A one step enhanced extraction and encapsulation system of cornelian cherry (Cornus mas L.) polyphenols and iridoids with β-cyclodextrin

Giuseppe Lazzara, Boris M. Popović, Alicja Z. Kucharska, Bojana Blagojević, Dragana Četojević-Simin, Dragana Latković

Risultato della ricerca: Articlepeer review

1 Citazioni (Scopus)


The objective of this study was simultaneous extraction and encapsulation of cornelian cherry active principles. As an encapsulating agent, β-cyclodextrin (β-CD) was used to enhance the ultrasound-assisted extraction of cornelian cherry polyphenols and iridoids. Lyophilized cornelian cherry fruit was extracted by four different solvents: pure water, 50% aqueous ethanol (conventional system), 1.5% β-CD water solution and 1.5% β-CD aqueous ethanol solution. The highest enhancement of the extraction efficiency was observed for flavonoids and anthocyanins, especially for cyaniding 3-galactoside and pelargonidin 3-galactoside. Water-ethanolic extract was used to form inclusion complexes between β-CD and cornelian cherry bioactives in the solid form. The encapsulation efficiency of cornelian cherry polyphenols in β-CD was 65.62%. Due to the polyphenol encapsulation within β-CD, the extract showed better solubility in water, higher antioxidant power (for 40.61%), and the release of anthocyanins from the dried powder was prolonged for 50% in the first 2 h making it suitable for diverse applications in food and pharmaceutical industries.
Lingua originaleEnglish
Numero di pagine8
Stato di pubblicazionePublished - 2021

All Science Journal Classification (ASJC) codes

  • Food Science

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