Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Use of a Taguchi Model in Hibiscus sabdariffa Extracts Encapsulated by Spray-Drying

Migdalia Sarahy Navidad-Murrieta
,
Alejandro Pérez-Larios
ORCID logo ,
Jorge Alberto Sánchez-Burgos
,
Juan Arturo Ragazzo-Sánchez
,
Gabriel Luna-Bárcenas
,
Sonia G. Sáyago-Ayerdi
* ORCID logo
Version 1 : Received: 11 November 2019 / Approved: 13 November 2019 / Online: 13 November 2019 (03:15:28 CET)

A peer-reviewed article of this Preprint also exists.

Navidad-Murrieta, M.S.; Pérez-Larios, A.; Sanchéz-Burgos, J.A.; Ragazzo-Sánchez, J.A.; Luna-Bárcenas, G.; Sáyago-Ayerdi, S.G. Use of a Taguchi Design in Hibiscus sabdariffa Extracts Encapsulated by Spray-Drying. Foods 2020, 9, 128. Navidad-Murrieta, M.S.; Pérez-Larios, A.; Sanchéz-Burgos, J.A.; Ragazzo-Sánchez, J.A.; Luna-Bárcenas, G.; Sáyago-Ayerdi, S.G. Use of a Taguchi Design in Hibiscus sabdariffa Extracts Encapsulated by Spray-Drying. Foods 2020, 9, 128.

Abstract

Aqueous and ethanolic extracts of Hibiscus sabdariffa were spray-drying using maltodextrin (MD) and gum arabic (GA) as carriers agents. An experimental design Taguchi L8 with seven variables was implemented. Physicochemical properties in the encapsulates were evaluated by UV-Vis, XRD, spectroscopy and gravimetric techniques. Treatments with aqueous extracts showed the highest concentration of total soluble polyphenols (TSP) 32.12- 21.23 mg EAG/g DW, and antioxidant capacity (AOX) for ABTS assay. The best treatment for TSP and AOX was T4: 2.5% Hibiscus w/w, aqueous extracts, decoction, extract-to-carrier ratio 1:1 (w/w), proportion to carriers (MD:GA) 80:20 (w/w), 10000 rpm, 150°C. Taguchi L8 model is a tool that allows the use of multiple variables with a low number of treatments that indicate the drying conditions that give the best parameters, focusing mainly on TSP and AOX, in addition, is a good alternative for the preservation and stability of the PC in Hibiscus.

Keywords

Hibiscus sabdariffa; phenolic compounds; spray-drying; antioxidant capacity

Subject

Biology and Life Sciences, Biology and Biotechnology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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