Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices
Samo za registrovane korisnike
2023
Autori
Marković, JovanaNedović, Viktor
Salević-Jelić, Ana
Lević, Steva
Đorđević, Verica
Belošević, Spasoje
Mihajlović, Dragana
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Horseradish is a plant grown for its succulent and spicy root, which presents a rich
source of antioxidants such as phenolic compounds, vitamin C, and isothiocyanates. Due to
its antioxidant properties, cold-pressed horseradish root juice could be an active ingredient in
functional foods. However, fresh juices undergo enzymatic and microbiological changes, so it
is necessary to preserve them. One of the approaches commonly used for this purpose is
encapsulation by spray-drying, which involves the entrapping of bioactive components within
carrier agents. This ensures the protection of the bioactive component from undesirable
external factors and its controlled release. Many studies have shown that the use of a
combination of maltodextrin and hydrocolloids as encapsulation carriers results in highquality
encapsulates. So, the aim of this study was the encapsulation of horseradish root juice
and the characterization of the obtained encapsulates as potential antioxidants in food
...
production.
Maltodextrin/guar gum (MD/GG) and maltodextrin/gum Arabic (MD/GA) were used
as carriers to encapsulate horseradish root juice by spray-drying. Total phenolic, flavonoid,
and phenolic acid contents (TPC, TFC, and TPAC, respectively) and antioxidant activity
(DPPH, ABTS, and FRAP methods) were determined by standard spectrophotometric
methods.
MD/GG and MD/GA with encapsulated horseradish root juice contained 1628 and
1568 mg gallic acid equivalents/100 g, respectively, of TPC; 264 and 253 mg catechin
equivalents/100 g, respectively, of TFC; and 3272 and 3397 mg caffeic acid equivalents/100
g, respectively, of TPAC. Results for the antioxidant activity (expressed as mmol Trolox
equivalents/100 g) of MD/GG and MD/GA were 0.8 and 0.7, respectively (DPPH); 6.9 and
7.6, respectively (ABTS); and 8.8 and 8.6, respectively (FRAP).
In conclusion, horseradish root juice encapsulated within carbohydrate biopolymers
contained significant amounts of phenolic compounds and high antioxidant activity, which
makes it a potential replacer for synthetic antioxidants in the food industry and opens the
possibility for further research on this topic.
Ključne reči:
horseradish root juice / encapsulation / carbohydrate biopolymers / phenolics / antioxidant activityIzvor:
Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists, 2023, 52-Izdavač:
- University of Belgrade, Faculty of technology and metallurgy
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200116 (Univerzitet u Beogradu, Poljoprivredni fakultet) (RS-MESTD-inst-2020-200116)
Institucija/grupa
Poljoprivredni fakultetTY - CONF AU - Marković, Jovana AU - Nedović, Viktor AU - Salević-Jelić, Ana AU - Lević, Steva AU - Đorđević, Verica AU - Belošević, Spasoje AU - Mihajlović, Dragana PY - 2023 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6866 AB - Horseradish is a plant grown for its succulent and spicy root, which presents a rich source of antioxidants such as phenolic compounds, vitamin C, and isothiocyanates. Due to its antioxidant properties, cold-pressed horseradish root juice could be an active ingredient in functional foods. However, fresh juices undergo enzymatic and microbiological changes, so it is necessary to preserve them. One of the approaches commonly used for this purpose is encapsulation by spray-drying, which involves the entrapping of bioactive components within carrier agents. This ensures the protection of the bioactive component from undesirable external factors and its controlled release. Many studies have shown that the use of a combination of maltodextrin and hydrocolloids as encapsulation carriers results in highquality encapsulates. So, the aim of this study was the encapsulation of horseradish root juice and the characterization of the obtained encapsulates as potential antioxidants in food production. Maltodextrin/guar gum (MD/GG) and maltodextrin/gum Arabic (MD/GA) were used as carriers to encapsulate horseradish root juice by spray-drying. Total phenolic, flavonoid, and phenolic acid contents (TPC, TFC, and TPAC, respectively) and antioxidant activity (DPPH, ABTS, and FRAP methods) were determined by standard spectrophotometric methods. MD/GG and MD/GA with encapsulated horseradish root juice contained 1628 and 1568 mg gallic acid equivalents/100 g, respectively, of TPC; 264 and 253 mg catechin equivalents/100 g, respectively, of TFC; and 3272 and 3397 mg caffeic acid equivalents/100 g, respectively, of TPAC. Results for the antioxidant activity (expressed as mmol Trolox equivalents/100 g) of MD/GG and MD/GA were 0.8 and 0.7, respectively (DPPH); 6.9 and 7.6, respectively (ABTS); and 8.8 and 8.6, respectively (FRAP). In conclusion, horseradish root juice encapsulated within carbohydrate biopolymers contained significant amounts of phenolic compounds and high antioxidant activity, which makes it a potential replacer for synthetic antioxidants in the food industry and opens the possibility for further research on this topic. PB - University of Belgrade, Faculty of technology and metallurgy C3 - Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists T1 - Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices SP - 52 UR - https://hdl.handle.net/21.15107/rcub_agrospace_6866 ER -
@conference{ author = "Marković, Jovana and Nedović, Viktor and Salević-Jelić, Ana and Lević, Steva and Đorđević, Verica and Belošević, Spasoje and Mihajlović, Dragana", year = "2023", abstract = "Horseradish is a plant grown for its succulent and spicy root, which presents a rich source of antioxidants such as phenolic compounds, vitamin C, and isothiocyanates. Due to its antioxidant properties, cold-pressed horseradish root juice could be an active ingredient in functional foods. However, fresh juices undergo enzymatic and microbiological changes, so it is necessary to preserve them. One of the approaches commonly used for this purpose is encapsulation by spray-drying, which involves the entrapping of bioactive components within carrier agents. This ensures the protection of the bioactive component from undesirable external factors and its controlled release. Many studies have shown that the use of a combination of maltodextrin and hydrocolloids as encapsulation carriers results in highquality encapsulates. So, the aim of this study was the encapsulation of horseradish root juice and the characterization of the obtained encapsulates as potential antioxidants in food production. Maltodextrin/guar gum (MD/GG) and maltodextrin/gum Arabic (MD/GA) were used as carriers to encapsulate horseradish root juice by spray-drying. Total phenolic, flavonoid, and phenolic acid contents (TPC, TFC, and TPAC, respectively) and antioxidant activity (DPPH, ABTS, and FRAP methods) were determined by standard spectrophotometric methods. MD/GG and MD/GA with encapsulated horseradish root juice contained 1628 and 1568 mg gallic acid equivalents/100 g, respectively, of TPC; 264 and 253 mg catechin equivalents/100 g, respectively, of TFC; and 3272 and 3397 mg caffeic acid equivalents/100 g, respectively, of TPAC. Results for the antioxidant activity (expressed as mmol Trolox equivalents/100 g) of MD/GG and MD/GA were 0.8 and 0.7, respectively (DPPH); 6.9 and 7.6, respectively (ABTS); and 8.8 and 8.6, respectively (FRAP). In conclusion, horseradish root juice encapsulated within carbohydrate biopolymers contained significant amounts of phenolic compounds and high antioxidant activity, which makes it a potential replacer for synthetic antioxidants in the food industry and opens the possibility for further research on this topic.", publisher = "University of Belgrade, Faculty of technology and metallurgy", journal = "Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists", title = "Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices", pages = "52", url = "https://hdl.handle.net/21.15107/rcub_agrospace_6866" }
Marković, J., Nedović, V., Salević-Jelić, A., Lević, S., Đorđević, V., Belošević, S.,& Mihajlović, D.. (2023). Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists University of Belgrade, Faculty of technology and metallurgy., 52. https://hdl.handle.net/21.15107/rcub_agrospace_6866
Marković J, Nedović V, Salević-Jelić A, Lević S, Đorđević V, Belošević S, Mihajlović D. Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices. in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists. 2023;:52. https://hdl.handle.net/21.15107/rcub_agrospace_6866 .
Marković, Jovana, Nedović, Viktor, Salević-Jelić, Ana, Lević, Steva, Đorđević, Verica, Belošević, Spasoje, Mihajlović, Dragana, "Antioxidant potential and phenolics content of horseradish root juice encapsulated within different carbohydrate matrices" in Book of Abstracts of the International Conference on Biochemical Engineering and Biotechnology for Young Scientists (2023):52, https://hdl.handle.net/21.15107/rcub_agrospace_6866 .