Dobroslavić, Erika; Elez Garofulić, Ivona; Zorić, Zoran; Pedisić, Sandra; Roje, Marin; Dragović-Uzelac, Verica (2023) Physicochemical Properties, Antioxidant Capacity, and Bioavailability of Laurus nobilis L. Leaf Polyphenolic Extracts Microencapsulated by Spray Drying. Foods, 12 (9). ISSN 2304-8158
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Abstract
Laurel (Laurus nobilis L.) leaves are a rich source of polyphenols with the potential for use in functional foods, where the main obstacle is their low stability and bioavailability, which can be improved by spray drying (SD). This research examined the influence of SD parameters, including inlet temperature (120, 150, and 180 degrees C), carrier type (beta-cyclodextrin (beta-CD); beta-CD + maltodextrin (MD) 50:50; beta-CD + gum arabic (GA) 50:50), and sample:carrier ratio (1:1, 1:2 and 1:3) on the physicochemical properties, encapsulation efficiency, polyphenolic profile, antioxidant capacity and bioaccessibility of laurel leaf polyphenols. The highest encapsulation efficiency was achieved at a sample:carrier ratio 1:2 and the temperature of 180 degrees C by using either of the applied carriers. However, the application of beta-CD + MD 50:50 ensured optimal solubility (55.10%), hygroscopicity (15.32%), and antioxidant capacity (ORAC 157.92 mu mol Trolox equivalents per g of powder), while optimal moisture content (3.22%) was determined only by temperature, demanding conditions above 150 degrees C. A total of 29 polyphenols (dominantly flavonols) were identified in the obtained powders. SD encapsulation increased the bioaccessibility of laurel flavonols in comparison to the non-encapsulated extract by similar to 50% in the gastric and similar to 10% in the intestinal phase, especially for those powders produced with carrier mixtures.
| Item Type: | Article | ||||||||
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| Uncontrolled Keywords: | laurel; polyphenols; microencapsulation; spray drying; bioaccessibility; antioxidant activity | ||||||||
| Subjects: | BIOTECHNICAL SCIENCES > Food Technology | ||||||||
| Divisions: | Division of Organic Chemistry and Biochemistry | ||||||||
| Projects: |
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| Depositing User: | Josipa Karadžole | ||||||||
| Date Deposited: | 15 Apr 2026 08:50 | ||||||||
| URI: | http://fulir.irb.hr/id/eprint/11711 | ||||||||
| DOI: | 10.3390/foods12091923 |
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