# Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides
## 3 Results
### Flavor Profile of Formulated Microparticles
For apple fiber, OAVs between 1 and 10 were calculated for hexanal, heptanal, D-limonene, and \(\alpha\)-ionone. Volatiles with OAVs over 10 were linalool, \(\gamma\)-ionone, and \(\beta\)-ionone (13.49, 30.57, and 54.60, respectively). Microparticles contained flavors from both sources. Comparing all microparticles, OAVs between 1 and 10 were calculated for hexanal, citronellal, and \(\alpha\)-ionone, while D-limonene and linalool had OAVs slightly over 10, and \(\gamma\)-ionone and \(\beta\)-ionone had very high OAVs. Heptanal was the only volatile that was not important for the flavor of the apple fiber/blackberry microparticles, but it was important for other microparticles with added disaccharides (OAVs were between 1 and 3). Comparing microparticles, especially high differences between the apple fiber/blackberry microparticles and the microparticles with disaccharides were detected for \(\gamma\)-ionone and \(\beta\)-ionone. Even though several volatiles (guaiaicol, eugenol, and \(\beta\)-damascenone) had high OAVs in blackberry juice, they were not important for the flavor of the microparticles. Volatiles of all the samples were grouped according to their flavor descriptors, and the contributions of each flavor note to the overall flavor profile were calculated. Results were used for PCA analysis (Figure 2). PC1 accounted for 52.57% of the total variance, and PC2 for 35.98%. For all samples, dominant flavor notes were floral, green, and citrus. From the biplot, it can be observed that apple fiber had quite a different flavor profile; it was missing spicy and minty flavor notes but had a pronounced floral note, followed by green and citrus ones (approximately equal contributions). Blackberry juice was characterized mostly by a floral flavor note, followed by a green note; the citrus note had the lowest contribution to the overall flavor. The microparticles from blackberry juice and apple fiber were different since their flavor was a mixture of both volatiles that originated from blackberry juice and apple fiber. Apple fiber/blackberry microparticles was characterized mostly by floral and citrus flavor notes. Both microparticles formulated by the addition of sucrose and trehalose (fiber:disaccharide ratio of 1:0.5) were similar in terms of their flavor profile in order to the control sample, i.e., they were characterized mostly by floral and citrus flavor notes. With the increase in added disaccharides, the flavor profile changed, and for those  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Volatiles** & **AF\_B** & **5.0.5** & **S.1** & **S.2** & **T.0.5** & **T.1** & **T.2** \\ \hline Hexanal & 41.75 \(\pm\) 0.23 \({}^{\rm t}\) & 69.16 \(\pm\) 3.28 \({}^{\rm e}\) & 125.91 \(\pm\) 0.19 \({}^{\rm d}\) & 138.37 \(\pm\) 0.65 \({}^{\rm b}\) & 70.55 \(\pm\) 0.71 \({}^{\rm e}\) & 136.82 \(\pm\) 0.44 \({}^{\rm e}\) & 143.68 \(\pm\) 0.47 \({}^{\rm a}\) \\ Heptanal & 0.81 \(\pm\) 0.00 \({}^{\rm e}\) & 5.80 \(\pm\) 0.01 \({}^{\rm d}\) & 6.87 \(\pm\) 0.06 \({}^{\rm c}\) & 7.74 \(\pm\) 0.09 \({}^{\rm b}\) & 7.74 \(\pm\) 0.04 \({}^{\rm b}\) & 7.57 \(\pm\) 0.12 \({}^{\rm b}\) & 9.04 \(\pm\) 0.63 \({}^{\rm a}\) \\ D-limonene & 115.62 \(\pm\) 2.11 \({}^{\rm b}\) & 117.08 \(\pm\) 0.45 \({}^{\rm b}\) & 115.37 \(\pm\) 0.75 \({}^{\rm b}\) & 88.22 \(\pm\) 0.47 \({}^{\rm e}\) & 96.25 \(\pm\) 1.24 \({}^{\rm d}\) & 119.33 \(\pm\) 1.33 \({}^{\rm b}\) & 154.68 \(\pm\) 0.05 \({}^{\rm a}\) \\ Citronellal & 54.67 \(\pm\) 0.66 \({}^{\rm b}\) & 54.61 \(\pm\) 0.66 \({}^{\rm b}\) & 44.95 \(\pm\) 0.10 \({}^{\rm c}\) & 40.47 \(\pm\) 1.07 \({}^{\rm d}\) & 67.03 \(\pm\) 0.47 \({}^{\rm a}\) & 35.74 \(\pm\) 0.60 \({}^{\rm e}\) & 35.19 \(\pm\) 0.55 \({}^{\rm e}\) \\ Guaicol & 14.99 \(  
micoparticles, green flavor notes prevailed. Interestingly, both microparticles were similar when the fiber:disaccharide ratio was 1:1. The green note was the dominant one, while floral and citrus notes had an equal contribution to the overall flavor.