Journal
FOOD CHEMISTRY
Volume 307, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125535
Keywords
Red chicory (Chicorium intibus L.); Red cabbage (Brassica oleracea L. var capitata f. rubra); Polyphenols; Microencapsulation; Antioxidant capacity (AOC); Spray-drying
Funding
- Grant of the University of Verona
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The research of antioxidants and natural pigments to replace synthetic molecules is increasingly considering wastes from plant food supply chains. Red chicory (RCH) and red cabbage (RCA) are rich sources of polyphenols (PP), especially anthocyanins, well know natural pigments possessing strong antioxidant capacity and beneficial health effects. The aim of this work was to compare different solvents for PP extraction and to evaluate the effect of spray-drying encapsulation using modified starch on PP, antioxidant capacity (AOC) and color properties. Methanol:water (70:30) showed the best extraction capacity, while ethanol:water (70:30) extracts displayed the highest thermal stability. Ethanol:water extracts were spray-dried with a yield of 95-99% for both crops, while the efficiency of PP encapsulation was 79% (RCA) and 88% (RCH). Encapsulation improved retention of PP and AOC upon thermal treatment (RCH: 20-30%, RCA: 44-55%) without altering color properties. This process can be employed for the development of functional foods and supplements.
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