2017
DOI: 10.17344/acsi.2016.2789
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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 simi… Show more

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Cited by 22 publications
(10 citation statements)
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References 31 publications
(38 reference statements)
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“…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).…”
Section: Influence Of Wall Materials Components On the Physicochemical Propertiessupporting
confidence: 85%
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“…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).…”
Section: Influence Of Wall Materials Components On the Physicochemical Propertiessupporting
confidence: 85%
“…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.…”
Section: Introductionmentioning
confidence: 99%
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“…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.…”
Section: Resultsmentioning
confidence: 99%