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dc.contributor.authorKalušević, Ana
dc.contributor.authorLević, Steva
dc.contributor.authorČalija, Bojan
dc.contributor.authorPantić, Milena
dc.contributor.authorBelović, Miona
dc.contributor.authorPavlović, Vladimir
dc.contributor.authorBugarski, Branko
dc.contributor.authorMilić, Jela
dc.contributor.authorŽilić, Slađana
dc.contributor.authorNedović, Viktor
dc.date.accessioned2018-06-28T10:17:53Z
dc.date.available2018-06-28T10:17:53Z
dc.date.issued2017-08-02
dc.identifier.citationA. Kalušević, S. Lević, B. Čalija, M. Pantić, M. Belović, V. Pavlović, B. Bugarski, J. Milić, S. Žilić, V. Nedović. Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder. Journal of Microencapsulation, 34 (2017) 475-487. DOI: 10.1080/02652048.2017.1354939en_US
dc.identifier.issn0265-2048
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/87
dc.descriptionpeer-revieweden_US
dc.description.abstractBlack soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31–0.33), good powders characteristics, high solubility (80.3–94.3%) and encapsulation yields (63.7–77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243–386 μmolTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.en_US
dc.description.sponsorshipThis work is supported by the projects of Ministry of Education and Science and Technological Development, Serbia, No 46010 and N o 31069. Authors are grateful to Dr Vesna Perić and Dr Mirjana Srebrić (Maize Research Institute, Breeding Department, Belgrade-Zemun, Serbia) for providing black soybean genotype used in this study.en_US
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31069/RS//
dc.relation.ispartofseries001;0082
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBlack soybean coaten_US
dc.subjectanthocyanin-rich extracten_US
dc.subjectspray dryingen_US
dc.subjectmicroencapsulationen_US
dc.subjectmicroencapsulationen_US
dc.subjectcolouranten_US
dc.titleMicroencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powderen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US


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