Chemometric contribution for deeper understanding of thermally-induced changes of polyphenolics and the formation of hydroxymethyl-L-furfural in chokeberry powders
Anna Michalska-Ciechanowska , Jessica Brzezowska , Aneta Wojdyło , Agnieszka Gajewicz-Skretna , Ewa Ciska , Joanna Majerska
AbstractDuring fruit juice powdering process numerous alterations may occur as a result of interactions of native bioactives and carriers. The objective was to investigate the effect of carrier addition on the changes in polyphenols’ profile in chokeberry powders obtained by spray- (180 °C), vacuum- (50, 70, 90 °C) and freeze-drying and to evaluate the interactions between bioactives toward formation of process contaminants. Phenolic acids, anthocyanins, flavonols, flavan-3-ols and procyanidins were identified in powders (18.1 – 35.4 g kg−1 dry matter). Vacuum drying at 90 °C resulted in a significant increase in (+)-catechin and HMF contents. The addition of inulin enhanced the generation of HMF compared to maltodextrin. Overall, addition of maltodextrin allowed for better anthocyanins’ retention. Depending on the drying method used, maltodextrin allowed for better retention of polyphenolics during freeze- and vacuum drying, while inulin during spray drying. The elaboration of the results was supported by chemometric analysis.
|Journal series||Food Chemistry, ISSN 0308-8146, e-ISSN 1873-7072, (N/A 200 pkt)|
|Publication size in sheets||0.7|
|Keywords in English||Aronia melanocarpa L., Juice, Drying, Carrier, Chokeberry powder, Polyphenols, Unsupervised chemometric analysis|
|ASJC Classification||; ;|
|Score||= 200.0, 21-04-2021, ArticleFromJournal|
|Publication indicators||= 0; = 0; : 2018 = 2.17; : 2019 = 6.306 (2) - 2019=6.219 (5)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.