Black currant polyphenols: Their storage stability and microencapsulation

Interest in the consumption of fresh fruits is, to a large extent, due to its content of bioactive nutrients and their importance as dietary antioxidants. There is a growing demand for delivery of antioxidants through functional foods with the related challenge of protecting their bioactivity during food processing and subsequent passage through the gastrointestinal tract. This study focuses on the evaluation of concentration of bioactive compounds in black currant berries (Ribes nigrum L) and retention of black currant polyphenol compounds and their antioxidant activity after microencapsulation by spray-drying. The polyphenol contents and antioxidant activities were assessed for 5 black currant cultivars grown in Canada in fresh and stored fruits at -20 degrees C for 9 months. The Ben Alder cultivar was the richest in anthocyanins and flavonols content with high antioxidant potential measured with ABTS and (NTH radicals (4.5 and 2.4 mM/100 g). Black currant polyphenols were stable during 9 month of storage at -20 degrees C. The results of this study indicated that in black currants storage did not affect negatively the antioxidant capacity. The good stability of bioactive compounds of black currants during freezer storage allows prolonging the storage time of these berries. Maltodextrins with different DE (dextrose equivalent): DE11, DE18, DE21 and inulin were selected as wall material. The stability of encapsulated polyphenols during 12 months storage at 8 degrees C and 25 degrees C was evaluated. Compared to maltodextrins DE18 and DE21, maltodextrin DE11 had not only higher drying yield but also offered better protection for phenolics during storage. Radical scavenging activity studies demonstrated significant antioxidant activity of microencapsulated powders before and after storage. The black currant polyphenol microcapsules described in this study represent a promising food additive for incorporation into functional foods due to antioxidant content. (C) 2010 Elsevier B.V. All rights reserved.