Encapsulation and Degradation Kinetics of Bioactive Compounds from Sweet Potato Peel During Storage
University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Received: 28 October 2019
Accepted: 24 September 2020
sweet potato peel, bioactve compounds, encapsulation, storage stability, kinetic degradation
Research background. The aim of this work is to evaluate utilization of sweet potato peel as a source of bioactive compounds. The effect of solvents (acetone and acetone/ethanol mixture) on the extraction efficiency of total carotenoids and phenolics from sweet potato tuber, flesh and peel, and antioxidant activity were investigated. Sweet potato peel extract stood out in terms of antioxidant activity and was chosen for encapsulation by spray and freeze-drying.
Experimental approach. Encapsulation is an effective method to improve phytochemical stability by entrapping the core material with a coating agent. In this study, spray and freeze-drying techniques were applied for improving the stability of bioactive compounds (carotenoids and phenolics) using whey protein as a coating material. The main advantages of the applied techniques over the other encapsulation techniques are simplicity, continuity, effectiveness, availability and applicability.
Results and conclusions. Physicochemical characteristics revealed that spray drying resulted in the formation of lower size particles, better flow properties and encapsulation efficiency of carotenoids. The retention of encapsulated and non-encapsulated bioactive compounds was monitored during storage in daylight and dark conditions. Storage conditions affected the carotenoid retention, whereas higher degradation rate of all samples was observable in daylight. Phenolic compounds exhibited higher retention in all investigated samples. Degradation kinetic parameters suggest the longer shelf life of spray dried encapsulated extract and potent method for stabilization of bioactive ingredients.
Novelty and scientific contribution. This study demonstrates that the spray drying technique and utilization of sweet potato peel have a big potential for the development of functional additives with improved nutritional, colour and bioactive properties.