Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders

Tkacz, Karolina; Michalska-Ciechanowska, Anna; Turkiewicz, Igor Piotr; Lech, Krzysztof; Nowicka, Paulina

doi:10.3390/molecules25173801

Cited by 36 publications

(18 citation statements)

References 41 publications

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“…The bulk density of the freeze-dried powders increased with the increase in the maltodextrin concentration-i.e., the samples with lower maltodextrin concentrations showed higher cohesiveness. The results obtained were similar to those determined for freeze-dried powders containing cinnamon infusions (536-554 kg × m −3 ) [28] and sea buckthorn juice (512.7 kg × m −3 ) [21]. All the powders showed an increase in their bulk density due to the tapping suggesting the presence of attractive forces and friction [29].…”

Section: Physicochemical and Morphological Properties Of The Juice Frsupporting

confidence: 82%

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New Freeze-Dried Andean Blueberry Juice Powders for Potential Application as Functional Food Ingredients: Effect of Maltodextrin on Bioactive and Morphological Features

2020

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Andean blueberry (Vaccinium meridionale Swartz) fruits are an underutilized source of anthocyanins and other valuable bioactive phytochemicals. The purpose of this work was to obtain Andean blueberry juice powders via freeze-drying processing and evaluate the effect of maltodextrin as a drying aid on their physicochemical, technological, microstructural, and bioactive characteristics. Andean blueberry juices were mixed with variable proportions of maltodextrin (20–50%); freeze-dried; and characterized in terms of their tristimulus color, Fourier transform infrared spectra (FTIR), moisture content, water activity, morphology, water solubility, flow properties, total polyphenols and anthocyanins content, and DPPH•-scavenging capacity. The powders obtained presented suitable characteristics in terms of their water activity (<0.5), solubility (>90%), and bioactive compound recovery (>70% for total phenolics, and >60% for total monomeric anthocyanins), with antioxidant activities up to 4 mg equivalent of gallic acid/g of dry matter. Although an increased content of maltodextrin resulted in lower concentrations of phytochemicals, as expected, it also favored an increased % recovery (over 90% of total phenolics at the highest maltodextrin proportion) and improved their flow properties. Freeze-dried juice powders are a potential alternative for the stabilization and value addition of this fruit as a new source of functionality for processed foods.

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Section: Physicochemical and Morphological Properties Of The Juice Frsupporting

confidence: 82%

“…Above this material amount, a slight decrease in this parameter was observed ( Table 2). Other authors have also described a higher lightness after the addition of higher maltodextrin amounts [21]. Different letters within the same column indicate significant differences (p < 0.05).…”

Section: Physicochemical and Morphological Properties Of The Juice Frmentioning

confidence: 79%

New Freeze-Dried Andean Blueberry Juice Powders for Potential Application as Functional Food Ingredients: Effect of Maltodextrin on Bioactive and Morphological Features

2020

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“…A mass of 10 g of C-PC microcapsules was poured into a 10-mL graduated cylinder. Bulk density was calculated by dividing the powder mass by its volume in the cylinder (g/cm 3 ) ( 31 ).…”

Section: Methodsmentioning

confidence: 99%

Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials

Pan-utai

Iamtham

2020

Food Technol. Biotechnol. (Online)

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Research background. C-phycocyanin (C-PC) as a water-soluble blue pigment was extracted from microalga Arthrospira. C-PC could be a good substitute for synthetic pigments with high antioxidant activity. However, C-PC is unstable due to sensitivity to temperature, light, pH, and oxygen; therefore applications of C-PC in food and other products are limited. Microencapsulation of C-PC using freeze-drying is a solution to this problem and is considered a suitable method for drying heat-sensitive pigment. Experimental approach. C-phycocyanin was extracted from Arthrospira platensis. C-phycocyanin microcapsules were modified by freeze-drying, with different ratios at 0-100 % of maltodextrin (MD) and gum Arabic (GA) used as microencapsulation wall materials. The powders produced were evaluated for physical properties including moisture content and water activity, solubility, hygroscopicity, bulk density, colour appearance, particle morphology and size distribution. Thermal stability and antioxidant activity of freeze-dried C-PC microencapsulated powders were also assessed. Results and conclusions. Freeze-dried C-PC microencapsulated powders with maltodextrin and gum Arabic as wall materials gave high encapsulation efficiency of around 99 %. At higher gum Arabic percentage, moisture content decreased and water activity improved. Maltodextrin gave higher solubility of C-PC powders whereas gum Arabic led to a similar colour of C-PC without microencapsulation. Freeze-dried C-PC microencapsulated powders were composed of different sized microparticles regardless of the combination of wall materials with amorphous glassy shapes. Thermal stability of encapsulated C-PC increased and also showed high antioxidant properties. Novelty and scientific contribution. C-PC microcapsules that maintain colourant stability with high antioxidant levels and resistance to high temperatures can be applied in a wide variety of products and also in the food industry.

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“…However, the phenolic composition of the extracts may also have been influenced by the drying method. The freeze-drying method seems to preserve the phenol compounds better than the spray-drying method [ 72 , 73 ].…”

Section: Discussionmentioning

confidence: 99%

Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

Fia

Bucalossi

Zanoni

2021

Foods

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Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.

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Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders

Cited by 36 publications

References 41 publications

New Freeze-Dried Andean Blueberry Juice Powders for Potential Application as Functional Food Ingredients: Effect of Maltodextrin on Bioactive and Morphological Features

New Freeze-Dried Andean Blueberry Juice Powders for Potential Application as Functional Food Ingredients: Effect of Maltodextrin on Bioactive and Morphological Features

Enhanced Microencapsulation of C-Phycocyanin from Arthrospira by Freeze-Drying with Different Wall Materials

Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products

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