engleski

Cellulose as carrier of tart cherry phenolics and volatiles

Potential for use of cellulose as a tool for preparation of functional food additives was investigated in this study. For that purpose, adsorption of phenolics and volatiles of tart cherry juice on cellulose were tested out. For preparation, the used juice amount was constant and cellulose amounts varied (2.5, 5, 7.5 and 10%). Adsorption capacities of cellulose for phenolics, anthocyanins, and volatile compounds were determined. Adsorption capacity of cellulose for phenolics increased with increased cellulose amount from 2.5 to 5% but afterwards a sharp decrease of adsorption capacity occurred. Anthocyanin adsorption was the highest when the lowest amount of cellulose was used, and it decreased with the increase of cellulose amounts up to 7.5% ; after which a constant adsorption capacity was reached. Cellulose amounts also had an important role in adsorption of volatiles. For comparison, several volatile compounds defined as key tart cherry volatiles (benzaldehyde, benzyl alcohol, phenyl ethyl alcohol, α-ionone and β- ionone) were chosen. The highest adsorption capacity for benzyl alcohol was achieved with 7.5% of cellulose and for all other compounds with 2.5% of cellulose. Overall adsorption capacity (for selected volatiles) was highest at 2.5% and lowest when 10% of cellulose was used. There was no difference in volatiles adsorption between 5 and 7.5% of cellulose contents. Comparison of structure of cellulose and loaded cellulose was also carried out. FTIR spectra of cellulose had one peak at 1, 640 cm-1 while loaded cellulose was missing that peak but contained two other peaks, one at 1, 714 cm-1 and another one a broad peak at 1, 625-1, 620 cm-1. Another change in FTIR spectra of loaded cellulose was observed in the range of 820-775 cm-1. Obtained formulations can be used in preparation of dairy, fruit and bakery product in order to improve their health benefits, antioxidant potential, color and/or flavor profiles.

cellulose ; tart cherry ; phenolics ; volatiles ; structural changes

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