Background: Yanang (
Tiliacora triandra
) has been known as vegetable and herbal in northeast Thailand and Lao People¡¦s Democratic Republic.
Extracts from Yanang leaves contain high amounts of polyphenol constituents possessing antioxidant activity.
Materials and Methods: This work investigated bioactive compounds of Yanang extracts prepared by infusion with water, ethanol and acetone.
Furthermore, this paper reports the design of the experimental method for optimization of Yanang encapsulation using three independent
variables: the ratio of core material (Yanang), to wall material (gum Arabic), gum Arabic concentration and inlet temperature of spray drying on
bioactive compounds stability. The stability of bioactive compounds was evaluated using phenolic compounds, total antioxidant, carotenoids and
chlorophyll.
Results: The study of the bioactivity of Yanang extracts found that extraction with water was the appropriate application. The study of Yanang
encapsulation demonstrated that gum Arabic, as coating agents, protected bioactive compounds of Yanang. Optimized condition for the
encapsulation was at the ratio of core to wall {1:4}, in gum Arabic concentration 10% (w/v), and inlet temperature at 160℃. The results show
that the bioactive compounds were mainly affected by the ratio of core to wall material. Besides, moisture content and particle size of
encapsulation depend on inlet temperature of spray drying, and gum Arabic concentration, respectively. This optimization reveals that the
encapsulation process did not lose the bioactive compounds.
Conclusion: Yanang extract with water was the main phenolic compound and showed high antioxidant activities. This study demonstrates the
potentials of using spray drying process and optimization for the encapsulation of herbal products.
