Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders
Karolina Tkacz , Aneta Wojdyło , Anna Michalska-Ciechanowska , Igor Turkiewicz , Krzysztof Lech , Paulina Nowicka
AbstractSea 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.
|Journal series||Molecules, ISSN 1420-3049, (N/A 100 pkt)|
|Publication size in sheets||0.85|
|Keywords in English||Hippophaë rhamnoides L., inulin, maltodextrin, spray drying, freeze drying, vacuum drying, flavonols, HMF|
|License||Journal (articles only); published final; ; with publication|
|Score||= 100.0, 15-09-2020, ArticleFromJournal|
|Publication indicators||= 0; : 2017 = 1.146; : 2018 = 3.06 (2) - 2018=3.38 (5)|
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