosides were cross-linked in a 1:2 ratio as the coating substance. The pH, Titrable acidity, Synersis, culture viability, antioxidant activity, antiradical activity, total phenolic content, texture and sensory evaluations were done for the optimization. With increasing amounts of both encapsulated and non-encapsulated extract, the total polyphenolic contents, and antiradical activity increased proportionately. When different herbal yoghurt samples were contrasted, it was found that the one with 2% encapsulated powder (3% fat) had the best sensory profile and texture. In comparison, the herbal yoghurt sample with 2% aqueous extract (3% fat) had the highest phenolic content 25.08 mg GA eq./g and Antioxidant percentages in terms of DPPH, ABTS, and SOSA-37.79%, 31.43%, and 38.02%, respectively. The Caesalpinia bonducella seed coat extract in capsule form can be useful as a natural food component for making herbal yoghurt.