Obtaining by lyophilization of a powdered phytoingredient of Talipariti elatum (Sw.) stabilized with maltodextrin
Keywords:
antioxidant, anthocyanins, Talipariti elatum, polyphenols, lyophilizationAbstract
Introduction: The phytochemical compounds present in plant extracts are highly diverse and concentrated, and their benefits are abundant. Metabolites with high antioxidant power, particularly polyphenols, have been identified in hydroalcoholic extracts of Talipariti elatum Sw. flowers.
Objective: To develop a methodology for obtaining a powder product rich in polyphenolic compounds from concentrated extract of Talipariti elatum flowers.
Methods: A hydroalcoholic extract was prepared from the flower petals and concentrated to achieve a total solids concentration between 10–11%. A numerical optimization method using an I-optimal response surface design was employed to describe variations in the variables according to process conditions. The evaluated factor was the final total solids content in the extract-plus-maltodextrin suspension.
Results: The addition of maltodextrin to the extract to increase solids negatively affected the content of total polyphenolic compounds and anthocyanins per 100 g of the resulting powder extract. Moisture consistently remained above 8%, with a tendency to decrease as the maltodextrin content increased, reaching a minimum at 28% solids in the extract.
Conclusions: An optimized powder extract was obtained by minimizing residual moisture and maximizing total polyphenol content. Under these conditions, a formulation with 26% total solids was achieved, of which 16% corresponded to maltodextrin. The resulting powder exhibited 8.9% moisture and a total polyphenol content of 1943.0 mg gallic acid equivalent/100 g of lyophilized extract.
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Copyright (c) 2025 Dairon Iglesias Guevara, Alicia Casariego Año, Héctor Manuel Zumbado Fernández
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