o:5917 SPRAY DRYING PRESERVATION: ENHANCING STABILITY OF BLACK ELDERBERRY POMACE POLYPHENOLS-RICH EXTRACTS en Recycling waste from elderberry juice production is an important practice due to the high content of valuable compounds such as anthocyanins, flavonols, and phenolic acids, which are known for their health benefits and distinctive taste and color. This approach not only helps to reduce environmental impact by minimizing food waste but also creates economic value by transforming waste into highquality products. Following an optimized extraction of elderberry pomace using ultrasound-assisted technology, a spray drying process was carried out. In this process, carriers, including maltodextrin (MD) and gum arabic (GA), were used in different ratios relative to the dry mass of the extract (100% MD; 80% MD and 20% GA; 60% MD and 40% GA; 40% MD and 60% GA; 20% MD and 80% GA; 100% GA), while the other process parameters were kept constant. The resulting powders were analyzed both physically and chemically. Among the different formulations, the powder produced with 100% maltodextrin showed the highest encapsulation efficiency. This formulation successfully retained 93.54% of cyanidin 3-O-glucoside (14.20 mg/g powder) and 91.60% of cyanidin 3-Osambubioside (17.55 mg/g powder), which are the predominant compounds in elderberry fruit. Scanning electron microscopy showed that the spray-dried powders consisted of spherical particles on a microscopic scale. Microencapsulation significantly improved the stability of the extract and protected the polyphenolic compounds from degradation. The encapsulated elderberry pomace extract has the potential to serve as a natural flavor and color enhancer for finished products while contributing to a high polyphenol content. This innovation not only maximizes the utilization of elderberry waste but also increases the value of the product. elderberry fruit pomace, spray drying, polyphenols, anthocyanins, SEM 1552100 978-86-7994-063-6 2024-10-31T11:58:56.347Z 44 no 46 Zorana Mutavski Institute for Medicinal Plant Research, ''Dr. Josif Pančić'', Belgrade 0000-0002-6998-0292 46 Jelena Živković Institute for Medicinal Plant Research, ''Dr. Josif Pančić'', Belgrade 0000-0002-9684-2637 46 Nada Ćujić Nikolić Institute for Medicinal Plant Research, ''Dr. Josif Pančić'', Beograd 0000-0003-6736-3637 46 Snežana Kuzmanović Nedeljković Institute for Medicinal Plant Research, ''Dr. Josif Pančić'', Beograd 0000-0003-4989-8758 46 Milica Radan Institute for Medicinal Plant Research, ''Dr. Josif Pančić'', Beograd 0000-0002-6727-7624 46 Jelena Mudrić Institute for Medicinal Plant Research, ''Dr. Josif Pančić'', Beograd 0000-0002-6695-2907 46 Nemanja Krgović Institute for Medicinal Plant Research, ''Dr. Josif Pančić'', Beograd 000-0003-3611-9911 46 Katarina Šavikin Institute for Medicinal Plant Research, ''Dr. Josif Pančić'', Beograd 0000-0002-2086-9593 46 Senka Vidović Faculty of Technology Novi Sad 46 Stela Jokić Faculty of Food Technology Osijek, Hrvatska application/pdf 50950 https://unilib.phaidrabg.rs/o:5917 no yes 1 70 92000004 71A10 BOOK OF ABSTRACTS 5th International Congress “Food Technology, Quality and Safety – FoodTech 2024 61 61 2024