In vitro release properties of encapsulated blueberry (Vaccinium ashei) extracts

Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies

“…These observations are consistent with the findings of Flores et al (2015) reporting first-order degradation kinetics for monomeric anthocyanins and a twofold increase in total phenolics in spray-dried blueberry pomace extract encapsulated with whey protein isolate as wall material. Higher share of encapsulates resulted in lower increase of total polyphenol contents.…”

“…Binding is mainly carried out by non-covalent hydrophobic interactions which may subsequently be stabilized by hydrogen bonding. Previously, microencapsulation has been shown to enhance stability, antioxidant activity and in vitro release of polyphenols from blueberry (Flores, Singh, Kerr, Philips, & Kong, 2015). Studies confirmed that due to interactions with proteins, polyphenols could be delivered to lower parts of the gastrointestinal tract, increasing their bioavailability and bioaccessibility, but also preserving their anti-proliferative activity, suggesting further that proteins are good carriers of polyphenols (Jakobek, 2015).…”

“…Whey is the by-product of cheese production which consists mainly of b-lactoglobulin and a-lactalbumin, the most prevalent whey proteins in cow milk. It has been reported that whey is a good vehicle for bioactive compounds based on sustained antioxidant activity throughout simulated digestion (Flores et al, 2015).…”

Effect of drying parameters on physiochemical and sensory properties of fruit powders processed by PGSS-, Vacuum- and Spray-drying

“…al. 29 Furthermore decrease in antioxidant activity with increased processing temperature was observed as well with apple, pear, mango and papaya when exposed to different drying procedures. 30 Higher retention of antioxidants with de- …”

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

“…5,6 Polyphenolics from various sources have been encapsulated in predominantly protein and polysaccharide carriers and their mixtures. For example, beetroot juice was encapsulated in maltodextrin, Arabic gum and a mixture of both, 7 saffron and beetroot extracts in maltodextrin, gum Arabic, modified starch and chitosan, 8 pomegranate peel, 5 green tea and olive pomace in maltodextrin, 4,9 cranberry pomace in soy proteins, 10 curcumin in Saccharomyces cerevisiae, β-cyclodextrin and modified starch, 11 onion and apple extracts in gum acacia and pea protein isolate or modified starch, 12 blueberry in whey protein isolate, 13 and so on. Ezhilarasi et al 14 reported that whey protein possesses unsurpassed nutritional quality and inherent functional properties that meet the demands of encapsulation, while Ribnicky et al 15 showed that polyphenols sorbed to soy protein isolate express higher bioavailability and bioaccessibility.…”