Приказ основних података о документу

dc.creatorĆujić-Nikolić, Nada
dc.creatorStanisavljević, Nemanja
dc.creatorSavikin, Katarina
dc.creatorKalušević, Ana
dc.creatorNedović, Viktor
dc.creatorSamardzić, Jelena
dc.creatorJanković, Teodora
dc.date.accessioned2020-12-17T22:28:45Z
dc.date.available2020-12-17T22:28:45Z
dc.date.issued2019
dc.identifier.issn0265-2048
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/4910
dc.description.abstractAim: 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.en
dc.publisherTaylor & Francis Ltd, Abingdon
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46013/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173005/RS//
dc.rightsrestrictedAccess
dc.sourceJournal of Microencapsulation
dc.subjectChokeberryen
dc.subjectwasteen
dc.subjectspray dryingen
dc.subjectmicroencapsulationen
dc.subjectpolyphenolsen
dc.subjectdigestionen
dc.titleChokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestionen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage703
dc.citation.issue8
dc.citation.other36(8): 693-703
dc.citation.rankM22
dc.citation.spage693
dc.citation.volume36
dc.identifier.doi10.1080/02652048.2019.1667448
dc.identifier.scopus2-s2.0-85074031154
dc.identifier.pmid31549532
dc.identifier.wos000487365200001
dc.type.versionpublishedVersion


Документи

Thumbnail

Овај документ се појављује у следећим колекцијама

Приказ основних података о документу