DEVELOPMENT OF PROCESS TECHNOLOGY FOR PRODUCTION OF INSTANT MULBERRY LEAF EXTRACT POWDER
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Date
2023-01-24
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University of Agricultural Sciences, Bangalore
Abstract
Mulberry leaves are reservoir of several phytochemicals , which could be used to cure human illness. The phytochemicals extracted from mulberry leaves have been proven to have antioxidant, anti-hyperglycemic, anti-hyperlipidemic properties and also preventive against cardiovascular diseases and cancer. Hence, the current investigation was taken up to develop a process technology for value-addition of mulberry leaf into innovative product, i.e., instant mulberry leaf extract powder. The study was conducted with objectives to select a suitable extraction method for microencapsulation by spray drying and to optimize the process parameters of agglomeration of spray dried powder. Aqueous extraction by isothermal shaking, ultrasound assisted extraction and microwave assisted extraction were evaluated for phytochemical composition and antioxidant activity of mulberry leaf extract. The results should that aqueous extraction by isothermal shaking was suitable method for extraction among three methods. The aqueous extract was mixed with 12% (w/v) maltodextrin and spray dried at 147°C and 3 rpm feed rate. The spray-dried powder was agglomerated by fluidized bed dryer and the optimized conditions for agglomeration parameters: inlet air temperature, lecithin concentration and time of agglomeration were found to be 50°C, 0.23%, 9 min by using Box-Behnken design of RSM. The prepared instant mulberry leaf extract powder under optimized conditions showed LBD(0.450g/cc), TBD (0.540g/cc), HR (1.15), CI(16.5%), dispersibility (83.6%), solubility (86.52%), wettability time (112s), pH(6.84). The corresponding biochemical parameters are total phenol content (2.03 GAE mg/100g), total flavonoid content (2.48 RE mg/100g), tannins (2.53 TAE mg/10g), phytates (0.06%), antioxidant activity: DPPH (516 AAE mg/10g) and protein (2.15%).