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dc.creatorKalušević, Ana
dc.creatorLević, Steva
dc.creatorCalija, Bojan
dc.creatorPantić, Milena
dc.creatorBelović, Miona
dc.creatorPavlović, Vladimir
dc.creatorBugarski, Branko
dc.creatorMilić, Jela
dc.creatorŽilić, Sladjana
dc.creatorNedović, Viktor
dc.date.accessioned2020-12-17T22:00:58Z
dc.date.available2020-12-17T22:00:58Z
dc.date.issued2017
dc.identifier.issn0265-2048
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/4458
dc.description.abstractBlack soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.en
dc.publisherTaylor & Francis Ltd, Abingdon
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31069/RS//
dc.rightsopenAccess
dc.sourceJournal of Microencapsulation
dc.subjectBlack soybean coaten
dc.subjectanthocyanin-rich extracten
dc.subjectspray dryingen
dc.subjectmicroencapsulationen
dc.subjectmicroparticlesen
dc.subjectcolouranten
dc.titleMicroencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powderen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage487
dc.citation.issue5
dc.citation.other34(5): 475-487
dc.citation.rankM22
dc.citation.spage475
dc.citation.volume34
dc.identifier.doi10.1080/02652048.2017.1354939
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/2997/4455.pdf
dc.identifier.scopus2-s2.0-85026877061
dc.identifier.pmid28715926
dc.identifier.wos000407441700005
dc.type.versionpublishedVersion


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Приказ основних података о документу