Chokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion
Nema prikaza
Autori
Cujić-Nikolić, NadaStanisavljević, Nemanja
![](/themes/Mirageimagine/images/orcid.png)
Savikin, Katarina
Kaluević, Ana
Nedović, Viktor
Samardžić, Jelena
![](/themes/Mirageimagine/images/orcid.png)
Janković, Teodora
Članak u časopisu (Objavljena verzija)
![](/themes/Mirageimagine//images/creativecommons/arr.png)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Aim: Microencapsulation of chokeberry extracts was performed in order to improve functionality, stability, and bioavailability of extracted polyphenols. Methods: Chokeberry fruits and juice by-product (waste) extracts were spray-dried by using two carriers, maltodextrin and skimmed milk. Morphological and physicochemical characteristics of the obtained powders were analysed. In vitro simulated digestion model was used as an indicator of polyphenolics bioavailability. Results: The moisture content varied between 3.39 and 4.61%, zeta potential had negative values (35-39 mV), maltodetrin powders were smaller (4.27-5.12 mu m) compared to skimmed ones (8.50-11.01 mu m). All microparticles exhibited high encapsulation efficiency of total polyphenols and anthocyanins (73-97% and 63-96%, respectively). For both extract types, maltodextrin powders released higher phenolics content compared to skimmed milk. During in vitro digestion, maltodextrin exhibited a higher protective effect on both acti...ve compounds. Conclusion: Taking into account the obtained results, chokeberry polyphenols stability might be improved using spray drying technique, and maltodextrin showed better properties.
Ključne reči:
waste / spray drying / polyphenols / microencapsulation / digestion / ChokeberryIzvor:
Journal of Microencapsulation, 2019, 36, 8, 693-703Izdavač:
- Taylor & Francis Ltd, Abingdon
Finansiranje / projekti:
- Tradicionalni i novi proizvodi od plodova gajenih i samoniklih vrsta voćaka i vinove loze i nus-produkata u preradi, sa posebnim osvrtom na autohtone sorte: hemijska karakterizacija i biološki profil (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46013)
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
- Molekularni mehanizmi odgovora biljaka na abiotički stres-uloga transkripcionih faktora i malih RNK i analiza genetičkog diverziteta biljnih kultura od interesa za poljoprivredu i biotehnologiju (RS-MESTD-Basic Research (BR or ON)-173005)
DOI: 10.1080/02652048.2019.1667448
ISSN: 0265-2048
PubMed: 31549532
WoS: 000487365200001
Scopus: 2-s2.0-85074031154
Institucija/grupa
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Cujić-Nikolić, Nada AU - Stanisavljević, Nemanja AU - Savikin, Katarina AU - Kaluević, Ana AU - Nedović, Viktor AU - Samardžić, Jelena AU - Janković, Teodora PY - 2019 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/1215 AB - Aim: Microencapsulation of chokeberry extracts was performed in order to improve functionality, stability, and bioavailability of extracted polyphenols. Methods: Chokeberry fruits and juice by-product (waste) extracts were spray-dried by using two carriers, maltodextrin and skimmed milk. Morphological and physicochemical characteristics of the obtained powders were analysed. In vitro simulated digestion model was used as an indicator of polyphenolics bioavailability. Results: The moisture content varied between 3.39 and 4.61%, zeta potential had negative values (35-39 mV), maltodetrin powders were smaller (4.27-5.12 mu m) compared to skimmed ones (8.50-11.01 mu m). All microparticles exhibited high encapsulation efficiency of total polyphenols and anthocyanins (73-97% and 63-96%, respectively). For both extract types, maltodextrin powders released higher phenolics content compared to skimmed milk. During in vitro digestion, maltodextrin exhibited a higher protective effect on both active compounds. Conclusion: Taking into account the obtained results, chokeberry polyphenols stability might be improved using spray drying technique, and maltodextrin showed better properties. PB - Taylor & Francis Ltd, Abingdon T2 - Journal of Microencapsulation T1 - Chokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion EP - 703 IS - 8 SP - 693 VL - 36 DO - 10.1080/02652048.2019.1667448 ER -
@article{ author = "Cujić-Nikolić, Nada and Stanisavljević, Nemanja and Savikin, Katarina and Kaluević, Ana and Nedović, Viktor and Samardžić, Jelena and Janković, Teodora", year = "2019", abstract = "Aim: Microencapsulation of chokeberry extracts was performed in order to improve functionality, stability, and bioavailability of extracted polyphenols. Methods: Chokeberry fruits and juice by-product (waste) extracts were spray-dried by using two carriers, maltodextrin and skimmed milk. Morphological and physicochemical characteristics of the obtained powders were analysed. In vitro simulated digestion model was used as an indicator of polyphenolics bioavailability. Results: The moisture content varied between 3.39 and 4.61%, zeta potential had negative values (35-39 mV), maltodetrin powders were smaller (4.27-5.12 mu m) compared to skimmed ones (8.50-11.01 mu m). All microparticles exhibited high encapsulation efficiency of total polyphenols and anthocyanins (73-97% and 63-96%, respectively). For both extract types, maltodextrin powders released higher phenolics content compared to skimmed milk. During in vitro digestion, maltodextrin exhibited a higher protective effect on both active compounds. Conclusion: Taking into account the obtained results, chokeberry polyphenols stability might be improved using spray drying technique, and maltodextrin showed better properties.", publisher = "Taylor & Francis Ltd, Abingdon", journal = "Journal of Microencapsulation", title = "Chokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion", pages = "703-693", number = "8", volume = "36", doi = "10.1080/02652048.2019.1667448" }
Cujić-Nikolić, N., Stanisavljević, N., Savikin, K., Kaluević, A., Nedović, V., Samardžić, J.,& Janković, T.. (2019). Chokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion. in Journal of Microencapsulation Taylor & Francis Ltd, Abingdon., 36(8), 693-703. https://doi.org/10.1080/02652048.2019.1667448
Cujić-Nikolić N, Stanisavljević N, Savikin K, Kaluević A, Nedović V, Samardžić J, Janković T. Chokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion. in Journal of Microencapsulation. 2019;36(8):693-703. doi:10.1080/02652048.2019.1667448 .
Cujić-Nikolić, Nada, Stanisavljević, Nemanja, Savikin, Katarina, Kaluević, Ana, Nedović, Viktor, Samardžić, Jelena, Janković, Teodora, "Chokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion" in Journal of Microencapsulation, 36, no. 8 (2019):693-703, https://doi.org/10.1080/02652048.2019.1667448 . .