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Hendrysiak A, Brzezowska J, Nicolet N, Bocquel D, Andlauer W, Michalska-Ciechanowska A. Juice Powders from Rosehip ( Rosa canina L.): Physical, Chemical, and Antiglycation Properties. Molecules 2023; 28:molecules28041674. [PMID: 36838668 PMCID: PMC9964629 DOI: 10.3390/molecules28041674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023] Open
Abstract
Fruits from rosehip (Rosa canina L.) are gaining popularity due to their content and profile of bioactive components. Rosehip is distinct for its antioxidant, immunomodulatory, and anticancer properties. However, the abundance of these bioactives led to a tart taste, resulting in its consumption mainly in processed form. Due to microbiological safety, pasteurization is the preferred way of processing, which affects the chemical properties of the juice. A promising approach to improve acceptability of rosehip's physical properties, while preserving its bioactive compounds and adding health-promoting benefits, is to enrich the rosehip juice with functional carriers before drying. The influence of the carrier type (maltodextrin, inulin, trehalose, palatinose) and drying technique (spray- and freeze-drying) on the physical, chemical, and antioxidant properties of pasteurized, and non-pasteurized juice powders was examined in this study. In addition, the ability of powders with functional carriers to inhibit protein glycation was evaluated. Spray drying led to products with improved physical properties in relation to freeze-drying. The addition of carrier substances significantly influenced the antioxidant capacity determined by TEAC ABTS and FRAP methods, whereby the application of inulin and palatinose retained antioxidant capacity better than the frequently used maltodextrin. Moreover, rosehip juice powders showed a promising ability to inhibit protein glycation.
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Affiliation(s)
- Aleksandra Hendrysiak
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland
- Correspondence: (A.H.); (W.A.); (A.M.-C.)
| | - Jessica Brzezowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland
| | - Nancy Nicolet
- Institute of Life Technologies, School of Engineering, University of Applied Sciences and Arts Western Switzerland (HES-SO Valais Wallis), Rue de l’Industrie 19, 1950 Sion, Switzerland
| | - Dimitri Bocquel
- Institute of Life Technologies, School of Engineering, University of Applied Sciences and Arts Western Switzerland (HES-SO Valais Wallis), Rue de l’Industrie 19, 1950 Sion, Switzerland
| | - Wilfried Andlauer
- Institute of Life Technologies, School of Engineering, University of Applied Sciences and Arts Western Switzerland (HES-SO Valais Wallis), Rue de l’Industrie 19, 1950 Sion, Switzerland
- Correspondence: (A.H.); (W.A.); (A.M.-C.)
| | - Anna Michalska-Ciechanowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland
- Correspondence: (A.H.); (W.A.); (A.M.-C.)
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M M, Meghwal M. Microencapsulation of fruit juices: Techniques, properties, application of fruit powder. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Mahalakshmi M
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Murlidhar Meghwal
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonipat India
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Marat N, Danowska-Oziewicz M, Narwojsz A. Chaenomeles Species-Characteristics of Plant, Fruit and Processed Products: A Review. PLANTS (BASEL, SWITZERLAND) 2022; 11:3036. [PMID: 36432767 PMCID: PMC9698592 DOI: 10.3390/plants11223036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/02/2022] [Accepted: 11/06/2022] [Indexed: 06/16/2023]
Abstract
This literature review deals with the characteristics of Chaenomeles species and the physicochemical properties of Chaenomeles fruits. These fruits belong to a group with a low content of monosaccharides and a favorable ratio of fructose to glucose. They exhibit a low pH value and sour taste; therefore, they are not eaten in a raw form. They have a high concentration of bioactive compounds, such as polyphenols, vitamin C, organic acids, dietary fiber and pectins. The physicochemical properties of processed Chaenomeles fruits, i.e., freeze-dried, juices, syrups, candied fruit, jam, powder and chips, are presented in the manuscript. Also mentioned are the seeds and their use in the production of oil and seed gum. Of the products described in the paper, seed oil deserves greater attention, as it is characterized by a high content of unsaturated fatty acids, mainly oleic and linoleic, and low susceptibility to oxidation.
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Perez-Palacios T, Ruiz-Carrascal J, Solomando JC, de-la-Haba F, Pajuelo A, Antequera T. Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment. Foods 2022; 11:3291. [PMID: 37431039 PMCID: PMC9601459 DOI: 10.3390/foods11203291] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/15/2022] [Accepted: 10/18/2022] [Indexed: 09/28/2023] Open
Abstract
Due to the beneficial health effects of omega-3 fatty acids and antioxidants and their limited stability in response to environmental and processing factors, there is an increasing interest in microencapsulating them to improve their stability. However, despite recent developments in the field, no specific review focusing on these topics has been published in the last few years. This work aimed to review the most recent developments in the microencapsulation of fish oil and natural antioxidant compounds. The impact of the wall material and the procedures on the quality of the microencapsulates were preferably evaluated, while their addition to foods has only been studied in a few works. The homogenization technique, the wall-material ratio and the microencapsulation technique were also extensively studied. Microcapsules were mainly analyzed for size, microencapsulation efficiency, morphology and moisture, while in vitro digestion, flowing properties, yield percentage and Fourier transform infrared spectroscopy (FTIR) were used more sparingly. Findings highlighted the importance of optimizing the most influential variables of the microencapsulation procedure. Further studies should focus on extending the range of analytical techniques upon which the optimization of microcapsules is based and on addressing the consequences of the addition of microcapsules to food products.
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Affiliation(s)
- Trinidad Perez-Palacios
- Meat and Meat Product University Institute (IProCar), University of Extremadura, Avda. de las Ciencias s/n, 10003 Cáceres, Spain
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Naibaho J, Bobak Ł, Pudło A, Wojdyło A, Andayani SN, Pangestika LMW, Korzeniowska M, Yang B. Chemical compositions, antioxidant activities and techno‐functionality of spent grain treated by autoclave treatment: evaluation of water and temperature levels. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16042] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Joncer Naibaho
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Łukasz Bobak
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Anna Pudło
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science Wrocław University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Safira Noor Andayani
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Pendidikan Ganesha 81116 Singaraja Indonesia
| | | | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wroclaw University of Environmental and Life Sciences 51‐630 Wroclaw Poland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies University of Turku 20014 Turku Finland
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Sokol N, Sanzharovskaya N, Khrapko O. The use of pectin extracts from chaenomeles fruits in bakery. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20224601002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Currently, an urgent task is the creation of food products with directed biological activity through the use of natural ingredients. The mass consumption of bread gives reason to consider it as a product with exceptional potential and significance for improving the quality of nutrition and protecting the organism from the effects of harmful environmental factors. The aim of the research is to study the chaenomeles fruits, to determine the rational parameters for obtaining pectin extracts and to evaluate their effect on the baking properties of flour, the course of the technological process and the quality of finished bakery products. The objects of the research were chaenomeles fruits; pectin extracts; wheat flour; prototype bread samples. It has been studied the kinetics of pectin substances extraction and has been proposed the process rational parameters, which make it possible to obtain extracts with high functional and technological properties. It is shown that the addition of pectin extract from chaenomeles fruits at a dosage of up to 15 % improves the quality characteristics of bread. The proposed recipe allows obtaining high-quality enriched bakery products.
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Liu Q, Hamid N, Liu Y, Kam R, Kantono K, Wang K, Lu J. Bioactive Components and Anticancer Activities of Spray-Dried New Zealand Tamarillo Powder. Molecules 2022; 27:2687. [PMID: 35566037 PMCID: PMC9103875 DOI: 10.3390/molecules27092687] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 03/26/2022] [Accepted: 04/13/2022] [Indexed: 11/16/2022] Open
Abstract
Tamarillo fruit contains many phytochemicals that have beneficial therapeutic and nutritional properties. Spray-drying is widely used to preserve fruit puree in powder form. However, to obtain high-quality fruit powder, the optimisation of spray-drying conditions is necessary, as a high drying temperature can damage sensitive bioactive compounds. This study investigated the effects of spray-drying on the microstructure, polyphenolics, total flavonoids, total carotenoids, antioxidant activity, and anticancer capacity of tamarillo powder. Response surface methodology (RSM) was used to optimise the spray-drying process to produce tamarillo powder. The independent variables were inlet drying temperature (120-160 °C), flow rate (1-5 g/mL), and maltodextrin concentration (0-10%). These variables influenced the microstructural attributes, bioactive components, and cytotoxicity of the spray-dried tamarillo powder. The increase in polyphenols and antioxidant activities were favoured under high-temperature spray drying conditions and a low carrier concentration. The optimised spray-drying conditions for producing tamarillo powder with high antioxidant and anticancer activities, high yield, and stable bioactive compounds were found to be at 146.8 °C inlet temperature, and a flow rate of 1.76 g/mL.
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Affiliation(s)
- Qian Liu
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Q.L.); (Y.L.); (R.K.); (K.K.)
| | - Nazimah Hamid
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Q.L.); (Y.L.); (R.K.); (K.K.)
| | - Ye Liu
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Q.L.); (Y.L.); (R.K.); (K.K.)
| | - Rothman Kam
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Q.L.); (Y.L.); (R.K.); (K.K.)
| | - Kevin Kantono
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Q.L.); (Y.L.); (R.K.); (K.K.)
| | - Kelvin Wang
- School of Science, Faculty of Health & Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand; (K.W.); (J.L.)
| | - Jun Lu
- School of Science, Faculty of Health & Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand; (K.W.); (J.L.)
- School of Public Health & Interdisciplinary Studies, Faculty of Health & Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand
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Fathi F, N Ebrahimi S, Matos LC, P P Oliveira MB, Alves RC. Emerging drying techniques for food safety and quality: A review. Compr Rev Food Sci Food Saf 2022; 21:1125-1160. [PMID: 35080792 DOI: 10.1111/1541-4337.12898] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2021] [Revised: 12/01/2021] [Accepted: 12/08/2021] [Indexed: 11/27/2022]
Abstract
The new trends in drying technology seek a promising alternative to synthetic preservatives to improve the shelf-life and storage stability of food products. On the other hand, the drying process can result in deformation and degradation of phytoconstituents due to their thermal sensitivity. The main purpose of this review is to give a general overview of common drying techniques with special attention to food industrial applications, focusing on recent advances to maintain the features of the active phytoconstituents and nutrients, and improve their release and storage stability. Furthermore, a drying technique that extends the shelf-life of food products by reducing trapped water, will negatively affect the spoilage of microorganisms and enzymes that are responsible for undesired chemical composition changes, but can protect beneficial microorganisms like probiotics. This paper also explores recent efficient improvements in drying technologies that produce high-quality and low-cost final products compared to conventional methods. However, despite the recent advances in drying technologies, hybrid drying (a combination of different drying techniques) and spray drying (drying with the help of encapsulation methods) are still promising techniques in food industries. In conclusion, spray drying encapsulation can improve the morphology and texture of dry materials, preserve natural components for a long time, and increase storage times (shelf-life). Optimizing a drying technique and using a suitable drying agent should also be a promising solution to preserve probiotic bacteria and antimicrobial compounds.
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Affiliation(s)
- Faezeh Fathi
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Evin, Tehran, Iran.,REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Samad N Ebrahimi
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Evin, Tehran, Iran
| | | | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Rita C Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Porto, Portugal
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9
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Physicochemical characterization and biological potential of Japanese quince polyphenol extract treated by different drying techniques. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112247] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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10
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Luangthongkam P, Blinco JA, Dart P, Callaghan M, Speight R. Comparison of spray-drying and freeze-drying for inoculum production of the probiotic Bacillus amyloliquefaciens strain H57. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.09.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Michalska-Ciechanowska A, Hendrysiak A, Brzezowska J, Wojdyło A, Gajewicz-Skretna A. How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts? Foods 2021; 10:foods10081864. [PMID: 34441643 PMCID: PMC8394545 DOI: 10.3390/foods10081864] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 07/24/2021] [Accepted: 07/28/2021] [Indexed: 01/07/2023] Open
Abstract
Chokeberry fruit, one of the richest plant sources of bioactives, is processed into different foodstuffs, mainly juice, which generates a considerable amount of by-products. To follow the latest trends in the food industry considering waste management, the study aimed to produce chokeberry pomace extract powders and conduct experimental and chemometric assessment of the effect of different carriers and drying techniques on the physico-chemical properties of such products. The PCA analysis showed that the examined powders were classified into two groups: freeze-dried (variation in case of moisture content, water activity, colour, and browning index) and vacuum-dried (bulk density). No clear pattern was observed for the physical properties of carrier added products. The sum of polyphenolics (phenolic acids, anthocyanins and flavonols) ranged from 3.3-22.7 g/100 g dry matter. Drying techniques had a stronger effect on the polyphenols profile than the type of carrier. Hydroxymethyl-L-furfural formation was enhanced by inulin addition during high-temperature treatment. Overall, the addition of maltodextrin and trehalose mixture for freeze drying and vacuum drying at 90 °C caused the highest retention of polyphenolics and the lowest formation of hydroxymethyl-L-furfural; however, an individual and comprehensive approach is required when the obtainment of high-quality chokeberry powders is expected.
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Affiliation(s)
- Anna Michalska-Ciechanowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, the Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (A.H.); (J.B.); (A.W.)
- Correspondence:
| | - Aleksandra Hendrysiak
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, the Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (A.H.); (J.B.); (A.W.)
| | - Jessica Brzezowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, the Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (A.H.); (J.B.); (A.W.)
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, the Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; (A.H.); (J.B.); (A.W.)
| | - Agnieszka Gajewicz-Skretna
- Laboratory of Environmental Chemometrics, Faculty of Chemistry, University of Gdansk, Wita Stwosza 63, 80-308 Gdansk, Poland;
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de Oliveira WQ, Neri-Numa IA, Arruda HS, Lopes AT, Pelissari FM, Barros FFC, Pastore GM. Special emphasis on the therapeutic potential of microparticles with antidiabetic effect: Trends and possible applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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13
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Michalska-Ciechanowska A, Brzezowska J, Wojdyło A, Gajewicz-Skretna A, Ciska E, Majerska J. Chemometric contribution for deeper understanding of thermally-induced changes of polyphenolics and the formation of hydroxymethyl-L-furfural in chokeberry powders. Food Chem 2020; 342:128335. [PMID: 33160777 DOI: 10.1016/j.foodchem.2020.128335] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 09/08/2020] [Accepted: 10/06/2020] [Indexed: 12/30/2022]
Abstract
During fruit juice powdering process numerous alterations may occur as a result of interactions of native bioactives and carriers. The objective was to investigate the effect of carrier addition on the changes in polyphenols' profile in chokeberry powders obtained by spray- (180 °C), vacuum- (50, 70, 90 °C) and freeze-drying and to evaluate the interactions between bioactives toward formation of process contaminants. Phenolic acids, anthocyanins, flavonols, flavan-3-ols and procyanidins were identified in powders (18.1 - 35.4 g kg-1 dry matter). Vacuum drying at 90 °C resulted in a significant increase in (+)-catechin and HMF contents. The addition of inulin enhanced the generation of HMF compared to maltodextrin. Overall, addition of maltodextrin allowed for better anthocyanins' retention. Depending on the drying method used, maltodextrin allowed for better retention of polyphenolics during freeze- and vacuum drying, while inulin during spray drying. The elaboration of the results was supported by chemometric analysis.
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Affiliation(s)
- Anna Michalska-Ciechanowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Sciences, Department of Chemistry and Biodynamics of Food, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Jessica Brzezowska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland.
| | - Agnieszka Gajewicz-Skretna
- Laboratory of Environmental Chemometrics, Faculty of Chemistry, University of Gdansk, Wita Stwosza 63, 80-308 Gdansk, Poland.
| | - Ewa Ciska
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Sciences, Department of Chemistry and Biodynamics of Food, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Joanna Majerska
- Institute of Agricultural Engineering, the Faculty of Life Sciences and Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37a, 51-630 Wrocław, Poland.
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Osmotic Dehydration as a Pretreatment Modulating the Physicochemical and Biological Properties of the Japanese Quince Fruit Dried by the Convective and Vacuum-Microwave Method. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02522-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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15
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Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders. Molecules 2020; 25:molecules25173801. [PMID: 32825580 PMCID: PMC7503870 DOI: 10.3390/molecules25173801] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/12/2020] [Accepted: 08/19/2020] [Indexed: 01/02/2023] Open
Abstract
Sea buckthorn (Hippophaë rhamnoides L.) juice with inulin, maltodextrin, and inulin:maltodextrin (1:2 and 2:1) were spray-, freeze- and vacuum-dried at 50, 70 and 90 °C. The study aimed to assess the impact of drying methods and carrier agents on physical properties (moisture content, water activity, true and bulk density, porosity, color parameters, browning index), chemical components (hydroxymethylfurfural and phenolic compounds) and antioxidant capacity of sea buckthorn juice powders. Storage of powders was carried out for six months. Inulin caused stronger water retention in powders than maltodextrin. Vacuum drying provided powders with the highest bulk density. Maltodextrin did not promote browning and HMF formation as strongly as inulin. More phenolic compounds were found in powders with maltodextrin. Storage increased the antioxidant capacity of powders. The results obtained will be useful in optimizing the powders production on an industrial scale, designing attractive food ingredients.
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