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- Title
Cellulose as a Delivery System of Raspberry Juice Volatiles and Their Stability.
- Authors
Vukoja, Josipa; Pichler, Anita; Ivić, Ivana; Šimunović, Josip; Kopjar, Mirela; Gómez-Plaza, Encarna; Gil-Muñoz, Rocio
- Abstract
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.
- Subjects
RASPBERRIES; CELLULOSE; BERRIES; FOOD industry; FLAVOR
- Publication
Molecules, 2020, Vol 25, Issue 11, p2624
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules25112624