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

Čalija, Bojan
Pantić, Milena

Belović, Miona

Pavlović, Vladimir

Bugarski, Branko
Milić, Jela
Žilić, Slađana

Nedović, Viktor
Чланак у часопису (Рецензирана верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Извор:
Journal of Microencapsulation, 2017, 34, 5, 475-487Издавач:
- Abingdon : Taylor & Francis Ltd
Финансирање / пројекти:
Напомена:
- 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