Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability

Abstract

Formulation of delivery systems for active ingredients is of increasing importance for the food industry. For that purpose, we selected cellulose as a carrier polymer of raspberry volatiles. Freeze-dried cellulose/raspberry complexes were prepared by complexation of raspberry juice (constant amount) and cellulose (2.5%, 5%, 7.5% and 10%). In our study, cellulose was shown as a good carrier of raspberry juice volatiles. Thirty-nine volatiles were detected in raspberry juice while 11 of them were lost during preparation of the complexes. Berry flavor note was the dominant one in raspberry juice (40% of overall flavor), followed by citrus and woody notes (each around 18% of overall flavor) and floral, fruity, and green (each around 8% of overall flavor). Cellulose/raspberry complexes had different flavor profiles, but a berry flavor note was still the dominant one in all complexes. These results suggest an efficient plant-based approach to produce value-added cellulose/volatile dry complexes with possible utility as food flavoring ingredients.

Brown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice

“…Extraction of volatile compounds and their evaluation by gas chromatography/mass spectrometry (GC/MS) was conducted according to the protocol described by Vukoja et al . (2020) (Appendix S1).…”

Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides

“…The selection of a coating material depends on its nature, application of the final product and the encapsulation process [30]. The most common carriers of flavor compounds are polysaccharides (e.g., maltodextrins, β-cyclodextrins, modified starches), proteins, lipids, synthetic polymers and their combinations [32,33]. The process of selecting flavor compounds carriers is demanding and should be carried out carefully in order to avoid negative consequences.…”

“…It can be observed that each component will behave differently during encapsulation but also during storage, depending on the carrier material. Additionally, a contribution that can be achieved through the incorporation of flavor compounds into a food product is of high importance for the quality of the particular product, but also for consumer satisfaction in general [33].…”

“…Vukoja et al [33] carried out the complexation of raspberry juice flavor compounds with cellulose. It turned out that cellulose was a good carrier for flavor compounds of raspberry juice.…”

“…The formation of hydrogen bonds was enabled because of hydrophilic regions of cellulose, which are formed when cellulose hydroxyl groups bind to the glucopyranose ring. Van der Waals forces are the result of hydrophobic regions formed due to the binding of -CH groups to the glucopyranose ring [33,117].…”