Encapsulation of sour cherry pomace extract by freeze drying: characterization and storage stability

Vesna Tumbas Šaponjac; Gordana Ćetković; Jasna Čanadanović-Brunet; Sonja Djilas; Biljana Pajin; Jovana Petrović; Slađana Stajčić; Jelena Vulić

doi:10.17344/acsi.2016.2789

Authors

Vesna Tumbas Šaponjac University of Novi Sad, Faculty of Technology
Gordana Ćetković University of Novi Sad, Faculty of Technology
Jasna Čanadanović-Brunet University of Novi Sad, Faculty of Technology
Sonja Djilas University of Novi Sad, Faculty of Technology
Biljana Pajin University of Novi Sad, Faculty of Technology
Jovana Petrović University of Novi Sad, Faculty of Technology
Slađana Stajčić University of Novi Sad, Faculty of Technology
Jelena Vulić University of Novi Sad, Faculty of Technology

DOI:

https://doi.org/10.17344/acsi.2016.2789

Keywords:

sour cherry, encapsulation, polyphenols, antioxidant activity, colour

Abstract

In this study sour cherry pomace was extracted with food-grade solvent (50% ethanol), concentrated and stabilized in whey and soy proteins by encapsulation. Soy proteins exhibited higher encapsulation efficiency (94.90%), but not significantly (p<0.05), from whey (90.10%). Storage properties of whey (WP) and soy protein (SP) encapsulates in terms of total polyphenols, anthocyanins and antioxidant activity were tested for 6 weeks. At the end of storage period the retention of polyphenols in SP and WP was similar (67.33 and 69.30%, respectively), while the content of anthocyanins has increased in SP (for 47.97%) and decreased in WP (for 1.45%). The decrease in antioxidant activity in SP (12.22%) was lower than in WP (35.04%). Colour parameters of encapsulates have followed the similar trend as anthocyanin change during storage. The technique reported herewith can be used for obtaining quality encapsulates for their use as functional food additives, as a way of fruit waste valorization.