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Ultrasound assisted extraction of red cabbage and encapsulation by freeze–drying: moisture sorption isotherms and thermodynamic characteristics of encapsulate

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Abstract

In the present study encapsulation of ultrasound assisted red cabbage extract was carried out using four different carrier agents such as maltodextrin, gum arbic, xanthan gum, and gellan gum. Among the four hydrocolloids investigated, maltodextrin was found to have the least destructive effect on anthocyanin content (14.87 mg C3G/g dw), TPC (54.51 ± 0.09 mg GAE/g dw), TFC (19.82 Mg RE/g dw) and antioxidant activity (74.15%) upon freeze–drying. Subsequently a storage study was conducted using maltodextrin as carrier agent at 25–50 °C. The Clausius–Clapeyron equation was used to evaluate the net isosteric heat (qst) of water adsorption. The differential entropy (ΔS) and qst decreased from 82.298 to 38.628 J/mol, and 27.518 kJ/mol to 12.505 kJ/mol, respectively as the moisture content increased from 2 to 14%. The value of isokinetic energy and Gibb’s free energy were found to be 364.88 and − 1.596 kJ/mol for freeze dried red cabbage.

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Acknowledgements

The authors gratefully acknowledge the support provided by the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Narayanpur, Malda, West Bengal for conducting this research. No public, commercial, or nonprofit funding organization provided a specific grant for conducting this review.

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Authors and Affiliations

  1. Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India

    Kasturi Pusty & Kshirod K. Dash

  2. Department of Agricultural Engineering, Assam University, Silchar, Assam, India

    Kasturi Pusty & Ajita Tiwari

  3. Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH, 43210, USA

    V. M. Balasubramaniam

  4. Department of Food Agricultural and Biological Engineering, The Ohio State University, 2015 Fyffe Court, Columbus, OH, 43210, USA

    V. M. Balasubramaniam

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  1. Kasturi Pusty
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Pusty, K., Dash, K.K., Tiwari, A. et al. Ultrasound assisted extraction of red cabbage and encapsulation by freeze–drying: moisture sorption isotherms and thermodynamic characteristics of encapsulate. Food Sci Biotechnol 32, 2025–2042 (2023). https://doi.org/10.1007/s10068-023-01302-4

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