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Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder

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dc.contributor.author Kalušević, Ana
dc.contributor.author Lević, Steva
dc.contributor.author Čalija, Bojan
dc.contributor.author Pantić, Milena
dc.contributor.author Belović, Miona
dc.contributor.author Pavlović, Vladimir
dc.contributor.author Bugarski, Branko
dc.contributor.author Milić, Jela
dc.contributor.author Žilić, Slađana
dc.contributor.author Nedović, Viktor
dc.date.accessioned 2018-06-28T10:17:53Z
dc.date.available 2018-06-28T10:17:53Z
dc.date.issued 2017-08-02
dc.identifier.citation A. Kalušević, S. Lević, B. Čalija, M. Pantić, M. Belović, V. Pavlović, B. Bugarski, J. Milić, S. Žilić, V. Nedović. Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. Journal of Microencapsulation, 34 (2017) 475-487. DOI: 10.1080/02652048.2017.1354939 en_US
dc.identifier.issn 0265-2048
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/87
dc.description peer-reviewed en_US
dc.description.abstract Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31–0.33), good powders characteristics, high solubility (80.3–94.3%) and encapsulation yields (63.7–77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243–386 μmolTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant. en_US
dc.description.sponsorship This work is supported by the projects of Ministry of Education and Science and Technological Development, Serbia, No 46010 and N o 31069. Authors are grateful to Dr Vesna Perić and Dr Mirjana Srebrić (Maize Research Institute, Breeding Department, Belgrade-Zemun, Serbia) for providing black soybean genotype used in this study. en_US
dc.language.iso en en_US
dc.publisher Taylor & Francis en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.relation info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31069/RS//
dc.relation.ispartofseries 001;0082
dc.rights info:eu-repo/semantics/openAccess
dc.subject Black soybean coat en_US
dc.subject anthocyanin-rich extract en_US
dc.subject spray drying en_US
dc.subject microencapsulation en_US
dc.subject microencapsulation en_US
dc.subject colourant en_US
dc.title Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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