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Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications.
Food Research International ( IF 7.0 ) Pub Date : 2018-10-04 , DOI: 10.1016/j.foodres.2018.10.004 Valentina A Papillo 1 , Monica Locatelli 1 , Fabiano Travaglia 1 , Matteo Bordiga 1 , Cristiano Garino 1 , Jean Daniel Coïsson 1 , Marco Arlorio 1
Food Research International ( IF 7.0 ) Pub Date : 2018-10-04 , DOI: 10.1016/j.foodres.2018.10.004 Valentina A Papillo 1 , Monica Locatelli 1 , Fabiano Travaglia 1 , Matteo Bordiga 1 , Cristiano Garino 1 , Jean Daniel Coïsson 1 , Marco Arlorio 1
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Cocoa hulls are a potential source of polyphenols to be used as "functional ingredients" in foods, but their low stability to oxidation and thermal degradation limits their practical application. The aim of this study was to microencapsulate cocoa hulls phenolic extracts through spray-drying, in order to produce new heat stable ingredients for bakery products. Polyphenols were extracted using water and ethanol under different conditions. The best performing extract (water/ethanol 50:50), containing 93.3 mg of total polyphenols per gram of dry extract, was spray-dried with and without stabilizing agents (maltodextrins and/or gum Arabic), obtaining seven different powders. These were first tested for their stability, showing a total phenolic content and an antioxidant activity stable up to 90 days. The powders were then used to evaluate their baking stability in a model biscuit; the microencapsulation using an 80:20 ratio of maltodextrins to the dry extract allowed obtaining the most stable powder, with a total polyphenol content unaffected by the baking process.
中文翻译：
通过微囊化稳定的可可壳多酚作为面包店应用的功能成分。
可可豆壳是食品中用作“功能成分”的多酚的潜在来源，但是它们对氧化和热降解的低稳定性限制了它们的实际应用。这项研究的目的是通过喷雾干燥将可可壳酚类提取物微囊化，以生产用于烘焙产品的新型热稳定成分。在不同条件下用水和乙醇萃取多酚。将含有和不含稳定剂（麦芽糖糊精和/或阿拉伯树胶）的喷雾干燥性能最好的提取物（水/乙醇50:50）/每克干提取物中的总多酚含量为93.3 mg，得到七种不同的粉末。首先对它们的稳定性进行了测试，显示出总酚含量和长达90天的稳定的抗氧化活性。然后将这些粉末用于评估其在模型饼干中的烘烤稳定性。使用麦芽糖糊精与干提取物之比为80:20的微囊化技术可以得到最稳定的粉末，其总多酚含量不受烘烤过程的影响。
更新日期：2018-10-04
中文翻译：
通过微囊化稳定的可可壳多酚作为面包店应用的功能成分。
可可豆壳是食品中用作“功能成分”的多酚的潜在来源，但是它们对氧化和热降解的低稳定性限制了它们的实际应用。这项研究的目的是通过喷雾干燥将可可壳酚类提取物微囊化，以生产用于烘焙产品的新型热稳定成分。在不同条件下用水和乙醇萃取多酚。将含有和不含稳定剂（麦芽糖糊精和/或阿拉伯树胶）的喷雾干燥性能最好的提取物（水/乙醇50:50）/每克干提取物中的总多酚含量为93.3 mg，得到七种不同的粉末。首先对它们的稳定性进行了测试，显示出总酚含量和长达90天的稳定的抗氧化活性。然后将这些粉末用于评估其在模型饼干中的烘烤稳定性。使用麦芽糖糊精与干提取物之比为80:20的微囊化技术可以得到最稳定的粉末，其总多酚含量不受烘烤过程的影响。
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