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Microencapsulation of Horseradish (Armoracia rusticana L.) Juice Using Spray-Drying

Abstract : Horseradish contains many bioactive compounds with antioxidant activity. The current study aimed to evaluate the effect of various wall materials and their ratios on the physical properties and bioactive-compound retention and stability in microencapsulated horseradish leaf and root juices. Horseradish juice was microencapsulated using maltodextrin, maltodextrin/gum Arabic, soy protein isolate, and starch with three different core-to-wall ratios. The total phenolic, total flavonoid, total flavan-3-ol, and total phenolic-acid contents, as well as antioxidant activity, were determined using spectrophotometric methods, whereas individual phenol profiles were determined by high-performance liquid chromatography (HPLC). Multivariate analysis of variance showed that plant material, wall material, and core-to-wall ratio had a significant effect on the bioactive-compound retention and antioxidant-activity preservation. Microcapsules produced from horseradish leaf juice had a significantly higher content of phenolic compounds and antioxidant activity compared to root-juice microcapsules. However, better retention was observed for microencapsulated horseradish root juice. Maltodextrin and maltodextrin/gum Arabic were the most effective wall materials for the retention of bioactive compounds, while they also had a smaller particle size and better solubility. The horseradish-juice microcapsules possess a high content of rutin. The highest stability of bioactive compounds after storage was found at a core-to-wall ratio of 20:80.
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Submitted on : Tuesday, September 29, 2020 - 2:33:31 PM
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Lolita Tomsone, Ruta Galoburda, Zanda Kruma, Vanessa Durrieu, Ingmars Cinkmanis. Microencapsulation of Horseradish (Armoracia rusticana L.) Juice Using Spray-Drying. Foods, MDPI, 2020, 9 (9), pp.1332. ⟨10.3390/foods9091332⟩. ⟨hal-02952581⟩



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