Naslov
Encapsulation templated approach to valorization of cocoa husk, poppy and hemp macrostructural and bioactive constituents

Autori
Belščak-Cvitanović, Ana ; Vojvodić, Aleksandra ; Bušić, Arijana ; Keppler, Julia ; Steffen- Heins, Anja ; Komes, Draženka

Izvornik
Industrial crops and products (0926-6690) 112 (2018); 402-411

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Cocoa bean husk ; Encapsulation ; Hemp ; Polyphenols ; Poppy ; Proteins ; Recovery

Sažetak
In this study valorization of cocoa bean husk (Theobroma cacao L.), common poppy (Papaver somniferum L.) and industrial hemp (Cannabis sativa L.) as frequent waste and under-utilised raw materials was proposed by a recovery process of their macrostructural and bioactive compounds and their utilization in the formulation of alginate-based hydrogel particulate delivery systems. Compositional analysis of the raw materials was performed and a simple routine for simultaneous recovery of both macrostructural and bioactive fractions developed by sequential, solvent extraction and alkaline extraction-isoelectric precipitation at two different extraction temperatures (20 °C and 70 °C). An innovative approach to utilization of both recovered macrostructural and bioactive isolates in combination with alginate was examined, aiming to formulate particulate delivery systems constituted from the macrostructural fractions as the carrier adjuncts and encapsulating the produced bioactive extracts of used raw materials. Macrostructural isolates obtained at higher extraction temperature (70 °C) were characterized by better functional properties, i.e. higher recovery yields (<12.53%), lower WHC, higher FAC, higher foaming capacities (<280%) and stabilities (<200%), confirming those extraction parameters as the preferred ones for obtaining macroconstituent isolates for encapsulation purposes. The encapsulation- case study revealed potential protein- polysaccharide interactions which did not affect markedly the physico-chemical properties, but improved the polyphenols retention in the formulated particulate delivery matrix.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Department of Food Technology, Institute of Human
Nutrition and Food Science, Kiel University,
Germany

POVEZANOST RADA