Pregled bibliografske jedinice broj: 1110150
Carboxymethylcellulose hydrogels as delivery systems of tart cherry phenolics and volatiles
Carboxymethylcellulose hydrogels as delivery systems of tart cherry phenolics and volatiles // Abstract Booklet: Food Physics 2021
London : Delhi: IOP Food Physics Group, 2021. str. 16-16 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 1110150 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Carboxymethylcellulose hydrogels as delivery
systems of tart cherry phenolics and volatiles
Autori
Ćorković, Ina ; Pichler, Anita ; Lukić, Josip ; Šimunović, Josip ; Kopjar, Mirela
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Abstract Booklet: Food Physics 2021
/ - London : Delhi : IOP Food Physics Group, 2021, 16-16
Skup
Food Physics 2021
Mjesto i datum
London, Ujedinjeno Kraljevstvo, 02.02.2021. - 03.02.2021
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
carboxymethylcellulose hydrogels ; phenolics ; volatiles ; tart cherry
Sažetak
Protection of active compounds is of increasing interest for the food industry thus formulation of adequate delivery systems is of great importance. Consequently, we investigated possibility of carboxymethylcellulose hydrogels as delivery systems of tart cherry phenolics and volatiles as active compounds. Hydrogels were prepared with 2%, 3%, 4% and 5% of carboxymethylcellulose (CMC) with tart cherry juice. Obtained hydrogels were tested for total phenolics, proanthocyanidins, anthocyanins, antioxidant activity and volatiles. Increase of CMC up to 4% caused slight increase of phenolics and proanthocyanidins, while increase of anthocyanins content was more pronounced (170 mg/kg, 204 mg/kg and 223 mg/kg for 2%, 3% and 4% of CMC). With further increase of CMC to 5% for preparation of hydrogels decrease of phenolics, proanthocyanidins and anthocyanins occurred. Antioxidant activity evaluated by DPPH, ABTS and CUPRAC methods followed the trend that was observed for phenolic compounds. The most important volatiles for tart cherry flavour (benzaldehyde, benzyl alcohol, limonene, eugenol, linalool, β – ionone) were selected for evaluation of impact of CMC amount for hydrogel preparation. For all volatiles it was determined that with the increase of CMC amount decrease of volatiles amounts occurred. Results of our study showed importance of proper formulation in order to achieve retention of active compounds in our case tart cherry phenolics and volatiles.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
HRZZ-IP-2019-04-5749 - Formuliranje, priprema i testiranje biopolimernih gelova kao nositelja bioaktivnih i hlapljivih komponenata u inovativnim funkcionalnim proizvodima (bioACTIVEgels) (Kopjar, Mirela, HRZZ ) ( CroRIS)
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
