MICROENCAPSULATION OF NATURAL POLYPHENOLIC COMPOUNDS EXTRACTED FROM APPLE PEEL AND ITS APPLICATION IN YOGHURT


El-Messery T. M. , El-Said M. M. , Demircan E., Özçelik B.

ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA, vol.18, no.1, pp.25-34, 2019 (Journal Indexed in ESCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 18 Issue: 1
  • Publication Date: 2019
  • Doi Number: 10.17306/j.afs.2019.0597
  • Title of Journal : ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA
  • Page Numbers: pp.25-34
  • Keywords: apple peel, polyphenolic compounds, microencapsulation yoghurt, spray and freeze dryer, ANTIOXIDANT CAPACITY, STABILITY, SURVIVAL, FLESH

Abstract

Background. Apple peel is a by-product of fruit processing and a rich source of natural antioxidants, especially of polyphenolic compounds. Although it has many health benefits, the microencapsulation of polyphenolic compounds protects it from reactions with milk components during manufacturing or storage of dairy products which reduce the bioavailability and total acceptability of these products.