Aysu Tolun
Ankara University, Turkey
Title: Grape pomace phenolics: Microencapsulation and potential ingredient for functional foodsAysu Tolun 1Ankara University, Turkey
Biography
Biography: Aysu Tolun
Abstract
Phenolic compounds obtained from fruits have recently gained a great attention due to their bioactive roles. Grape is one of the world’s largest fruit crops and red grape pomace contains a large amount of phenolic compounds exhibiting wide range of biological effects. Polyphenols can neutralize free radicals turning them into less dangerous, thereby, stopping side reactions. They have positive effects on human health by reducing the risk of cardiovascular diseases and acting as potential cancer chemopreventives. However, polyphenols are sensitive and they can be easily affected by physicochemical factors that create a great challenge to be incorporated into food products. Hence, microencapsulation was aimed to investigate in this study to provide a solution for this problem as it offers individual micro-packages consisting of core (phenolics) and coating material for sensitive ingredients to improve their stability and protect them against oxidation, light, moisture and temperature by acting as barrier. The effect of different coating materials, core/coating material ratio and various dying temperatures on the physicochemical properties of microcapsules obtained from grape pomace extract were evaluated. A lab scale spray-dryer was chosen to produce microcapsules of polyphenols using different dextrose equivalents of maltodextrin and gum arabic as alternative coating materials. Two different core/coating material ratios, three different maltodextrin/gum arabic ratios and five different inlet temperatures were investigated. When all parameters including yields, hygroscopicity, total phenolic content, antioxidant activity, individual phenolic compounds were evaluated, the most efficient microcapsules were obtained with a 8:2 ratio of maltodextrin:gum arabic at 140°C inlet temperature.