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Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract

Author:
Kalušević, Ana M., Lević, Steva M., Čalija, Bojan R., Milić, Jela R., Pavlović, Vladimir B., Bugarski, Branko M., Nedović, Viktor A.
Source:
Journal of food science and technology 2017 v.54 no.11 pp. 3411-3420
ISSN:
0022-1155
Subject:
Vitis vinifera, anthocyanins, bioactive compounds, byproducts, dried skim milk, dyes, grapes, gum arabic, maltodextrins, microencapsulation, microparticles, pH, phenolic compounds, physical properties, powders, solubility, spray drying, water activity, winemaking
Abstract:
The goal of this study was to investigate the characteristics of grape skin extract (GSE) spray dried with different carriers: maltodextrin (MD), gum Arabic (GA) and skim milk powder (SMP). The grape skin extract was obtained from winery by-product of red grape variety Prokupac (Vitis vinifera L.). The morphology of the powders, their thermal, chemical and physical properties (water activity, bulk and tapped densities, solubility), as well as release studies in different pH conditions were analyzed. Total anthocyanin content and total phenolic content were determined by spectrophotometric methods. MD and GA-based microparticles were non-porous and spherical, while SMP-based ones were irregularly shaped. The process of spray drying Prokupac GSE using these three carriers produced powders with low water activity (0.24–0.28), good powder characteristics, high yields, and solubility higher than 90%. The obtained dissolution/release profiles indicated prolonged release of anthocyanins and phenolic compounds in different mediums, especially from GSE/GA microparticles. These results have shown that grape skin as the main by-product of wine production could be used as a source of natural colorants and bioactive compounds, and microencapsulation as a promising technique for the protection of these compounds, their stabilization in longer periods and prolonged release.
Agid:
5827143