Evaluation of Fortification Sponge Cakes with Microencapsulation Natural Antioxidants of Citrus Clementine Peel Extract | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 67, Issue 13, December 2024, Page 2107-2118 PDF (937.67 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2024.323046.10504 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
alyaa mostafa Elraqubay1; nihal omar shaker2; Mai Mohamed Naeem  3; hanan fawzy ahmed4
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| 1Food Technology Research Institute – Agriculture Research Center | ||||
| 2Al- Azhar University (Girls Branch) faculty of science | ||||
| 3food technology research institute , Agriculture Research Center | ||||
| 4Food technology institute, Agriculture research center | ||||
| Abstract | ||||
| The bioactive compounds, such as total carotenoids and total phenols, of Citrus clementine peel are frequently utilized in food items as antioxidant agents. And used in encapsulation to protect natural antioxidants during backing and storage. The purpose of this study was to separate the bioactive ingredients from the remaining citrus clementine peel. Microcapsules prepared from Citrus clementine peel extracted were added to the sponge cake incorporation concentrations 1, 2, 4, and 6% (T3, T4, T5, and T6), respectively. Negative control (without adding synthetic preservative, coded as T1) and positive control (with adding 200 ppm butylated hydroxyl toluene (BHT), coded as T2) were run at the same time for comparison. Results indicated that the chemical composition of fortification cakes with microencapsulation was not significantly higher in protein, fat, and ash, except carbohydrate. The color parameters were significantly higher in T6 than the control sample (T1). In sensory terms, the microencapsulated cake sample T6 had the best color, taste, flavor, and general acceptance when contrasted with the control sample and the other formulations. The data showed that antioxidant activity increased with increasing concentrations of carotenoid and polyphenol. The rate of antioxidant loss during storage decreased with an increase in bioactivity in the microcapsules of clementine peels compared with control (T1 and T2). The rate of stalling for all treatments was less than control for a period of sixty days while being stored. These results demonstrated that clementine microencapsulation effectively protected the bioactive compounds from loss and extended of food goods' shelf life. The microbial quality criteria of all sponge cake samples were within the permissible counts during storage and reached 60 days, while the control sample lasted 15 days. To increase the stability and improve the quality of natural derived from clementine peel extract, encapsulation procedures are commonly employed. We concluded that microencapsulated carotenoid and phenol clementine peel extract can be successfully used in food applications. | ||||
| Keywords | ||||
| Citrus Clementine Peel; Microencapsulation; antioxidant agent; bioactive compounds; carotenoid; phenolic; sponge cake | ||||
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