PRESERVATION OF ANTIOXIDANT ACTIVITY AND POLYPHENOLS IN CHOKEBERRY JUICE AND WINE WITH THE USE OF MICROENCAPSULATION

Black chokeberry (Aronia melanocarpa) juice and wine with high polyphenol contents were spray-dried using three types of coating material: maltodextrin, a mixture of maltodextrin with Arabic gum and hydroxypropyl-beta-cyclodextrin. The microstructure and physiochemical properties of the spray-dried powders were systematically evaluated and compared. The degradation kinetics of polyphenols and antioxidant stability in microencapsulated juice and wine preparations from chokeberry were studied over 12 months under different storage conditions (8C, 25C in light and darkness). Results show that the type of encapsulant influenced powder morphology, microencapsulation efficiency, polyphenol content and its stability. Due to good polyphenol stability, the stored microcapsules showed very high antioxidant and antiradical activity both before and after storage. The results reveal that the antioxidant and antiradical stability of the juice polyphenol preparations was much lower than those of corresponding wine polyphenol microcapsules under all tested storage conditions.