ارزیابی خواص کیفی ریزپوشینههای تفاله انگور و روغن بزرک پایدار شده با نسبتهای مختلف مالتودکسترین و صمغ کتیرا.

Encapsulation protects bioactive compounds against unfavorable environmental conditions and increases their stability and bioavailability. Regarding the existence of bioactive compounds in grape pomace and flaxseed oil, the aim of this research was to encapsulate of grape pomace (Vitis viniferae cv. Rash( and flaxseed oil with different ratios of maltodextrin and gum tragacanth (1:1, 1:2, 2:1) using a spray drier and evaluate of the quality properties of the obtained microcapsules. The produced microcapsules were analyzed in terms of microencapsulation yield, solubility, humidity contents, total phenolic contents, antioxidant activity, interaction between the wall and core materials, and microstructure. According to the results, there were no significant differences between the microcapsules in terms of humidity and solubility contents (P<0.05). The highest microencapsulation yield, total phenolic content and antioxidant activity were observed in microcapsules produced with equal ratios (1:1) of maltodextrin and gum tragacanth. While a spherical shape was observed by scanning electron microscopy for all microcapsule samples, the microcapsules produced with equal ratios (1:1) of maltodextrin and gum tragacanth had a more compact and homogeneous structure. The FT-IR analysis also confirmed the creation of new interactions between the wall and core materials of the microcapsules. The results of the present study showed that using maltodextrin and gum tragacanth as wall materials in an equal ratio (1:1) had a proper performance in the microencapsulation of grape pomace and flaxseed oil. [ABSTRACT FROM AUTHOR]