Microencapsulation of Rosa roxburghii Tratt with characterization of the powder and nutritional potential

The aim of this study was to investigate the freeze-drying process of Rosa roxburghii Tratt powder and evaluate the bioactive compound and physicochemical properties of the powder produced under optimal conditions. The external properties of the three different encapsulating agents were compared. Based on this, we selected the appropriate enzyme and encapsulating agent and performed response surface process optimization. The thermodynamic analysis, particle size, ATR-FTIR spectra, X-ray diffraction, antioxidant properties, and inhibitory activity against pancreatic lipase of R. roxburghii Tratt powders were characterized using super-fine grinding powder as a control. The results showed that vacuum freeze-dried powder exhibited 78.05% +/- 6.24% scavenging rate of DPPH at 0.5 mg/mL and the inhibition rate of pancreatic lipase at 10 mg/mL was 74.53% +/- 0.87%, and possessed significant antioxidant and hypolipidemic activities in vitro. This study provides a reference to the application of R. roxburghii Tratt powder in food and agriculture.