Retention of polyphenols in encapsulated sour cherry juice in dependence of drying temperature and wall material. (15th September 2017)

• Record Type: Journal Article
• Authors: Elez Garofulić, Ivona; Zorić, Zoran; Pedisić, Sandra; Dragović-Uzelac, Verica
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 83(2017)
• Page Start: 110
• Page End: 117
• Publication Date: 2017-09-15
• Subjects: Spray drying -- Encapsulation -- Sour cherry juice -- Polyphenols; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2017.05.017
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Present study reports the effect of temperature, type of wall material and its ratio to the juice dry matter on the retention of phenolic acids, anthocyanins and flavonol glycosides in sour cherry Marasca juice encapsulated by spray drying. Individual polyphenols were determined and quantified by HPLC and response surface methodology approach was employed in order to observe the differences between different classes of sour cherry polyphenols regarding the conditions applied for encapsulation process. Maltodextrin 13-17 DE used in ratio 3:1 showed to be the optimal wall material for encapsulation of sour cherry juice at temperature of 200 °C, with the highest retention of phenolic acids and anthocyanins, namely 93.31 and 88.68%, respectively. Adversely, flavonol glycosides were retained to the most (84.01%) in juice encapsulated at 180 °C with gum arabic added in ratio 2:1. Highlights: Spray drying ensured high polyphenolic retention in encapsulated sour cherry juice. The effect of wall to juice ratio was crucial for retention of all observed polyphenols. The highest retention of total polyphenols was achieved with maltodextrin 13-17 DE. Quercetin was the only compound retained to the most in juice encapsulated with gum arabic.