Carboxymethylcellulose hydrogels: Effect of its different amount on preservation of tart cherry anthocyanins and polyphenols

Anthocyanins and other polyphenols are responsible for the positive effects that consumption of tart cherries and their products has on human health. However, instability of these compounds under processing conditions is a significant problem for fruit processing industry. The aim of this study was...

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Autores principales:	Ina Ćorković, Anita Pichler, Ivana Buljeta, Josip Šimunović, Mirela Kopjar
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	tart cherry anthocyanins polyphenols carboxymethylcellulose hydrogels antioxidants Botany QK1-989
Acceso en línea:	https://doaj.org/article/e92940402c714d95a417f05a14efbb69
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spelling	oai:doaj.org-article:e92940402c714d95a417f05a14efbb692021-12-02T05:01:41ZCarboxymethylcellulose hydrogels: Effect of its different amount on preservation of tart cherry anthocyanins and polyphenols2214-662810.1016/j.cpb.2021.100222https://doaj.org/article/e92940402c714d95a417f05a14efbb692021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S221466282100027Xhttps://doaj.org/toc/2214-6628Anthocyanins and other polyphenols are responsible for the positive effects that consumption of tart cherries and their products has on human health. However, instability of these compounds under processing conditions is a significant problem for fruit processing industry. The aim of this study was to investigate the possibility of using carboxymethylcellulose (CMC) hydrogels for the delivery of the tart cherry polyphenols. For this purpose hydrogels with tart cherry juice (TJ) and 2%, 3%, 4% and 5% (w/w) of CMC were prepared. Total phenolics, proanthocyanidins and monomeric anthocyanins as well as individual phenolics were determined. Antioxidant capacity (CUPRAC, DPPH and ABTS assays) and inhibitory potential against two enzymes, α-amylase and α-glucosidase were evaluated, as well. It was observed that hydrogel with 4% CMC (w/w) had the highest retention ability of phenolics (63%) and anthocyanins (80%) throughout preparation of hydrogels. That hydrogel also had the highest antioxidant potential. Results of this study showed that proper formulation of food systems is important in order to maximize retention of anthocyanins and other valuable polyphenols.Ina ĆorkovićAnita PichlerIvana BuljetaJosip ŠimunovićMirela KopjarElsevierarticletart cherryanthocyaninspolyphenolscarboxymethylcellulose hydrogelsantioxidantsBotanyQK1-989ENCurrent Plant Biology, Vol 28, Iss , Pp 100222- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	tart cherry anthocyanins polyphenols carboxymethylcellulose hydrogels antioxidants Botany QK1-989
spellingShingle	tart cherry anthocyanins polyphenols carboxymethylcellulose hydrogels antioxidants Botany QK1-989 Ina Ćorković Anita Pichler Ivana Buljeta Josip Šimunović Mirela Kopjar Carboxymethylcellulose hydrogels: Effect of its different amount on preservation of tart cherry anthocyanins and polyphenols
description	Anthocyanins and other polyphenols are responsible for the positive effects that consumption of tart cherries and their products has on human health. However, instability of these compounds under processing conditions is a significant problem for fruit processing industry. The aim of this study was to investigate the possibility of using carboxymethylcellulose (CMC) hydrogels for the delivery of the tart cherry polyphenols. For this purpose hydrogels with tart cherry juice (TJ) and 2%, 3%, 4% and 5% (w/w) of CMC were prepared. Total phenolics, proanthocyanidins and monomeric anthocyanins as well as individual phenolics were determined. Antioxidant capacity (CUPRAC, DPPH and ABTS assays) and inhibitory potential against two enzymes, α-amylase and α-glucosidase were evaluated, as well. It was observed that hydrogel with 4% CMC (w/w) had the highest retention ability of phenolics (63%) and anthocyanins (80%) throughout preparation of hydrogels. That hydrogel also had the highest antioxidant potential. Results of this study showed that proper formulation of food systems is important in order to maximize retention of anthocyanins and other valuable polyphenols.
format	article
author	Ina Ćorković Anita Pichler Ivana Buljeta Josip Šimunović Mirela Kopjar
author_facet	Ina Ćorković Anita Pichler Ivana Buljeta Josip Šimunović Mirela Kopjar
author_sort	Ina Ćorković
title	Carboxymethylcellulose hydrogels: Effect of its different amount on preservation of tart cherry anthocyanins and polyphenols
title_short	Carboxymethylcellulose hydrogels: Effect of its different amount on preservation of tart cherry anthocyanins and polyphenols
title_full	Carboxymethylcellulose hydrogels: Effect of its different amount on preservation of tart cherry anthocyanins and polyphenols
title_fullStr	Carboxymethylcellulose hydrogels: Effect of its different amount on preservation of tart cherry anthocyanins and polyphenols
title_full_unstemmed	Carboxymethylcellulose hydrogels: Effect of its different amount on preservation of tart cherry anthocyanins and polyphenols
title_sort	carboxymethylcellulose hydrogels: effect of its different amount on preservation of tart cherry anthocyanins and polyphenols
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/e92940402c714d95a417f05a14efbb69
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Carboxymethylcellulose hydrogels: Effect of its different amount on preservation of tart cherry anthocyanins and polyphenols

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