Potentially bioaccessible phenolics, antioxidant capacities and the colour of carrot, pumpkin and apple powders – effect of drying temperature and sample structure

Abstract

The study aimed to examine carrot, pumpkin and apple powders produced by hot-air-drying (50, 60, 70°C) of samples with different levels of fragmentation (cut, grated, blended). The drying temperatures and sample structure were shown to be important determinants of the quality of the powders. The best colour stability of carrot, pumpkin and apple was found for the grated sample dried at 70°C, the blended sample dried at 70°C and the blended sample dried at 70°C, respectively. The highest antiradical capacity and reducing power were found for powders obtained after drying the cut samples at 70°C. Total phenolics and free radical quenchers were well bioaccessible in vitro. In turn, the reducing power was markedly reduced after drying at 50°C. The analysed powders are a valuable source of concentrated bioactive ingredients, which predisposes them to serve as functional food components.

Effects of different drying methods on the physicochemical property and edible quality of fermented Pyracantha fortuneana fruit powder

“…After calibration with the instrument whiteboard, the Δ L * value (brightness value) of PFF powder, Δ a * value (redness value) and Δ b * value (yellowness value) were measured and calculated. Finally, the total colour difference was calculated according to the formula (Boldor, 2007; Bochnak & Wieca, 2020). 5‐HMF was measured by ultraviolet spectrophotometry.…”

Determination of total phenolic, flavonoid, carotenoid, and mineral contents in peel, flesh, and seeds of pumpkin (Cucurbita maxima)

“…It has been used traditionally as medicine in many countries such as China, Argentina, India, Mexico, Brazil, and America (Andrade‐Cetto & Heinrich, 2005). Bochnak and Swieca (2020) reported that pumpkin powder is a good source of potentially bio‐accessible phenolics and antioxidant capacities.…”

Enzymatic maceration and liquefaction of pumpkin ( Cucurbita moschata L.) flesh for the preparation of a suitable base feed for spray drying

“…While other researchers have used various approaches to prepare pumpkin fruit before drying into powder such as blending (homogenization), cutting, etc. (Bochnak & Świeca, 2020), the present study was conducted in an attempt to use commercial enzymes including Pectinex Ultra SP‐L (pectolytic enzyme preparation), Celluclast 1.5 L (cellulolytic enzyme preparation), Fungamyl 800 L, and Termamyl 120 L, Type L (amylolytic enzyme preparation) to first macerate or liquefy pumpkin flesh. It was observed that using Pectinex at various concentrations (2.5, 3.5, 4.5, and 5.5%, vol/wt) was able to prepare fully macerated pumpkin.…”

“…However, pumpkin is a perishable crop that deteriorates few weeks after harvest due to its high moisture content (~92%; Tunde‐Akintunde & Ogunlakin, 2011). Drying is commonly used to preserve pumpkin, and a recent study showed that the best color stability of pumpkin powder could be achieved by hot air drying the blended pumpkin at 70°C while the highest antiradical capacity and reducing power were found for powders obtained after drying cut samples at 70°C (Bochnak & Świeca, 2020). Spray drying is an effective method to retain the nutrients, taste, and color of a food crop.…”