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

Josipa Vukoja,Anita Pichler,Ivana Ivić,Josip Šimunović,Mirela Kopjar

doi:10.3390/molecules25112624

Josipa Vukoja, Anita Pichler + Show 3 more

Open Access

https://doi.org/10.3390/molecules25112624

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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.

Highlights

Flavor is one of the most important quality attributes of fruit products composed of a complex mixture of volatile organic compounds [1]
Potential use of cellulose as a delivery system for raspberry flavor compounds was investigated in order to produce an additive which can be used for development and/or improvement of novel, innovative foods
Throughout our research we observed that amount of cellulose used as carrier polymer for volatiles as well as complexation time had an influence on the adsorption efficiency

Summary

Introduction

Flavor is one of the most important quality attributes of fruit products composed of a complex mixture of volatile organic compounds [1]. Volatile organic compounds are organic molecules with appreciable vapor pressure at ordinary room temperature. They are usually small molecules with a molecular weight lower than 300 Daltons. Raspberries (Rubus idaeus L.) are a member of the Rosaceae family which red fruits possess a sweet but tart flavor. Their typical flavor makes these fruits recognizable and appreciated [3] and it is caused by a complex combination of hundreds of volatile compounds [4]

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