LAPSE:2021.0784
Published Article
LAPSE:2021.0784
Formulation and Stability of Cellulose-Based Delivery Systems of Raspberry Phenolics
Josipa Vukoja, Ivana Buljeta, Anita Pichler, Josip Šimunović, Mirela Kopjar
October 14, 2021
Encapsulation of bioactives is a tool to prepare their suitable delivery systems and ensure their stability. For this purpose, cellulose was selected as carrier of raspberry juice phenolics and freeze-dried cellulose/raspberry encapsulates (C/R_Es) were formulated. Influence of cellulose amount (2.5%, 5%, 7.5% and 10%) and time (15 or 60 min) on the complexation of cellulose and raspberry juice was investigated. Obtained C/R_Es were evaluated for total phenolics, anthocyanins, antioxidant activity, inhibition of α-amylase and color. Additionally, encapsulation was confirmed by FTIR. Stability of C/R_Es was examined after 12 months of storage at room temperature. Increasing the amount of cellulose during formulation of C/R_E from 2.5% to 10%, resulted in the decrease of content of total phenolics and anthocyanins. Additionally, encapsulates formulated by 15 min of complexation had a higher amount of investigated compounds. This tendency was retained after storage. The highest antioxidant activities were determined for C/R_E with 2.5% of cellulose and the lowest for those with 10% of cellulose, regardless of the methods used for its evaluation. After storage of 12 months, antioxidant activity slightly increased. Encapsulates with 2.5% of cellulose had the highest and those with 10% of cellulose the lowest capability for inhibition of α-amylase. The amount of cellulose also had an impact on color of C/R_Es. Results of this study suggest that cellulose could be a good encapsulation polymer for delivering raspberry bioactives, especially when cellulose was used in lower percentages for formulation of encapsulates.
Keywords
anthocyanins, antioxidant activity, cellulose/raspberry encapsulates, inhibition of α-amylase, phenolics
Suggested Citation
Vukoja J, Buljeta I, Pichler A, Šimunović J, Kopjar M. Formulation and Stability of Cellulose-Based Delivery Systems of Raspberry Phenolics. (2021). LAPSE:2021.0784
Author Affiliations
Vukoja J: Faculty of Food Technology, Josip Juraj Strosmayer University, F. Kuhača 18, 31000 Osijek, Croatia
Buljeta I: Faculty of Food Technology, Josip Juraj Strosmayer University, F. Kuhača 18, 31000 Osijek, Croatia
Pichler A: Faculty of Food Technology, Josip Juraj Strosmayer University, F. Kuhača 18, 31000 Osijek, Croatia
Šimunović J: Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA
Kopjar M: Faculty of Food Technology, Josip Juraj Strosmayer University, F. Kuhača 18, 31000 Osijek, Croatia [ORCID]
Journal Name
Processes
Volume
9
Issue
1
First Page
pr9010090
Year
2021
Publication Date
2021-01-04
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr9010090, Publication Type: Journal Article
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LAPSE:2021.0784
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doi:10.3390/pr9010090
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Oct 14, 2021
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Oct 14, 2021
 
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Calvin Tsay
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