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KMID : 1024420170210030292
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Food Engineering Progress
2017 Volume.21 No. 3 p.292 ~ p.298
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Effects of Microencapsulation Using Maltodextrin and/or Cyclodextrin on Water Absorption and Bioactivity of Corn Silk Extract
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Lee In-Gyeong
Lim Ji-Eun
Kim Sun-Lim
Kang Hyeon-Jung
Kim Woo-Kyung
Kim Myung-Hwan
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Abstract
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The aim of this study was to evaluate the effects of microencapsulation on the water absorption, DPPH radical scavenging activity (DRSA), hydroxyl radical scavenging activity (HRSA) and tyrosinase inhibition activity (TIA) in corn silk extracts. The lowest value (0.20) of water absorption index (WAI) and the highest value (95.23%) of water solubility index (WSI) were maltodextrin+cyclodextrin microencapulated corn silk extracts (MD+CD) and cyclodextrin encapulated corn silk extracts (CD), respectively. The 18.60% for DRSA value of control was increased to 89.25% for that of CD. The 16.89% for HRSA value of control was increased to 47.46%, and 7.16% for TIA value of control was increased to 39.35% for that of MD+CD, respectively. The MD+CD would be used for functional food and cosmetics materials as antioxidant and skin whitening agents. All investigated responses between control and treatment were statistically significant (p<0.05).
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KEYWORD
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corn silk extract, microencapsulation, water absorption, bioactivity
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