Heidari Maryam, Pezeshki Akram, Ghanbarzadeh Babak, Hamishehkar Hamed, Ahmadzadeh Nobari Azar Farnaz, Mohammadi Maryam, Ghorbani Marjan
Department of Food Science and Technology, Faculty of Agriculture University of Tabriz Tabriz Iran.
Department of Food Engineering, Faculty of Engineering Near East University Nicosia Cyprus.
Food Sci Nutr. 2024 Feb 13;12(5):3405-3416. doi: 10.1002/fsn3.4005. eCollection 2024 May.
Phenolic extract of grape pulp was prepared using ultrasonication at frequencies of 28, 40, and 28-40 kHz with a 1:10, 1:15, and 1:20 ratio of solid (grape pulp) to water. The 1:10 ratio and 40 kHz frequency were considered optimal conditions for the preparation of red grape pulp extract (RGPE). Then, RGPE was encapsulated within maltodextrin using a spray drying technique, and the produced powder was used in the gummy candy production. The results revealed that the phenolic content of the powder was almost constant during the storage time. The solubility of the powder decreased, whereas its moisture content increased during the 45-day storage period. The results of scanning electron microscopy showed that the produced microparticles had spherical shapes with a micron size. Fourier-transform infrared spectroscopy and X-ray diffraction showed that RGPE was encapsulated in the structure of maltodextrin through the formation of hydrogen bonds, considering the amorphous structure of the powder. The antioxidant properties of the microencapsulated RGPE containing gummy candy were preserved. Sensory evaluation and colorimetric values of the enriched gummy candy had acceptable results compared to the control sample. In general, microencapsulation of RGPE within maltodextrin as a carrier using the spray drying technique and its application in gummy candy enrichment could be useful.
采用频率为28kHz、40kHz以及28 - 40kHz的超声处理，以固体（葡萄果肉）与水1:10、1:15和1:20的比例制备葡萄果肉酚提取物。1:10的比例和40kHz的频率被认为是制备红葡萄果肉提取物（RGPE）的最佳条件。然后，使用喷雾干燥技术将RGPE包封在麦芽糊精中，并将所得粉末用于软糖生产。结果表明，粉末中的酚含量在储存期间几乎保持恒定。在45天的储存期内，粉末的溶解度降低，而其水分含量增加。扫描电子显微镜结果表明，所制备的微粒呈微米级球形。傅里叶变换红外光谱和X射线衍射表明，考虑到粉末的无定形结构，RGPE通过氢键的形成被包封在麦芽糊精结构中。含有微胶囊化RGPE的软糖的抗氧化性能得以保留。与对照样品相比，强化软糖的感官评价和比色值结果可接受。总体而言，使用喷雾干燥技术将RGPE微胶囊化在麦芽糊精载体中并将其应用于软糖强化可能是有用的。
