Application of gum Arabic in the production of spray-dried chokeberry polyphenols, microparticles characterisation and in vitro digestion method
Authors:
Nada Čujić-Nikolić
(Institute for Medicinal Plant Research “Dr. Josif Pančić”, Belgrade, Serbia)
,
Nemanja Stanisavljević
(University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Belgrade, Serbia)
,
Katarina Šavikin
(Institute for Medicinal Plant Research “Dr. Josif Pančić”, Belgrade, Serbia)
,
Ana Kalaušević
(University of Belgrade, Faculty of Agriculture, Belgrade, Serbia)
,
Viktor Nedović
(University of Belgrade, Faculty of Agriculture, Belgrade, Serbia)
,
Dubravka Bigović
(Institute for Medicinal Plant Research “Dr. Josif Pančić”, Belgrade, Serbia)
,
Teodora Janković
(Institute for Medicinal Plant Research “Dr. Josif Pančić”, Belgrade, Serbia)
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.
Keywords: chokeberry, microencapsulation, spray drying, gum Arabic, phenolics digestion
How to Cite:
Čujić-Nikolić, N., Stanisavljević, N., Šavikin, K., Kalaušević, A., Nedović, V., Bigović, D. & Janković, T., (2018) “Application of gum Arabic in the production of spray-dried chokeberry polyphenols, microparticles characterisation and in vitro digestion method”, Lekovite Sirovine 38(1), 9-16. doi: https://doi.org/10.5937/leksir1838009c
Rights: Authors retain the copyright of the published article
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