In vitro release properties of encapsulated blueberry (Vaccinium ashei) extracts

Issue Date

2-2015

Abstract

We aimed to determine the effect of encapsulation on the release properties of blueberry extracts during simulated gastrointestinal digestion. An ethanolic pomace extract was microencapsulated with whey protein isolate via spray drying. The in vitro release of monomeric anthocyanins, phenolics and ferric reducing antioxidant activity of the microcapsules (W) were evaluated for the microcapsules and two non-encapsulated systems: ethanolic pomace extract (P) and freeze-dried juice (F). Concentrations of anthocyanin and phenolics were normalised prior to digestion. Results showed that antioxidant activity was in the order of: F > W > P. Regardless of encapsulation, more phenolics were released from W and P than F. Anthocyanin concentration decreased after intestinal digestion for W, but remained constant for P and F. MALDI-MS showed similar spectra for P and F but not for W. The spray-dried product has comparable release characteristics to freeze-dried juice, and may be investigated for food applications. © 2014 Elsevier Ltd. All rights reserved.

Source or Periodical Title

Food Chemistry

ISSN

0308-8146

Volume

168

Page

225-232

Document Type

Article

Physical Description

illustrations, tables, graphs

Language

English

Subject

Anthocyanins, Antioxidant activities, Blueberries, Encapsulation, Phenolics

Identifier

doi:10.1016/j.foodchem.2014.07.059.

Digital Copy

yes

Link to Full Text

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