@conference{
author = "Marković, Jovana and Nedović, Viktor and Salević-Jelić, Ana and Lević, Steva and Đorđević, Verica and Belošević, Spasoje and Mihajlović, Dragana",
year = "2023",
abstract = "Horseradish is a plant grown for its succulent and spicy root, which presents a rich
source of antioxidants such as phenolic compounds, vitamin C, and isothiocyanates. Due to
its antioxidant properties, cold-pressed horseradish root juice could be an active ingredient in
functional foods. However, fresh juices undergo enzymatic and microbiological changes, so it
is necessary to preserve them. One of the approaches commonly used for this purpose is
encapsulation by spray-drying, which involves the entrapping of bioactive components within
carrier agents. This ensures the protection of the bioactive component from undesirable
external factors and its controlled release. Many studies have shown that the use of a
combination of maltodextrin and hydrocolloids as encapsulation carriers results in highquality
encapsulates. So, the aim of this study was the encapsulation of horseradish root juice
and the characterization of the obtained encapsulates as potential antioxidants in food
production.
Maltodextrin/guar gum (MD/GG) and maltodextrin/gum Arabic (MD/GA) were used
as carriers to encapsulate horseradish root juice by spray-drying. Total phenolic, flavonoid,
and phenolic acid contents (TPC, TFC, and TPAC, respectively) and antioxidant activity
(DPPH, ABTS, and FRAP methods) were determined by standard spectrophotometric
methods.
MD/GG and MD/GA with encapsulated horseradish root juice contained 1628 and
1568 mg gallic acid equivalents/100 g, respectively, of TPC; 264 and 253 mg catechin
equivalents/100 g, respectively, of TFC; and 3272 and 3397 mg caffeic acid equivalents/100
g, respectively, of TPAC. Results for the antioxidant activity (expressed as mmol Trolox
equivalents/100 g) of MD/GG and MD/GA were 0.8 and 0.7, respectively (DPPH); 6.9 and
7.6, respectively (ABTS); and 8.8 and 8.6, respectively (FRAP).
In conclusion, horseradish root juice encapsulated within carbohydrate biopolymers
contained significant amounts of phenolic compounds and high antioxidant activity, which
makes it a potential replacer for synthetic antioxidants in the food industry and opens the
possibility for further research on this topic.",
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 = "Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices",
pages = "52",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_6866"
}