Elderberry Lipophilic and Hydrophilic Bioactive Compounds: Characterization and Extract Encapsulation

Abstract

There are few studies on the use of elderberry in the food industry, and its form of application differs between the different studies. Therefore, the objective of this study is to describe a procedure for obtaining a stabilized product with a high content of hydrophilic bioactive compounds (encapsulated elderberry extract). Moreover, the solid residue resulting from the extraction of the polyphenols was characterized, and the lipophilic compounds retained in this residue were analyzed. The results show an important antioxidant activity of the extracts obtained, mainly linked to the high content of anthocyanins, hydroxycinnamic acids, and flavonols. The lipophilic bioactive compounds were characterized by a high content of essential fatty acids and high proportions of tocopherols. The information and results of the present study provide novel information about both lipophilic and hydrophilic compounds for the integral valorization of elderberries to promote a circular economy strategy.

Keywords

• <i>Sambucus nigra</i> L.
• plant extracts
• antioxidants
• encapsulation
• natural ingredients
• functional food