MICROENCAPSULATION OF EXTRACTS OBTAINED FROM BRASSICA OLERACEA VAR. ITALICA SPROUTS
DSZSDR
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2024.03.020Keywords:
broccoli, ultrasonic extraction, biologically active substances, phenolic compounds, flavonoids, glucosinolates, encapsulation, extrusion, functional food productAbstract
. The purpose of the study was to obtain a microencapsulated form of broccoli sprout extract optimized for the content of biologically active substances. The conditions for the extraction of phenolic compounds from broccoli were optimized according to three factors: hydraulic module, extraction duration and ultrasonic power. In accordance with the experimental data obtained, the following conditions were established: hydraulic module - 1:25; extraction duration - 60 seconds; ultrasonic power - 300 W, solvent - 70% ethanol in water. A regression equation is obtained that adequately describes the process under study. For the extract obtained under optimal conditions, the content of total phenolic compounds was determined - 482 ± 18 mg per 100 g of dried sprouts, flavonoids - 45.25 ± 2.0 mg/100 g, glucosinolates - 349 ± 16 mg/100 g, as well as antioxidant activity. The extracts were encapsulated by extrusion; the encapsulation efficiency is 95.2 ± 3.2% for phenolic compounds and 85.7 ± 2.9% for glucosinolates. The organoleptic properties of a food product (puff pastry with custard) containing a microencapsulated extract were characterized.
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