Naslov
Addition of apple fiber to blackberry/pectin hydrogels affected inhibition of α-glucosidase

Autori
Ćorković, Ina ; Pichler, Anita ; Šimunović, Josip ; Kopjar, Mirela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of 3rd International Scientific and Professional Conference FOOD INDUSTRY BY-PRODUCT / Šubarić, Drago ; Jokić, Stela ; Lončarić, Ante - Osijek, 2022, 39-40

ISBN
978-953-7005-86-3

Skup
3. međunarodni znanstveno-stručni skup: Food industry by-products

Mjesto i datum
Osijek, Hrvatska, 29.08.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Recenziran

Ključne riječi
apple fiber ; blackberry ; hydrogels ; polyphenols ; α-glucosidase

Sažetak
By-products of apple processing are considered potential food ingredients since they were characterized as a rich source of polyphenols and fibers. High amounts of polyphenols are also found in blackberry juice and other traditional blackberry products. It is known that these compounds inhibit α-glucosidase and hence control of starch digestion, reduce hyperglycemia and regulate blood glucose levels. Since they are unstable, there is a need to develop novel formulations that would protect polyphenols and thus improve their functionality. In this study, we prepared hydrogels based on blackberry juice and two types of pectin (low-methoxylated and high-methoxylated) fortified with apple fiber to examine the effect of apple fiber addition on inhibition of α-glucosidase. IC50 values (expressed as μg of gallic acid equivalents per mL of reaction solution) were obtained and the results showed that the addition of apple fiber to blackberry hydrogels affected the inhibition of this enzyme. Samples with apple fiber addition had higher IC50 values (6.07 μg GAE/mL for low- methoxylated pectin and 6.55 μg GAE/mL for high- methoxylated pectin) than those without apple fiber (1.98 μg GAE/mL for low-methoxylated pectin and 2.41 μg GAE/mL for high-methoxylated pectin). Individual polyphenols of the prepared samples were determined as well. HPLC analysis showed that samples fortified with apple fiber had altered polyphenol composition due to the presence of apple polyphenols. In these samples, a decrease in anthocyanins concentrations was observed. A storage study over 8 months period was conducted as well. Results showed that prepared hydrogels can be used as semi-products for the development of novel food products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA