Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract
The goal of this study was to investigate the characteristics of grape skin extract (GSE) spray dried with different carriers: maltodextrin (MD), gum Arabic (GA) and skim milk powder (SMP). The grape skin extract was obtained from winery by-product of red grape variety Prokupac ( Vitis vinifera L.)....
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| Veröffentlicht in: | Journal of food science and technology 2017-10, Vol.54 (11), p.3411-3420 |
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| container_title | Journal of food science and technology |
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| creator | Kalušević, Ana M. Lević, Steva M. Čalija, Bojan R. Milić, Jela R. Pavlović, Vladimir B. Bugarski, Branko M. Nedović, Viktor A. |
| description | The goal of this study was to investigate the characteristics of grape skin extract (GSE) spray dried with different carriers: maltodextrin (MD), gum Arabic (GA) and skim milk powder (SMP). The grape skin extract was obtained from winery by-product of red grape variety
Prokupac
(
Vitis vinifera
L.). The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, solubility), as well as release studies in different pH conditions were analyzed. Total anthocyanin content and total phenolic content were determined by spectrophotometric methods. MD and GA-based microparticles were non-porous and spherical, while SMP-based ones were irregularly shaped. The process of spray drying
Prokupac
GSE using these three carriers produced powders with low water activity (0.24–0.28), good powder characteristics, high yields, and solubility higher than 90%. The obtained dissolution/release profiles indicated prolonged release of anthocyanins and phenolic compounds in different mediums, especially from GSE/GA microparticles. These results have shown that grape skin as the main by-product of wine production could be used as a source of natural colorants and bioactive compounds, and microencapsulation as a promising technique for the protection of these compounds, their stabilization in longer periods and prolonged release. |
| doi_str_mv | 10.1007/s13197-017-2790-6 |
| format | Article |
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Prokupac
(
Vitis vinifera
L.). The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, solubility), as well as release studies in different pH conditions were analyzed. Total anthocyanin content and total phenolic content were determined by spectrophotometric methods. MD and GA-based microparticles were non-porous and spherical, while SMP-based ones were irregularly shaped. The process of spray drying
Prokupac
GSE using these three carriers produced powders with low water activity (0.24–0.28), good powder characteristics, high yields, and solubility higher than 90%. The obtained dissolution/release profiles indicated prolonged release of anthocyanins and phenolic compounds in different mediums, especially from GSE/GA microparticles. These results have shown that grape skin as the main by-product of wine production could be used as a source of natural colorants and bioactive compounds, and microencapsulation as a promising technique for the protection of these compounds, their stabilization in longer periods and prolonged release.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-017-2790-6</identifier><identifier>PMID: 29051636</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Anthocyanins ; Bioactive compounds ; Bulk density ; By products ; Byproducts ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; dried skim milk ; Drying ; dyes ; Flavonoids ; Food Science ; Fruits ; grapes ; gum arabic ; Maltodextrin ; maltodextrins ; Microencapsulation ; Microparticles ; Milk ; Nutrition ; Original ; Original Article ; pH effects ; Phenolic compounds ; Phenols ; Physical properties ; Physicochemical properties ; Powder ; powders ; Skim milk ; Skin ; Solubility ; Spectrophotometry ; Spray drying ; Studies ; Vitis vinifera ; Water activity ; Wine ; winemaking ; Wineries ; Wines</subject><ispartof>Journal of food science and technology, 2017-10, Vol.54 (11), p.3411-3420</ispartof><rights>Association of Food Scientists & Technologists (India) 2017</rights><rights>Journal of Food Science and Technology is a copyright of Springer, 2017.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c503t-a80a41621a2e1b0f885b25922e0233f046a2bfb762462c5cf498459beebd9d93</citedby><cites>FETCH-LOGICAL-c503t-a80a41621a2e1b0f885b25922e0233f046a2bfb762462c5cf498459beebd9d93</cites><orcidid>0000-0002-8943-0087</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5629149/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5629149/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,725,778,782,883,27911,27912,41475,42544,51306,53778,53780</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29051636$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kalušević, Ana M.</creatorcontrib><creatorcontrib>Lević, Steva M.</creatorcontrib><creatorcontrib>Čalija, Bojan R.</creatorcontrib><creatorcontrib>Milić, Jela R.</creatorcontrib><creatorcontrib>Pavlović, Vladimir B.</creatorcontrib><creatorcontrib>Bugarski, Branko M.</creatorcontrib><creatorcontrib>Nedović, Viktor A.</creatorcontrib><title>Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>The goal of this study was to investigate the characteristics of grape skin extract (GSE) spray dried with different carriers: maltodextrin (MD), gum Arabic (GA) and skim milk powder (SMP). The grape skin extract was obtained from winery by-product of red grape variety
Prokupac
(
Vitis vinifera
L.). The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, solubility), as well as release studies in different pH conditions were analyzed. Total anthocyanin content and total phenolic content were determined by spectrophotometric methods. MD and GA-based microparticles were non-porous and spherical, while SMP-based ones were irregularly shaped. The process of spray drying
Prokupac
GSE using these three carriers produced powders with low water activity (0.24–0.28), good powder characteristics, high yields, and solubility higher than 90%. The obtained dissolution/release profiles indicated prolonged release of anthocyanins and phenolic compounds in different mediums, especially from GSE/GA microparticles. These results have shown that grape skin as the main by-product of wine production could be used as a source of natural colorants and bioactive compounds, and microencapsulation as a promising technique for the protection of these compounds, their stabilization in longer periods and prolonged release.</description><subject>Anthocyanins</subject><subject>Bioactive compounds</subject><subject>Bulk density</subject><subject>By products</subject><subject>Byproducts</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>dried skim milk</subject><subject>Drying</subject><subject>dyes</subject><subject>Flavonoids</subject><subject>Food Science</subject><subject>Fruits</subject><subject>grapes</subject><subject>gum arabic</subject><subject>Maltodextrin</subject><subject>maltodextrins</subject><subject>Microencapsulation</subject><subject>Microparticles</subject><subject>Milk</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>pH effects</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Physical properties</subject><subject>Physicochemical properties</subject><subject>Powder</subject><subject>powders</subject><subject>Skim milk</subject><subject>Skin</subject><subject>Solubility</subject><subject>Spectrophotometry</subject><subject>Spray drying</subject><subject>Studies</subject><subject>Vitis vinifera</subject><subject>Water activity</subject><subject>Wine</subject><subject>winemaking</subject><subject>Wineries</subject><subject>Wines</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNqFkU1rFTEUhgdRbKn9AW4k4MbNaHLyNdkIUuoHFNx0HzKZk3tTZyZjMiP23zfXW0sVxGwScp73Tc55m-Ylo28ZpfpdYZwZ3VKmW9CGtupJc0qNlm0nKDytZwrQMiblSXNeyg2ti4PugD5vTsBQyRRXp814GQL6tZAUyBDrOeO8Eu9yjpjJ5FbM0Y21PJNlf1uiT36PU_RuJEtOC-Y14i9xvcsJZ--Wso1VNpBddguS8i3OBH-u2fn1RfMsVDM8v9_PmuuPl9cXn9urr5--XHy4ar2kfG1dR51gCpgDZD0NXSd7kAYAKXAeqFAO-tBrBUKBlz4I0wlpesR-MIPhZ837o-2y9RMOvnaU3WiXHCeXb21y0f5ZmePe7tIPKxUYJg4Gb-4Ncvq-YVntFIvHcXQzpq1YqLNUzBiQ_0WZkYIqLQxU9PVf6E3a8lwHUSmhueKMd5ViR6qOs5SM4eHfjNpD8PYYvK3B20PwVlXNq8cNPyh-x1wBOAKlluYd5kdP_9P1DsfeukI</recordid><startdate>20171001</startdate><enddate>20171001</enddate><creator>Kalušević, Ana M.</creator><creator>Lević, Steva M.</creator><creator>Čalija, Bojan R.</creator><creator>Milić, Jela R.</creator><creator>Pavlović, Vladimir B.</creator><creator>Bugarski, Branko M.</creator><creator>Nedović, Viktor A.</creator><general>Springer India</general><general>Springer Nature 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of different carrier materials on physicochemical properties of microencapsulated grape skin extract</title><author>Kalušević, Ana M. ; Lević, Steva M. ; Čalija, Bojan R. ; Milić, Jela R. ; Pavlović, Vladimir B. ; Bugarski, Branko M. ; Nedović, Viktor A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c503t-a80a41621a2e1b0f885b25922e0233f046a2bfb762462c5cf498459beebd9d93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Anthocyanins</topic><topic>Bioactive compounds</topic><topic>Bulk density</topic><topic>By products</topic><topic>Byproducts</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>dried skim milk</topic><topic>Drying</topic><topic>dyes</topic><topic>Flavonoids</topic><topic>Food Science</topic><topic>Fruits</topic><topic>grapes</topic><topic>gum arabic</topic><topic>Maltodextrin</topic><topic>maltodextrins</topic><topic>Microencapsulation</topic><topic>Microparticles</topic><topic>Milk</topic><topic>Nutrition</topic><topic>Original</topic><topic>Original Article</topic><topic>pH effects</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Physical properties</topic><topic>Physicochemical properties</topic><topic>Powder</topic><topic>powders</topic><topic>Skim milk</topic><topic>Skin</topic><topic>Solubility</topic><topic>Spectrophotometry</topic><topic>Spray drying</topic><topic>Studies</topic><topic>Vitis vinifera</topic><topic>Water activity</topic><topic>Wine</topic><topic>winemaking</topic><topic>Wineries</topic><topic>Wines</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kalušević, Ana M.</creatorcontrib><creatorcontrib>Lević, Steva M.</creatorcontrib><creatorcontrib>Čalija, Bojan R.</creatorcontrib><creatorcontrib>Milić, Jela 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skin extract</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2017-10-01</date><risdate>2017</risdate><volume>54</volume><issue>11</issue><spage>3411</spage><epage>3420</epage><pages>3411-3420</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>The goal of this study was to investigate the characteristics of grape skin extract (GSE) spray dried with different carriers: maltodextrin (MD), gum Arabic (GA) and skim milk powder (SMP). The grape skin extract was obtained from winery by-product of red grape variety
Prokupac
(
Vitis vinifera
L.). The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, solubility), as well as release studies in different pH conditions were analyzed. Total anthocyanin content and total phenolic content were determined by spectrophotometric methods. MD and GA-based microparticles were non-porous and spherical, while SMP-based ones were irregularly shaped. The process of spray drying
Prokupac
GSE using these three carriers produced powders with low water activity (0.24–0.28), good powder characteristics, high yields, and solubility higher than 90%. The obtained dissolution/release profiles indicated prolonged release of anthocyanins and phenolic compounds in different mediums, especially from GSE/GA microparticles. These results have shown that grape skin as the main by-product of wine production could be used as a source of natural colorants and bioactive compounds, and microencapsulation as a promising technique for the protection of these compounds, their stabilization in longer periods and prolonged release.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>29051636</pmid><doi>10.1007/s13197-017-2790-6</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-8943-0087</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food science and technology, 2017-10, Vol.54 (11), p.3411-3420 |
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| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_5629149 |
| source | Springer Nature - Complete Springer Journals; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Anthocyanins Bioactive compounds Bulk density By products Byproducts Chemistry Chemistry and Materials Science Chemistry/Food Science dried skim milk Drying dyes Flavonoids Food Science Fruits grapes gum arabic Maltodextrin maltodextrins Microencapsulation Microparticles Milk Nutrition Original Original Article pH effects Phenolic compounds Phenols Physical properties Physicochemical properties Powder powders Skim milk Skin Solubility Spectrophotometry Spray drying Studies Vitis vinifera Water activity Wine winemaking Wineries Wines |
| title | Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract |
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