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Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder

Thumbnail
2017
3554.pdf (1.393Mb)
Authors
Kalušević, Ana
Lević, Steva
Čalija, Bojan
Pantić, Milena
Belović, Miona
Pavlović, Vladimir
Bugarski, Branko
Milić, Jela R.
Žilić, Slađana
Nedović, Viktor
Article (Published version)
Metadata
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Abstract
Black 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.

Keywords:
Black soybean coat / anthocyanin-rich extract / spray drying / microencapsulation / microparticles / colourant
Source:
Journal of Microencapsulation, 2017, 34, 5, 475-487
Publisher:
  • Taylor & Francis Ltd, Abingdon
Funding / projects:
  • Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-46010)
  • Utilization of plant sources of protein, dietary fiber and antioxidants in food production (RS-31069)

DOI: 10.1080/02652048.2017.1354939

ISSN: 0265-2048

PubMed: 28715926

WoS: 000407441700005

Scopus: 2-s2.0-85026877061
[ Google Scholar ]
27
18
URI
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3557
Collections
  • Radovi istraživača / Researchers’ publications (TMF)
Institution/Community
Tehnološko-metalurški fakultet
TY  - JOUR
AU  - Kalušević, Ana
AU  - Lević, Steva
AU  - Čalija, Bojan
AU  - Pantić, Milena
AU  - Belović, Miona
AU  - Pavlović, Vladimir
AU  - Bugarski, Branko
AU  - Milić, Jela R.
AU  - Žilić, Slađana
AU  - Nedović, Viktor
PY  - 2017
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3557
AB  - Black 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.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Journal of Microencapsulation
T1  - Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder
EP  - 487
IS  - 5
SP  - 475
VL  - 34
DO  - 10.1080/02652048.2017.1354939
ER  - 
@article{
author = "Kalušević, Ana and Lević, Steva and Čalija, Bojan and Pantić, Milena and Belović, Miona and Pavlović, Vladimir and Bugarski, Branko and Milić, Jela R. and Žilić, Slađana and Nedović, Viktor",
year = "2017",
abstract = "Black 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.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Journal of Microencapsulation",
title = "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder",
pages = "487-475",
number = "5",
volume = "34",
doi = "10.1080/02652048.2017.1354939"
}
Kalušević, A., Lević, S., Čalija, B., Pantić, M., Belović, M., Pavlović, V., Bugarski, B., Milić, J. R., Žilić, S.,& Nedović, V.. (2017). Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation
Taylor & Francis Ltd, Abingdon., 34(5), 475-487.
https://doi.org/10.1080/02652048.2017.1354939
Kalušević A, Lević S, Čalija B, Pantić M, Belović M, Pavlović V, Bugarski B, Milić JR, Žilić S, Nedović V. Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation. 2017;34(5):475-487.
doi:10.1080/02652048.2017.1354939 .
Kalušević, Ana, Lević, Steva, Čalija, Bojan, Pantić, Milena, Belović, Miona, Pavlović, Vladimir, Bugarski, Branko, Milić, Jela R., Žilić, Slađana, Nedović, Viktor, "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder" in Journal of Microencapsulation, 34, no. 5 (2017):475-487,
https://doi.org/10.1080/02652048.2017.1354939 . .

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