engleski

Encapsulation of chokeberry phenolics on citrus fibers

Dietary fibers and phenolic are plant compounds well known for their positive effect on health. Possibility of application of citrus fibers for encapsulation of chokeberry phenolics was studied in this research. For complexation, the content of chokeberry juice was constant and citrus fiber content varied (1, 2, 3 and 4%). To obtain dried matrices freeze-drying was applied. Evaluation of adsorption of phenolics, anthocyanins and proantocyanidins, as well as antioxidant activity, colour and FTIR screening was conducted. With the increase of used fibers for complexation decrease of adsorption of phenolics, anthocyanins and proanthocyanidins occurred. Antioxidant activity was evaluated by DPPH, ABTS, FRAP and CUPRAC methods and results followed the same tendency obtained for phenolic compounds. Also, amount of used fibers had an effect on colour parameters (L, a, b, h and C) of obtained complexes. FTIR spectra were used to evaluate differences in structure of complexes in comparison to pure citrus fibers. Differences were found in three regions, one was from 1730 cm-1 to 1500 cm-1, another one from 1450 cm-1 to 1200 cm-1 and third one from 950 cm-1 to 800 cm- 1. These results suggest an efficient plant-based approach to produce value-added citrus fiber/phenolics dry complexes with possible utility as food additive in order to enrich product with phenolic compounds.

citrus fiber ; chokeberry juice ; phenolics ; antioxidant activity ; colour

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