Table 2.
Physico-chemical, colouring, antioxidant properties and composition of the differently microencapsulated hop extracts.
| Parameters | ExGA | ExMD-GA | ExMD |
|---|---|---|---|
| Water activity (aw) | 0.095 b ± 0.003 | 0.185 a ± 0.007 | 0.085 b ± 0.005 |
| Moisture content (%) | 4.07 a ± 0.64 | 5.27 a ± 0.05 | 2.19 b ± 0.28 |
| Solubility (%) | 99.10 a ± 0.01 | 99.20 a ± 0.2 | 99.10 a ± 0.01 |
| Bulk density (g/mL) | 0.236 a ± 0.011 | 0.159 c ± 0.002 | 0.172 b ± 0.005 |
| Tapped density (g/mL) | 0.395 a ± 0.004 | 0.269 c ± 0.015 | 0.322 b ± 0.009 |
| Carr Index (CI) | 38.5 a ± 2.2 | 41.5 a ± 2.3 | 45.5 a ± 3.1 |
| Hausner Ratio (HR) | 1.63 a ± 0.06 | 1.71 a ± 0.07 | 1.84 a ± 0.10 |
| Lightness (L*) 1 | 67.3 c ± 0.2 | 70.7 b ± 0.6 | 80.5 a ± 0.4 |
| (a*) 1 | −2.18 a ± 0.17 | −2.66 b ± 0.15 | −4.75 c ± 0.25 |
| (b*) 1 | 31.4 c ± 0.5 | 35.1 b ± 0.3 | 37.8 a ± 0.6 |
| Hue angle (h°) 1 | 94.5 b ± 1.1 | 94.4 b ± 0.2 | 97.1 a ± 0.4 |
| Lightness (L*) 2 | 95.7 c ± 0.0 | 96.0 b ± 0.1 | 96.3 a ± 0.0 |
| (a*) 2 | −1.48 b ± 0.02 | −1.28 a ± 0.10 | −1.44 b ± 0.02 |
| (b*) 2 | 5.34 a ± 0.11 | 4.45 b ± 0.42 | 4.49 b ± 0.08 |
| Hue angle (h°) 2 | 105.2 c ± 0.1 | 106.3 b ± 0.0 | 107.7 a ± 0.0 |
| TPC (mg GAE g−1 dm) | 13.23 a ± 0.32 | 12.15 b ± 0.29 | 10.27 c ± 0.09 |
| FRAP (µmol Fe2+ g−1 dm) | 110.8 a ± 2.4 | 109.2 a ± 2.1 | 93.0 b ± 1.7 |
| TEAC (µmol g−1 dm) | 57.83 a ± 3.78 | 48.57 b ± 2.66 | 36.63 c ± 1.90 |
| EE (%) | 73.5 b ± 1.1 | 64.3 c ± 1.4 | 78.5 a ± 2.2 |
| Y (%) | 66.6 a ± 3.1 | 62.5 a ± 3.1 | 58.1 b ± 2.4 |
| α-acids (%w/w) | 2.78 a ± 0.22 | 2.74 a ± 0.04 | 2.06 b ± 0.05 |
| β-acids (%w/w) | 0.53 a ± 0.07 | 0.28 b ± 0.04 | 0.15 c ± 0.02 |
1 colour; 2 colouring power; TPC: Total Phenolic Content (mg GAE g−1 dm); FRAP: Ferric reducing antioxidant power (µmol Fe2+Eq g −1 dm); TEAC: Trolox equivalent antioxidant capacity (µmol g−1 dm); EE: encapsulation efficiency; Y: load yield; ExGA: microencapsulated hop extract with Arabic gum; ExMD-GA: microencapsulated hop extract with mixture of maltodextrin and Arabic gum; ExMD: microencapsulated hop extract with maltodextrin; dm: dry matter. Data on rows with different letters are statistically different at p level < 0.05.