Production and characterization of natural lemonade powder using β-Cyclodextrin particles

Abstract

Encapsulation of lipophilic food ingredients with cyclodextrin improves the stability of aromas, vitamins and coloring matter, as well as the prolongation of the product shelf life by preserving the product both physically and chemically. In this study, we aim to produce natural lemonade powder contains lemon peel oil, lemon juice, riboflavin, citric acid and stevia with ß-cyclodextrin. Total moisture content, total oil content, pH, titration acidity, and color of the encapsulated lemonade were analysed. As well as total phenolic content, free radical scavenging activity, antidiabetic activity, volatile profile and sensory properties were determined. As a result, total moisture content, total oil content as lemon oil, pH, titration acidity, and color (L*, a*, b*) of the encapsulated lemonade were 7.14 %, 8.3%, 3.79, 0.48 mg citric acid/g, and 56.6 (L*), -4.38 (a*), 10.93(b*). While total phenolic content and major volatile compound (limonene) of encapsulated lemonade sample were 5.69 GAE/g and 59.58 %, the activity of antidiabetic and free radical scavenging as antioxidant were not found. In assessing sensory characteristics, a hedonic scale was used in the range of 1 to 9, and that the samples are liked by taking points around 7. In our study, it is predicted that the antidiabetic and antioxidant activity of encapsulated lemonade could not be determined because encapsules could be produced only by using a little amount of lemon oil and lemon juice.