Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability

Anthocyanins are polyphenolic plant pigments associated with antioxidant and health-promoting properties. However, their application in the food industry is limited due to poor stability. The purpose of this study was encapsulate anthocyanin-rich bilberry (Vaccinium myrtillus L.) extract by freeze-drying investigate effects different wall materials contents on physicochemical bioactive properties obtained encapsulates. Ethanolic encapsulated use maltodextrin (16.5–19.5 DE) (MD), gum Arabic (GA), combination a 1:1 w/w ratio (MIX). Bilberry solids material ratios were examined at 20:80, 30:70, 40:60. All encapsulates showed an attractive red colour low water activity values (aw ? 0.3) that indicated risk microbial spoilage. In general, biggest losses total phenolic compounds anthocyanins during three-week storage dark room temperature (20 ± 2 °C) detected case higher content (MIX30 MIX40, GA30 GA40, respectively). provided best protection forced storage. Overall, show suitable potential for development products added nutritional benefits.