Journal of Nutrition & Food Sciences
Open Access

Microencapsulation and phytochemicals evaluation of Cook Island noni juice

2^nd International Conference on Nutraceuticals and Nutrition Supplements

July 18-19, 2016 Bangkok, Thailand

Chuang Zhang, Jingying Zhang, Siew Young Quek and Paul Kilmartin

The University of Auckland, New Zealand

Posters & Accepted Abstracts: J Nutr Food Sci

Abstract :

Noni (Morinda Citrifolia L) is a traditional herbal plant which has been used in human remedies for over 2000 years or more. As one of the most popular noni supplements, noni juice is increasing attention for health maintenance based on the phytochemicals including iridoids, xeronine, phenolics and flavonoids. Consumption of noni juice is linked to a variety of health benefits such as antioxidant, antimicrobial, anticancer and anti-inflammatory. However, noni juice is unacceptable by some consumers as its unpleasant flavor. Microencapsulation is a widely used technology in industry to protect bioactives but rarely been reported in noni juice industry. This study was aimed to investigate the methods of microencapsulation of Cook Island noni juice through spray-drying. Optimal parameters for retaining the bioactive components and masking the unacceptable flavor were studied and the phytochemicals changes during the processing were evaluated.

Biography :

Email: zchu157@aucklanduni.ac.nz