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Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability

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2022
Encapsulation_of_Bilberry_pub_2022.pdf (3.186Mb)
Authors
Todorović, Ana
Šturm, Luka
Salević-Jelić, Ana
Lević, Steva
Osojnik Črnivec, Ilja Gasan
Prislan, Iztok
Skrt, Mihaela
Bjeković, Ana
Poklar Ulrih, Nataša
Nedović, Viktor
Article (Published version)
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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.

Keywords:
anthocyanins / bilberry / encapsulation / food colourants / freeze-drying / gum Arabic / maltodextrin / polyphenols
Source:
Processes, 2022, 10, 10, 1991-
Funding / projects:
  • Ministry of Education, Science and Technological Development, Republic of Serbia, Grant no. 200116 (University of Belgrade, Faculty of Agriculture) (RS-200116)

DOI: 10.3390/pr10101991

ISSN: 2227-9717

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URI
https://www.mdpi.com/2227-9717/10/10/1991
http://aspace.agrif.bg.ac.rs/handle/123456789/6190
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  • Radovi istraživača / Researchers’ publications
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Poljoprivredni fakultet

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