Abstract
The objective of this study was to investigate the use of citrus fiber as a carrier of blackberry juice polyphenols. For that purpose, freeze-dried complexes with blackberry juice and different amounts of citrus fiber (1%, 2% and 4%) were prepared. Complexes were evaluated spectrophotometrically for total polyphenols, proanthocyanidins and antioxidant activity. Analyses of individual polyphenols were performed using high-performance liquid chromatography. IR spectra were recorded to confirm encapsulation. All analyses were performed after preparation and after eight months of storage, in order to examine the stability of formed complexes. The obtained results indicated that increasing the amount of fiber led to a decrease in the concentration of polyphenols and the antioxidant activity of complexes. Cyanidin 3-glucoside was the prevalent anthocyanin in complexes (138.32–246.45 mg/100 g), while cyanidin 3-dioxalylglucoside was present at lower concentrations (22.19–31.45 mg/100 g). The other identified and quantified polyphenols were hesperidin (from citrus fiber), ellagic acid and quercetin (1317.59–1571.65 mg/100 g, 31.94–50.11 mg/100 g and 20.11–33.77 mg/100 g, respectively). Degradation of polyphenols occurred during storage. Results obtained in this study confirmed that citrus fiber could be used for the formulation of novel bioactive additives. Such additives could enhance the antioxidant potential of products to which they are added, such as baked goods, dairy, or fruit products.
Highlights
Pectin makes up the bulk of citrus fiber, but hemicellulose and cellulose are present [2]
For results obtained by the DPPH, Cupricreducing antioxidant capacity (CUPRAC) and FRAP assays, it was observed that there was no significant difference in antioxidant activity between the complexes with
The results presented in this study indicate the possibility of using citrus fiber as a delivery system for blackberry juice polyphenols
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. The modern food industry is increasingly utilizing food waste streams (upcycling), and citrus waste is of increasing interest since it offers a wide range of possible applications. Citrus fiber, obtained by extraction from citrus peel (mandarin, orange, lemon, and lime) is a natural dietary fiber [1]. Pectin makes up the bulk of citrus fiber, but hemicellulose and cellulose are present [2]. The binding capacity, apparent viscosity, water-holding capacity and internal surface area of citrus fiber are higher than in some other fiber, such as carrot or oat fibers, leading to its wider application range in various products in the food industry (dairy, baked goods, meats, dressings, and sauces) [2]. Many positive properties related to maintaining health and reducing the risk of various diseases
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