Fortification of Pectin/Blackberry Hydrogels with Apple Fibers: Effect on Phenolics, Antioxidant Activity and Inhibition of α-Glucosidase

Abstract

The objective of this study was to prepare hydrogels based on pectin and blackberry juice and additionally to fortify those hydrogels with apple fiber. For that purpose, two types of pectin (low methoxylated and high methoxylated) were used, and fortification was conducted with the addition of 10% of apple fiber. The hydrogels were evaluated for phenolic compounds, antioxidant activity and inhibition of α-glucosidase. In addition, the stability of these parameters after 8 months of storage was evaluated. Pectin type and addition of apple fiber had an impact on investigated parameters. Low methoxylated pectin hydrogels had a higher concentration of anthocyanins than high methoxylated pectin hydrogels, while the addition of apple fibers caused a decrease in anthocyanin content. However, fortified hydrogels had higher antioxidant activity due to the presence of phenolics from apple fibers. The results showed that anthocyanins were more favorable in inhibiting α-glucosidase because samples with higher anthocyanins concentration had lower IC50 values. Obtained hydrogels can be used as intermediate products or ingredients (like fruit fillings or spreads) for the improvement or development of novel food products to increase their fiber content and antioxidant potential.

Keywords

• pectin/blackberry hydrogels
• apple fiber
• anthocyanins
• antioxidant activity
• α-glucosidase