Chokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion
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2019
Authors
Ćujić-Nikolić, NadaStanisavljević, Nemanja
Savikin, Katarina
Kalušević, Ana
Nedović, Viktor
Samardzić, Jelena
Janković, Teodora
Article (Published version)
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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.
Keywords:
Chokeberry / waste / spray drying / microencapsulation / polyphenols / digestionSource:
Journal of Microencapsulation, 2019, 36, 8, 693-703Publisher:
- Taylor & Francis Ltd, Abingdon
Funding / projects:
- Traditional and new products of cultivated and wild growing fruits and grape vines, and by-products durring processing, with special emphasis on indigenous varieties: chemical characterization and biological profile (RS-46013)
- Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-46010)
- The Role of Transcription Factors and Small RNAs in Abiotic Stress Response in Plants and Genetic Diversity of Plant Species Important for Agriculture and Biotechnology (RS-173005)
DOI: 10.1080/02652048.2019.1667448
ISSN: 0265-2048
PubMed: 31549532
WoS: 000487365200001
Scopus: 2-s2.0-85074031154
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Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Ćujić-Nikolić, Nada AU - Stanisavljević, Nemanja AU - Savikin, Katarina AU - Kalušević, Ana AU - Nedović, Viktor AU - Samardzić, Jelena AU - Janković, Teodora PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4910 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 = "Ćujić-Nikolić, Nada and Stanisavljević, Nemanja and Savikin, Katarina and Kalušević, Ana and Nedović, Viktor and Samardzić, 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" }
Ćujić-Nikolić, N., Stanisavljević, N., Savikin, K., Kalušević, A., Nedović, V., Samardzić, 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
Ćujić-Nikolić N, Stanisavljević N, Savikin K, Kalušević A, Nedović V, Samardzić 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 .
Ćujić-Nikolić, Nada, Stanisavljević, Nemanja, Savikin, Katarina, Kalušević, Ana, Nedović, Viktor, Samardzić, 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 . .