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Effect of a herbal extract powder - koipdd61 - 02-23-2022
Consequently, the production of dried extracts implies long new product development times. Therefore, the goal of this paper was to: (a) provide recommendations as initial production point of fruit powder suitable for DC by spray drying and (b) study the powder properties to identify those that are affected by the extract nature. Particularly, a unique set of operating conditions was found to be appropriate to produce powders of seven different medicinal plant extracts. In fact, all the spray-dried products showed adequate flowability, stability and compactability.
Fermented plant extract (FPE) is a kind of plant functional food fermented by various microorganisms to make a beverage or other physical forms. To provide technical support for the industrial production of gynostemma extract powder, the quality characteristics of fermented plant extract prepared by hot air-drying, spray drying, vacuum microwave drying, and freeze-drying are compared for an FPE product. The effects of maltodextrin, soluble starch, and β-cyclodextrin as a drying agent on drying effect were studied. Results show that spray-dried FPE powder has the highest bulk density, the smallest average particle size, while the vegetable powder produced by freeze-drying has the best color and flavor, the highest content of key components including total sugar, soluble protein, vitamin C, total polyphenol content, and highest antioxidant capacity.
Nature has always been, and still is, a source of foods and ingredients that are beneficial to human health. Nowadays, plant extracts are increasingly becoming important additives in the food industry due to their antimicrobial and antioxidant activities that delay the development of off-flavors and improve the shelf life and color stability of food products. Due to their natural origin, they are excellent candidates to replace synthetic compounds, which are generally considered to have toxicological and carcinogenic effects. The efficient extraction of these compounds from their natural sources, along with the determination of their activity in the commercialized products, have been great challenges for researchers and food chain contributors to develop products with positive effects on human health. The objective of this Special Issue is to highlight the existing evidence regarding the various potential benefits of the consumption of plant extracts and plant extract-based products, with emphasis on in vivo works and epidemiological studies, the application of plant extracts to improve shelf-life, the nutritional and health-related properties of foods, and the extraction techniques that can be used to obtain bioactive compounds from plant extracts.
YY-312 is a acer truncatum bunge extract from Imperata cylindrical Beauvois, Citrus unshiu Markovich, Evodia officinalis Dode [16]. These plants have been commonly used as medicinal herbs in Korea, and have been reported to have health promoting effects, including reduction of body fat. Evodiamine, a major alkaloidal compound extracted from Evodia officinalis Dode, was thought to elicit anti-obesity effects through uncoupling protein-1 (UCP1) thermogenesis, but it was also suggested to have the potential to prevent obesity by inhibiting adipocyte differentiation through stimulating the extracellular signal regulated kinase (ERK)/mitogen activated protein kinase (MAPK) signaling pathway [17]. Citrus unshiu Markovich, the peel of immature citrus fruit in the Rutaceae family, is known to have plenty of flavonoids [18]. Citrus peel extracts have been reported to exert an anti-obesity effect through the promotion of β-oxidation and lipolysis in adipose tissue [19]. Imperata cylindrical Beauvois, the root of cogongrass in the Poaceae family, is known to have potent anti-oxidant activity due to its abundant polyphenols [20].