ArticleFood technology and biotechnology2022
Microencapsulation of Dandelion (
Article in Food technology and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 20 citations in OpenAlex.
- Drying Route Influences Matrix Organization, Reconstitution, Flowability and Selected Phytochemical Indicators of Apricot Powder.Foods (Basel, Switzerland) · 2026Article
- A Critical Review of Emerging Solutions for Food Packaging: Opportunities and Challenges.Foods (Basel, Switzerland) · 2026Review
- Enhanced Antioxidant Properties in Functional Ice Cream Through Encapsulation of Pulsed Electric Field-AssistedFood science & nutrition · 2025Article
- Dandelion (Recent advances in food, nutrition & agriculture · 2025Review
- Microencapsulated Bilberry and Chokeberry Leaf Extracts with Potential Health Benefits.Plants (Basel, Switzerland) · 2023Article
- Influence of Soluble Fiber as a Carrier on Antioxidant and Physical Properties of Powders Produced Based on the Spray Drying ofFoods (Basel, Switzerland) · 2023Article
- Encapsulation of Pineapple Peel Extracts by Ionotropic Gelation Using Corn Starch,Foods (Basel, Switzerland) · 2023Article
- Application of Physical-Chemical Approaches for Encapsulation of Active Substances in Pharmaceutical and Food Industries.Foods (Basel, Switzerland) · 2023Review
- Mechanistic Role of Methanolic Extract of Taraxacum officinale Roots as Cardioprotective Against Ischemia-Reperfusion Injury-Induced Myocardial Infarction in Rats.Applied biochemistry and biotechnology · 2023Article
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Authors and funding
10 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Research background: Due to numerous health-promoting properties, dandelion has been used in traditional medicine as a herbal remedy, but also as a food product. Dandelion health benefits are ascribed to the presence of different bioactive compounds in its tissues, among which polyphenols play a significant role. However, the low stability of polyphenols is a critical parameter for their successful implementation into products. Thus, their encapsulation using appropriate carrier vehicles is highlighted as an effective technique for their stabilization and protection. The aim of this study is to microencapsulate dandelion leaf extract using spray drying and different carrier materials for the first time. Experimental approach: In spray drying, low inlet temperature of 130 °C was employed to preserve sensitive dandelion polyphenols, while guar gum, gum arabic, inulin, maltodextrin, pectin and alginate were used as carriers. The influence of different carriers and their content on physicochemical, morphological and colour properties, polyphenolic content and encapsulation efficiency of polyphenols in dandelion powders was examined. Specific polyphenols were determined using HPLC-PAD analysis. Their release profiles and antioxidant capacity in simulated gastrointestinal conditions were also evaluated. Results and conclusions: Compared to plain dandelion powder, carrier-containing dandelion powders have favourably increased solubility, enhanced flow and cohesive properties, reduced particle size and prolonged release of polyphenols under simulated gastrointestinal conditions. Powders were characterized by low moisture content (~2-8%) and high solubility (~92-97%). Chicoric acid was the most abundant compound in dandelion powders. Pectin-dandelion powder showed to be the most effective for microencapsulation of polyphenols, especially for chicoric acid entrapment (74.4%). Alginate-dandelion powder enabled the slowest gradual release of polyphenols. Novelty and scientific contribution: Spray drying at 130 °C and the applied carriers proved to be effective for microencapsulation of dandelion extract, where polyphenolic-rich dandelion powders, due to good physicochemical and encapsulation properties, could serve for the enrichment/production of different functional food products. Also, due to the lack of data on dandelion encapsulation, the obtained results could be of great interest for researchers in the encapsulation field, but also for food industry, especially in the field of instant powders.
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