Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying
By P. Robert, Tamara Gorena, N. Romero, E. Sepúlveda, Jorge Chávez, C. Sáenz. 2010
444 citations recorded by the source corpus.
Summary Pomegranate (Punica granatum) bioactive compounds (polyphenols and anthocyanins) of juice (PJ) and ethanolic extracts (PE) were encapsulated with maltodextrin (MD) or soybean protein isolates (SPI) by spray drying using a 22 statistical factorial design for each systems studied (PJ–MD, PJ–SPI, PE–MD and PE–SPI) considering the proportion of coating material and the inlet temperature as independent variables. The stability of the bioactive compounds microcapsules powders obtained under optimal conditions for each system was studied at 60 °C in oven for 56 days. The polyphenols encapsulating efficiency was significantly better in SPI matrix whereas for anthocyanins was in MD matrix. By the other hand, during the storage, the MD microcapsules provided a significant greater protective effect on the polyphenols and anthocyanins than SPI, as was shown by the lower degradation rate constants. When the microcapsules were added to yogurt the stability of the bioactive compounds followed a similar behaviour to those without encapsulation, except for PE–MD.
Subfields: Biochemistry, Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/aa94761d7f1977dfaaa51c55a7838763c3a4e543
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In Food Science
In Nutrition and Dietetics
Citations in the corpus
- Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review (2014, background): “Maltodextrins turned out to be essential to preserve the integrity of the anthocyanins during their encapsulation.([56,57]) Nowadays, maltodextrin is commonly mixed with gum Arabic.”