How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts?

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.

Juice Powders from Rosehip (Rosa canina L.): Physical, Chemical, and Antiglycation Properties

“…As anticipated, an increase in the drying temperature during spray drying reduced the water activity and the MC. The strong correlation between MC and a w ( r = 0.9217) was indicated as noted previously, e.g., for powders from blackcurrant [ 29 ] and chokeberry pomace [ 18 ]. Presumably, this was linked to a more porous structure of freeze-dried powders [ 27 ].…”

“…The extraction was performed according to the procedure described by Michalska-Ciechanowska et al [ 18 ]. The antioxidant capacity of powders was examined by TEAC ABTS [ 53 ] and FRAP [ 54 ] assays, using a Synergy H1 spectrophotometer (BioTek Instruments Inc., Santa Clara, CA, USA).…”

“…Another example of a low glycemic index carrier is the naturally sourced sugar palatinose, which regulates glucose metabolism and improves insulin response [ 17 ]. An ingredient with similar physical properties to palatinose is trehalose, a non-reducing sugar, that may decrease the formation of Maillard reaction products during the drying process [ 18 ]. Consequently, more research focusing on developing new forms of AGEs inhibitors is needed [ 19 ].…”

Micro-Encapsulation of Phytochemicals in Passion Fruit Peel Waste Generated on an Organic Farm: Effect of Carriers on the Quality of Encapsulated Powders and Potential for Value-Addition

“…As shown in Table 2 , the bulk density of the PFPP ranged from 0.77–0.82 g/cm 3 , indicating that the bulk density depended on the carriers. The bulk density of powder obtained in the present study was higher than eggplant peel GA-and MT-encapsulated powders (0.50–0.58 g/cm 3 ) and MT-encapsulated chockberry pomace extract powder (0.65 g/cm 3 ) [ 12 , 35 ]. While WS-produced PFPP exhibited the lowest bulk density (0.77 g/cm 3 ), no significant differences were observed between the GA and MT produced powders (0.82 and 0.81 g/cm 3 , respectively).…”

Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products

“…There are three manuscripts in this Special Issue addressing the second topic—different thermal and non-thermal treatments on F&V byproducts [ 5 , 6 ]. The first study of this topic, by Michalska-Ciechanowska et al [ 5 ], aimed to produce chokeberry pomace extract powders and conduct experimental and chemometric assessment of the effect of different carriers (10% of maltodextrin, inulin, and trehalose, and their combinations) and drying techniques (freeze-drying and vacuum-drying at 60 °C or 90 °C) on the polyphenols, anthocyanins, flavonols, phenolic acids, and hydroxymethyl-L-furfural of chokeberry pomace powders. Drying techniques had a stronger effect on the bioactive compound profiles than the type of carrier.…”