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

Abstract 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.