Due to its high content of phenolics, black chokeberry has been proposed as a health-promoting material, especially use of chokeberry extract as a food or pharmaceuticals. Chokeberry extract was spray-dried using gum Arabic as a carrier. The optimal conditions for the efficient microencapsulation of chokeberry extract using spray-drying technique have been investigated. The aim of our study was to obtain microparticles with the best potential to improve functionality and stability of extracted chokeberry polyphenols, and to investigate the possibility of microbeads to protect active compounds during simulated digestion process. Morphological characteristics of microbeads were analyzed using FTIR and SEM techniques. Zeta potential, particle size and moisture content were determined. Released total phenolics and total anthocyanins content as well as concentration of individual anthocyanins were quantified before and after digestion process. Microparticles exhibited high encapsulation efficiency up to 87%, and high content of released polyphenols was achieved. After in vitro simulated digestion phenolic compounds decreased by 11-24%, exhibited higher protective effect of gum Arabic. Our results showed that chokeberry microparticles obtained by spray drying method could be useful supplements or functional food.
A., M., S., M., J., D., Ménard, O., Recio, I., Santos, C. N., Singh, R. P., Vegarud, G. E., Wickham, M. S. J., Weitschies, W., & Brodkorb, A. (2014). A standardised static in vitro digestion method suitable for food – an international consensus. Food Funct, 5(6), 1113–1124.
Bakowska-Barczak, A. M., & Kolodziejczyk, P. P. (2011). Black currant polyphenols: Their storage stability and microencapsulation. Industrial Crops and Products, 34(2), 1301–1309.
Balanć, B., Trifković, K., Ðordević, V., Marković, S., Pjanović, R., Nedović, V., & Bugarski, B. (2016). Novel resveratrol delivery systems based on alginate-sucrose and alginatechitosan microbeads containing liposomes. Food Hydrocolloids, 61, 832–842.
Belščak-Cvitanović, A., Lević, S., Kalušević, A., Špoljarić, I., Ðordević, V., Komes, D., Mršić, G., & Nedović, V. (2015). Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying. Food and Bioprocess Technology, 8(12), 2444–2460.
Belščak-Cvitanović, A., Stojanović, R., Manojlović, V., Komes, D., Cindrić, I. J., Nedović, V., & Bugarski, B. (2011). Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate–chitosan system enhanced with ascorbic acid by electrostatic extrusion. Food Research International, 44(4), 1094–1101.
Bermudezsoto, M., Tomasbarberan, F., & Garciaconesa, M. (2007). Stability of polyphenols in chokeberry (textitAronia melanocarpa) subjected to in vitro gastric and pancreatic digestion. Food Chemistry, 102(3), 865–874.
Betz, M., Steiner, B., Schantz, M., Oidtmann, J., Mäder, K., Richling, E., & Kulozik, U. (2012). Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels. Food Research International, 47(1), 51–57.
Botrel, D. A., Barros Fernandes, R. V., Borges, S. V., & Yoshida, M. I. (2014). Influence of wall matrix systems on the properties of spray-dried microparticles containing fish oil. Food Research International, 62, 344–352.
Bräunlich, M., Slimestad, R., Wangensteen, H., Brede, C., Malterud, K., & Barsett, H. (2013). Extracts, Anthocyanins and Procyanidins from Aronia melanocarpa as Radical Scavengers and Enzyme Inhibitors. Nutrients, 5(3), 663–678.
Bylaitë, E., Rimantas Venskutonis, P., & Maþdþierienë, R. (2001). Properties of caraway ( Carum carvi L.) essential oil encapsulated into milk protein-based matrices. European Food Research and Technology, 212(6), 661–670.
C., J., & Barberá, R. (2009). Availability of polyphenols in fruit beverages subjected to in vitro gastrointestinal digestion and their effects on proliferation, cell-cycle and apoptosis in human colon cancer Caco-2 cells. Food Chemistry, 114(3), 813–820.
Castañeda-Ovando, A., Pacheco-Hernández, M. d L., PáezHernández, M. E., Rodríguez, J. A., & Galán-Vidal, C. A. (2009). Chemical studies of anthocyanins: A review. Food Chemistry, 113(4), 859–871.
Cujć, N., Šavikin, K., Janković, T., Pljevljakušić, D., Zdunić, G., & Ibrić, S. (2016). Chokeberry (Aronia melanocarpa L.) extract loaded in alginate and alginate/inulin system. Industrial Crops and Products, 86, 120–131.
Cujić, N., Šavikin, K., Janković, T., Pljevljakušić, D., Zdunić, G., & Ibrić, S. (2016). Optimization of polyphenols extraction from dried chokeberry using maceration as traditional technique. Food Chemistry, 194, 135–142.
Dib Taxi, C. M. A., Menezes, H. C., Santos, A. B., & Grosso, C. R. F. (2003). Study of the microencapsulation of camucamu ( Myrciaria dubia ) juice. Journal of Microencapsulation, 20(4), 443–448.
Ersus, S., & Yurdagel, U. (2007). Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier. Journal of Food Engineering, 80(3), 805–812.
Espinosa-Andrews, H., Sandoval-Castilla, O., Vázquez-Torres, H., Vernon-Carter, E. J., & Lobato-Calleros, C. (2010). Determination of the gum Arabic–chitosan interactions by Fourier Transform Infrared Spectroscopy and characterization of the microstructure and rheological features of their coacervates. Carbohydrate Polymers, 79(3), 541–546.
Fang, Z., & Bhandari, B. (2011). Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chemistry, 129(3), 1139–1147.
Flores, F. P., Singh, R. K., Kerr, W. L., Pegg, R. B., & Kong, F. (2014). Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion. Food Chemistry, 153, 272–278.
González-Molina, E., Moreno, D. A., & García-Viguera, C. (2008). Aronia-Enriched Lemon Juice: A New Highly Antioxidant Beverage. Journal of Agricultural and Food Chemistry, 56(23), 11327–11333.
Goyal, A., Sharma, V., Sihag, M. K., Tomar, S., Arora, S., Sabikhi, L., & Singh, A. (2015). Development and physicochemical characterization of microencapsulated flaxseed oil powder: A functional ingredient for omega-3 fortification. Powder Technology, 286, 527–537.
Horszwald, A., Julien, H., & Andlauer, W. (2013). Characterisation of Aronia powders obtained by different drying processes. Food Chemistry, 141(3), 2858–2863.
Idham, Z., Muhamad, I. I., & Sarmidi, M. R. (2012). Degradation kinetics and color stability of spray-dried encapsulated anthocyanins from Hibiscus sabdariffa L.: stability of spray dried anthocyanins. Journal of Food Process Engineering, 35(4), 522–542.
Jakobek, L. (2015). Interactions of polyphenols with carbohydrates, lipids and proteins. Food Chemistry, 175, 556–567.
Kalušević, A. M., Lević, S. M., Calija, B. R., Milić, J. R., Pavlović, V. B., Bugarski, B. M., & Nedović, V. A. (2017). Effects of different carrier materials on physicochemical properties of microencapsulated grape skin extract. Journal of Food Science and Technology, 54(11), 3411–3420.
Kokotkiewicz, A., Jaremicz, Z., & Luczkiewicz, M. (2010). Aronia Plants: A Review of Traditional Use. Biological Activities, and Perspectives for Modern Medicine, Journal of Medicinal Food, 13(2), 255–269.
Kulling, S., & Rawel, H. (2008). Chokeberry (Aronia melanocarpa) – A Review on the Characteristic Components and Potential Health Effects. Planta Medica, 74(13), 1625–1634.
Le Bourvellec, C., Bouchet, B., & Renard, C. (2005). Noncovalent interaction between procyanidins and apple cell wall material. Part III: Study on model polysaccharides. Biochimica et Biophysica Acta (BBA) - General Subjects, 1725(1), 10–18.
López Córdoba, A., Deladino, L., & Martino, M. (2013). Effect of starch filler on calcium-alginate hydrogels loaded with yerba mate antioxidants. Carbohydrate Polymers, 95(1), 315–323.
Luck, G., Liao, H., Murray, N. J., Grimmer, H. R., Warminski, E. E., Williamson, M. P., Lilley, T. H., & Haslam, E. (1994). Polyphenols, astringency and proline-rich proteins. Phytochemistry, 37(2), 357–371.
Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., Carrière, F., Boutrou, R., Corredig, M., Dupont, D., Dufour, C., & Egger, L. (2014). A standardised static in vitro digestion method suitable for food – an international consensus. Food Funct, 5(6), 1113–1124.
Nawirska, A., & Kwa´sniewska, M. (2005). Dietary fibre fractions from fruit and vegetable processing waste. Food Chemistry, 91(2), 221–225.
Oidtmann, J., Schantz, M., Mäder, K., Baum, M., Berg, S., Betz, M., Kulozik, U., Leick, S., Rehage, H., Schwarz, K., & Richling, E. (2012). Preparation and Comparative Release Characteristics of Three Anthocyanin Encapsulation Systems. Journal of Agricultural and Food Chemistry, 60(3), 844–851.
PhEur80. (2014). European Pharmacopoeia 8.0. Strasbourg Cedex, France: Council of Europe.
PhYugV. (2000). In Yugoslavian Pharmacopeia (Pharmacopoea Jugoslavica), National Institute for Health Protection, Contemporaneous administration.
Righetto, A. M., & Netto, F. M. (2005). Effect of Encapsulating Materials on Water Sorption, Glass Transition and Stability of Juice From Immature Acerola. International Journal of Food Properties, 8(2), 337–346.
Robert, P., Gorena, T., Romero, N., Sepulveda, E., Chavez, J., & Saenz, C. (2010). Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying: Encapsulation of polyphenols and anthocyanins. International Journal of Food Science & Technology, 45(7), 1386–1394.
Rugina, D., Sconta, Z., Leopold, L., Pintea, A., Bunea, A., & Socaciu, C. (2012). Antioxidant Activities of Chokeberry Extracts and the Cytotoxic Action of Their Anthocyanin Fraction on HeLa Human Cervical Tumor Cells. Journal of Medicinal Food, 15(8), 700–706.
Sainova, I., Pavlova, N. V., Alexieva, B., Vavrek, I., Nikolova, E., Kuzmanova, S., Markova, T., Krachanova, M., Denev, P., & Vavrek, D. (2012). Chemoprotective, antioxidant and immunomodulatory in vitro effects of Aronia melanocarpa total extract on laboratory-cultivated normal and malignant cells.
Souza, V. B., Thomazini, M., Balieiro, J. C. d C., & FávaroTrindade, C. S. (2015). Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca. Food and Bioproducts Processing, 93, 39–50.
Stanisavljević, N., Samardžić, J., Janković, T., Šavikin, K., Mojsin, M., Topalović, V., & Stevanović, M. (2015). Antioxidant and antiproliferative activity of chokeberry juice phenolics during in vitro simulated digestion in the presence of food matrix. Food Chemistry, 175, 516–522.
Stojanovic, R., Belscak-Cvitanovic, A., Manojlovic, V., Komes, D., Nedovic, V., & Bugarski, B. (2012). Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads. Journal of the Science of Food and Agriculture, 92(3), 685–696.
Sueiro, L., Yousef, G., Seigler, D., Mejia, E., Grace, M., & Lila, M. (2006). Chemopreventive Potential of Flavonoid Extracts from Plantation-Bred and Wild Aronia melanocarpa (Black Chokeberry. Fruits, Journal of Food Science, 71(8), 480–488.
Tolun, A., Altintas, Z., & Artik, N. (2016). Microencapsulation of grape polyphenols using maltodextrin and gum arabic as two alternative coating materials. Development and Characterization, Journal of Biotechnology, 239, 23–33.
Tonon, R. V., Brabet, C., Pallet, D., Brat, P., & Hubinger, M. D. (2009). Physicochemical and morphological characterisation of açai (Euterpe oleraceae Mart.) powder produced with different carrier agents. International Journal of Food Science & Technology, 44(10), 1950–1958.
Versantvoort, C., Kamp, E., & Rompelberg, C. (2004). Development of an in vitro digestion model to determine the bioaccessibility of contaminants from food. In National Institute for Public Health and the Environment, Bilthoven, Netherlands.
Wang, Z., Li, Y., Chen, L., Xin, X., & Yuan, Q. (2013). A Study of Controlled Uptake and Release of Anthocyanins by Oxidized Starch Microgels. Journal of Agricultural and Food Chemistry, 61(24), 5880–5887.
Waterman, P. G., Mole, S., Wilkowska, A., Ambroziak, W., Adamiec, J., & Czyzowska, A. (1994). Analysis of Phenolic Plant Metabolites, Wiley. Journal of Food Processing and Preservation, 41(3), 12924.
Citation
Copyright
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
