Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability

Abstract

Anthocyanins 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.

Utilization of cocoa pod husk (Theobroma cacao L.) for production of microencapsulated powder rich in alkaloids

“…The outcome in this study implied that the combination of maltodextrin and gum Arabic at 9:1 (w/w) was the most suitable mixture for microencapsulation of CPH extract rich in alkaloids. mg/100 g DS), while the previous work [37] also encapsulated anthocyanin-rich bilberry extract by the use of maltodextrin, gum Arabic, and their combination at a 1:1 w/w ratio and freeze-drying, which found that the mixture of bilberry solids to wall material ratios at 40:60 gained the maximum levels of TPC, total anthocyanins and antioxidant capacity after three-week storage at room temperature. These results implied that the powdered CPH extract rich in alkaloids in this study possessed high TAC (626.36 mg AE/g DS).…”

Natural Polymers as Carriers for Encapsulation of Volatile Oils: Applications and Perspectives in Food Products

“…Arabic gum is a natural source of fiber, carbohydrates (galactose and arabinose), and mineral salts (potassium, magnesium, and calcium). Because of its qualities, which include volatile retention, emulsification, low cost [ 65 ], negative charge properties, low viscosity, high solubility, convenience of use, inhibition of oxidation reactions, and colorlessness of solutions, this heteropolysaccharide is frequently employed as a coating material [ 66 , 67 ]. Syrups are mostly concentrated using it in the pharmaceutical industry [ 65 ].…”

“…Because of its qualities, which include volatile retention, emulsification, low cost [ 65 ], negative charge properties, low viscosity, high solubility, convenience of use, inhibition of oxidation reactions, and colorlessness of solutions, this heteropolysaccharide is frequently employed as a coating material [ 66 , 67 ]. Syrups are mostly concentrated using it in the pharmaceutical industry [ 65 ]. Because of its exceptional functional qualities and ability to remain stable in a variety of harsh conditions, it is utilized as a stabilizer in the food industry [ 67 ].…”

“…Because of its exceptional functional qualities and ability to remain stable in a variety of harsh conditions, it is utilized as a stabilizer in the food industry [ 67 ]. In the agricultural sector, on the other hand, its primary application is the creation of bacterial microcapsules [ 65 ].…”

Microencapsulation of spinach extract using binary blends of biopolymers: A comparison between freeze drying and spray drying approaches

“…Considering that CHL are hydrophobic compounds and that the GA has a proteinous section, increasing its proportion led to producing an emulsion with higher stability followed by EE augmentation. GA due to its protein fraction can interact with the CHL and form a matrix-type structure that prevents the leakage and loss of CHL (Karaaslan et al, 2021;Todorović et al, 2022).…”