Applied Food Research (Jun 2022)
Characterization of spray dried diosgenin from fenugreek using binary blend of carrier agents
Abstract
The utilization of nutraceutical products is enhancing widely due to upcoming diseases. Consumption of bitter food is remarkably less irrespective of their health benefits. From ancient times fenugreek and its bioactive compound diosgenin is quite popular. Diosgenin is providing health benefits by controlling cellular mechanisms in view of different metabolic diseases. This article rivets over the encapsulation of fenugreek diosgenin with a binary blend of maltodextrin (MD) and whey protein concentrate (WPC) by spray drying. While drying, core material diosgenin concentration was varied. The produced powder was analyzed for bulk density, tapped density, flowability, powder yield, encapsulation efficiency, color, and analytical properties. The yield and encapsulation efficiency were observed to be higher as the amount of core material was increased in feed. Among the selected diosgenin concentration, 4DGP with MD and WPC yield better results in comparison with other selected concentrations from 1DGP to 5DGP. 4DGP produced 87.77% encapsulation efficiency that depicted good interaction of diosgenin with MD and WPC. The diosgenin powder properties like bulk density, tapped density, Carr's index, Hausner ratio, hygroscopicity, and degree of caking were observed. The analytical properties of powder revealed the presence of functional groups (aromatic ester C-O; nitro compounds N-O; and alkene C=C), moderate glass transition temperature range (113.77 to 137.28°C), and 77.6% amorphous nature of spray dried diosgenin powder. The color of powder varied from off cream to pale yellow as the amount of core material varied. These properties of diosgenin powder could be utilized in the development of functional food products which could benefit mankind.
