Chokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion
Нема приказа
Аутори
Cujić-Nikolić, NadaStanisavljević, Nemanja
Savikin, Katarina
Kaluević, Ana
Nedović, Viktor
Samardžić, Jelena
Janković, Teodora
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
waste / spray drying / polyphenols / microencapsulation / digestion / ChokeberryИзвор:
Journal of Microencapsulation, 2019, 36, 8, 693-703Издавач:
- Taylor & Francis Ltd, Abingdon
Финансирање / пројекти:
- Традиционални и нови производи од плодова гајених и самониклих врста воћака и винове лозе и нус-продуката у преради, са посебним освртом на аутохтоне сорте: хемијска карактеризација и биолошки профил (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46013)
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
- Молекуларни механизми одговора биљака на абиотички стрес-улога транскрипционих фактора и малих РНК и анализа генетичког диверзитета биљних култура од интереса за пољопривреду и биотехнологију (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
Институција/група
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 . .