Antioxidant Potential of Jostaberry Phytochemicals Encapsulated in Biopolymer Matrices During Storage

The jostaberry (<i>Ribes × nidigrolaria</i>) hybrid is a rich source of phytochemicals with high antioxidant activity (AA). However, due to the thick skin and seeds, the whole fruits are rejected by some consumers, and their incorporation into food products may negatively affect the sens...

Full description

Bibliographic Details
Published in:	Foods
Main Authors:	Angela Gurev, Viorica Bulgaru, Veronica Dragancea, Olga Smerea, Alexei Baerle, Georgiana Gabriela Codină, Aliona Ghendov-Mosanu
Format:	Article
Language:	English
Published:	MDPI AG 2025-09-01
Subjects:	josta alginate maltodextrin nutriose pectin polyphenols
Online Access:	https://www.mdpi.com/2304-8158/14/17/3092

Similar Items

Phytochemical, Antimicrobial, and Antioxidant Activity of Different Extracts from Frozen, Freeze-Dried, and Oven-Dried Jostaberries Grown in Moldova
by: Viorica Bulgaru, et al.
Published: (2024-07-01)

Impact of Wall Material Composition (Maltodextrin vs. Inulin vs. Nutriose) and Emulsion Preparation System (Nano- vs. Microemulsion) on Properties of Spray-Dried Linseed Oil
by: Dorota Ogrodowska, et al.
Published: (2025-01-01)

Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars
by: Angela Gurev, et al.
Published: (2023-07-01)

Evaluation of the antioxidant and physicochemical properties of spray-dried hydrolyzed flaxseed meal protein: The impact of combining pectin, whey protein, and starch with maltodextrin as carriers
by: Faezeh Farzanfar, et al.
Published: (2025-12-01)

Formulation of Alginate- and Pectin-Based Beads Encapsulating Trichoderma for Sustainable and Efficient Agriculture
by: Atália Inocêncio Ngulela, et al.
Published: (2025-01-01)

A prebiotic fiber increases the formation and subsequent absorption of compound K following oral administration of ginseng in rats
by: Kyung-Ah Kim, et al.
Published: (2015-04-01)

Analysis of the Correlation of Microstructure, Instrumental Texture, and Consumer Acceptance of Shortbread Biscuits with Selected Sweeteners and Fibre
by: Agata Marzec, et al.
Published: (2025-01-01)

Characterization of Alginate with Natural Polymers Combination for Drug Encapsulation
by: Viviane Annisa, et al.
Published: (2022-12-01)

Antihypertensive Amaranth Protein Hydrolysates Encapsulation in Alginate/Pectin Beads: Influence on Bioactive Properties upon In Vitro Digestion
by: Dora Elisa Cruz-Casas, et al.
Published: (2024-09-01)

Effect of a soluble prebiotic fiber, NUTRIOSE, on the absorption of ginsenoside Rd in rats orally administered ginseng
by: Kyung-Ah Kim, et al.
Published: (2014-07-01)

The Influence of Pomace Powder of Musky Squash on the Characteristics of Foamy Confectionery Products during Storage
by: Natalia Netreba, et al.
Published: (2024-07-01)

Qualitative and Antioxidant Evaluation of High-Moisture Plant-Based Meat Analogs Obtained by Extrusion
by: Viorica Bulgaru, et al.
Published: (2025-08-01)

Characterization of Plant-Based Raw Materials Used in Meat Analog Manufacture
by: Viorica Bulgaru, et al.
Published: (2025-02-01)

Pre-Treatment of Vegetable Raw Materials (<i>Sorghum Oryzoidum</i>) for Use in Meat Analog Manufacture
by: Viorica Bulgaru, et al.
Published: (2025-01-01)

Survival Survey of Lactobacillus acidophilus In Additional Probiotic Bread
by: Truong Duc Thang, et al.
Published: (2019-04-01)

Eco-friendly and smart biopolymer with green synthesis nanoparticles, anthocyanins, sodium alginate, pectin, and checking the degree of greenness of the method
by: Marzieh Piryaei, et al.
Published: (2025-01-01)

Viability of <i>Lactobacillus reuteri</i> DSM 17938 Encapsulated by Ionic Gelation during Refractance Window<sup>®</sup> Drying of a Strawberry Snack
by: Esmeralda Mosquera-Vivas, et al.
Published: (2024-03-01)

Encapsulation of probiotic bacteria in pectin and pectin-chitosan matrices for use in confectionery products
by: H. Korkach, et al.
Published: (2024-04-01)

COLOR STABILITY OF YOGURT WITH NATURAL YELLOW FOOD DYE FROM SAFFLOWER (CARTHAMUS TINCTORIUS L)
by: POPESCU, Liliana, et al.
Published: (2022-03-01)

DOSE-DEPENDENT HEPATOPROTECTIVE ACTION OF ALGINATE BIOPOLYMER ENCAPSULATED CATECHIN NANOPARTICLES
by: Sonam Bhatt, et al.
Published: (2024-06-01)

Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts
by: Federica Flamminii, et al.
Published: (2020-07-01)

Dual Crosslinked Ion-Based Bacterial Cellulose Composite Hydrogel Containing Polyhexamethylene Biguanide
by: Baramee Chanabodeechalermrung, et al.
Published: (2022-08-01)

Utilization of Natural Polymer in the Preparation of Oral Jelly of Granisetron
by: Zahraa Mohammed Kadhim, et al.
Published: (2019-05-01)

Study on the Application of Propylene Glycol Alginate and Pectin in Drinking Mulberry Yoghurt
by: Yuqing XUE, et al.
Published: (2023-10-01)

Microencapsulation of Chokeberry Polyphenols and Volatiles: Application of Alginate and Pectin as Wall Materials
by: Ina Ćorković, et al.
Published: (2021-11-01)

New coating material for producing virgin coconut oil (VCO) microcapsules
by: Amin, Z.A., et al.
Published: (2017-01-01)

Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars
by: Aliona Ghendov-Mosanu, et al.
Published: (2024-05-01)

THE USE OF VEGETABLE-DERIVED PROTEINS FOR NEW FOOD PRODUCTS
by: MAZUR, Mihail, et al.
Published: (2023-12-01)

THE ROLE OF BASIL, THYME AND TARRAGON IN REDUCING THE CONTENT OF NITRITE IN MEAT PRODUCTS
by: SANDULACHI, Elisaveta, et al.
Published: (2023-03-01)

Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef
by: Viorica Bulgaru, et al.
Published: (2022-05-01)

Optimization of Reactive Black 5 biosorption using TTAB-modified montmorillonite clay encapsulated in pectin/alginate composite membrane: A response surface methodology approach
by: Nuttanan Pansuwan, et al.
Published: (2025-12-01)

Polyphenol Release and Antioxidant Activity of the Encapsulated Antioxidant Crude Extract from Cold Brew Spent Coffee Grounds under Simulated Food Processes and an In Vitro Static Gastrointestinal Model
by: Onamon Chongsrimsirisakhol, et al.
Published: (2023-02-01)

Optimization of Encapsulation Core–Shell Structure to Preserve Polyphenols in Soy Protein—Polysaccharide Co-Dried Complexes
by: Xinyue Zheng, et al.
Published: (2025-02-01)

Encapsulation of bioactive compounds from Sargassum ilicifolium: Influence of wall material type and loading content on the physicochemical and structural properties of microparticles
by: Seyed Saeed Sekhavatizadeh, et al.
Published: (2025-01-01)

An Overview of Biopolymeric Electrospun Nanofibers Based on Polysaccharides for Wound Healing Management
by: Andreea-Teodora Iacob, et al.
Published: (2020-10-01)

Injectable Pectin–Alginate Hydrogels for Improving Vascularization and Adipogenesis of Human Fat Graft
by: Ramu Janarthanan, et al.
Published: (2023-08-01)

Stability study of royal jelly in alginate-pectin beads
by: Muhammad Fitri Azhar, et al.
Published: (2023-01-01)

The Effect of Eugenol and Chitosan Concentration on the Encapsulation of Eugenol Using Whey Protein–Maltodextrin Conjugates
by: Iceu Agustinisari, et al.
Published: (2020-05-01)

Stability of encapsulated red dragon fruit (Hylocereus polyrhizus) peel: effects on antioxidant and prebiotic potency
by: Fayola Justina, et al.
Published: (2024-12-01)

SPRAY-DRIED ENCAPSULATION OF BERGAMOT FLAVOUR BY BETA-CYCLODEXTRIN INCLUSION COMPLEXES
by: Siti Azima Abdul Muttalib, et al.
Published: (2024-10-01)