Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Faculty Publications Article Faculty Publications -Articles Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Creator An entity primarily responsible for making the resource Koppada, Uma Shankar; Mawale, Kiran Suresh; Praveen, Aishwarya; Giridhar, Parvatam Title A name given to the resource Comparative analysis of carrier material efficiency in the encapsulation of flavor bioactives from Decalepis hamiltonii extract by using spray-drying and freeze-drying Date A point or period of time associated with an event in the lifecycle of the resource 01-01-2025 Source A related resource from which the described resource is derived Food Innovation and Advances;Volume;4;Issue;3;pp.412-422 Identifier An unambiguous reference to the resource within a given context <a href="https://doi.org/10.48130/fia-0025-0045" target="_blank" rel="noreferrer noopener">https://doi.org/10.48130/fia-0025-0045</a> <br /><br /><a href="https://www.scopus.com/pages/publications/105019930610?origin=resultslist" target="_blank" rel="noreferrer noopener">https://www.scopus.com/pages/publications/105019930610?origin=resultslist</a> Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Koppada U.S., Plant Cell Biotechnology Department, Council of Scientific and Industrial Research Central Food Technological Research Institute, Mysore, 570020, India, Department of Life Sciences, Christ University, Hosur Main Road, Bhavani Nagar, Karnataka, Bangalore, 560029, India; Mawale K.S., Plant Cell Biotechnology Department, Council of Scientific and Industrial Research Central Food Technological Research Institute, Mysore, 570020, India; Praveen A., Plantation Products, Spices &amp; Flavour Technology Department, Council of Scientific and Industrial Research Central Food Technological Research Institute, Mysore, 570020, India; Giridhar P., Plant Cell Biotechnology Department, Council of Scientific and Industrial Research Central Food Technological Research Institute, Mysore, 570020, India, Food Safety &amp; Analytical Quality Control Laboratory, CSIR-Central Food Technological Research Institute, Mysuru, 570020, India Description An account of the resource An aqueous extract from the tuberous roots of Decalepis hamiltonii was encapsulated by spray-drying and freeze-drying for food applications. The study aimed to identify suitable carrier materials among sodium caseinate, maltodextrin, and gum acacia, used alone and in blends, to understand their collective effect during encapsulation. The physicochemical characteristics of freeze-dried and spray-dried samples revealed differences of 14%20% in 2-hydroxy-4-methoxy benzaldehyde, 12%40% in phenolic content, and 7%40% in flavonoid content in the dried powders. Similarly, the methanol extracts of freeze-dried encapsulated samples demonstrated good antioxidant potential compared with those of spray-dried encapsulated powder. Among the carrier materials used, sodium caseinate showed good retention of bioactives and a flavor metabolite (2-hydroxy-4-methoxybenzaldehyde), which was quantified by high-performance liquid chromatography (encapsulation efficiency 82%; yield 40 w/w) and confirmed by1H nuclear magnetic resonance (NMR). However, in this study considering flavor retention and powder yield (encapsulation efficiency 74% and 59 w/w), maltodextrin in combination with sodium caseinate (MS) was observed to be the best carrier material for spray-drying. These "maltodextrinsodium caseinate" microcapsules are stable and show 70% retention of flavor metabolite after 3 months of storage at room temperature, with the microbial load remaining within acceptable limits. The particle size of the carrier materials ranges from 11.1 to 17.6 m. Thus, the current study suggests that a carrier material mixture (sodium caseinate and maltodextrin) can be used as a prospective material for encapsulating Decalepis hamiltonii bioactives with flavor metabolites and may be useful in food formulations. 2025 by the author(s). Subject The topic of the resource 2-Hydroxy-4-methoxy benzaldehyde (2H4MB); Antioxidant; Flavor; Swallow root Publisher An entity responsible for making the resource available Maximum Academic Press Relation A related resource ISSN: 2836774X; Language A language of the resource English Type The nature or genre of the resource Article Rights Information about rights held in and over the resource All Open Access; Gold Open Access; Green Open Access Format The file format, physical medium, or dimensions of the resource online