Impact of biopolymers use on physico-chemical stability of blue maize extract microencapsulates
Аутори
Ćujić Nikolić, NadaŽilić, Slađana
Mutavski, Zorana
Simić, Marijana
Nikolić, Valentina
Markovic, Smilja
Šavikin, Katarina
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Blue maize is a rich source of anthocyanins which could demonstrate many beneficial effects on
human health and the prevention of various diseases associated with oxidative stress. Cereal
processing could generate a large amount of anthocyanins-rich waste products. However,
anthocyanins incorporation into food is a technological challenge due to their low stability. The
stability of these extracted valuable bioactive compounds from harmful environmental influences
(oxygen, light, water) can be preserved by the encapsulation technique, which could entrap them
inside a coating material. Microencapsulation technique could improve bioavailability, mask
undesirable organoleptic characteristics of polyphenols and anthocyanins, making them more
usable and represented in diet foods and as nutraceuticals. Spray drying process is one of the
most widely used microencapsulation technique due to its simplicity, efficiency, and low
operational costs. Nowadays, the accent is on the utilizat...ion of novel carrier agents with unique
properties, such as hydroxypropyl-β-cyclodextrin-(HPBCD). The aim of the present research was
to develop and examine microencapsulation systems of blue maize extract using a conventional
biopolymer as a maltodextrin, in combination with a novel one, HPBCD, in order to obtain
powders with appropriate organoleptic and pharmacological characteristics. The waste product of
blue maize processing was used for anthocyanins extraction. Liquid blue maize extract was spray
dried with and without adding carrier agents: MD (30%), HPBCD (30 %), and a combination of
both carriers (15% MD and 15% HPBCD). The obtained spray-dried maize extracts (SME) were
analyzed by the physico-chemical powder properties, particle size, Fourier-transform infrared
analysis (FTIR), and differential scanning calorimetry (DSC), in order to examine preservation of
blue maize extract. The diameter of spray-dried microparticles varied from 2.22 (d10) for
SME+MD to 257.14 μm (d90) for SME+MD+HPBCD, respectively, with the mean average
diameter d50 ranged from 4.72 to 21.33 μm for all microencapsulated powders. The encapsulation
of the blue maize extract with carriers such as MD and HPBCD did not create meaningful
changes, which is according to the literature indication for a successful microencapsulation
process. Therefore, spray drying process did not change the structure of the polymer matrix and
extract according to the FTIR analysis, indicating that the anthocyanins microencapsulation was
developed by physical incorporation. DSC analysis signified that spray drying technique
developed powders with high thermal stability and up to 200◦C, related to the increasing stability
with the addition of biopolymer material. The used biopolymers showed a good impact on the
stability of microencapsulates of blue maize extract. Additionally, HPBCD provided an
improvement in the physico-chemical characteristics of the powders.
Кључне речи:
Blue maize / Waste / Microencapsulation / Spray drying / Characterization / Functional carriersИзвор:
2nd Green International Conference, 21-23 March, 2023, Valladolid, Spain, Book of Abstracts, 2023, 50-Издавач:
- Valladolid : Instituto de bioeconomia
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200040 (Институт за кукуруз 'Земун поље', Београд-Земун) (RS-MESTD-inst-2020-200040)
Институција/група
MRIZPTY - CONF AU - Ćujić Nikolić, Nada AU - Žilić, Slađana AU - Mutavski, Zorana AU - Simić, Marijana AU - Nikolić, Valentina AU - Markovic, Smilja AU - Šavikin, Katarina PY - 2023 UR - http://rik.mrizp.rs/handle/123456789/1182 AB - Blue maize is a rich source of anthocyanins which could demonstrate many beneficial effects on human health and the prevention of various diseases associated with oxidative stress. Cereal processing could generate a large amount of anthocyanins-rich waste products. However, anthocyanins incorporation into food is a technological challenge due to their low stability. The stability of these extracted valuable bioactive compounds from harmful environmental influences (oxygen, light, water) can be preserved by the encapsulation technique, which could entrap them inside a coating material. Microencapsulation technique could improve bioavailability, mask undesirable organoleptic characteristics of polyphenols and anthocyanins, making them more usable and represented in diet foods and as nutraceuticals. Spray drying process is one of the most widely used microencapsulation technique due to its simplicity, efficiency, and low operational costs. Nowadays, the accent is on the utilization of novel carrier agents with unique properties, such as hydroxypropyl-β-cyclodextrin-(HPBCD). The aim of the present research was to develop and examine microencapsulation systems of blue maize extract using a conventional biopolymer as a maltodextrin, in combination with a novel one, HPBCD, in order to obtain powders with appropriate organoleptic and pharmacological characteristics. The waste product of blue maize processing was used for anthocyanins extraction. Liquid blue maize extract was spray dried with and without adding carrier agents: MD (30%), HPBCD (30 %), and a combination of both carriers (15% MD and 15% HPBCD). The obtained spray-dried maize extracts (SME) were analyzed by the physico-chemical powder properties, particle size, Fourier-transform infrared analysis (FTIR), and differential scanning calorimetry (DSC), in order to examine preservation of blue maize extract. The diameter of spray-dried microparticles varied from 2.22 (d10) for SME+MD to 257.14 μm (d90) for SME+MD+HPBCD, respectively, with the mean average diameter d50 ranged from 4.72 to 21.33 μm for all microencapsulated powders. The encapsulation of the blue maize extract with carriers such as MD and HPBCD did not create meaningful changes, which is according to the literature indication for a successful microencapsulation process. Therefore, spray drying process did not change the structure of the polymer matrix and extract according to the FTIR analysis, indicating that the anthocyanins microencapsulation was developed by physical incorporation. DSC analysis signified that spray drying technique developed powders with high thermal stability and up to 200◦C, related to the increasing stability with the addition of biopolymer material. The used biopolymers showed a good impact on the stability of microencapsulates of blue maize extract. Additionally, HPBCD provided an improvement in the physico-chemical characteristics of the powders. PB - Valladolid : Instituto de bioeconomia C3 - 2nd Green International Conference, 21-23 March, 2023, Valladolid, Spain, Book of Abstracts T1 - Impact of biopolymers use on physico-chemical stability of blue maize extract microencapsulates SP - 50 UR - https://hdl.handle.net/21.15107/rcub_rik_1182 ER -
@conference{ author = "Ćujić Nikolić, Nada and Žilić, Slađana and Mutavski, Zorana and Simić, Marijana and Nikolić, Valentina and Markovic, Smilja and Šavikin, Katarina", year = "2023", abstract = "Blue maize is a rich source of anthocyanins which could demonstrate many beneficial effects on human health and the prevention of various diseases associated with oxidative stress. Cereal processing could generate a large amount of anthocyanins-rich waste products. However, anthocyanins incorporation into food is a technological challenge due to their low stability. The stability of these extracted valuable bioactive compounds from harmful environmental influences (oxygen, light, water) can be preserved by the encapsulation technique, which could entrap them inside a coating material. Microencapsulation technique could improve bioavailability, mask undesirable organoleptic characteristics of polyphenols and anthocyanins, making them more usable and represented in diet foods and as nutraceuticals. Spray drying process is one of the most widely used microencapsulation technique due to its simplicity, efficiency, and low operational costs. Nowadays, the accent is on the utilization of novel carrier agents with unique properties, such as hydroxypropyl-β-cyclodextrin-(HPBCD). The aim of the present research was to develop and examine microencapsulation systems of blue maize extract using a conventional biopolymer as a maltodextrin, in combination with a novel one, HPBCD, in order to obtain powders with appropriate organoleptic and pharmacological characteristics. The waste product of blue maize processing was used for anthocyanins extraction. Liquid blue maize extract was spray dried with and without adding carrier agents: MD (30%), HPBCD (30 %), and a combination of both carriers (15% MD and 15% HPBCD). The obtained spray-dried maize extracts (SME) were analyzed by the physico-chemical powder properties, particle size, Fourier-transform infrared analysis (FTIR), and differential scanning calorimetry (DSC), in order to examine preservation of blue maize extract. The diameter of spray-dried microparticles varied from 2.22 (d10) for SME+MD to 257.14 μm (d90) for SME+MD+HPBCD, respectively, with the mean average diameter d50 ranged from 4.72 to 21.33 μm for all microencapsulated powders. The encapsulation of the blue maize extract with carriers such as MD and HPBCD did not create meaningful changes, which is according to the literature indication for a successful microencapsulation process. Therefore, spray drying process did not change the structure of the polymer matrix and extract according to the FTIR analysis, indicating that the anthocyanins microencapsulation was developed by physical incorporation. DSC analysis signified that spray drying technique developed powders with high thermal stability and up to 200◦C, related to the increasing stability with the addition of biopolymer material. The used biopolymers showed a good impact on the stability of microencapsulates of blue maize extract. Additionally, HPBCD provided an improvement in the physico-chemical characteristics of the powders.", publisher = "Valladolid : Instituto de bioeconomia", journal = "2nd Green International Conference, 21-23 March, 2023, Valladolid, Spain, Book of Abstracts", title = "Impact of biopolymers use on physico-chemical stability of blue maize extract microencapsulates", pages = "50", url = "https://hdl.handle.net/21.15107/rcub_rik_1182" }
Ćujić Nikolić, N., Žilić, S., Mutavski, Z., Simić, M., Nikolić, V., Markovic, S.,& Šavikin, K.. (2023). Impact of biopolymers use on physico-chemical stability of blue maize extract microencapsulates. in 2nd Green International Conference, 21-23 March, 2023, Valladolid, Spain, Book of Abstracts Valladolid : Instituto de bioeconomia., 50. https://hdl.handle.net/21.15107/rcub_rik_1182
Ćujić Nikolić N, Žilić S, Mutavski Z, Simić M, Nikolić V, Markovic S, Šavikin K. Impact of biopolymers use on physico-chemical stability of blue maize extract microencapsulates. in 2nd Green International Conference, 21-23 March, 2023, Valladolid, Spain, Book of Abstracts. 2023;:50. https://hdl.handle.net/21.15107/rcub_rik_1182 .
Ćujić Nikolić, Nada, Žilić, Slađana, Mutavski, Zorana, Simić, Marijana, Nikolić, Valentina, Markovic, Smilja, Šavikin, Katarina, "Impact of biopolymers use on physico-chemical stability of blue maize extract microencapsulates" in 2nd Green International Conference, 21-23 March, 2023, Valladolid, Spain, Book of Abstracts (2023):50, https://hdl.handle.net/21.15107/rcub_rik_1182 .