Encapsulation of sour cherry pomace extract by freeze drying: characterization and storage stability

Abstract

In this study sour cherry pomace was extracted with food-grade solvent (50% ethanol), concentrated and stabilized in whey and soy proteins by encapsulation. Soy proteins exhibited higher encapsulation efficiency (94.90%), but not significantly (p < 0.05), from whey (90.10%). Storage properties of whey (WP) and soy protein (SP) encapsulates in terms of total polyphenols, anthocyanins and antioxidant activity were tested for 6 weeks. At the end of storage period the retention of polyphenols in SP and WP was similar (67.33 and 69.30%, respectively), while the content of anthocyanins has increased in SP (for 47.97%) and decreased in WP (for 1.45%). The decrease in antioxidant activity in SP (12.22%) was lower than in WP (35.04%). Colour parameters of encapsulates have followed the similar trend as anthocyanin change during storage. The technique reported herewith can be used for obtaining quality encapsulates for their use as functional food additives, as a way of fruit waste valorization.

Freeze-Drying Technique for Microencapsulation of Elsholtzia ciliata Ethanolic Extract Using Different Coating Materials

“…However, there were no significant differences using sodium caseinate in the mixture with other wall materials (beta-cyclodextrin) for EE of TPC. Similar results were achieved by Šaponjac et al [8]. When soy proteins and whey for sour cherry pomace encapsulation by freeze-drying was utilized, EE was 94.90% and 90.10%, respectively).…”

“…However, in some technological stages and during storage, polyphenols are affected by various factors, such as pH, high moisture content, high temperature, and the presence of light and oxygen, which could lead to the destruction of some primary compounds and an introduction of new compounds. These processes have an impact on polyphenols rich foods or organoleptic properties and biological activities of pharmaceutics [7,8]. Also, there are some other difficulties of using polyphenols in foods or pharmaceuticals.…”

“…High molecular weight polyphenols are difficult to absorb. Other polyphenols have a high rate of metabolism and are rapidly eliminated from the body [8]. To achieve the stabilization and protection of polyphenols, various encapsulation methods are used, and one of the most popular is freeze-drying.…”

“…Encapsulation could maintain the pharmacological activities of polyphenols and prolong their shelf life. Additionally, microencapsulated phenols are easy to incorporate into food, pharmaceutical, and cosmetic products, because of their good physicochemical (flow ability, compression, mixing, density, and others) and organoleptic properties [8].…”

Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough

“…Encapsulation of cherry pomace polyphenols in soy protein has been already reported to be efficient, with encapsulation efficiency as high as 90.10% for whey and 94.90% for soy proteins (Tumbas-Šaponjac et al., 2017). Replacing flour in the cookie formulation changes the chemical composition, i.e.…”