Wheatgrass juice to wheat grass powder: Encapsulation, physical and chemical characterization

摘要: Abstract Wheatgrass juice (Triticum aestivum L.) is known as a healthy drink due to its high antioxidant activity and phenolic content. In order avoid the undesirable odor protect functional compounds, wheatgrass was encapsulated using maltodextrin whey protein. Antioxidant content, mean particle size distribution, morphology, simulated digestion thermal stability experiments were conducted on powders. Results showed that in between 0.30 0.06 mg 2-diphenyl-1-picrylhydrazyl (DPPH)/g powder content 3.52–2.28 mg gallic acid equivalent (GAE)/g powder. Encapsulated powders good gastric had 62% higher compared intestinal fluid within 10 min digestion. Phenolic of also protected against treatment at 40 °C, 55 °C 70 °C. Kinetic parameters for degradation phenolics well estimated (R2⩾0.85) fractional conversion model.