Aim: Microencapsulation of chokeberry extracts was performed in order to improve functionality, stability, and bioavailability of extracted polyphenols.

Methods: Chokeberry fruits and juice by-product (waste) extracts were spray-dried by using two carriers, maltodextrin and skimmed milk. Morphological and physicochemical characteristics of the obtained powders were analysed. In vitro simulated digestion model was used as an indicator of polyphenolics bioavailability.

Results: The moisture content varied between 3.39 and 4.61%, zeta potential had negative values (35–39 mV), maltodetrin powders were smaller (4.27–5.12 µm) compared to skimmed ones (8.50–11.01 µm). All microparticles exhibited high encapsulation efficiency of total polyphenols and anthocyanins (73–97% and 63–96%, respectively). For both extract types, maltodextrin powders released higher phenolics content compared to skimmed milk. During in vitro digestion, maltodextrin exhibited a higher protective effect on both active compounds.

Conclusion: Taking into account the obtained results, chokeberry polyphenols stability might be improved using spray drying technique, and maltodextrin showed better properties.

目的：对苦莓提取物进行微囊化，以提高提取的多酚的功能性，稳定性和生物利用度。

方法：使用两种载体麦芽糖糊精和脱脂牛奶对苦莓果实和果汁副产物（废物）提取物进行喷雾干燥。分析了所得粉末的形态和理化特性。体外模拟消化模型用作多酚生物利用度的指标。

结果：水分含量在3.39％至4.61％之间，zeta电位为负值（35-39 mV），相比脱脂麦芽糖蛋白（8.50-11.01 µm），麦芽糖蛋白粉更小（4.27–5.12 µm）。所有微粒对总多酚和花色苷的包封效率都很高（分别为73-97％和63-96％）。与脱脂牛奶相比，对于两种提取物，麦芽糖糊精粉释放出更高的酚含量。在体外消化过程中，麦芽糖糊精对两种活性化合物均显示出较高的保护作用。

结论：考虑到所获得的结果，使用喷雾干燥技术可以改善苦莓多酚的稳定性，麦芽糖糊精具有更好的性能。