Chokeberry polyphenols preservation using spray drying: effect of encapsulation using maltodextrin and skimmed milk on their recovery following <i>in vitro</i> digestion

Abstract

<b>Aim:</b> Microencapsulation of chokeberry extracts was performed in order to improve functionality, stability, and bioavailability of extracted polyphenols.<b>Methods:</b> 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. <i>In vitro</i> simulated digestion model was used as an indicator of polyphenolics bioavailability.<b>Results:</b> 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 <i>in vitro</i> digestion, maltodextrin exhibited a higher protective effect on both active compounds.<b>Conclusion:</b> Taking into account the obtained results, chokeberry polyphenols stability might be improved using spray drying technique, and maltodextrin showed better properties.