TY  - JOUR
AU  - Todorović, Ana
AU  - Šturm, Luka
AU  - Salević-Jelić, Ana
AU  - Lević, Steva
AU  - Osojnik Črnivec, Ilja Gasan
AU  - Prislan, Iztok
AU  - Skrt, Mihaela
AU  - Bjeković, Ana
AU  - Poklar Ulrih, Nataša
AU  - Nedović, Viktor
PY  - 2022
UR  - https://www.mdpi.com/2227-9717/10/10/1991
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6190
AB  - Anthocyanins are polyphenolic plant pigments associated with antioxidant and health-promoting properties. However, their application in the food industry is limited due to their poor stability. The purpose of this study was to encapsulate anthocyanin-rich bilberry (Vaccinium myrtillus L.) extract by freeze-drying and to investigate the effects of different wall materials and extract contents on the physicochemical and bioactive properties of the obtained encapsulates. Ethanolic bilberry extract was encapsulated with the use of maltodextrin (16.5–19.5 DE) (MD), gum Arabic (GA), and their combination in a 1:1 w/w ratio (MIX). Bilberry solids to wall material ratios were examined at 20:80, 30:70, and 40:60. All encapsulates showed an attractive red colour and low water activity values (aw ≤ 0.3) that indicated a low risk of microbial spoilage. In general, the biggest losses of total phenolic compounds and anthocyanins during three-week storage in the dark and at room temperature (20 ± 2 °C) were detected in the case of encapsulates with a higher content of bilberry extract (MIX30 and MIX40, and GA30 and GA40, respectively). The use of maltodextrin provided the best protection to bilberry anthocyanins during forced storage. Overall, the obtained encapsulates show suitable potential for the development of food products with added nutritional benefits.
T2  - Processes
T2  - Processes
T1  - Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability
EP  - 
IS  - 10
SP  - 1991
VL  - 10
DO  - 10.3390/pr10101991
ER  - 

@article{
author = "Todorović, Ana and Šturm, Luka and Salević-Jelić, Ana and Lević, Steva and Osojnik Črnivec, Ilja Gasan and Prislan, Iztok and Skrt, Mihaela and Bjeković, Ana and Poklar Ulrih, Nataša and Nedović, Viktor",
year = "2022",
abstract = "Anthocyanins are polyphenolic plant pigments associated with antioxidant and health-promoting properties. However, their application in the food industry is limited due to their poor stability. The purpose of this study was to encapsulate anthocyanin-rich bilberry (Vaccinium myrtillus L.) extract by freeze-drying and to investigate the effects of different wall materials and extract contents on the physicochemical and bioactive properties of the obtained encapsulates. Ethanolic bilberry extract was encapsulated with the use of maltodextrin (16.5–19.5 DE) (MD), gum Arabic (GA), and their combination in a 1:1 w/w ratio (MIX). Bilberry solids to wall material ratios were examined at 20:80, 30:70, and 40:60. All encapsulates showed an attractive red colour and low water activity values (aw ≤ 0.3) that indicated a low risk of microbial spoilage. In general, the biggest losses of total phenolic compounds and anthocyanins during three-week storage in the dark and at room temperature (20 ± 2 °C) were detected in the case of encapsulates with a higher content of bilberry extract (MIX30 and MIX40, and GA30 and GA40, respectively). The use of maltodextrin provided the best protection to bilberry anthocyanins during forced storage. Overall, the obtained encapsulates show suitable potential for the development of food products with added nutritional benefits.",
journal = "Processes, Processes",
title = "Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability",
pages = "-1991",
number = "10",
volume = "10",
doi = "10.3390/pr10101991"
}

Todorović, A., Šturm, L., Salević-Jelić, A., Lević, S., Osojnik Črnivec, I. G., Prislan, I., Skrt, M., Bjeković, A., Poklar Ulrih, N.,& Nedović, V.. (2022). Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability. in Processes, 10(10), 1991-.
https://doi.org/10.3390/pr10101991

Todorović A, Šturm L, Salević-Jelić A, Lević S, Osojnik Črnivec IG, Prislan I, Skrt M, Bjeković A, Poklar Ulrih N, Nedović V. Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability. in Processes. 2022;10(10):1991-.
doi:10.3390/pr10101991 .

Todorović, Ana, Šturm, Luka, Salević-Jelić, Ana, Lević, Steva, Osojnik Črnivec, Ilja Gasan, Prislan, Iztok, Skrt, Mihaela, Bjeković, Ana, Poklar Ulrih, Nataša, Nedović, Viktor, "Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability" in Processes, 10, no. 10 (2022):1991-,
https://doi.org/10.3390/pr10101991 . .