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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

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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, br. 9, 2021. https://doi.org/10.3390/foods10091968

Šavikin, Katarina, Nataša Nastić, Teodora Janković, Dubravka Bigović, Borislav Miličević, Senka Vidović, Nebojša Menković i Jelena Vladić. "Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method." Foods 10, br. 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, i sur.. Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method. Foods [Internet]. 24.08.2021. [pristupljeno 29.12.2024.];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, br. 9, Kolovoz 2021. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:112:651240. [Citirano: 29.12.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:112:651240
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Podaci o radu
Naslov (engleski)Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method
AutorKatarina Šavikin
AutorNataša Nastić
AutorTeodora Janković
AutorDubravka Bigović
AutorBorislav Miličević
AutorSenka Vidović
AutorNebojša Menković
AutorJelena Vladić
Autorova ustanovaVeleučilište u Požegi
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFoods
Brojčani podacivol. 10, br. 9, 1968
e-ISSN2304-8158
DOIhttps://doi.org/10.3390/foods10091968
URN:NBNurn:nbn:hr:112:651240
Datum objave publikacije2021-08-24
URL dokumentahttps://www.mdpi.com/2304-8158/10/9/1968
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2024-04-18 06:53:59