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Antioxidant activities of chlorella extracts and physicochemical characteristics of spray-dried chlorella powders
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 4,  2015, pp.591-597
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.4.591
 Title & Authors
Antioxidant activities of chlorella extracts and physicochemical characteristics of spray-dried chlorella powders
Lee, Dae-Hoon; Hong, Joo-Heon;
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 Abstract
In this study, extracts of chlorella using different extraction methods were compared for antioxidant activities and spray-dried chlorella powders were investigated for their physicochemical characteristics. The DPPH radical scavenging activity and superoxide radical scavenging activity of 50% ethanol extract were 29.19%, and 48.91%, respectively. The oxygen radical absorbance capacity (ORAC) of the 50% ethanol extract () was higher than those of other extracts. The total chlorophyll content of the 50% ethanol extract (542.89 mg/100 g) was higher than those of other extracts. The microencapsulation of the 50% ethanol extract was manufactured by spray-drying with 10 % maltodextrin (SD-C10), 20% maltodextrin (SD-C20), and 30% maltodextrin (SD-C30). The particle size of the freeze-dried powder () was higher than those of the spray-dried powders (). Scanning electron microscope images showed that the spray-dried chlorella powders using SD-C10, SD-C20, and SD-C30 had an uniform particle distribution. The water absorption index and water solubility index (WSI) of powders were 0.31~0.45, and 96.96~98.28%, respectively. The spray-dried powders showed the stability in total chlorophyll content for 40 days storage. Based on these results, spray-dried chlorella powders could be used in various types of food processes.
 Keywords
chlorella;spray drying;microencapsulation;physicochemical characteristics;antioxidant activities;
 Language
Korean
 Cited by
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