engleski

The influence of carbohydrates on adsorption of blackberry phenolics on apple fibers

Apple fibers, due to their health benefits, have been selected as adsorption material for blackberry phenolics. Additionally, the influence of carbohydrates (sucrose and trehalose) on adsorption of phenolics on apple fibers was investigated. Complexation of blackberry juice was performed either with fibers or with fibers and carbohydrates (fibers to carbohydrate ratios were at 1:0.5, 1:1 and 1:2). Obtained samples were evaluated for phenolics, anthocyanins and antioxidant activity. Addition of carbohydrates enhanced the adsorption of phenolics, compared to pure fibers. However, with the increase of carbohydrate content, a decrease in adsorption of phenolics occurred. Samples with trehalose had a higher phenolic content in comparison to sucrose samples. Anthocyanin adsorption behavior was different. Pure fiber exhibited the highest adsorption of anthocyanins. For carbohydrate samples, the highest adsorption of anthocyanins was observed when fibers to carbohydrate ratio was at 1:1. Antioxidant activity was evaluated by DPPH, ABTS, FRAP and CUPRAC methods. Results of antioxidant activity by DPPH, ABTS and FRAP methods followed the trend of phenolics. Results of this study demonstrated that carbohydrates, especially trehalose, can be used to enhance the adsorption of phenolics onto apple fibers, but also that the ratio between fibers and carbohydrates was a crucial factor. Obtained formulations can be used in preparation of dairy, fruit and bakery products in order to improve their health benefits, antioxidant potential and color profiles.

apple fibers ; carbohydrates ; blackberry phenolics ; antioxidant activity

nije evidentirano