4.6 Article

Apple Fibers as Carriers of Blackberry Juice Polyphenols: Development of Natural Functional Food Additives

Journal

MOLECULES
Volume 27, Issue 9, Pages -

Publisher

MDPI
DOI: 10.3390/molecules27093029

Keywords

anthocyanins; apple fibers; freeze-drying; antioxidants; food additives

Funding

  1. Research Cooperability Program of the Croatian Science Foundation - European Union from the European Social Fund under the Operational Programme Efficient Human Resources 2014-2020
  2. [PZS-2019-02-1595]

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This study investigated the adsorption of blackberry juice polyphenols by apple fiber and found a negative effect of high amounts of fiber on the adsorption and antioxidant activity. However, with proper formulation, apple fiber can still serve as an effective carrier for polyphenols.
Blackberry polyphenols possess various health-promoting properties. Since they are very sensitive to environmental conditions such as the presence of light, oxygen and high temperatures, the application of such compounds is restricted. Fibers are recognized as efficient carriers of polyphenols and are often used in polyphenols encapsulation. In the present study, the ability of apple fiber to adsorb blackberry juice polyphenols was examined. Freeze-dried apple fiber/blackberry juice complexes were prepared with different amounts of fibers (1%, 2%, 4%, 6%, 8% and 10%) and a constant amount of blackberry juice. Polyphenol profile, antioxidant activity, inhibition of the alpha-amylase, color parameters, as well as the IR spectra, of the obtained complexes were assessed. The results showed a negative effect of higher amounts of fiber (more than 2%) on the adsorption of polyphenols and the antioxidant activity of complexes. With the proper formulation, apple fibers can serve as polyphenol carriers, and thus the application as novel food additives can be considered.

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