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RESEARCH PAPER
Year : 2017  |  Volume : 6  |  Issue : 4  |  Page : 96-102

Extraction and microencapsulation of polyphenols from grape pomace


1 University Institute of Chemical Technology, North Maharashtra University, Jalgaon (MS), India
2 University Institute of Chemical Technology, North Maharashtra University, Jalgaon (MS)

Correspondence Address:
Gurunath Mote
University Institute of Chemical Technology, North Maharashtra University, Jalgaon (MS)
India
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Source of Support: None, Conflict of Interest: None


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The present research projects aim to optimization extraction and microencapsulation of polyphenols from Indian grape pomace. The effect of increasing concentration of ethanol and methanol (0, 25, 50, 75 and 100%) and contact time (0, 1, 2, 3, 4, and 5 hours) at 25 °C temperature on the extraction of Total Polyphenols (TP) from Thompson Seedless Grape Pomace (TSGP) was examined. The highest phenolic content of 21.60 mg GAE/g was obtained using 75% methanol solutions. The extracts were encapsulated by two types of wall material, which are maltodextrin and gum arabic Core: coating material ratios (1:1 and 1:2), five different Maltodextrin (MD): Gum Arabic (GA) ratios (10:0, 8:2, 6:4, 4:6 and 2:8), and four different inlet temperatures (120, 140, 160, 180 °C) were investigated. Total phenolic contents were evaluated; the most efficient microcapsules were obtained with 8:2 ratio of MD:GA at 140 °C inlet temperature.When maltodextrin was used and the core: coating material ratio was 1:1, total polyphenols was between 9.4-17.4 mg GAE/g and it was calculated as 6.6-11.2 mg GAE/g polyphenols for the ratio of 1:2.


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