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Storage stability of microencapsulated cloudberry ( Rubus chamaemorus ) phenolics
Pia Laine1, Petri Kylli, Marina Heinonen
1Department of Food Technology, University of Helsinki, Finland. pia.laine@helsinki.fi
Journal of Agricultural and Food Chemistry
|November 8, 2008
Summary
Microencapsulation of cloudberry phenolic extract using maltodextrin DE5-8 significantly improved its storage stability. This technique protected valuable phenolics and maintained antioxidant activity during storage.
Area of Science:
- Food Science
- Nutraceuticals
- Biochemistry
Background:
- Cloudberries (Rubus chamaemorus) are rich in phenolics, particularly ellagitannins, known for beneficial bioactivities.
- Phenolic compounds are reactive, posing challenges for stable functional ingredient production in food and pharmaceuticals.
Purpose of the Study:
- To enhance the storage stability of cloudberry phenolic extract through microencapsulation.
- To evaluate the protective effects of different maltodextrin carriers on cloudberry phenolics.
Main Methods:
- Phenolic-rich cloudberry extract was microencapsulated using freeze-drying with maltodextrins DE5-8 and DE18.5.
- Water sorption and glass transition temperatures of microcapsules were analyzed.
- Storage stability was assessed by monitoring phenolic content and antioxidant activity under varying relative vapor pressures (0-66% RVP) at 25°C for 64 days.
Main Results:
- Maltodextrin DE5-8 demonstrated higher encapsulation yield and efficiency compared to DE18.5.
- Microencapsulation with DE5-8 provided superior protection for cloudberry phenolics against degradation during storage.
- Unencapsulated phenolics showed reduced stability with increasing storage relative vapor pressure.
Conclusions:
- Microencapsulation is an effective strategy to improve the storage stability of cloudberry phenolic extract.
- Maltodextrin DE5-8 is a suitable carrier for protecting cloudberry phenolics, preserving their antioxidant activity.
- The physical state of microcapsules did not significantly impact phenolic stability.
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