Black currant polyphenols: Their storage stability and microencapsulation

Bąkowska-Barczak, Anna; Kolodziejczyk, Paul P.

doi:10.1016/j.indcrop.2010.10.002

Cited by 295 publications

(160 citation statements)

References 38 publications

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“…The increase of some phenolics, especially hydroxybenzoic group, from the formation of anthocyanins degradation products, was observed in this study, likely due to ADA and maintenance in ADA in product (Sivamaruthi et al, 2016). On addition, it is likely that phenolics with low-molecular were generated to be oligomeric and polymeric compounds; consequently, the number of reactive sites increases and ADA improves, resulting in equal or improved ADA during the storage (Laine et al, 2008;Bakowska-Barczak & Kolodziejczyk, 2011). On our case, the stability of ADA in the samples during storage implied that WPC extract powder can be used as a functional food supplement.…”

Section: The Aoa In Wpc Extract Powder During Storagementioning

confidence: 99%

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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Section: The Aoa In Wpc Extract Powder During Storagementioning

confidence: 99%

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

Kapcum

Uriyapongson

2018

Food Sci. Technol

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“…30 The total polyphenol contents of black currant encapsulated in maltodextrin increase in the first 6 months at 8 °C, while in inulin-based encapsulates they increase even after 12 months. 31 Saénz et al 32 reported that cactus pear polyphenols in powders dried with inulin increase after 44 days storage at 60 °C. During degradation of conjugated polyphenols free hydroxyl groups are released, causing an overestimation of the total polyphenol content determined by Folin-Ciocalteu assay.…”

Section: 1 Bioactive Compounds In Powdersmentioning

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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“…Most of the bioactive food components were administered in encapsulated forms to overcome the drawbacks of their instability, alleviate unpleasant tastes or flavors, and improve the bioavailability and half-life of the compound in vivo and in vitro [122][123][124][125][126][127][128][129].…”

Section: Encapsulation Of Flavonoidsmentioning

confidence: 99%

Flavonoids as Anti-Inflammatory and Analgesic Drugs: Mechanisms of Action and Perspectives in the Development of Pharmaceutical Forms

Verri

Vicentini

Baracat

et al. 2012

Studies in Natural Products Chemistry

117

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Black currant polyphenols: Their storage stability and microencapsulation

Cited by 295 publications

References 38 publications

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

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

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

Flavonoids as Anti-Inflammatory and Analgesic Drugs: Mechanisms of Action and Perspectives in the Development of Pharmaceutical Forms

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