Version 1
: Received: 5 July 2024 / Approved: 5 July 2024 / Online: 5 July 2024 (12:10:23 CEST)
How to cite:
Perković, G.; Planinić, M.; Šelo, G.; Martinović, J.; Nedić, R.; Puš, M.; Bucić-Kojić, A. Optimisation of the Encapsulation of Grape Pomace Extract by Spray Drying Using Goat Whey Protein as Coating Material. Preprints2024, 2024070533. https://doi.org/10.20944/preprints202407.0533.v1
Perković, G.; Planinić, M.; Šelo, G.; Martinović, J.; Nedić, R.; Puš, M.; Bucić-Kojić, A. Optimisation of the Encapsulation of Grape Pomace Extract by Spray Drying Using Goat Whey Protein as Coating Material. Preprints 2024, 2024070533. https://doi.org/10.20944/preprints202407.0533.v1
Perković, G.; Planinić, M.; Šelo, G.; Martinović, J.; Nedić, R.; Puš, M.; Bucić-Kojić, A. Optimisation of the Encapsulation of Grape Pomace Extract by Spray Drying Using Goat Whey Protein as Coating Material. Preprints2024, 2024070533. https://doi.org/10.20944/preprints202407.0533.v1
APA Style
Perković, G., Planinić, M., Šelo, G., Martinović, J., Nedić, R., Puš, M., & Bucić-Kojić, A. (2024). Optimisation of the Encapsulation of Grape Pomace Extract by Spray Drying Using Goat Whey Protein as Coating Material. Preprints. https://doi.org/10.20944/preprints202407.0533.v1
Chicago/Turabian Style
Perković, G., Matej Puš and Ana Bucić-Kojić. 2024 "Optimisation of the Encapsulation of Grape Pomace Extract by Spray Drying Using Goat Whey Protein as Coating Material" Preprints. https://doi.org/10.20944/preprints202407.0533.v1
Abstract
This study investigated how the type and homogenisation parameters of the feed mixture affect the efficiency of the encapsulation process and the microcapsule properties of phenol-rich grape pomace extract (GPE) during the spray drying process with goat whey protein (GW) as wall material. GPE was obtained by solid-liquid extraction of grapes with 50% ethanol. Effects of ultrasonic homogenisation parameters (UB): temperature: 30-50 °C; time: 5-30 min; stabilisation time after homogenisation: 15-45 min, and homogenisation parameters on a magnetic stirrer (MS): temperature (25-50 °C), time (10-60 min) and homogenisation speed (600-1200 rpm) were tested using response surface methodology (RSM) and Box-Behnken design. After selecting the optimal homogenisation conditions, the spray drying process parameters were optimised in the same way, namely: inlet air temperature (160-190 °C), GW fraction (0.5-3.5) and feed flow (6-10 mL/ min). The results showed that GW has a high potential as a wall material in the spray drying process, especially for the purpose of protecting polyphenolic compounds from GPE.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
