Drying-induced physico-chemical changes in cranberry products

Michalska, Anna (Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Science, Olsztyn, Poland) ; Wojdylo, Aneta (Wrocław University of Environmental and Life Sciences, Faculty of Food Science, Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław, Poland) ; Honke, Joanna (Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Science, Olsztyn, Poland) ; Ciska, Ewa (Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Science, Olsztyn, Poland) ; Andlauer, Wilfried (School of Engineering, HES-SO Valais-Wallis, HEI, HES-SO // University of Applied Sciences Western Switzerland)

Sugar-free cranberry juice (XAD) and juice with 15% of maltodextrin were dried by freeze-, vacuum and spray drying methods. Total phenolics (589–6435 mg/kg dry matter) including 5 flavonols, 3 phenolic acids, 2 procyanidins and 5 anthocyanins were stronger affected by juice formulation than by drying methods. Spray drying of juice, regardless of its formulation, was competitive to freeze drying in terms of polyphenols’ retention. Increase in temperature up to 100 °C during vacuum drying of XAD extracts resulted in degradation of polyphenolics (down to 4%), except chlorogenic acid. Its content increased with rise in temperature and accelerated hydroxymethylfurfural formation. The stronger the impact of drying, the more chlorogenic acid is present in cranberry products. In all powders analysed, formation of furoylmethyl amino acids was noted. Antioxidant capacity of cranberry products was influenced by juice formulation and was linked to content of polyphenols.


Keywords:
Article Type:
scientifique
Faculty:
Ingénierie et Architecture
School:
HEI-VS
Institute:
Institut Technologies du vivant
Subject(s):
Ingénierie
Date:
2018-02
Pagination:
8 p.
Published in:
Food Chemistry
Numeration (vol. no.):
2018, vol. 240, pp. 448-455
DOI:
ISSN:
0308-8146
Appears in Collection:

Note: The status of this file is: public


 Record created 2018-12-11, last modified 2019-03-26

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