Jump to Main Content
Retention of polyphenols in encapsulated sour cherry juice in dependence of drying temperature and wall material
- Elez Garofulić, Ivona, Zorić, Zoran, Pedisić, Sandra, Dragović-Uzelac, Verica
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.83 pp. 110-117
- Prunus cerasus, anthocyanins, drying temperature, encapsulation, flavonols, gum arabic, high performance liquid chromatography, juices, maltodextrins, phenolic acids, polyphenols, reports, response surface methodology, spray drying
- 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.