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Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides. Polymers (Basel) 2022; 14:polym14112179. [PMID: 35683852 PMCID: PMC9182803 DOI: 10.3390/polym14112179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/25/2022] [Accepted: 05/25/2022] [Indexed: 11/17/2022] Open
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.
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Kopjar M, Ivić I, Buljeta I, Ćorković I, Vukoja J, Šimunović J, Pichler A. Volatiles and Antioxidant Activity of Citrus Fiber/Blackberry Gels: Influence of Sucrose and Trehalose. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10081640. [PMID: 34451685 PMCID: PMC8400944 DOI: 10.3390/plants10081640] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/06/2021] [Accepted: 08/07/2021] [Indexed: 06/13/2023]
Abstract
Citrus fiber/blackberry gels (CBg) can be used for the preparation of various bakery products as well as confectioneries. The objective of this study was to evaluate the influence of the type of disaccharides (sucrose or trehalose) and their percentages (10% or 20%) on volatile compounds as well as phenolics, antioxidant activity and color of formulated CBg. Additionally, CBg were stored at room temperature for 3 months to evaluate their stability. Both disaccharides type and their percentage affected the investigated parameters. Sucrose had a higher positive impact on volatiles after formulation and storage of CBg, while trehalose had a higher positive impact on total phenolics. Amounts of phenolics increased with the increase of disaccharides amount, while the behavior of volatiles also depended on volatiles' properties. Results of this study emphasized the importance of the adequate choice of ingredients for the formulation of high-quality fruit products.
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Affiliation(s)
- Mirela Kopjar
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (I.B.); (I.Ć.); (J.V.); (A.P.)
| | - Ivana Ivić
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (I.B.); (I.Ć.); (J.V.); (A.P.)
| | - Ivana Buljeta
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (I.B.); (I.Ć.); (J.V.); (A.P.)
| | - Ina Ćorković
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (I.B.); (I.Ć.); (J.V.); (A.P.)
| | - Josipa Vukoja
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (I.B.); (I.Ć.); (J.V.); (A.P.)
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695-7624, USA;
| | - Anita Pichler
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (I.B.); (I.Ć.); (J.V.); (A.P.)
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Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams. Molecules 2021; 26:molecules26144153. [PMID: 34299427 PMCID: PMC8307390 DOI: 10.3390/molecules26144153] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/05/2021] [Accepted: 07/06/2021] [Indexed: 11/19/2022] Open
Abstract
Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC–MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03–96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.
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Encapsulation of strawberry flavour and physicochemical characterization of the encapsulated powders. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2020.11.060] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Vukoja J, Buljeta I, Ivić I, Šimunović J, Pichler A, Kopjar M. Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings. Foods 2021; 10:foods10020243. [PMID: 33530336 PMCID: PMC7912440 DOI: 10.3390/foods10020243] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/19/2021] [Accepted: 01/22/2021] [Indexed: 11/16/2022] Open
Abstract
The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the possibility of using citrus fiber in the preparation of blackberry cream fillings in combination with disaccharides (sucrose, maltose and trehalose). Evaluations of the phenolics, proanthocyanidins, antioxidant activity, color and volatiles of blackberry cream fillings were conducted after preparation and after three months of storage. Blackberry cream fillings were prepared from citrus fiber (5%), blackberry juice and disaccharides (50%). Disaccharide type had an effect on all investigated parameters. The highest phenol content was in fillings with trehalose (4.977 g/100 g) and the lowest was in fillings prepared with sucrose (4.249 g/100 g). The same tendency was observed after storage. Fillings with maltose had the highest proanthocyanidins content (473.05 mg/100 g) while fillings with sucrose had the lowest amount (299.03 mg/100 g) of these compounds. Regarding volatile compounds, terpenes and aldehydes and ketones were evaluated in the highest concentration. Terpenes were determined in the highest concentration in fillings with trehalose (358.05 µg/kg), while aldehydes and ketones were highest in fillings with sucrose (250.87 µg/kg). After storage, concentration of volatiles decreased. These results indicate that the selection of adequate disaccharides is very important since it can influence the final quality of the product.
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Affiliation(s)
- Josipa Vukoja
- Faculty of Food Technology Osijek, F. Kuhača 18, Josip Juraj Strossmayer University in Osijek, 31000 Osijek, Croatia; (J.V.); (I.B.); (I.I.); (A.P.)
| | - Ivana Buljeta
- Faculty of Food Technology Osijek, F. Kuhača 18, Josip Juraj Strossmayer University in Osijek, 31000 Osijek, Croatia; (J.V.); (I.B.); (I.I.); (A.P.)
| | - Ivana Ivić
- Faculty of Food Technology Osijek, F. Kuhača 18, Josip Juraj Strossmayer University in Osijek, 31000 Osijek, Croatia; (J.V.); (I.B.); (I.I.); (A.P.)
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA;
| | - Anita Pichler
- Faculty of Food Technology Osijek, F. Kuhača 18, Josip Juraj Strossmayer University in Osijek, 31000 Osijek, Croatia; (J.V.); (I.B.); (I.I.); (A.P.)
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, F. Kuhača 18, Josip Juraj Strossmayer University in Osijek, 31000 Osijek, Croatia; (J.V.); (I.B.); (I.I.); (A.P.)
- Correspondence:
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Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability. Molecules 2020; 25:molecules25112624. [PMID: 32516923 PMCID: PMC7321216 DOI: 10.3390/molecules25112624] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 05/29/2020] [Accepted: 06/03/2020] [Indexed: 02/05/2023] Open
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.
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Zlatic E, Pichler A, Vidrih R, Hribar J, Piližota V, Kopjar M. Volatile profile of sour cherry puree as affected by sucrose and trehalose. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1374289] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Emil Zlatic
- Biotechnical Faculty, University in Ljubljana, Ljubljana, Slovenia
| | - Anita Pichler
- Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia
| | - Rajko Vidrih
- Biotechnical Faculty, University in Ljubljana, Ljubljana, Slovenia
| | - Janez Hribar
- Biotechnical Faculty, University in Ljubljana, Ljubljana, Slovenia
| | - Vlasta Piližota
- Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia
| | - Mirela Kopjar
- Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Osijek, Croatia
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Zlatić E, Pichler A, Kopjar M. Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice. Molecules 2017; 22:E1939. [PMID: 29120375 PMCID: PMC6150359 DOI: 10.3390/molecules22111939] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2017] [Revised: 11/04/2017] [Accepted: 11/08/2017] [Indexed: 11/16/2022] Open
Abstract
The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the effect of sugars, a common ingredient in the food industry, on phenolics and volatiles of sour cherry juice. Sucrose, trehalose and maltose chemical isomers were chosen for this investigation. All sugars influenced the evaluated parameters. Samples with maltose addition had lower, while samples with sucrose and trehalose addition had higher anthocyanin content than the control sample. Generally, trehalose had a higher positive effect on volatiles with the desired flavor note.
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Affiliation(s)
- Emil Zlatić
- Biotechnical Faculty, Jamnikarjeva 101, Ljubljana 1000, Slovenia.
| | - Anita Pichler
- Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, F. Kuhača 20, Osijek 31000, Croatia.
| | - Mirela Kopjar
- Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, F. Kuhača 20, Osijek 31000, Croatia.
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Kopjar M, Pichler A, Turi J, Piližota V. Influence of trehalose addition on antioxidant activity, colour and texture of orange jelly during storage. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13250] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Mirela Kopjar
- Faculty of Food Technology; Josip Juraj Strossmayer University in Osijek; F. Kuhača 20 Osijek 31000 Croatia
| | - Anita Pichler
- Faculty of Food Technology; Josip Juraj Strossmayer University in Osijek; F. Kuhača 20 Osijek 31000 Croatia
| | - Josipa Turi
- Faculty of Food Technology; Josip Juraj Strossmayer University in Osijek; F. Kuhača 20 Osijek 31000 Croatia
| | - Vlasta Piližota
- Faculty of Food Technology; Josip Juraj Strossmayer University in Osijek; F. Kuhača 20 Osijek 31000 Croatia
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Sosa N, Zamora MC, Chirife J, Schebor C. Spray-drying encapsulation of citral in sucrose or trehalose matrices: physicochemical and sensory characteristics. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02721.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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