Effect of microencapsulation on concentration of isoflavones during simulated in vitro digestion of isotonic drink.

ABSTRACT: Isotonic drinks, fortified with microencapsulated maltodextrin and inulin isoflavone extract, were evaluated by organoleptic assessment and color measurement on the CIE L*a*b scale, then they were subjected to in vitro digestion. Changes of concentrations of isoflavones released during digestion of drinks and their ability to neutralize free radicals (ABTS) were determined. The effect of microencapsulation and storage on isoflavone content in isotonic drinks was also evaluated. In the organoleptic evaluation, beverages without additives and beverages fortified with microencapsulated extract were evaluated as better than a beverage with pure extract. Microencapsulation largely eliminated the unpleasant taste and odor of isoflavones and masked their color. Before digesti

SUBMITTER: Wyspianska D 

PROVIDER: S-EPMC6392822 | biostudies-literature | 2019 Feb

REPOSITORIES: biostudies-literature