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

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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.

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Acknowledgements

This research is supported by the Project of the Ministry of Education, Science and Technological Development, Serbia, No46010 and AREA Project No316004. Authors are grateful to Prof. Dr. V. Rakić and M. Veljović (University of Belgrade, Serbia) for assistance in the interpretation of certain results.

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Authors and Affiliations

  1. Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Zemun, Belgrade, 11080, Serbia

    Ana M. Kalušević, Steva M. Lević, Vladimir B. Pavlović & Viktor A. Nedović

  2. Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, 11000, Serbia

    Ana M. Kalušević

  3. Department of Pharmaceutical Technology and Cosmetology, Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, Belgrade, 11221, Serbia

    Bojan R. Čalija & Jela R. Milić

  4. Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade, 11120, Serbia

    Branko M. Bugarski

Authors
  1. Ana M. Kalušević
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  2. Steva M. Lević
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  3. Bojan R. Čalija
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  4. Jela R. Milić
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  5. Vladimir B. Pavlović
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  6. Branko M. Bugarski
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  7. Viktor A. Nedović
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Correspondence to Viktor A. Nedović.

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Kalušević, A.M., Lević, S.M., Čalija, B.R. et al. Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract. J Food Sci Technol 54, 3411–3420 (2017). https://doi.org/10.1007/s13197-017-2790-6

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  • DOI: https://doi.org/10.1007/s13197-017-2790-6

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