Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides

Abstract

The objective of this study was to determine the effect of disaccharides on the encapsulation of the phenolics and volatiles of blackberry juice with the use of apple fiber. For this purpose, apple fiber/blackberry microparticles were prepared as the control, as well as microparticles additionally containing disaccharides, i.e., sucrose or trehalose. Fiber:disaccharide ratios were 1:0.5, 1:1, and 1:2. Formulated microparticles were characterized for total phenolics, proanthocyanidins, individual phenolics, antioxidant activity, flavor profiles, and color parameters. Both applied disaccharides affected the encapsulation of phenolics and volatiles by the apple fibers. Control microparticles had a higher content of phenolics than microparticles with disaccharides. Comparing disaccharides, the microparticles with trehalose had a higher content of phenolics than the ones containing sucrose. The amount of proanthocyanidins in the control microparticles was 47.81 mg PB2/100 g; in trehalose, the microparticles ranged from 39.88 to 42.99 mg PB2/100 g, and in sucrose, the microparticles ranged from 12.98 to 26.42 mg PB2/100 g, depending on the fiber:disaccharide ratio. Cyanidin-3-glucoside was the dominant anthocyanin. Its amount in the control microparticles was 151.97 mg/100 g, while in the trehalose microparticles, this ranged from 111.97 to 142.56 mg /100 g and in sucrose microparticles, from 100.28 to 138.74 mg /100 g. On the other hand, microparticles with disaccharides had a higher content of volatiles than the control microparticles. Trehalose microparticles had a higher content of volatiles than sucrose ones. These results show that the formulation of microparticles, i.e., the selection of carriers, had an important role in the final quality of the encapsulates.

Dairy-Protein-Based Aggregates as Additives Enriched with Tart Cherry Polyphenols and Flavor Compounds

“…However, it has been proven that during the complexation of brown rice protein with raspberry juice, both phenolics and flavor compounds from juice adsorbed onto the protein matrix [20]. The same trend was observed when cellulose was used for the encapsulation of raspberry [22] or apple fibers for blackberry juice phenolics [19,21]. Our results are in accordance with those studies.…”

“…Usually, during the formulation of protein-based aggregates, when fruit material is used as a resource of phenolic compounds, the adsorption of flavor compounds has been neglected. There have been studies proving that during the formulation of functional additives based on proteins or fibers next to phenolics, flavor compounds were also adsorbed on the applied carrier [19][20][21][22]. Another important factor affecting the overall acceptance of the food products on the market is the characteristic flavor.…”

Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids

“…Other studies also proved that changes on IR spectra are visible upon the binding of phenolics on cellulose [Vukoja et al, 2021]. The binding of phenolics also revealed changes in the structure on other fibers [Abdelwahab et al, 2013;Buljeta et al, 2021Buljeta et al, , 2022aKopjar et al, 2022].…”