Naslov
Phenolic content of olive leaf extract in spray drying process

Autori
Dobrinčić, Ana ; Tuđen, Lucija ; Repajić, Maja ; Elez Garofulić, Ivona ; Zorić, Zoran ; Dragović-Uzelac, Verica ; Levaj, Branka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 54th Croatian & 14th International Symposium on Agriculture / Mioč, Boro ; Širić, Ivan - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2019, 246-247

Skup
54. hrvatski i 14. međunarodni simpozij agronoma

Mjesto i datum
Vodice, Hrvatska, 17.02.2019. - 22.02.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Recenziran

Ključne riječi
spray drying, olive leaf, phenolic content, encapsulation, model solutions

Sažetak
The aim of this research is to evaluate the influence of maltodextrin, inulin, gum arabic and different mixtures of these components (ratio 1:1), as carrier in spray drying of olive leaf extract. To define optimal temperature (120, 150, 180 °C) and sample to solvent ratio (3:1, 5:1) for each carrier, there was carried out drying by spraying of gallic acid model solutions and total phenolic content (spectrophotometric method with Folin-Ciocalteu's reagent) of the encapsulated powders were determined for that purpose. Optimal temperature for samples with gum arabic was 180 °C, while for all other samples it was 150 °C. In addition, optimal sample to solvent ratio for samples with inulin, as well as gum arabic, was 3:1 while for all other samples it was 5:1. These obtained parameters were used for spray drying of the olive leaf extract obtained by pressurized liquid extraction (PLE) and conducted analyses of physical properties of the obtained powders (dissolution test, bulk density) were also performed. Mixture of maltodextrin and gum arabic resulted with the highest powder yield (56, 5 %), the highest polyphenol retention (54, 48 %) and good physical properties. However, the best physical properties were obtained in powder with mixture of inulin and gum arabic. Phenolic content in the obtained powders have increased more than three times compared to the olive leaf powder before extraction and drying.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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