Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder
Authors
Kalušević, AnaLević, Steva

Čalija, Bojan
Pantić, Milena

Belović, Miona

Pavlović, Vladimir

Bugarski, Branko
Milić, Jela
Žilić, Slađana

Nedović, Viktor
Article (Accepted Version)
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Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly... extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.
Source:
Journal of Microencapsulation, 2017, 34, 5, 475-487Publisher:
- Abingdon : Taylor & Francis Ltd
Funding / projects:
Note:
- This is peer-reviewed version of the following article: Kalušević, A.; Lević, S.; Čalija, B.; Pantić, M.; Belović, M.; Pavlović, V.; Bugarski, B.; Milić, J.; Žilić, S.; Nedović, V. Microencapsulation of Anthocyanin-Rich Black Soybean Coat Extract by Spray Drying Using Maltodextrin, Gum Arabic and Skimmed Milk Powder. J. Microencapsulation 2017, 34 (5), 475–487. https://doi.org/10.1080/02652048.2017.1354939
DOI: 10.1080/02652048.2017.1354939
ISSN: 0265-2048
PubMed: 28715926
WoS: 000407441700005
Scopus: 2-s2.0-85026877061
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MRIZPTY - JOUR AU - Kalušević, Ana AU - Lević, Steva AU - Čalija, Bojan AU - Pantić, Milena AU - Belović, Miona AU - Pavlović, Vladimir AU - Bugarski, Branko AU - Milić, Jela AU - Žilić, Slađana AU - Nedović, Viktor PY - 2017 UR - http://farfar.pharmacy.bg.ac.rs/handle/123456789/3427 UR - http://rik.mrizp.rs/handle/123456789/809 AB - Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant. PB - Abingdon : Taylor & Francis Ltd T2 - Journal of Microencapsulation T1 - Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder VL - 34 IS - 5 SP - 475 EP - 487 DO - 10.1080/02652048.2017.1354939 ER -
@article{ author = "Kalušević, Ana and Lević, Steva and Čalija, Bojan and Pantić, Milena and Belović, Miona and Pavlović, Vladimir and Bugarski, Branko and Milić, Jela and Žilić, Slađana and Nedović, Viktor", year = "2017", abstract = "Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.", publisher = "Abingdon : Taylor & Francis Ltd", journal = "Journal of Microencapsulation", title = "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder", volume = "34", number = "5", pages = "475-487", doi = "10.1080/02652048.2017.1354939" }
Kalušević, A., Lević, S., Čalija, B., Pantić, M., Belović, M., Pavlović, V., Bugarski, B., Milić, J., Žilić, S.,& Nedović, V.. (2017). Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation Abingdon : Taylor & Francis Ltd., 34(5), 475-487. https://doi.org/10.1080/02652048.2017.1354939
Kalušević A, Lević S, Čalija B, Pantić M, Belović M, Pavlović V, Bugarski B, Milić J, Žilić S, Nedović V. Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. in Journal of Microencapsulation. 2017;34(5):475-487. doi:10.1080/02652048.2017.1354939 .
Kalušević, Ana, Lević, Steva, Čalija, Bojan, Pantić, Milena, Belović, Miona, Pavlović, Vladimir, Bugarski, Branko, Milić, Jela, Žilić, Slađana, Nedović, Viktor, "Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder" in Journal of Microencapsulation, 34, no. 5 (2017):475-487, https://doi.org/10.1080/02652048.2017.1354939 . .