# Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides
## 3 Results  
### Phenolic Compounds, Antioxidant Activities, and Color of Formulated Micorparticles  
Apple fibers, apple fiber/blackberry juice microparticles as control sample, and microparticles with the added disaccharides are presented in Figure 1.  
Results of the total phenolics (TP) and proanthocyanidin (PA) content of the formulated microparticles are presented in Table 1. The highest TP content had microparticles that were formulated only with apple fiber and blackberry juice (1.35 GAE g/100 g). The addition of disaccharides during the formulation of the microparticles caused a decrease of TP, i.e., adsorption of phenolics onto the apple fiber was lower in comparison to the apple fiber without the added disaccharides. An increase of added disaccharides had a negative effect on the adsorption of phenolics, and there was no change among microparticles formulated with sucrose and trehalose. Considering only proanthocyanidin, a different trend was observed as compared to total phenolics. The microparticles prepared only with apple fiber had the highest PA content (47.81 mg/100 g). However, unlike for TP, the difference between disaccharide types was observed. The addition of trehalose during formulation had a more positive impact on the adsorption of PA onto the apple fiber than the addition of sucrose. When trehalose was applied during the formulation of the microparticles, higher PA content was adsorbed onto the apple fiber, and with the increase in the amount of trehalose, a decrease of PA content occurred (42.99 mg/100 g, 40.67 mg/100 g, and 39.88 mg/100 g). The same tendency, i.e., a decrease in the adsorption of proanthocyanidins with the increase of sucrose occurred, but PA content was significantly lower (26.42 mg/100 g, 21.41 mg/100 g, and 12.98 mg/100 g). Individual phenolic compounds of blackberry juice and apple fiber are presented in Table 2. The type of disaccharides and their ratio to apple fiber affected the adsorption of individual phenolic compounds (Table 3). Blackberry juice contained quercetin, rutin, cyanidin-3-glucoside, cyanidin-3-dioxalkylglucoside, ellagic acid, caffeic acid, chlorogenic acid, p-coumaric acid, and gallic acid, while in microparticles, anthocyanins, quercetin, el  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Samples** & **TP** & **PA** & **DPPH** & **ABETS** & **FRAP** & **CURPAC** \\ \hline AF\_B & 1.35 \(\pm\) 0.01 a  & 47.81 \(\pm\) 0.12 a [FOOTNOTE:a]Footnote a: F\_B—apple fiber/blackberry microparticles (control sample); AF—apple fiber; S—sucrose; T—trehalose  
lagic acid, and chlorogenic acid were determined with the two derivatives of hydrocinnamic acids--phloretin and phlorizin hydrate; these two derivatives originated from apple fibers. Cyanidin-3-glucose was determined in the highest amount in the apple fiber/blackberry microparticles (151.97 mg/100 g). With the increased addition of disaccharides, lower amounts of this anthocyanin was detected, which means that the addition of disaccharides during the formulation of microparticles negatively affected the adsorption of this compound onto the apple fiber. Regardless of the disaccharide type, with the increased amounts of added disaccharides, a decrease in cyanidin-3-glucose content was observed. When the fiber:disaccharides ratios were 1:0.5 and 1:2, higher anthocyanin content was observed in the trehalose microparticles, while the opposite results were observed for the third type of microparticles. The highest amount of cyanidin-3-dioxalyglucoside was also observed in apple fiber/blackberry microparticles (36.71 mg/100 g). Similarly, for cyanidin-3-glucose, the increased addition of disaccharides lowered the amount of this anthocyanin. Similar results were also obtained for quercetin. The highest amount of this phenolic (92.96 mg/100 g) was determined in the apple fiber/blackberry microparticles. Other microparticles had lower quercetin content.