Influence Of Encapsulation On The Technological Functionality And Stability Of Organic Natural Plant Extracts.

In this study new organic ingredients consisting of encapsulated organic nettle (Urtica dioica L.) and tomato “Pera d’Abruzzo” extracts to be used for the production of organic foods with high added value were developed. Extracts encapsulation was performed by freeze-drying using enzymatically hydrolyzed maltodextrins. Encapsulated extracts were evaluated for the chemical, physical and thermal properties, and antioxidant activity. Quality parameters and stability during storage at room temperature were also assessed. Freeze-dried extracts were used as reference samples.This study shows that encapsulation in maltodextrins affects the technological functionality and the antioxidant activity of tomato and nettle extracts during freeze-drying, and also their stability during storage. These ingredients can be applied in organic productions for the production of innovative and fortified products.