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Pregled bibliografske jedinice broj: 960722

Influence of drying temeperature and wall material fraction on retention of phenolic compounds and antioxidant capacity of encapsulated blackthorn flower extract

Gaćina, Nikolina; Elez Garofulić, Ivona; Zorić, Zoran; Pedišić, Sandra; Dragović Uzelac, Verica
Influence of drying temeperature and wall material fraction on retention of phenolic compounds and antioxidant capacity of encapsulated blackthorn flower extract // Proceedings of the 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin (ur.).
Zagreb, 2018. 4/P-05, 1 (poster, međunarodna recenzija, kratko priopćenje, znanstveni)

CROSBI ID: 960722 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Influence of drying temeperature and wall material fraction on retention of phenolic compounds and antioxidant capacity of encapsulated blackthorn flower extract

Autori
Gaćina, Nikolina ; Elez Garofulić, Ivona ; Zorić, Zoran ; Pedišić, Sandra ; Dragović Uzelac, Verica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, kratko priopćenje, znanstveni

Izvornik
Proceedings of the 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin - Zagreb, 2018

ISBN
978-953-99725-7-6

Skup
9th International Congress of Food Technologists, Biotechnologists and Nutritionist

Mjesto i datum
Zagreb, Hrvatska, 03.10.2018. - 06.10.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
encapsulation, spray drying, total phenols, antioxidant capacity, blackthorn flower
(encapsulation, spray drying, total phenols, antioxidant capacity, blackthorn flowe)

Sažetak
Spray drying is one of the most effective encapsulation methods of phenolic compounds from plant extracts. The aim of this paper was to determine the influence of drying temperature (120, 150 and 180°C) and the ratio of wall material -maltodextrin (MD) 13-17 DE and extract solids (0, 5 ; 1 and 2) on the efficiency of encapsulation of total phenolic compounds and antioxidant capacity of blackthorn flower extract. Phenolic compounds were quantified by UPLC-MS/MS and individual concentrations were summed to obtain total phenolic content. Antioxidant capacity of encapsulated extracts was determined by ORAC method. The highest percentage of total phenols retention (97.49%) in relation with the initial extract was determined in the sample dried at drying temperature 180°C and the MD dry matter ratio 0.5: 1. The highest antioxidant capacity was determined in a sample dried at 180°C and the ratio of MD dry matter and 1: 1. The increase of the temperature at MD and dry matter ratio of 0.5: 1 and 1: 1 increases the total phenols and antioxidant capacity, while at the ratio of MD and dry matter of 2:1 the total phenols and antioxidant capacity decreases.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija, Nutricionizam



POVEZANOST RADA

Projekti:
hrzz 3035

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Veleučilište u Šibeniku

Profili:

Avatar Url Ivona Elez (autor)

Avatar Url Verica Dragović-Uzelac (autor)

Avatar Url Nikolina Gaćina (autor)

Avatar Url Sandra Pedisić (autor)

Avatar Url Zoran Zorić (autor)

Citiraj ovu publikaciju:

Gaćina, Nikolina; Elez Garofulić, Ivona; Zorić, Zoran; Pedišić, Sandra; Dragović Uzelac, Verica
Influence of drying temeperature and wall material fraction on retention of phenolic compounds and antioxidant capacity of encapsulated blackthorn flower extract // Proceedings of the 9th International Congress of Food Technologists, Biotechnologists and Nutritionists / Kovačević Ganić, Karin (ur.).
Zagreb, 2018. 4/P-05, 1 (poster, međunarodna recenzija, kratko priopćenje, znanstveni)
Gaćina, N., Elez Garofulić, I., Zorić, Z., Pedišić, S. & Dragović Uzelac, V. (2018) Influence of drying temeperature and wall material fraction on retention of phenolic compounds and antioxidant capacity of encapsulated blackthorn flower extract. U: Kovačević Ganić, K. (ur.)Proceedings of the 9th International Congress of Food Technologists, Biotechnologists and Nutritionists.
@article{article, author = {Ga\'{c}ina, Nikolina and Elez Garofuli\'{c}, Ivona and Zori\'{c}, Zoran and Pedi\v{s}i\'{c}, Sandra and Dragovi\'{c} Uzelac, Verica}, editor = {Kova\v{c}evi\'{c} Gani\'{c}, K.}, year = {2018}, pages = {1}, chapter = {4/P-05}, keywords = {encapsulation, spray drying, total phenols, antioxidant capacity, blackthorn flower}, isbn = {978-953-99725-7-6}, title = {Influence of drying temeperature and wall material fraction on retention of phenolic compounds and antioxidant capacity of encapsulated blackthorn flower extract}, keyword = {encapsulation, spray drying, total phenols, antioxidant capacity, blackthorn flower}, publisherplace = {Zagreb, Hrvatska}, chapternumber = {4/P-05} }
@article{article, author = {Ga\'{c}ina, Nikolina and Elez Garofuli\'{c}, Ivona and Zori\'{c}, Zoran and Pedi\v{s}i\'{c}, Sandra and Dragovi\'{c} Uzelac, Verica}, editor = {Kova\v{c}evi\'{c} Gani\'{c}, K.}, year = {2018}, pages = {1}, chapter = {4/P-05}, keywords = {encapsulation, spray drying, total phenols, antioxidant capacity, blackthorn flowe}, isbn = {978-953-99725-7-6}, title = {Influence of drying temeperature and wall material fraction on retention of phenolic compounds and antioxidant capacity of encapsulated blackthorn flower extract}, keyword = {encapsulation, spray drying, total phenols, antioxidant capacity, blackthorn flowe}, publisherplace = {Zagreb, Hrvatska}, chapternumber = {4/P-05} }

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