The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders
Anna Michalska-Ciechanowska , Joanna Majerska , Jessica Brzezowska , Aneta Wojdyło , Adam Figiel
AbstractCranberry 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.
|Journal series||ChemEngineering, ISSN , e-ISSN 2305-7084, (0 pkt)|
|Publication size in sheets||0.55|
|Keywords in English||Vaccinium macrocarpon L., carrier, freeze-drying, spray-drying, physico-chemical properties|
|License||Journal (articles only); published final; ; with publication|
|Score||= 5.0, 21-04-2021, ArticleFromJournal|
|Publication indicators||= 2|
|Citation count*||3 (2021-05-09)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.