Naslov
Determination of chokeberry polyphenols encapsulated in alginate hydrogel beads combined with pullulan and disaccharides

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

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

Skup
IFT first 2022

Mjesto i datum
Chicago (IL), Sjedinjene Američke Države, 10.07.2022. - 13.07.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
chokeberry polyphenols ; alginate hydrogel beads ; pullulan ; disaccharides

Sažetak
Introduction As eating habits are constantly changing, food industry must develop new, more nutritious, safe and less processed foods in accordance with these current trends. Production of hydrogel beads fulfills these objectives, as it improves the stability of entrapped ingredients, and thus its applications in the food industry are expanding. Method In the present study, BÜCHI Encapsulator B-390 was utilized for the encapsulation of chokeberry polyphenols in alginate hydrogel beads. Operating conditions were as follows: 1000 µm nozzle, 200 mbar, 200 Hz and 1000 V. To examine the effect of wall material composition on retention of polyphenols, six different encapsulation mixtures were prepared. The first one contained only alginate (3%), while three others were prepared from alginate with the addition of 1% pullulan, 10% trehalose or 10% sucrose. Finally, two samples containing both pullulan and sucrose or trehalose were produced. Total polyphenols, proanthocyanidins and anthocyanins were determined spectrophotometrically. The antioxidant activity of the formed hydrogel beads was evaluated by FRAP, CUPRAC, DPPH and ABTS assays. Additionally, individual polyphenols have been identified and quantified using the HPLC method. Results It was observed that the addition of pullulan resulted in an increase in total polyphenols (5.54 g/kg for alginate beads and 8.60 g/kg for beads with alginate and pullulan). For this sample, an increase in concentrations of proanthocyanidins anthocyanins, and an increase in antioxidant activity of hydrogel beads was observed as well. The same positive effect on total polyphenols was caused by the addition of 10% sucrose (8.17 g/kg) and 1% pullulan and 10% trehalose (7.83 g/kg). The lowest values of total polyphenols were observed for the beads containing alginate, pullulan and sucrose (4.78 g/kg) along with those containing alginate and trehalose (4.50 g/kg). These samples also had consequently lowered antioxidant activities. Individual polyphenols determined in the samples were cyanidin-3-galactoside, cyanidin- 3-arabinoside, rutin, neochlorogenic and chlorogenic acid.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA