Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids
Dietary fibers and phenolic acids are recognized for their various health benefits; thus, cellulose was selected as a carrier polymer of phenolic acids, including gallic acid and caffeic acid. Dried cellulose particles were prepared through the complexation of different amounts of cellulose (2.5, 5,...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2023-11-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Formulation-and-Stability-of-Cellulose-Particles-Enriched-with-Phenolic-Acids,174434,0,2.html |
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| author | Mirela Kopjar Josipa Vukoja Ivana Buljeta Ina Ćorković Anita Pichler Josip Šimunović |
| author_facet | Mirela Kopjar Josipa Vukoja Ivana Buljeta Ina Ćorković Anita Pichler Josip Šimunović |
| author_sort | Mirela Kopjar |
| collection | DOAJ |
| description | Dietary fibers and phenolic acids are recognized for their various health benefits; thus, cellulose was selected as a carrier polymer of phenolic acids, including gallic acid and caffeic acid. Dried cellulose particles were prepared through the complexation of different amounts of cellulose (2.5, 5, 7.5 and 10%, w/v) with a constant amount of phenolic acids. Additionally, the complexation time was 15 or 60 min with the goal to determine an impact of the duration of complexation on the adsorption of phenolic acids onto cellulose. The prepared particles were stored at ambient temperature for 12 months to assess their storage stability. Cellulose particles were assessed for the amount of adsorbed phenolic acids and antioxidant activities. For both phenolic acids, the same correlation was established, i.e., reduction of adsorption of phenolic acids occurred with the increase of cellulose amount during complexation. The duration of complexation was not a significant factor in the adsorption of phenolic acids. Antioxidant activity generally followed the trend that was obtained for the amount of adsorbed phenolic acids. Comparing both phenolic acids, cellulose had a higher affinity for caffeic acid (4.665 g/kg) than for gallic acid (3.399 g/kg). However, greater stability of gallic acid/cellulose particles was observed throughout the storage. After storage, the content of gallic acid in cellulose particles slightly decreased (up to 3%), while that of caffeic acid decreased from 10 to 20%. The complexation of phenolic acids with cellulose was proven by recording infrared spectra. Formulated cellulose particles can be a valuable tool for the preparation of plant-based functional additives which can be used for the enrichment of products with phenolic acids in order to improve their antioxidant potential and stability. |
| format | Article |
| id | doaj-art-3ffea9dea471443887816a3f53d8f330 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2023-11-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-3ffea9dea471443887816a3f53d8f3302025-02-03T00:54:49ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072023-11-0173432233110.31883/pjfns/174434174434Formulation and Stability of Cellulose Particles Enriched with Phenolic AcidsMirela Kopjar0https://orcid.org/0000-0001-6864-4652Josipa Vukoja1Ivana Buljeta2https://orcid.org/0000-0001-9357-8909Ina Ćorković3https://orcid.org/0000-0002-4478-5431Anita Pichler4https://orcid.org/0000-0002-5437-9111Josip Šimunović5https://orcid.org/0000-0001-7594-512XJosip Juraj Strossmayer University, Faculty of Food Technology Osijek, F. Kuhača 18, 31000 Osijek, CroatiaJosip Juraj Strossmayer University, Faculty of Food Technology Osijek, F. Kuhača 18, 31000 Osijek, CroatiaJosip Juraj Strossmayer University, Faculty of Food Technology Osijek, F. Kuhača 18, 31000 Osijek, CroatiaJosip Juraj Strossmayer University, Faculty of Food Technology Osijek, F. Kuhača 18, 31000 Osijek, CroatiaJosip Juraj Strossmayer University, Faculty of Food Technology Osijek, F. Kuhača 18, 31000 Osijek, CroatiaDepartment of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Campus Box 7624, Raleigh, 27695 North Carolina, USADietary fibers and phenolic acids are recognized for their various health benefits; thus, cellulose was selected as a carrier polymer of phenolic acids, including gallic acid and caffeic acid. Dried cellulose particles were prepared through the complexation of different amounts of cellulose (2.5, 5, 7.5 and 10%, w/v) with a constant amount of phenolic acids. Additionally, the complexation time was 15 or 60 min with the goal to determine an impact of the duration of complexation on the adsorption of phenolic acids onto cellulose. The prepared particles were stored at ambient temperature for 12 months to assess their storage stability. Cellulose particles were assessed for the amount of adsorbed phenolic acids and antioxidant activities. For both phenolic acids, the same correlation was established, i.e., reduction of adsorption of phenolic acids occurred with the increase of cellulose amount during complexation. The duration of complexation was not a significant factor in the adsorption of phenolic acids. Antioxidant activity generally followed the trend that was obtained for the amount of adsorbed phenolic acids. Comparing both phenolic acids, cellulose had a higher affinity for caffeic acid (4.665 g/kg) than for gallic acid (3.399 g/kg). However, greater stability of gallic acid/cellulose particles was observed throughout the storage. After storage, the content of gallic acid in cellulose particles slightly decreased (up to 3%), while that of caffeic acid decreased from 10 to 20%. The complexation of phenolic acids with cellulose was proven by recording infrared spectra. Formulated cellulose particles can be a valuable tool for the preparation of plant-based functional additives which can be used for the enrichment of products with phenolic acids in order to improve their antioxidant potential and stability.http://journal.pan.olsztyn.pl/Formulation-and-Stability-of-Cellulose-Particles-Enriched-with-Phenolic-Acids,174434,0,2.htmlcellulosegallic acidcaffeic acidstorage stabilityantioxidant potentialcomplexation |
| spellingShingle | Mirela Kopjar Josipa Vukoja Ivana Buljeta Ina Ćorković Anita Pichler Josip Šimunović Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids Polish Journal of Food and Nutrition Sciences cellulose gallic acid caffeic acid storage stability antioxidant potential complexation |
| title | Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids |
| title_full | Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids |
| title_fullStr | Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids |
| title_full_unstemmed | Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids |
| title_short | Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids |
| title_sort | formulation and stability of cellulose particles enriched with phenolic acids |
| topic | cellulose gallic acid caffeic acid storage stability antioxidant potential complexation |
| url | http://journal.pan.olsztyn.pl/Formulation-and-Stability-of-Cellulose-Particles-Enriched-with-Phenolic-Acids,174434,0,2.html |
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