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dc.creatorKalusević, Ana
dc.creatorLević, Steva
dc.creatorČalija, Bojan
dc.creatorPantić, Milena
dc.creatorBelović, Miona
dc.creatorPavlović, Vladimir
dc.creatorBugarski, Branko
dc.creatorMilić, Jela
dc.creatorŽilić, Slađana
dc.creatorNedović, Viktor
dc.date.accessioned2019-09-12T16:27:08Z
dc.date.available2017-07-18
dc.date.issued2017
dc.identifier.issn0265-2048
dc.identifier.urihttp://farfar.pharmacy.bg.ac.rs/handle/123456789/3427
dc.description.abstractBlack soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 mu molTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.en
dc.publisherTaylor & Francis Ltd, Abingdon
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsembargoedAccess
dc.sourceJournal of Microencapsulation
dc.titleMicroencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powderen
dc.typearticle
dc.rights.licenseBY-NC-ND
dcterms.abstractНедовић, Виктор; Пантић, Милена; Чалија, Бојан; Левић, Стева; Калусевић, Aна; Павловић, Владимир; Беловић, Миона; Бугарски, Бранко; Жилић, Слађана; Милић, Јела;
dc.citation.volume34
dc.citation.issue5
dc.citation.spage475
dc.citation.epage487
dc.citation.other34(5): 475-487
dc.citation.rankM22
dc.description.otherThis is peer-reviewed version of the following article: Kalušević, A.; Lević, S.; Čalija, B.; Pantić, M.; Belović, M.; Pavlović, V.; Bugarski, B.; Milić, J.; Žilić, S.; Nedović, V. Microencapsulation of Anthocyanin-Rich Black Soybean Coat Extract by Spray Drying Using Maltodextrin, Gum Arabic and Skimmed Milk Powder. J. Microencapsulation 2017, 34 (5), 475–487. [https://doi.org/10.1080/02652048.2017.1354939]
dc.identifier.wos000407441700005
dc.identifier.doi10.1080/02652048.2017.1354939
dc.identifier.pmid28715926
dc.identifier.scopus2-s2.0-85026877061
dc.identifier.fulltexthttp://farfar.pharmacy.bg.ac.rs/bitstream/id/7175/Microencapsulation_of_Anthocyanin_acc_2017.pdf
dc.type.versionacceptedVersion


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