Naslov
Citrus fiber/guar and chokeberry polyphenols powders as possible bioactive food additives

Autori
Buljeta, Ivana ; Pichler, Anita ; 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, 17-17

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
citrus fiber/guar gum ; chokeberry polyphenols ; antioxidant activity

Sažetak
Recently, the emphasis has been placed on the connection between healthy food consumption and maintaining health, where foods rich in polyphenols and dietary fibers have certainly found their place due to reported positive health effects. In this study, the possibility of using citrus fiber/guar as a carrier of polyphenols from chokeberry juice was investigated. For this purpose, powder complexes with different citrus fiber/guar content (1%, 2% and 3%) and a constant amount of chokeberry juice were prepared by the freeze drying process. Antioxidant activity, total polyphenols, monomeric anthocyanins and proanthocyanidins, as well as colour parameters and FTIR-ART analysis on freshly prepared samples and those stored for 8 months at room temperature, were evaluated. Antioxidant activity, determined by ABTS, DPPH, CUPRAC and FRAP assays, decreased with increasing amounts of carrier for both freshly prepared and stored samples. The same trend was observed in the evaluation of total polyphenols, monomeric anthocyanins and proanthocyanidins. The colour parameters (L*, a*, b*, h° and C) were also affected by the amount of added citrus fiber/guar and the storage of the samples. IR spectra obtained by FTIR-ART analysis of powder complexes, indicate that the binding of components from chokeberry juice to the fiber occurred, due to changes in the structure of the complexes compared to pure fiber. The obtained and analyzed bioactive powder complexes could be applied in the enrichment of various products in the food industry and contribute to the bioactive properties of the final product.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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