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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.
Anna Michalska-Ciechanowska; Jessica Brzezowska; Aneta Wojdyło; Agnieszka Gajewicz-Skretna; Ewa Ciska; Joanna Majerska. Chemometric contribution for deeper understanding of thermally-induced changes of polyphenolics and the formation of hydroxymethyl-L-furfural in chokeberry powders. Food Chemistry 2020, 342, 128335 .
AMA StyleAnna Michalska-Ciechanowska, Jessica Brzezowska, Aneta Wojdyło, Agnieszka Gajewicz-Skretna, Ewa Ciska, Joanna Majerska. Chemometric contribution for deeper understanding of thermally-induced changes of polyphenolics and the formation of hydroxymethyl-L-furfural in chokeberry powders. Food Chemistry. 2020; 342 ():128335.
Chicago/Turabian StyleAnna Michalska-Ciechanowska; Jessica Brzezowska; Aneta Wojdyło; Agnieszka Gajewicz-Skretna; Ewa Ciska; Joanna Majerska. 2020. "Chemometric contribution for deeper understanding of thermally-induced changes of polyphenolics and the formation of hydroxymethyl-L-furfural in chokeberry powders." Food Chemistry 342, no. : 128335.
Cranberry juice has a high content of polyphenols, which makes it a valuable raw material with health-promoting properties. On the other hand, the bitter and astringent taste of cranberry limits its consumption in fresh form (fruit, juice). For this reason, new formulations of cranberry products based on natural additives are sought, e.g., in the form of carriers, which not only allow the drying of liquids to form powders, but which can also affect the retention of bioactive compounds. This study aimed at the evaluation of the influence of different carriers and concentrations applied to cranberry juice and their influence on the physico-chemical properties of the powders obtained. Freeze-dried powders had approximately eight times higher moisture content than products gained after the spray-drying process. The bulk density of freeze-dried product was approximately 11% higher when compared to spray-drying. Freeze-drying and spray-drying had a similar influence on the total polyphenolic compound content and antioxidant capacity. When the concentration of carriers was concerned, it was indicated that a higher content of carrier resulted in a lower moisture content, water activity, CIE L*a*b* coordinates, total polyphenolic content, and antioxidant capacity of the powders obtained, pointing to a strong influence of the juice composition on the final properties of the powders.
Anna Michalska-Ciechanowska; Joanna Majerska; Jessica Brzezowska; Aneta Wojdyło; Adam Figiel. The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders. ChemEngineering 2020, 4, 12 .
AMA StyleAnna Michalska-Ciechanowska, Joanna Majerska, Jessica Brzezowska, Aneta Wojdyło, Adam Figiel. The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders. ChemEngineering. 2020; 4 (1):12.
Chicago/Turabian StyleAnna Michalska-Ciechanowska; Joanna Majerska; Jessica Brzezowska; Aneta Wojdyło; Adam Figiel. 2020. "The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders." ChemEngineering 4, no. 1: 12.
In blackcurrant juice powders made using freeze-, vacuum-, and spray-drying methods, 19 polyphenolic compounds were identified: anthocyanins (6), (+)-catechin, flavonols (8), and phenolic acids (4). The highest content of identified polyphenols was noted after vacuum drying at 90 °C, which was connected with the thermally induced release of (+)-catechin. Drying at this temperature also increased the formation of the Maillard reaction/caramelization product, hydroxymethyl-l-furfural, when inulin was added. The higher the vacuum drying temperature was, the stronger the degradation of anthocyanins was. Inulin was a better protectant of anthocyanins than maltodextrin, except during vacuum drying at 90 °C, which probably triggered inulin’s participation in the formation of hydroxymethyl-l-furfural (HMF), thus limiting its capability to protect anthocyanins. Flavonols and phenolic acids were best retained after vacuum drying at 50 °C. Carrier selection affected only slightly, whereas carrier concentration did not affect, the content of flavonols and phenolic acids. The quality of fruit juice powders should be considered taking into account a broad spectrum of factors, including the initial composition of the material subjected to drying, the drying parameters, the carrier type and concentration, and the interactions that occur during the thermal treatment of fruit juices.
Anna Michalska; Aneta Wojdyło; Jessica Brzezowska; Joanna Majerska; Ewa Ciska. The Influence of Inulin on the Retention of Polyphenolic Compounds during the Drying of Blackcurrant Juice. Molecules 2019, 24, 4167 .
AMA StyleAnna Michalska, Aneta Wojdyło, Jessica Brzezowska, Joanna Majerska, Ewa Ciska. The Influence of Inulin on the Retention of Polyphenolic Compounds during the Drying of Blackcurrant Juice. Molecules. 2019; 24 (22):4167.
Chicago/Turabian StyleAnna Michalska; Aneta Wojdyło; Jessica Brzezowska; Joanna Majerska; Ewa Ciska. 2019. "The Influence of Inulin on the Retention of Polyphenolic Compounds during the Drying of Blackcurrant Juice." Molecules 24, no. 22: 4167.
Plum pomace, an agro-industrial waste product has received attention due to the worldwide popularity of plums. During convection, the content of flavan-3-ols decrease, except drying at 90 °C, whereas the content of i.e. chlorogenic, 3-p- and 4-p-coumaroylquinic acids, quercetin rutinoside, and galactoside was observed to increase along with the increase in process temperature. The highest content of all identified polyphenols was found in plum pomace powders obtained using a combination of convective at 90 °C and microwave vacuum drying (MVD) at 120 W, whereas the highest retention of the group consisted of phenolic acids, flavonols, and anthocyanins was noted when CD 70 °C/MVD 120 W was used, pointing to a strong influence of the type of polyphenols on their changes caused by drying. The correlations between TEAC ABTS and the sum of flavonoids (r = 0.634) and anthocyanins (r = 0.704) were established. The multiple regression analysis showed that polyphenol content was more strongly affected by drying time than by maximum temperature, whereas antioxidant capacity was more influenced by maximum temperature of sample than by drying time.
Anna Michalska; Aneta Wojdyło; Joanna Majerska; Krzysztof Lech; Jessica Brzezowska; Lech. Qualitative and Quantitative Evaluation of Heat-Induced Changes in Polyphenols and Antioxidant Capacity in Prunus domestica L. By-products. Molecules 2019, 24, 3008 .
AMA StyleAnna Michalska, Aneta Wojdyło, Joanna Majerska, Krzysztof Lech, Jessica Brzezowska, Lech. Qualitative and Quantitative Evaluation of Heat-Induced Changes in Polyphenols and Antioxidant Capacity in Prunus domestica L. By-products. Molecules. 2019; 24 (16):3008.
Chicago/Turabian StyleAnna Michalska; Aneta Wojdyło; Joanna Majerska; Krzysztof Lech; Jessica Brzezowska; Lech. 2019. "Qualitative and Quantitative Evaluation of Heat-Induced Changes in Polyphenols and Antioxidant Capacity in Prunus domestica L. By-products." Molecules 24, no. 16: 3008.
The aim of the study was to evaluate the influence of different drying methods on physicochemical parameters of 3 saskatoon berry cultivars: ‘Honeywood’, ‘Smoky’ and ‘Martin’. Convective drying (CD), microwave-vacuum drying (MVD) and combined drying (CD/MVD) significantly affected moisture content, water activity and colour. Among polyphenolic compounds, 10 flavan-3-ols, 7 anthocyanins, 8 phenolic acids and 11 flavonols were identified by the LC-PDA-ESI-MS/MS system in dried saskatoon berries. The total content of identified polyphenolic compounds present in dried saskatoon berries ranged from 21.4 to 66.3 g/kg dry matter, for respectively ‘Martin’ and ‘Smoky’. The strongest ability of extracts to scavenge ABTS radical cations was noted for ‘Honeywood’, followed by both ‘Smoky’ and ‘Martin’. Antioxidant capacity of products was connected with the content of polyphenolic compounds. ‘Honeywood’ and ‘Smoky’ can be best recommended for the production of dried merchandise. The microwave vacuum drying at 480 W with reduction to 120 W give product with the quality similar to this obtained by freeze drying, especially when it comes to the retention of polymeric procyanidins and flavonols present in the fruit. In conclusion, quality of dried saskatoon berry can be successfully moderated by appropriate selection of drying techniques and parameters.
S. Lachowicz; A. Michalska; K. Lech; J. Majerska; J. Oszmiański; A. Figiel. Comparison of the effect of four drying methods on polyphenols in saskatoon berry. LWT 2019, 111, 727 -736.
AMA StyleS. Lachowicz, A. Michalska, K. Lech, J. Majerska, J. Oszmiański, A. Figiel. Comparison of the effect of four drying methods on polyphenols in saskatoon berry. LWT. 2019; 111 ():727-736.
Chicago/Turabian StyleS. Lachowicz; A. Michalska; K. Lech; J. Majerska; J. Oszmiański; A. Figiel. 2019. "Comparison of the effect of four drying methods on polyphenols in saskatoon berry." LWT 111, no. : 727-736.