Use of guar gum, gum arabic, pectin, beta-glucan and inulin for microencapsulation of anthocyanins from chokeberry

Pieczykolan, Ewelina; Kurek, Marcin Andrzej

doi:10.1016/j.ijbiomac.2019.02.073

Cited by 121 publications

(65 citation statements)

References 32 publications

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“…The present results indicated that obtained chokeberry powders had an appropriate dry matter content. Similar values of dry matter for chokeberry powders were obtained by Pieczykolan and Kurek (2019). No significant influence of temperature, carrier type or saccharification level was observed.…”

Section: Selected Physical Properties Of Powderssupporting

confidence: 79%

“…The colour components were measured on Minolta CR-A70 colorimeter (New Jersey, USA). CIE Lab 1976 color system was used as was described by Pieczykolan and Kurek (2019).For determination of colour components L* (lightness/darkness), a* (redness-greenness) and b* (blueness-yellowness). Calibration was made for a white pattern (L* 92.49, a* 1.25, b* -1.92).…”

Section: Colourmentioning

confidence: 99%

“…All powders were stored for 2 months at two temperatures, 4 and 25°C, in a dark place. During storage glass transition phenomenon did not take place [Tg as was mentioned in literature for chokeberry powders was higher than 65°C (Pieczykolan and Kurek 2019)]. After that time, colour and monomeric anthocyanins and polyphenols were tested as described in the methodology.…”

Section: Storagementioning

confidence: 99%

“…Arabic gum is chosen because of creating stable emulsions, high solubility and pH stability (Janiszewska-Turak et al 2017;Mahdavi et al 2016). Chokeberry juice encapsulation by different methods with carriers, mostly only maltodextrin was performed and evaluated by some researchers (Gawałek et al 2017;Pieczykolan and Kurek 2019;Wilkowska et al 2017). The most commonly used proportion of carriers in its mixture, for encapsulation of fruit or vegetable juices, was 1:1 for example for spray dried chokeberry juice (Wilkowska et al 2017).…”

Section: Introductionmentioning

confidence: 99%

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The influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder

Bednarska

Janiszewska‐Turak

2019

J Food Sci Technol

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Chokeberry juice is used in the food industry because of its antioxidant activity as well as anti-diabetes, anti-mutagenic, bacteriostatic, anti-inflammatory and antivirus properties. However in a liquid form its active ingredients can be unstable, so conversion into powder form is required. To improve the quality of the final product and extend information about the properties of chokeberry powder the aim of the study was to examine the relationship of inlet air temperature (160°C, 200°C) and carrier type maltodextrin (MD) 10DE and 15.6DE, arabic gum (AG) and their mixtures (AG:MD10 and AG:MD15-1:1, 1:3, 3:1) with the amounts of anthocyanins and polyphenols and selected physical properties of powders obtained after spray drying. Moreover stability of anthocyanin was tested after storage Obtained powders were characterized by low water activity (\ 0.26), high dry matter content (97-99%) and good hygroscopic properties. Saccharification level of maltodextrin had no impact on the amount of bioactive components enclosed inside the capsules. Moreover, the mixtures of carriers, AG:MD appeared to have a large potential to ensure a high quality of chokeberry powder with high content of anthocyanin (1694-2028 mg/100 g) and polyphenols (about 3000 mg/ 100 g d.m.). Storage temperature mostly has no statistically significant influence on content of active ingredients, but an increase in colour coefficents was observed. The contents of anthocyanins and polyphenols were higher in powders stored at 4°C than at 25°C.

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Section: Selected Physical Properties Of Powderssupporting

confidence: 79%

Section: Colourmentioning

confidence: 99%

Section: Storagementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder

Bednarska

Janiszewska‐Turak

2019

J Food Sci Technol

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“…As can be seen in Figure 1, there was no significant difference between the samples with different GA concentrations on L* attribute. This finding was supported by Pieczykolan and Kurek (2019) who also found no significant (p>0.05) difference in lightness value of microcapsules containing anthocyanin from chokeberry with GA addition. Figure 1 also demonstrated that the redness and yellowness parameters decreased with increasing concentration of GA.…”

Section: Coloursupporting

confidence: 55%

Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Azlan¹,

Hamzah²,

Majid³

2019

Food Res.

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Roselle has a brilliant red colour, high in vitamins and has a unique flavour that makes it suitable for juice production. Meanwhile, Gum Arabic (GA) is the edible dried exudate attained from stem and branch of Acacia senegal that contains high dietary fibre which can serve as prebiotic. Therefore, the application of GA into roselle juice might promote health benefits to consumers. GA is categorised as hydrocolloid and its application might affect important properties and acceptability towards the product. Hence, this study was conducted to investigate the effect of different concentrations of Gum Arabic (GA, Acacia senegal) addition (0%, 2%, 4% and 6%) on physicochemical properties and sensory acceptability of roselle juice. Increasing the GA concentration resulted in increased pH, total soluble solids, viscosity and turbidity values of roselle juice (p<0.05). However, the addition of GA had reduced the total anthocyanin content in roselle juice. For colour analysis, the addition of GA significantly (p<0.05) reduced the redness (a*) and yellowness (b*) properties. There was no significant difference in all attributes for sensory evaluation except for colour attribute. In conclusion, the addition of GA up to 6% into roselle juice caused an increase in pH, total soluble solids, viscosity and turbidity, but no effect to the sensory attributes.

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Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

Tahmouzi,

Meftahizadeh,

Eyshi

et al. 2023

Food Science & Nutrition

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With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (Cyamopsis tetragonolobus), known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. In the world of modernization, GG has found its way into numerous industries for use in food, cosmetics, pharmaceuticals, textiles, and explosives. Due to its ability to form hydrogen bonds with water molecules, it imparts significant thickening, gelling, and binding properties to the solution as well as increases its viscosity. Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.

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Use of guar gum, gum arabic, pectin, beta-glucan and inulin for microencapsulation of anthocyanins from chokeberry

Cited by 121 publications

References 32 publications

The influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder

The influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder

Effect of gum arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

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