Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio

Cilek, Betul; Luca, Alexandru; Hasırcı, Vasıf; Şahin, Serpil; Şumnu, Gülüm

doi:10.1007/s00217-012-1786-8

Cited by 120 publications

(121 citation statements)

References 33 publications

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“…5). These results were supported by earlier studies of Cilek and co-workers [30] and Malacridaa and Telisa [31] . High EE, i.e.…”

Section: Microcapsule Analysissupporting

confidence: 90%

“…High EE, i.e. 97%, was obtained when gum arabic was mixed (at 2.0 g/100 mL) with MD for encapsulating phenolic extract from the sour cherry [30] and 51-79% EE was observed when G was added (at 0.9-6.0 g/100 mL) to MD for encapsulating turmeric oleoresin. [31] The MD influence on EE was less, probably due to a lack of emulsification and film-forming capacity.…”

Section: Microcapsule Analysismentioning

confidence: 99%

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Release characteristics of polyphenols from microencapsulated Terminalia arjuna extract: Effects of simulated gastric fluid

Sawale¹,

Patil

Hussain

et al. 2017

International Journal of Food Properties

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Terminalia arjuna (TA) encapsulated microcapsules were prepared using two different wall materials consisting of a combination of maltodextrin + gelatine (MDG) and maltodextrin + gum acacia (MDGA). Total phenolic, tannin, and flavonoids content of TA ethanolic extract were found to be 19.6 ± 0.7 g/100 g extract, 7.5 ± 0.7 g/100 g extract, and 2.7 ± 0.2 g/100 g extract, respectively. In vitro release of polyphenols increased with the time of stirring in simulated intestinal fluid (SIF; pH 6.8). The encapsulation efficiency (EE) and release of polyphenols (after 60 min) were observed to be 42 ± 4.g/100 g; 77.0 g/100 g; and 31.0 ± 0.5 g/100 g; 72.0 g/100 g, respectively for MDGA and MDG microcapsules. This study concluded that MDGA provided higher EE and stability than MDG for TA extract. ARTICLE HISTORY

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“…5). These results were supported by earlier studies of Cilek and co-workers [30] and Malacridaa and Telisa [31] . High EE, i.e.…”

Section: Microcapsule Analysissupporting

confidence: 90%

Section: Microcapsule Analysismentioning

confidence: 99%

Release characteristics of polyphenols from microencapsulated Terminalia arjuna extract: Effects of simulated gastric fluid

Sawale¹,

Patil

Hussain

et al. 2017

International Journal of Food Properties

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show abstract

“…Surface phenolic content was determined following the method of Cilek et al (2012). An amount of 100 mg of microcapsules were dispersed with 5 ml of ethanol for 3 min.…”

Section: Surface Phenolic Content Of Microencapsulesmentioning

confidence: 99%

“…The microencapsulating yield was the ratio of the mass of the microcapsules obtained at the end of the process to the mass of the initial substances (solids of plum extracts and coating agents). Microencapsulating efficiency and yield of microcapsules were calculated according to Equations (1) and (2), respectively (Cilek et al, 2012;Venil et al, 2016). …”

Section: Efficiency and Yield Of Microencapsulationmentioning

confidence: 99%

Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability

Tang

Chen

et al. 2017

Food Sci. Technol

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“…18,19 The Republic of Serbia has very favorable natural and climatic conditions for sweet and sour cherries growing, and is a significant and promising fruit product in Serbia, primarily from the standpoint of exports to the international market. It has considerable nutritional, medicinal, dietetic and technological value.…”

Section: Introductionmentioning

confidence: 99%

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

Šaponjac

Ćetković

Čanadanović-Brunet

et al. 2017

ACSi

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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.

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Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio

Cited by 120 publications

References 33 publications

Release characteristics of polyphenols from microencapsulated Terminalia arjuna extract: Effects of simulated gastric fluid

Release characteristics of polyphenols from microencapsulated Terminalia arjuna extract: Effects of simulated gastric fluid

Microencapsulation of plum (Prunus salicina Lindl.) phenolics by spray drying technology and storage stability

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

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