Dragon fruit peel extract microcapsule incorporated pearl millet and dragon fruit pulp powder based functional pasta: formulation, characterization, and release kinetics study

• Published in: Food science and biotechnology Vol. 32; no. 6; pp. 779 - 792
• Main Authors: Raj, G. V. S. Bhagya, Dash, Kshirod K.
• Format: Journal Article
• Language: English
• Published: Singapore Springer Nature Singapore 01.05.2023; Springer Nature B.V
• Subjects: Chemistry; Chemistry and Materials Science; Enthalpy; Food preservation; Food Science; Freeze drying; Fruits; Gastric juice; Kinetics; Millet; Nutrition; Pasta; Pennisetum glaucum; Phenolic compounds; Phenols; Plant extracts; Powder; Pulp; Research Article; Transition temperature; Transition temperatures; Water absorption; Pearl millet; Functional pasta; Dragon fruit; Microcapsule
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-022-01220-x

The pearl millet based functional pasta was formulated by incorporating freeze dried dragon fruit pulp powder and 2% (w/w) microcapsule containing dragon fruit peel extract. The control pasta consisted of 100% pearl millet flour. The other four functional pasta samples consisted of pearl millet and freeze-dried dragon fruit pulp powder (DFP) in the ratio of 95:5, 90:10, 85:15, and 80:20 (w/w), respectively. The inclusion of dragon fruit powder enhanced the swelling index, water absorption index, color, and functional properties of the pasta. The total phenolic content (0.24–0.43 mg GAE/100 g d.w.), antioxidant activity (17.76–30.67%), and betacyanin content (0.149–0.152 mg/g d.w.) of the pasta was increased with the increase of dragon fruit pulp level in the formulation. The release kinetics of phenolic compounds into the simulated gastric juice was modeled using Higuchi and Peppas- Sahlin models. Out of these two models Peppas- Sahlin model ( R 2 > 0.980 and R M S E < 1.527 ) found to predict the release of phenolics into simulated gastric juice with respect to time of release when compared with Higuchi model ( R 2 > 0.964 and R M S E < 6.126 ). The onset of transition temperature and enthalpy of gelatinization of pasta samples was found to be in the range of 66.321–74.681 °C and increased with the increase of dragon fruit level in the formulation.