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Procyanidins: extraction and micro‐ encapsulation
Author(s) -
Zhang Lianfu,
Mou Dehua,
Du Yanshan
Publication year - 2007
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2899
Subject(s) - maltodextrin , gum arabic , chemistry , raw material , proanthocyanidin , food science , spray drying , supercritical fluid extraction , chromatography , extraction (chemistry) , polyphenol , organic chemistry , antioxidant
As by‐products of grape juice and wine production, grape seeds are a rich source of procyanidins but are usually discarded as waste. We have treated grape seeds with supercritical fluid extraction to remove the oils and have extracted the procyanidins from the residues. In order to extend the shelf life, micro‐encapsulating methods for procyanidins were studied: the use of gum arabic and maltodextrin as wall materials (the contents of arabic gum and maltodextrin were 40% and 60%, respectively). The raw materials were then mixed (the ratio of core substance to wall material was 30:70 w/w and the content of the slurry was 20% w/v). After homogenisation, spray drying was used to prepare microcapsules. The micro‐encapsulation efficiency was up to 88.84%. Analysis of the product showed that the procyanidin was not changed during the processing and the procyanidin microcapsule membrane was uninterrupted and with fairly good integrity. The stability of the products was also obviously improved. Copyright © 2007 Society of Chemical Industry