TY  - JOUR
AU  - Martinić, Arijana
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Nedović, Viktor
AU  - Cebin, Aleksandra Vojvodić
AU  - Karlović, Sven
AU  - Špoljarić, Igor
AU  - Mršić, Gordan
AU  - Žižek, Krunoslav
AU  - Komes, Draženka
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6152
AB  - Research background. Due to numerous health-promoting properties, dandelion has been used in traditional medicine as a herbal remedy, but also as a food product. Dandelion health benefits are ascribed to the presence of different bioactive compounds in its tissues, among which polyphenols play a significant role. However, the low stability of polyphenols is a critical parameter for their successful implementation into products. Thus, their encapsulation using appropriate carrier vehicles is highlighted as an effective technique for their stabilization and protection. The aim of this study is to microencapsulate dandelion leaf extract using spray drying and different carrier materials for the first time. Experimental approach. In spray drying, low inlet temperature of 130 °C was employed to preserve sensitive dandelion polyphenols, while guar gum, gum arabic, inulin, maltodextrin, pectin and alginate were used as carriers. The influence of different carriers and their content on physicochemical, morphological and colour properties, polyphenolic content and encapsulation efficiency of polyphenols in dandelion powders was examined. Specific polyphenols were determined using HPLC-PAD analysis. Their release profiles and antioxidant capacity in simulated gastrointestinal conditions were also evaluated. Results and conclusions. Compared to plain dandelion powder, carrier-containing dandelion powders have favourably increased solubility, enhanced flow and cohesive properties, reduced particle size and prolonged release of polyphenols under simulated gastrointestinal conditions. Powders were characterized by low moisture content (~2–8 %) and high solubility (~92–97 %). Chicoric acid was the most abundant compound in dandelion powders. Pectin-dandelion powder showed to be the most effective for microencapsulation of polyphenols, especially for chicoric acid entrapment (74.4 %). Alginate-dandelion powder enabled the slowest gradual release of polyphenols. Novelty and scientific contribution. Spray drying at 130 °C and the applied carriers proved to be effective for microencapsulation of dandelion extract, where polyphenolic-rich dandelion powders, due to good physicochemical and encapsulation properties, could serve for the enrichment/production of different functional food products. Also, due to the lack of data on dandelion encapsulation, the obtained results could be of great interest for researchers in the encapsulation field, but also for food industry, especially in the field of instant powders. © 2022, University of Zagreb. All rights reserved.
T2  - Food Technology and Biotechnology
T2  - Food Technology and Biotechnology
T1  - Microencapsulation of Dandelion (Taraxacum officinale L.) Leaf Extract by Spray Drying
EP  - 252
IS  - 2
SP  - 237
VL  - 60
DO  - 10.17113/ftb.60.02.22.7384
ER  - 

@article{
author = "Martinić, Arijana and Kalušević, Ana and Lević, Steva and Nedović, Viktor and Cebin, Aleksandra Vojvodić and Karlović, Sven and Špoljarić, Igor and Mršić, Gordan and Žižek, Krunoslav and Komes, Draženka",
year = "2022",
abstract = "Research background. Due to numerous health-promoting properties, dandelion has been used in traditional medicine as a herbal remedy, but also as a food product. Dandelion health benefits are ascribed to the presence of different bioactive compounds in its tissues, among which polyphenols play a significant role. However, the low stability of polyphenols is a critical parameter for their successful implementation into products. Thus, their encapsulation using appropriate carrier vehicles is highlighted as an effective technique for their stabilization and protection. The aim of this study is to microencapsulate dandelion leaf extract using spray drying and different carrier materials for the first time. Experimental approach. In spray drying, low inlet temperature of 130 °C was employed to preserve sensitive dandelion polyphenols, while guar gum, gum arabic, inulin, maltodextrin, pectin and alginate were used as carriers. The influence of different carriers and their content on physicochemical, morphological and colour properties, polyphenolic content and encapsulation efficiency of polyphenols in dandelion powders was examined. Specific polyphenols were determined using HPLC-PAD analysis. Their release profiles and antioxidant capacity in simulated gastrointestinal conditions were also evaluated. Results and conclusions. Compared to plain dandelion powder, carrier-containing dandelion powders have favourably increased solubility, enhanced flow and cohesive properties, reduced particle size and prolonged release of polyphenols under simulated gastrointestinal conditions. Powders were characterized by low moisture content (~2–8 %) and high solubility (~92–97 %). Chicoric acid was the most abundant compound in dandelion powders. Pectin-dandelion powder showed to be the most effective for microencapsulation of polyphenols, especially for chicoric acid entrapment (74.4 %). Alginate-dandelion powder enabled the slowest gradual release of polyphenols. Novelty and scientific contribution. Spray drying at 130 °C and the applied carriers proved to be effective for microencapsulation of dandelion extract, where polyphenolic-rich dandelion powders, due to good physicochemical and encapsulation properties, could serve for the enrichment/production of different functional food products. Also, due to the lack of data on dandelion encapsulation, the obtained results could be of great interest for researchers in the encapsulation field, but also for food industry, especially in the field of instant powders. © 2022, University of Zagreb. All rights reserved.",
journal = "Food Technology and Biotechnology, Food Technology and Biotechnology",
title = "Microencapsulation of Dandelion (Taraxacum officinale L.) Leaf Extract by Spray Drying",
pages = "252-237",
number = "2",
volume = "60",
doi = "10.17113/ftb.60.02.22.7384"
}

Martinić, A., Kalušević, A., Lević, S., Nedović, V., Cebin, A. V., Karlović, S., Špoljarić, I., Mršić, G., Žižek, K.,& Komes, D.. (2022). Microencapsulation of Dandelion (Taraxacum officinale L.) Leaf Extract by Spray Drying. in Food Technology and Biotechnology, 60(2), 237-252.
https://doi.org/10.17113/ftb.60.02.22.7384

Martinić A, Kalušević A, Lević S, Nedović V, Cebin AV, Karlović S, Špoljarić I, Mršić G, Žižek K, Komes D. Microencapsulation of Dandelion (Taraxacum officinale L.) Leaf Extract by Spray Drying. in Food Technology and Biotechnology. 2022;60(2):237-252.
doi:10.17113/ftb.60.02.22.7384 .

Martinić, Arijana, Kalušević, Ana, Lević, Steva, Nedović, Viktor, Cebin, Aleksandra Vojvodić, Karlović, Sven, Špoljarić, Igor, Mršić, Gordan, Žižek, Krunoslav, Komes, Draženka, "Microencapsulation of Dandelion (Taraxacum officinale L.) Leaf Extract by Spray Drying" in Food Technology and Biotechnology, 60, no. 2 (2022):237-252,
https://doi.org/10.17113/ftb.60.02.22.7384 . .