期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2018
卷号：42
期号：1
页码：1-10
出版社：Galati University Press
摘要：New approach of alginate encapsulation of polyphenolic rich extract from three wild
edible forest fruits Cornelian cherry, chokeberry and blackberry was introduced. The
aim of the current study was to design new dairy desserts with antioxidant properties
by encapsulation and direct incorporation of berries juices The microencapsulation
of berries extracts significantly retains (p < 0.05) higher amount of polyphenols and
antioxidants in dairy desserts not only at the first day, but also after twenty days
storage period. The highest antioxidant activity (523 mM TE/100 g (DPPH method)
and 510 mM TE/100 g (FRAP method)) demonstrated dairy dessert with
encapsulated blackberry juice followed by chokeberry and Cornelian cherry alginate
encapsulated juices. The sensory evaluation of obtained dairy desserts with
encapsulated berries juices showed satisfactory and overall higher scores for
proposed new desserts compared to the direct incorporated fruits juices. Alginatebased
encapsulation of polyphenolic extracts from Cornelian cherry, chokeberry and
blackberry were evaluated as proper technique for preservation of natural
antioxidants in dairy desserts.
