Preparation Adlay and Black Sesame Seeds Extracts Using Osmotic Dehydration and Increasing the Stability of Extracts Using Encapsulation

摘要

Osmotic dehydration is an effective pretreatment method for preservation of herb, fruits and vegetables. This method can be conducted at low temperature so it can maintain the nutritional composition and food quality. In the present study, the effect of osmotic dehydration in 50, 60 and 70? Brix sugar solution at 40?C syrup temperature and drying air temperature (50, 60, 70 ?C) on drying behavior of sample (adlay and black sesame seeds) were investigated before drying the sample and determined the percentage yield and total phenolic contents. All results from osmotic dehydration were compared with the soxhlet and maceration extraction methods. Among three concentrations of osmotic agents and drying temperatures, the highest percentage yield of 4.36±0.34 and total phenolic content at 11.29±1.13 mg GAE/g extract performed at 70% concentration of osmotic agent and 60 ?C air temperature, respectively. From this osmotic dehydration, the surface morphologies of prepared bead containing sample had higher degree of surface smoothness and more spherical shape than non-sample bead and exhibited the encapsulation efficiency of micro-bead sample at 80.52 ± 0.36%.