Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin
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2023
Authors
Belošević, SpasojeMilinčić, Danijel
Salević-Jelić, Ana
Marković, Jovana
Lević, Steva
Pešić, Mirjana
Marjanović, Stefan
Đorđević, Verica
Nedović, Viktor
Conference object (Published version)
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Show full item recordAbstract
Amaranth microgreens represent a rich source of betalains and phenolic compounds,
which show a broad range of positive effects on human health. However, these
biocompounds are very sensitive and easily degraded, which often limits their application and
bioaccessibility. For the above reasons, natural extracts and juices are most often
encapsulated using different carriers, which protect and control the release of bioactive
compounds. The aim of this study was to encapsulate cold-pressed amaranth (Amaranthus
tricolor L.) microgreens juice using maltodextrin (AMD) and inulin (AIN) as carriers and to
investigate total phenolic content (TPC), total flavonoid content (TFC) and antioxidant
properties (ABTS•+ and FRAP) of obtained spray-dried powders. To the best of our
knowledge, this is the first report on the encapsulation of amaranth microgreens juice. Before
analysis, both powders were reconstituted in Milli-Q water (5% solutions) and analyzed using
well-known spectrophotometr...ic methods. The results are expressed in mg equivalents (gallic
acid, quercetin, Trolox) per 100 g encapsulates. The obtained values for TPC and TFC for
AMD were 291.7 ± 3.0 mg GAE/100 g and 291.3 ± 2.5 mg QE/100 g, while values for AIN
were 356.9 ± 1.0 mg GAE/100 g and 289.6 ± 3.8 mg QE/100 g. The results of antioxidant
activity were as follows: 546.3 ± 12.6 mg TE/100 g (AMD) and 745.2 ± 3.1 mg TE/100 g
(AIN) for ABTS•+ and 713.3 ± 8.4 mg TE/100 g (AMD) and 905.1 ± 4.5 mg TE/100 g (AIN)
for FRAP. Finally, maltodextrin and inulin can be successfully used for the encapsulation of
bioactive compounds of amaranth microgreens. In addition, both powders show good
antioxidant properties and can be used in the food industry as potentially novel additives or
supplements.
Keywords:
amaranth microgreens juice / encapsulation / inulin / maltodextrin / antioxidant activitySource:
Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists, 2023, 69-Publisher:
- University of Belgrade, Faculty of Technology and Metallurgy
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200116 (University of Belgrade, Faculty of Agriculture) (RS-MESTD-inst-2020-200116)
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Institution/Community
Poljoprivredni fakultetTY - CONF AU - Belošević, Spasoje AU - Milinčić, Danijel AU - Salević-Jelić, Ana AU - Marković, Jovana AU - Lević, Steva AU - Pešić, Mirjana AU - Marjanović, Stefan AU - Đorđević, Verica AU - Nedović, Viktor PY - 2023 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6869 AB - Amaranth microgreens represent a rich source of betalains and phenolic compounds, which show a broad range of positive effects on human health. However, these biocompounds are very sensitive and easily degraded, which often limits their application and bioaccessibility. For the above reasons, natural extracts and juices are most often encapsulated using different carriers, which protect and control the release of bioactive compounds. The aim of this study was to encapsulate cold-pressed amaranth (Amaranthus tricolor L.) microgreens juice using maltodextrin (AMD) and inulin (AIN) as carriers and to investigate total phenolic content (TPC), total flavonoid content (TFC) and antioxidant properties (ABTS•+ and FRAP) of obtained spray-dried powders. To the best of our knowledge, this is the first report on the encapsulation of amaranth microgreens juice. Before analysis, both powders were reconstituted in Milli-Q water (5% solutions) and analyzed using well-known spectrophotometric methods. The results are expressed in mg equivalents (gallic acid, quercetin, Trolox) per 100 g encapsulates. The obtained values for TPC and TFC for AMD were 291.7 ± 3.0 mg GAE/100 g and 291.3 ± 2.5 mg QE/100 g, while values for AIN were 356.9 ± 1.0 mg GAE/100 g and 289.6 ± 3.8 mg QE/100 g. The results of antioxidant activity were as follows: 546.3 ± 12.6 mg TE/100 g (AMD) and 745.2 ± 3.1 mg TE/100 g (AIN) for ABTS•+ and 713.3 ± 8.4 mg TE/100 g (AMD) and 905.1 ± 4.5 mg TE/100 g (AIN) for FRAP. Finally, maltodextrin and inulin can be successfully used for the encapsulation of bioactive compounds of amaranth microgreens. In addition, both powders show good antioxidant properties and can be used in the food industry as potentially novel additives or supplements. PB - University of Belgrade, Faculty of Technology and Metallurgy C3 - Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists T1 - Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin SP - 69 UR - https://hdl.handle.net/21.15107/rcub_agrospace_6869 ER -
@conference{ author = "Belošević, Spasoje and Milinčić, Danijel and Salević-Jelić, Ana and Marković, Jovana and Lević, Steva and Pešić, Mirjana and Marjanović, Stefan and Đorđević, Verica and Nedović, Viktor", year = "2023", abstract = "Amaranth microgreens represent a rich source of betalains and phenolic compounds, which show a broad range of positive effects on human health. However, these biocompounds are very sensitive and easily degraded, which often limits their application and bioaccessibility. For the above reasons, natural extracts and juices are most often encapsulated using different carriers, which protect and control the release of bioactive compounds. The aim of this study was to encapsulate cold-pressed amaranth (Amaranthus tricolor L.) microgreens juice using maltodextrin (AMD) and inulin (AIN) as carriers and to investigate total phenolic content (TPC), total flavonoid content (TFC) and antioxidant properties (ABTS•+ and FRAP) of obtained spray-dried powders. To the best of our knowledge, this is the first report on the encapsulation of amaranth microgreens juice. Before analysis, both powders were reconstituted in Milli-Q water (5% solutions) and analyzed using well-known spectrophotometric methods. The results are expressed in mg equivalents (gallic acid, quercetin, Trolox) per 100 g encapsulates. The obtained values for TPC and TFC for AMD were 291.7 ± 3.0 mg GAE/100 g and 291.3 ± 2.5 mg QE/100 g, while values for AIN were 356.9 ± 1.0 mg GAE/100 g and 289.6 ± 3.8 mg QE/100 g. The results of antioxidant activity were as follows: 546.3 ± 12.6 mg TE/100 g (AMD) and 745.2 ± 3.1 mg TE/100 g (AIN) for ABTS•+ and 713.3 ± 8.4 mg TE/100 g (AMD) and 905.1 ± 4.5 mg TE/100 g (AIN) for FRAP. Finally, maltodextrin and inulin can be successfully used for the encapsulation of bioactive compounds of amaranth microgreens. In addition, both powders show good antioxidant properties and can be used in the food industry as potentially novel additives or supplements.", publisher = "University of Belgrade, Faculty of Technology and Metallurgy", journal = "Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists", title = "Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin", pages = "69", url = "https://hdl.handle.net/21.15107/rcub_agrospace_6869" }
Belošević, S., Milinčić, D., Salević-Jelić, A., Marković, J., Lević, S., Pešić, M., Marjanović, S., Đorđević, V.,& Nedović, V.. (2023). Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists University of Belgrade, Faculty of Technology and Metallurgy., 69. https://hdl.handle.net/21.15107/rcub_agrospace_6869
Belošević S, Milinčić D, Salević-Jelić A, Marković J, Lević S, Pešić M, Marjanović S, Đorđević V, Nedović V. Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists. 2023;:69. https://hdl.handle.net/21.15107/rcub_agrospace_6869 .
Belošević, Spasoje, Milinčić, Danijel, Salević-Jelić, Ana, Marković, Jovana, Lević, Steva, Pešić, Mirjana, Marjanović, Stefan, Đorđević, Verica, Nedović, Viktor, "Characterization of amaranth (Amaranthus tricolor L.) microgreens juice encapsulated within inulin and maltodextrin" in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists (2023):69, https://hdl.handle.net/21.15107/rcub_agrospace_6869 .