Encapsulation-based drying of sea buckthorn (Hippophae rhamnoides L.) juice
Keywords:
Encapsulation, MD, Mongolian sea buckthorn, SEM, Spray dryerAbstract
Sea buckthorn (Hippophae rhamnoides L.) is a rich source of phenolic compounds and flavonoids; however, its high sugar and organic acid content causes significant stickiness during drying, resulting in low powder recovery. This study focused to investigate the effect of maltodextrin (MD) concentration on spray-drying performance, physicochemical properties, microstructure, particle size, and bioactive compound retention of sea buckthorn juice powder. Fresh juice was mixed with MD at concentrations of 5, 10, 15, and 20% (w/w) and spray-dried under controlled conditions. Product yield, moisture content, bulk density, particle morphology, total phenolic content (TPC), and total flavonoid content (TFC) were evaluated. Increasing MD concentration significantly improved powder recovery, with the highest yield (94.36 ± 0.04%) obtained at 20% MD. All powders exhibited low moisture content (1.67–2.68%), indicating effective dehydration. Scanning electron microscopy revealed predominantly spherical particles with smooth surfaces, confirming successful encapsulation. Particle size analysis showed a mean diameter of 11.13 ± 3.25 μm, with sizes ranging from 4.24 to 43.56 μm. The powder containing 20% MD retained considerable amounts of bio-active compounds, with TPC and TFC values of 2.37 ± 0.04% and 0.367 ± 0.004%, respectively. These results demonstrate that 20% MD is an effective carrier for encapsulation-based spray drying of sea buckthorn juice, producing a stable powder suitable for food and pharmaceutical applications.
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