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Spray Drying Formulation of Polyphenols-Rich Grape Marc Extract: Evaluation of Operating Conditions and Different Natural Carriers

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Abstract

The efficiency of maltodextrin, whey protein isolate, and pea protein isolate to formulate a polyphenol-enriched grape marc extract by spray drying has been compared. Different inlet (120–140 °C ) and outlet (81–89 °C ) temperatures have been evaluated, as well as the amount of carrier expressed as carrier/extract ratio (0.1:1–1:1). The particles obtained were characterized in terms of their chemical composition, morphology, cytotoxicity, and cellular antioxidant activity. Outlet temperature was observed to have a higher influence on the particles than inlet temperature. A 22 % loss in total phenolic content was observed when the extract was spray dried without any carrier material, whereas the addition of the lowest amount of carrier lowered this value (<12 %). While all the carriers tested showed high phenolic retention results, whey and pea protein outperformed maltodextrin in terms of total phenolic and anthocyanin content; in particular, the particles obtained with the lowest carrier/extract ratio presented the highest phenolic and anthocyanin concentrations per gram of product while maintaining a high phenolic recovery (>87 %). Whey protein showed an enhancement of the chemical and cellular antioxidant activity per unit mass of gallic acid equivalent when compared to the other carriers.

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Acknowledgments

The authors thank the Marie Curie Industry-Academia Partnerships and Pathways (FP7-PEOPLE-2013-IAPP-612208) actions for funding. This project is carried out in collaboration with the Instituto de Biologia Experimental e Tecnológica iBET (Portugal), Feyecon (The Netherlands), and Bodegas Matarromera (Spain). S. Rodríguez-Rojo acknowledges the Ministerio de Economía y Competitividad and Universidad de Valladolid for her Juan de la Cierva fellowship (JCI-2012-14992). The Instituto de Biologia Experimental e Tecnológica iBET also thank iNOVA4Health—UID/Multi/04462/2013, a program financially supported by Fundação para a Ciência e Tecnologia/Ministério da Educação e Ciência, through Portuguese funds and co-funded by FEDER under the PT2020 partnership agreement. The authors also thank the reviewers for their constructive input.

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Authors and Affiliations

  1. High Pressure Processes Group, Department of Chemical Engineering, University of Valladolid, Dr Mergelina s/n, 47011, Valladolid, Spain

    T. Moreno, E. de Paz, I. Navarro, S. Rodríguez-Rojo, A. Matías & M.J. Cocero

  2. Instituto de Biologia Experimental e Tecnológica iBET, Avenida da República, Quinta do Marquês, 2780-157, Oeiras, Portugal

    E. de Paz, A. Matías & C. Duarte

  3. Department of Chemical Engineering, University of Magallanes, Avenida Bulnes, 01855, Punta Arenas, Chile

    I. Navarro

  4. AbroBiotec, Ctra. San Bernardo s/n, Valbuena de Duero,, 473e59, Valladolid, Spain

    M. Sanz-Buenhombre

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  1. T. Moreno
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Moreno, T., de Paz, E., Navarro, I. et al. Spray Drying Formulation of Polyphenols-Rich Grape Marc Extract: Evaluation of Operating Conditions and Different Natural Carriers. Food Bioprocess Technol 9, 2046–2058 (2016). https://doi.org/10.1007/s11947-016-1792-0

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