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dc.creatorTodorović, Ana
dc.creatorŠturm, Luka
dc.creatorSalević-Jelić, Ana
dc.creatorLević, Steva
dc.creatorOsojnik Črnivec, Ilja Gasan
dc.creatorPrislan, Iztok
dc.creatorSkrt, Mihaela
dc.creatorBjeković, Ana
dc.creatorPoklar Ulrih, Nataša
dc.creatorNedović, Viktor
dc.date.accessioned2022-10-21T09:56:50Z
dc.date.available2022-10-21T09:56:50Z
dc.date.issued2022
dc.identifier.issn2227-9717
dc.identifier.urihttps://www.mdpi.com/2227-9717/10/10/1991
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/6190
dc.description.abstractAnthocyanins 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.
dc.languageen
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200116/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceProcesses
dc.sourceProcesses
dc.subjectanthocyanins
dc.subjectbilberry
dc.subjectencapsulation
dc.subjectfood colourants
dc.subjectfreeze-drying
dc.subjectgum Arabic
dc.subjectmaltodextrin
dc.subjectpolyphenols
dc.titleEncapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability
dc.typearticleen
dc.rights.licenseBY
dc.citation.epage
dc.citation.issue10
dc.citation.rankM22
dc.citation.spage1991
dc.citation.volume10
dc.identifier.doi10.3390/pr10101991
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/24087/Encapsulation_of_Bilberry_pub_2022.pdf
dc.type.versionpublishedVersion


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Приказ основних података о документу