Effect of Microencapsulation by Spray Drying and Freeze Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds

Wilkowska, Agnieszka; Ambroziak, Wojciech; Czyżowska, Agata; Adamiec, J.

doi:10.1515/pjfns-2015-0015

Cited by 116 publications

(88 citation statements)

References 16 publications

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“…For both microcapsules, CapM and CapMG, the anthocyanin EE% was about 80.0% and the process yield was around 67.2%, which are typical values for powders obtained by lyophilization. In studies conducted by Wilkowska et al (), blueberry extracts were encapsulated by spray‐drying with maltodextrin and cyclodextrin, where yields did not exceed 43.9% and 43.7%, respectively, while freeze‐dried microcapsules yielded around 78.1%, which approximates that found in this study.…”

Section: Resultssupporting

confidence: 83%

Jaboticaba byproduct encapsulation by lyophilization: pH and food application stability

Rodrigues

Santos

Bergamasco

et al. 2017

J Food Process Engineering

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The study aimed to microencapsulate jaboticaba byproduct extract by lyophilization, followed by the characterization, pH stability and food application of the prepared microcapsules. The products were visualized by scanning electron microscopy and the yield, encapsulation efficiency (EE%), and bioactive compounds (high‐performance liquid chromatography) were determined. The major compounds found (in all samples) were cyanidin‐3‐glucoside, acids ellagic and gallic, and quercetin. The EE% was 80.0% and yield 67.2%. The capsules presented smooth surfaces and varied morphologies, such as broken glass of irregular sizes. The extracts revealed brighter and lighter‐colored solutions in low pH buffers, while microencapsulation protected the monomeric anthocyanins and phenolic compounds, particularly at pH 6.5. At 4 °C, maria‐mole desserts produced with the extract, showed a higher color variation (ΔE) than the product prepared with the microcapsules. Thus, microencapsulation may be an alternative to maintain the stability of the jaboticaba extract, as a way to reuse the agroindustrial byproduct. Practical applications The nutritional and functional properties of a vast biodiversity of plants (and their byproducts) have not yet been fully studied. Jaboticaba byproduct has great potential for economic exploitation and could be a valuable source of natural antioxidants, however, more studies of this byproduct, are required. Moreover, protecting the antioxidants during the fruit extraction process and storage, can improve the utilization and application of bioactives in food products. In this study, the extraction and microencapsulation of jaboticaba byproduct were realized. The results showed microencapsulation may be a feasible alternative to maintain the stability of the jaboticaba extract and provide a way to reuse the agroindustrial byproduct, as an ingredient in the food and, potentially, cosmetics and pharmaceutical industries.

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Section: Resultssupporting

confidence: 83%

Jaboticaba byproduct encapsulation by lyophilization: pH and food application stability

Rodrigues

Santos

Bergamasco

et al. 2017

J Food Process Engineering

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“…Hydroxypropyl substitutions help to improve solubility and their binding ability, resulting in increasing the stability of core compound (Khan et al, 1998). Nevertheless, recently little literature has focused on microencapsulation using HPβCD as a coating material by spray drying of anthocyanin and phenolic compound in plant extract (Wilkowska et al, 2016). Due to those benefits, the addition of this novel coating agent encourages food industry to preserve the unstable compounds in WPC extract in this study.…”

Section: Introductionmentioning

confidence: 98%

Effects of storage conditions on phytochemical and stability of purple corn cob extract powder

Kapcum

Uriyapongson

2018

Food Sci. Technol

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Recently, purple corn cob has been gaining popularity for a dietary supplement and natural colorant. However, phytochemicals in waxy purple corn cob (WPC) are likely degraded during storage; thus, the microencapsulation by spray drying was used for lengthening those compounds. This work focused on the phenolic and anthocyanin content and antioxidant activity (ADA) in WPC extract microcapsules by hydroxypropyl beta-cyclodextrin (HPβCD) during storage at 4 and 30 °C for 60 days. The results revealed that only peonodin-3-glucoside at 30 °C was found as a higher decrease than 4 °C. Pelagonidin-3-glucoside and ADA were found more stable at both storage temperatures; however, the increase of protocatechuic acid and hydroxybenzoic acid were observed during storage, especially at 30 °C. Consequently, the storage under 4 °C was appropriate to maintain the phytochemical content in WPC extract powder.Keywords: waxy purple corn cob; microencapsulation; phenolics; anthocyanins; hydroxypropyl beta-cyclodextrin. Practical Application:The microencapsulation of WPC extract by HPβCD demonstrates the considerable potential to improve the stability of bioactive compounds during storage at cool and room temperature; thus, HPβCD represents a competent alternative coating material with sensitive compounds from plant extract. Additionally, this work also provides the valuable information describing the phytochemical composition and concentration in the cob, which is perhaps used as a low-cost source of nutraceutical compound for the functional food and pharmaceutical industry.

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“…Although extraction techniques seem to have received much attention from researchers, the effects of cultivar [4], storage [5,6], and drying techniques [7,8] have also been studied. …”

Section: Introductionmentioning

confidence: 99%

Red Fruits: Extraction of Antioxidants, Phenolic Content, and Radical Scavenging Determination: A Review

2017

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Red fruits, as rich antioxidant foods, have gained over recent years capital importance for consumers and manufacturers. The industrial extraction of the phenolic molecules from this source has been taking place with the conventional solvent extraction method. New non-conventional extraction methods have been devised as environmentally friendly alternatives to the former method, such as ultrasound, microwave, and pressure assisted extractions. The aim of this review is to compile the results of recent studies using different extraction methodologies, identify the red fruits with higher antioxidant activity, and give a global overview of the research trends regarding this topic. As the amount of data available is overwhelming, only results referring to berries are included, leaving aside other plant parts such as roots, stems, or even buds and flowers. Several researchers have drawn attention to the efficacy of non-conventional extraction methods, accomplishing similar or even better results using these new techniques. Some pilot-scale trials have been performed, corroborating the applicability of green alternative methods to the industrial scale. Blueberries (Vaccinium corymbosum L.) and bilberries (Vaccinium myrtillus L.) emerge as the berries with the highest antioxidant content and capacity. However, several new up and coming berries are gaining attention due to global availability and elevated anthocyanin content.

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Effect of Microencapsulation by Spray Drying and Freeze Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds

Cited by 116 publications

References 16 publications

Jaboticaba byproduct encapsulation by lyophilization: pH and food application stability

Jaboticaba byproduct encapsulation by lyophilization: pH and food application stability

Effects of storage conditions on phytochemical and stability of purple corn cob extract powder

Red Fruits: Extraction of Antioxidants, Phenolic Content, and Radical Scavenging Determination: A Review

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