Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties
Jan Oszmiański , Sabina Lachowicz , Paulina Nowicka , Paweł Rubiński , Tomasz Cebulak
AbstractThe present study aimed to evaluate the effect of Jerusalem artichoke processing methods and drying methods (freeze drying, sublimation drying, vacuum drying) on the basic physicochemical parameters, profiles and contents of sugars and polyphenolic compounds, and health-promoting properties (antioxidant activity, inhibition of the activities of α-amylase, α-glucosidase, and pancreatic lipase) of the produced purée. A total of 25 polyphenolic compounds belonging to hydroxycinnamic phenolic acids (LC-PDA-MS-QTof) were detected in Jerusalem artichoke purée. Their average content in the raw material was at 820 mg/100 g dm (UPLC-PDA-FL) and was 2.7 times higher than in the cooked material. The chemical composition and the health-promoting value of the purées were affected by the drying method, with the most beneficial values of the evaluated parameters obtained upon freeze drying. Vacuum drying could offer an alternative to freeze drying, as both methods ensured relatively comparable values of the assessed parameters.
|Journal series||Molecules, ISSN 1420-3049, (N/A 100 pkt)|
|Publication size in sheets||0.55|
|Keywords in English||functional food; innovative food; drying; natural food; Helianthus tuberosus; pro-healthy properties|
|License||Journal (articles only); published final; ; with publication|
|Score||= 100.0, 14-06-2021, ArticleFromJournal|
|Publication indicators||= 0; : 2017 = 1.146; : 2018 = 3.06 (2) - 2018=3.38 (5)|
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