engleski

Effect of cyclodextrins on the physical properties and stability of crude olive pomace extracts

Poor technological properties of raw olive pomace extracts (OPE) significantly limits its utilization as nutraceuticaland functional food ingredient. Increasing the share of the main olive pomace biophenols (OPB) and improving physical properties of crude OPE are prerequisites for obtaining a usable extract. To achieve that, we examined encapsulation of OPE with different types and amounts of cyclodextrins (CDs). To determine physical parameters of freeze- dried OPE, CIE LAB color and particle size distribution were analyzed. Stability of crude OPE was examined under accelerated degradation conditions (60 °C, 75% humidity, 45 days). Stability parameters were: 1) total phenolic content ; 2) antiradical potential ; 3) the amount of OPB determined with HPLC-FLD. In comparison to the native sample (no CD), all the samples containing CDs were significantly lighter, redder, and yellower. It was impossible to carry out particle size analysis for the native sample due to the loss of itspowder properties soon after the exposure to the air (the sample absorbed moisture and turned into gummy consistency). The studied stability parameters revealed that randomly methylated β-CD (RAMEB) and hydroxypropyl β-CD (HPB) provided the greatest protection from extracts’ disintegration. The examined CDssignificantly improved the technological properties of OPE. RAMEB and HPB could be considered as the most appropriate encapsulating agents.

polyphenols, cyclodextrins, crude olive pomace extract, stability study

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