Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality.

BACKGROUND: (−)-Hydroxycitric acid (HCA) is the major acid present in the fruit rinds of certain species of Garcinia. HCA has
been reported to have several health benefits. As HCA is highly hygroscopic in nature and thermally sensitive, it is difficult to
incorporate in foodstuffs. Hence, Garcinia cowa fruit extract was microencapsulated using three different wall materials such
as whey protein isolate (WPI), maltodextrin (MD) and a combination of whey protein isolate and maltodextrin (WPI+MD) by
spray drying. Further, these microencapsulated powders were evaluated for their impact on bread quality and HCA retention.
RESULTS: Maltodextrin (MD) encapsulates had higher free (86%) and net HCA (90%) recovery. Microencapsulates incorporated
breads had enhanced qualitative characteristics and higher HCA content thanwater extract incorporated bread due to efficient
encapsulation during bread baking. Comparatively, bread with MD encapsulates showed softer crumb texture, desirable
sensory attributes with considerable volume and higher HCA content.
CONCLUSION: The higher HCA contents of encapsulate incorporated breads were sufficient to claim for functionality of HCA
in bread. Comparatively, MD had efficiently encapsulated Garcinia fruit extract during spray drying and bread baking. Spray
drying proved to be an excellent encapsulation technique for incorporation into the food system.