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Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability
Formulation of delivery systems for active ingredients is of increasing importance for the food industry. For that purpose, we selected cellulose as a carrier polymer of raspberry volatiles. Freeze-dried cellulose/raspberry complexes were prepared by complexation of raspberry juice (constant amount)...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7321216/ https://www.ncbi.nlm.nih.gov/pubmed/32516923 http://dx.doi.org/10.3390/molecules25112624 |
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author | Vukoja, Josipa Pichler, Anita Ivić, Ivana Šimunović, Josip Kopjar, Mirela |
author_facet | Vukoja, Josipa Pichler, Anita Ivić, Ivana Šimunović, Josip Kopjar, Mirela |
author_sort | Vukoja, Josipa |
collection | PubMed |
description | Formulation of delivery systems for active ingredients is of increasing importance for the food industry. For that purpose, we selected cellulose as a carrier polymer of raspberry volatiles. Freeze-dried cellulose/raspberry complexes were prepared by complexation of raspberry juice (constant amount) and cellulose (2.5%, 5%, 7.5% and 10%). In our study, cellulose was shown as a good carrier of raspberry juice volatiles. Thirty-nine volatiles were detected in raspberry juice while 11 of them were lost during preparation of the complexes. Berry flavor note was the dominant one in raspberry juice (40% of overall flavor), followed by citrus and woody notes (each around 18% of overall flavor) and floral, fruity, and green (each around 8% of overall flavor). Cellulose/raspberry complexes had different flavor profiles, but a berry flavor note was still the dominant one in all complexes. These results suggest an efficient plant-based approach to produce value-added cellulose/volatile dry complexes with possible utility as food flavoring ingredients. |
format | Online Article Text |
id | pubmed-7321216 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-73212162020-07-06 Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability Vukoja, Josipa Pichler, Anita Ivić, Ivana Šimunović, Josip Kopjar, Mirela Molecules Article Formulation of delivery systems for active ingredients is of increasing importance for the food industry. For that purpose, we selected cellulose as a carrier polymer of raspberry volatiles. Freeze-dried cellulose/raspberry complexes were prepared by complexation of raspberry juice (constant amount) and cellulose (2.5%, 5%, 7.5% and 10%). In our study, cellulose was shown as a good carrier of raspberry juice volatiles. Thirty-nine volatiles were detected in raspberry juice while 11 of them were lost during preparation of the complexes. Berry flavor note was the dominant one in raspberry juice (40% of overall flavor), followed by citrus and woody notes (each around 18% of overall flavor) and floral, fruity, and green (each around 8% of overall flavor). Cellulose/raspberry complexes had different flavor profiles, but a berry flavor note was still the dominant one in all complexes. These results suggest an efficient plant-based approach to produce value-added cellulose/volatile dry complexes with possible utility as food flavoring ingredients. MDPI 2020-06-05 /pmc/articles/PMC7321216/ /pubmed/32516923 http://dx.doi.org/10.3390/molecules25112624 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Vukoja, Josipa Pichler, Anita Ivić, Ivana Šimunović, Josip Kopjar, Mirela Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability |
title | Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability |
title_full | Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability |
title_fullStr | Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability |
title_full_unstemmed | Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability |
title_short | Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability |
title_sort | cellulose as a delivery system of raspberry juice volatiles and their stability |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7321216/ https://www.ncbi.nlm.nih.gov/pubmed/32516923 http://dx.doi.org/10.3390/molecules25112624 |
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