prikaz prve stranice dokumenta Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method
  Download
PDF 906.57 KB
Scientific paper - Original scientific paper
Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method
Foods, 10 (2021), 9; 1968. https://doi.org/10.3390/foods10091968
Šavikin, Katarina; Nastić, Nataša; Janković, Teodora; Bigović, Dubravka; Miličević, Borislav; Vidović, Senka; Menković, Nebojša; Vladić, Jelena

Cite this document

Šavikin, K., Nastić, N., Janković, T., Bigović, D., Miličević, B., Vidović, S. ... Vladić, J. (2021). Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method. Foods, 10. (9). doi: 10.3390/foods10091968

Šavikin, Katarina, et al. "Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method." Foods, vol. 10, no. 9, 2021. https://doi.org/10.3390/foods10091968

Šavikin, Katarina, Nataša Nastić, Teodora Janković, Dubravka Bigović, Borislav Miličević, Senka Vidović, Nebojša Menković and Jelena Vladić. "Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method." Foods 10, no. 9 (2021). https://doi.org/10.3390/foods10091968

Šavikin, K., et al. (2021) 'Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method', Foods, 10(9). doi: 10.3390/foods10091968

Šavikin K, Nastić N, Janković T, Bigović D, Miličević B, Vidović S, and sur.. Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method. Foods [Internet]. 2021 August 24 [cited 2025 January 01];10(9). doi: 10.3390/foods10091968

K. Šavikin, et al., "Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method", Foods, vol. 10, no. 9, August 2021. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:651240. [Accessed: 01 January 2025]

Please login to the repository to save this object to your list.
Metadata
Title (english)Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method
AuthorKatarina Šavikin
AuthorNataša Nastić
AuthorTeodora Janković
AuthorDubravka Bigović
AuthorBorislav Miličević
AuthorSenka Vidović
AuthorNebojša Menković
AuthorJelena Vladić
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
This study aimed to establish a procedure for pomegranate peel (PP) valorization and attainment of stable extracts with preserved bioactive compounds. The technology applied was spray drying with carbohydrate-based (maltodextrin, MD) and protein-based (whey protein, WP) carrier materials in different concentrations (80, 100, and 120%). What was analyzed was the impact of the type and concentration of carrier material on the stability and quality of the final encapsulated powder. The best results were achieved when the PP extract was microencapsulated with the carbohydrate-based carrier (100%), where it had the highest encapsulation efficiency (EE) (88.63%), hygroscopicity (15.17%), and water solubility index (87.04%). The moisture content was in the range of 3.69–4.60% and 4.21–5.84% for MD and WP, respectively, indicating that both are suitable for long-term storage. It was observed that changes in carrier concentration significantly influenced most of the powders’ physicochemical properties. Microencapsulation using MD yielded a higher content of punicalin, punicalagin, gallic, and ellagic acid than those with WP. Overall results demonstrated that carbohydrate-based microencapsulation can be utilized efficiently for the protection of powder stability and phytochemical characteristics.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleFoods
Numberingvol. 10, no. 9, 1968
e-ISSN2304-8158
DOIhttps://doi.org/10.3390/foods10091968
URN:NBNurn:nbn:hr:112:651240
Publication2021-08-24
Document URLhttps://www.mdpi.com/2304-8158/10/9/1968
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2024-04-18 06:53:59