Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract
2017
Autori
Kalušević, AnaLević, Steva
Čalija, Bojan
Milić, Jela R.
Pavlović, Vladimir
Bugarski, Branko
Nedović, Viktor
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The goal of this study was to investigate the characteristics of grape skin extract (GSE) spray dried with different carriers: maltodextrin (MD), gum Arabic (GA) and skim milk powder (SMP). The grape skin extract was obtained from winery by-product of red grape variety Prokupac (Vitis vinifera L.). The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, solubility), as well as release studies in different pH conditions were analyzed. Total anthocyanin content and total phenolic content were determined by spectrophotometric methods. MD and GA-based microparticles were non-porous and spherical, while SMP-based ones were irregularly shaped. The process of spray drying Prokupac GSE using these three carriers produced powders with low water activity (0.24-0.28), good powder characteristics, high yields, and solubility higher than 90%. The obtained dissolution/release profiles indicated prolonged release of anthocyanins and p...henolic compounds in different mediums, especially from GSE/GA microparticles. These results have shown that grape skin as the main by-product of wine production could be used as a source of natural colorants and bioactive compounds, and microencapsulation as a promising technique for the protection of these compounds, their stabilization in longer periods and prolonged release.
Ključne reči:
Grape skin / Spray drying / Prokupac / Powder / Anthocyanins / MicroparticlesIzvor:
Journal of Food Science and Technology-Mysore, 2017, 54, 11, 3411-3420Izdavač:
- Springer India, New Delhi
Finansiranje / projekti:
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
- Advancing research in agricultural and food sciences at Faculty of Agriculture, University of Belgrade (EU-FP7-316004)
DOI: 10.1007/s13197-017-2790-6
ISSN: 0022-1155
PubMed: 29051636
WoS: 000412500400005
Scopus: 2-s2.0-85029428060
Institucija/grupa
Tehnološko-metalurški fakultetTY - JOUR AU - Kalušević, Ana AU - Lević, Steva AU - Čalija, Bojan AU - Milić, Jela R. AU - Pavlović, Vladimir AU - Bugarski, Branko AU - Nedović, Viktor PY - 2017 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3553 AB - The goal of this study was to investigate the characteristics of grape skin extract (GSE) spray dried with different carriers: maltodextrin (MD), gum Arabic (GA) and skim milk powder (SMP). The grape skin extract was obtained from winery by-product of red grape variety Prokupac (Vitis vinifera L.). The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, solubility), as well as release studies in different pH conditions were analyzed. Total anthocyanin content and total phenolic content were determined by spectrophotometric methods. MD and GA-based microparticles were non-porous and spherical, while SMP-based ones were irregularly shaped. The process of spray drying Prokupac GSE using these three carriers produced powders with low water activity (0.24-0.28), good powder characteristics, high yields, and solubility higher than 90%. The obtained dissolution/release profiles indicated prolonged release of anthocyanins and phenolic compounds in different mediums, especially from GSE/GA microparticles. These results have shown that grape skin as the main by-product of wine production could be used as a source of natural colorants and bioactive compounds, and microencapsulation as a promising technique for the protection of these compounds, their stabilization in longer periods and prolonged release. PB - Springer India, New Delhi T2 - Journal of Food Science and Technology-Mysore T1 - Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract EP - 3420 IS - 11 SP - 3411 VL - 54 DO - 10.1007/s13197-017-2790-6 ER -
@article{ author = "Kalušević, Ana and Lević, Steva and Čalija, Bojan and Milić, Jela R. and Pavlović, Vladimir and Bugarski, Branko and Nedović, Viktor", year = "2017", abstract = "The goal of this study was to investigate the characteristics of grape skin extract (GSE) spray dried with different carriers: maltodextrin (MD), gum Arabic (GA) and skim milk powder (SMP). The grape skin extract was obtained from winery by-product of red grape variety Prokupac (Vitis vinifera L.). The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, solubility), as well as release studies in different pH conditions were analyzed. Total anthocyanin content and total phenolic content were determined by spectrophotometric methods. MD and GA-based microparticles were non-porous and spherical, while SMP-based ones were irregularly shaped. The process of spray drying Prokupac GSE using these three carriers produced powders with low water activity (0.24-0.28), good powder characteristics, high yields, and solubility higher than 90%. The obtained dissolution/release profiles indicated prolonged release of anthocyanins and phenolic compounds in different mediums, especially from GSE/GA microparticles. These results have shown that grape skin as the main by-product of wine production could be used as a source of natural colorants and bioactive compounds, and microencapsulation as a promising technique for the protection of these compounds, their stabilization in longer periods and prolonged release.", publisher = "Springer India, New Delhi", journal = "Journal of Food Science and Technology-Mysore", title = "Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract", pages = "3420-3411", number = "11", volume = "54", doi = "10.1007/s13197-017-2790-6" }
Kalušević, A., Lević, S., Čalija, B., Milić, J. R., Pavlović, V., Bugarski, B.,& Nedović, V.. (2017). Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract. in Journal of Food Science and Technology-Mysore Springer India, New Delhi., 54(11), 3411-3420. https://doi.org/10.1007/s13197-017-2790-6
Kalušević A, Lević S, Čalija B, Milić JR, Pavlović V, Bugarski B, Nedović V. Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract. in Journal of Food Science and Technology-Mysore. 2017;54(11):3411-3420. doi:10.1007/s13197-017-2790-6 .
Kalušević, Ana, Lević, Steva, Čalija, Bojan, Milić, Jela R., Pavlović, Vladimir, Bugarski, Branko, Nedović, Viktor, "Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract" in Journal of Food Science and Technology-Mysore, 54, no. 11 (2017):3411-3420, https://doi.org/10.1007/s13197-017-2790-6 . .