Hydrogel-encapsulated red vine leaf phenolics and their impact on dicarbonyl compounds in gluten-free muffins
CYTA - Journal of Food, cilt.24, sa.1, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 24 Sayı: 1
- Basım Tarihi: 2026
- Doi Numarası: 10.1080/19476337.2026.2672840
- Dergi Adı: CYTA - Journal of Food
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Directory of Open Access Journals, DIALNET, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biomedical Reference Collection: Corporate Edition (EBSCO), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Anahtar Kelimeler: Dicarbonyl compounds, encapsulation, gluten-free muffin, hydrogel, red vine leaf phenolics
- Yıldız Teknik Üniversitesi Adresli: Evet
Özet
This study investigated the effects of encapsulating red vine leaf phenolics (Royal, Black Kismis, Spil Karası) in flaxseed gum (FG) hydrogels on gluten-free muffins quality and dicarbonyl compounds. FG hydrogels enhanced batter viscoelasticity and consistency (K: 1107.04–1550.59 Pa·sⁿ), while phenolic addition reduced post-shear recovery from 29.3% to 18.9%–25.5%. Phenolic-enriched muffins showed higher TPC (4.41–5.34 mg GAE/g DM), antioxidant capacity (DPPH: 0.92–1.69 mg TE/g DM; CUPRAC: 2.88–3.97 μmol TE/g DM), and oxidative stability (IP: 592.5–674.5 vs. 508.0–529.5 min), alongside increased hardness (up to 39.95 N at day 7) but reduced cohesiveness and resilience. Dicarbonyl levels were significantly lower in phenolic-enriched muffins (GO: 391.85–450.63; MGO: 134.10–140.20 μg/100 g) than in FG controls (GO: 580.19; MGO: 155.11 μg/100 g), indicating effective inhibition of dicarbonyl compounds. Despite minor losses in flavor and sweetness scores due to intrinsic bitterness, hydrogel encapsulation successfully retained bioactive components while improving functional muffin quality.