Investigation of Storage Stability, Baking Stability, and Characteristics of Freeze-Dried Cranberrybush (Viburnum opulus L.) Fruit Microcapsules

In this study, the effects of different coating materials (maltodextrin and gum arabic), ultrasonication time (10-20-30 min), and core to coating ratio (1:10, 1:20, and 1:30) on microencapsulation of cranberrybush fruit were investigated. Freeze drying was applied for 48 h to obtain the microcapsules. The dependent variables of the research were encapsulation efficiency, antioxidant activity, color values (L*, a*, b*, increment E), moisture content, solubility, bulk density, storage, and baking stability. The results obtained from the study revealed that the usage of gum arabic as the coating material resulted in an increase in encapsulation efficiency, solubility, moisture content, and bulk density of the microcapsules and a decrease in average particle size. Moreover, it was found that microencapsulation enhanced the hygroscopicity, storage, and baking stability of the phenolic compounds. As a conclusion, cranberrybush fruit microcapsules can be suggested as a promising functional food additive thanks to its high phenolic content and improved storage and process stability.