Apple fibers as delivery systems of phenolic and volatile compounds of blackberry juice

U radu je ispitivana mogućnost primjene vlakana jabuke kao nositelja fenolnih i hlapljivih komponenti soka kupine. Prilikom pripreme kompleksa, udio vlakna se je mijenjao (1 %, 2 %, 4 %, 6 %, 8 % i 10 %) dok je udio soka kupine bio konstantan. Na dobivenim kompleksima određeni su fenoli, antocijani, antioksidacijska aktivnost, parametri boje, hlapljive kompnente te su snimljeni IR spektri. S povećanjem udjela vlakna jabuke došlo je do smanjenja adsorpcije fenolnih komponenata a isti trend je utvrđen za vrijednosti antioksidacijske aktivnosti. Udio ukupnih terpena se je smanjivao a udio ukupnih karbonilnih spojeva povećavao s povećanjem udjela vlakna. Ujedno je ispitivan utjecaj dodatka disaharida prilikom kompleksiranja vlakana i soka kupine na adsorpciju fenolnih i hlapljivih komponenti. Korišteni su saharoza i trehaloza u omjeru vlakna:disaharid 1:0,5, 1:1 i 1:2. Adsorpcija ukupnih fenola na vlakna se je smanjila dodatkom disaharida u odnosu na vlakna bez dodatka disaharida. Pozitivan utjecaj dodatka disaharida utvrđen je za hlapljive komponente s time da je trehaloza imala veći učinak u odnosu na saharozu. Na temelju rezultata ovog istraživanja dokazano je da se vlakna jabuke mogu koristiti kao nositelji fenolnih i hlapljivih komponenti soka kupine te da se tako dobiveni kompleksi mogu koristiti kao dodatci hrani.The aim of this work was to explore possibility of application of apple fibres as delivery systems of phenolics and volatile compounds of blackberry juice. Throughout preparation of complexes, amount of fibres varied (1%, 2%, 4%, 6%, 8% and 10%) and amount of blackberry juice was constant. Obtained complexes were evaluated for phenolics, anthocyanins, antioxidant activity, colour parameters and amount of volatiles. IR spectra were recorded as well. With the increase of apple fibres decrease of phenolic compounds was observed and antioxidant activity values followed the same trend. Total amount of terpenes decreased while total amount of carbonyls increased with the increase of amount of apple fibres during complexation. In addition, investigation of the effect of disaccharides throughout complexation of fibres and blackberry juice on adsorption of phenolics and volatiles was conducted. Sucrose and trehalose were used in ratio fibre:disaccharide 1:0.5, 1:1 and 1:2. Adsorption of total phenolics decreased with the addition of disaccharides in comparison to fibre without disaccharides. Positive effect of disaccharides were recorded for volatiles with trehalose having higher positive effect than sucrose. Results of this research showed that apple fibres can be used as delivery systems of phenolics and volatiles of blackberry juice and obtained complexes can be used as food additives