Abstract
Due to its high content of phenolics, black chokeberry has been proposed as a health-promoting material, especially use of chokeberry extract as a food or pharmaceuticals. Chokeberry extract was spray-dried using gum Arabic as a carrier. The optimal conditions for the efficient microencapsulation of chokeberry extract using spray-drying technique have been investigated. The aim of our study was to obtain microparticles with the best potential to improve functionality and stability of extracted chokeberry polyphenols, and to investigate the possibility of microbeads to protect active compounds during simulated digestion process. Morphological characteristics of microbeads were analyzed using FTIR and SEM techniques. Zeta potential, particle size and moisture content were determined. Released total phenolics and total anthocyanins content as well as concentration of individual anthocyanins were quantified before and after digestion process. Microparticles exhibited high encapsulation efficiency up to 87%, and high content of released polyphenols was achieved. After in vitro simulated digestion phenolic compounds decreased by 11-24%, exhibited higher protective effect of gum Arabic. Our results showed that chokeberry microparticles obtained by spray drying method could be useful supplements or functional food.
Highlights
In recent years, the utilization of natural products, especially natural antioxidants have substantially increased following the trends of chronic diseases reduction
Our results showed that chokeberry microparticles obtained by spray drying method could be useful supplements or functional food
Our results indicate that gum Arabic provides good protection of polyphenols along gastrointestinal system and stabilizes them against degradation
Summary
The utilization of natural products, especially natural antioxidants have substantially increased following the trends of chronic diseases reduction. The small dark violet berry, known as chokeberry, as one of the richest plant sources of phenolics, especially anthocyanins, have growing interest for their utilization, mainly due to their antioxidant potential and due to numerous health-promoting activities (gastroprotective, hepatoprotective, antiproliferative or antiinflammatory activities) (Kulling and Rawel, 2008; Rugina et al, 2012) Confirmed beneficial effects, such as prevention of cancer, coronary heart disease, diabetes, and other degenerative disorders, are well known (Castañeda-Ovando et al, 2009; Kokotkiewicz et al, 2010; Sainova et al, 2012). The aim of this study was to protect sensitive compounds from chokeberry extract, especially anthocyanins, using spray drying method, as well to characterise microencapsulated powder and investigate the impact of digestion process on stability of active phenolic compounds
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