1. Sonja Djilas, Универзитет у Новом Саду, Технолошки факултет, Нови Сад, Serbia
2. Vesna Tumbas Šaponjac, University of Novi Sad, Faculty of Technology, Serbia, Serbia
3. Jasna Čanadanović-Brunet, University of Novi Sad, Faculty of Technology, Serbia, Serbia
4. Gordana Ćetković, University of Novi Sad, Faculty of Technology, Serbia, Serbia
5. Jelena Vulić, University of Novi Sad, Faculty of Technology, Serbia, Serbia
Consumption of fruits in modern age is very low, although recommendations for higher daily intake are suggested for keeping favourable health status. Thus, there is a need for delivering valuable phytochemicals through functional food products fortified with natural bioactive compounds. A growing interest rises in exploiting the fruit and vegetable by-products as sources of phytochemicals. In this study sour cherry pomace was extracted with food-grade solvent (50% ethanol) and extracted polyphenols have been encapsulated in soy proteins by freeze-drying. Encapsulation efficiency has been determined to be 94.90%. Storage properties of encapsulates in terms of total polyphenols, anthocyanins and antioxidant activity was tested during 6 weeks at room temperature. It was found that the retention of polyphenols after 6 weeks was 67.33%. On the other hand, the content of anthocyanins in encapsulates has increased for 47.97%, while the decrease in antioxidant activity was 12.22% after 6-week storage period. According to the results obtained in this study, it can be concluded that encapsulate powders had favourable antioxidant features even after six weeks of storage proposing them as a promising food ingredient for functional food development, due to both antioxidant content and colouring potential.
Presented results are a part of the research carried out within project No. TR 31044 funded by the Ministry of Education, Science and Technological Development of Serbia.
Кључне речи :
Тематска област:
Прехрамбене технологије
Датум:
08.07.2016.
XI Savjetovanje hemičara, tehnologa i ekologa Republike Srpske
Датотека уз рад
(18.27 KB)
