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Effect of glandless cottonseed meal protein and maltodextrin as microencapsulating agents on spray‐drying of sugarcane bagasse phenolic compounds

Klasson Kjell T., Victor Velazquez‐Martinez, Julian Quintero‐Quiroz, Laura Rodriguez‐Uribe, Delia Valles Valles‐Rosales, Damian Reyes‐Jaquez, Thomas Klasson, Efren Delgado
Journal of food science 2022 v.87 no.2 pp. 750-763
agricultural wastes, antioxidant activity, cottonseed meal, food science, maltodextrins, microencapsulation, shelf life, spray drying, sugarcane bagasse
This study examines the effect of different concentrations of glandless cottonseed meal protein (GCSMP) and maltodextrin (MD) as microencapsulating agents on the shelf life stability of phenolic compounds extracted from sugarcane bagasse (SCB). Sugarcane bagasse showed high antioxidant activity, which remained stable after 30 days of storage at 4°C. The best microencapsulation process was obtained with an MD and GCSMP ratio of 63.6% and 36.4%, respectively. The encapsulating agents’ ratio affected the encapsulation efficiency (EE) (p < 0.05), while the spray‐drying temperature did not show an effect on the EE of the SCB phenolic compounds (p > 0.05). The antioxidant activity of the microencapsulated phenolic compounds was affected by the MD/GCSMP ratio (p < 0.05). The combination of MD and GCSM showed a higher EE than MD (p < 0.05), while the EE was lower when the ratio of encapsulating agents consisted of either MD or GCSMP alone (p < 0.05). The total phenolic content (TPC) in the microcapsules was not affected by the GCSMP ratio (p < 0.05). The TPC of microencapsulated phenolic compounds was stable up to 100°C for 14 days. GCSMP containing microcapsules showed a corrugated surface compared to a more homogenized surface of MD. The resulting corrugated structure explains the higher EE showed by the GCSMP. PRACTICAL APPLICATION: The use of sugarcane bagasse has been shown to add value to waste from agricultural and industrial sources. Glandless cottonseed meal protein is an excellent protective agent of antioxidants and can be extracted from agricultural waste. The encapsulated antioxidants can be used for the development of healthy, functional foods.