Abstract
Elderberry (Sambucus nigra L.), rich in polyphenols, has recently attracted great interest in functional food, nutraceutical, and pharmaceutical industries, due to their potential health benefits to humans. However, polyphenols are very sensitive compounds and unstable. The utilisation of encapsulated polyphenols, instead of free compounds, can overcome some of their limitations. The extraction of the polyphenols from the elderberry flowers and stems was made, followed by the microencapsulation of the extract by a spray drying process. The microparticles were characterised by size, morphology, and release profile. The microencapsulated polyphenols were completely released, with total release times that range from 600 to 1140 s. The kinetic models that have a better adjustment to the practical results are the zero order, the Korsmeyer-Peppas, and the Weibull models, with correlation coefficients that range from 0.900 to 0.999. The encapsulation efficiency was similar for all the analysed particles, being the results located in a range from 92.3 to 99.8%. After 8 months of storage, the microparticles were revaluated, being possible to conclude that the elderberry microparticles present very similar release profiles comparing with the ones obtained with fresh microparticles, which proves the successful encapsulation of the elderberry extract and the stability of the microparticles over time. This experimental work leads to a very successful encapsulation of elderberry extract.
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Funding
This work was financially supported by project UID/EQU/00511/2019 - Laboratory for Process Engineering, Environment, Biotechnology and Energy – LEPABE funded by national funds through FCT/MCTES (PIDDAC); Project POCI-01-0145-FEDER-028715 (MicroDelivery - Development of controlled delivery functional systems by microencapsulation of natural and active compounds with therapeutic, nutritional and technological interest), funded by FEDER funds through COMPETE2020 – Programa Operacional Competitividade e Internacionalização (POCI) and by national funds (PIDDAC) through FCT/MCTES; Project “LEPABE-2-ECO-INNOVATION” – NORTE-01-0145-FEDER-000005, funded by Norte Portugal Regional Operational Programme (NORTE 2020), under PORTUGAL 2020 Partnership Agreement, through the European Regional Development Fund (ERDF). Berta Estevinho acknowledges FCT for the contract based on the “Lei do Emprego Científico” (DL 57/2016).
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Ribeiro, A.M., Estevinho, B.N. & Rocha, F. Spray Drying Encapsulation of Elderberry Extract and Evaluating the Release and Stability of Phenolic Compounds in Encapsulated Powders. Food Bioprocess Technol 12, 1381–1394 (2019). https://doi.org/10.1007/s11947-019-02304-z
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DOI: https://doi.org/10.1007/s11947-019-02304-z