Bergamot juice powder with high bioactive properties: Spray‐drying for the preservation of antioxidant activity and ultrasound‐assisted extraction for enhanced phenolic compound extraction

Abstract

The spray‐drying process yielded functional bergamot juice powder with high antioxidant activity, phenolic content, and vitamin C content. Optimal drying conditions were determined as 10% maltodextrin concentration, 146.02°C inlet temperature, and 39.99% pump rate, preserving powder's bioactive properties. Under these drying conditions, bergamot juice powder exhibited an antioxidant activity of 62.2% DPPH scavenging activity, a total phenolic content of 3862.1 ppm, and a vitamin C content of 1385.9 ppm. The bergamot juice powder, with a water activity of 0.2, bulk density of 0.4 g/mL, tapped density of 0.5 g/mL, porosity of 89.6%, hygroscopicity of 8.6%, and cohesiveness of 37.2%, is highly suitable for further processing. High‐pressure liquid chromatography analysis revealed the presence of major phenolic compounds in both fresh bergamot juice and spray‐dried powder, although their concentrations were lower in the powder form. The major phenolics identified in the fruit juice were naringin (197.5 ppm), eriocitrin (105.9 ppm), neoeriocitrin (53.4 ppm), neohesperidin (68.8 ppm), and naringenin (119.8 ppm). However, in the powder form, the bitterness‐associated compounds, naringin and neohesperidin, exhibited a significant reduction of 85.0% and 90.3%, respectively. Compared to dimethyl sulfoxide (48.4%), ethanol (37.9%), and distilled water (17.3%), ultrasound‐assisted extraction with acetone solvent demonstrated the highest efficiency (61.7%) in obtaining phenolic compounds from bergamot juice powder. In conclusion, spray‐drying is an effective method for obtaining functional bergamot juice powder, and ultrasound‐assisted extraction can further enhance phenolic compound extraction efficiency. These findings have potential applications in the food, cosmetics, and pharmaceutical industries, with opportunities for further research in functional foods or nutraceuticals.Practical ApplicationSpray‐drying yields functional bergamot juice powder with high bioactive properties. Optimal drying conditions can be applied in industrial settings. Ultrasound‐assisted extraction enhances phenolic compound extraction efficiency. Potential applications in food, cosmetics, and pharmaceutical industries.

Control of Browning, Enzyme Activity, and Quality in Stored Fresh-cut Fruit Salads through Chitosan Coating Enriched with Bergamot Juice Powder

“…Continuing our previous work [ 8 ], a 50% acetone (ACTN) solvent concentration produced a phenolic-rich bergamot juice powder extract. Initially, 1 g of powder was combined with ACTN to match the juice’s initial water-soluble solids content (7.93%).…”

“…The edible coating formulation used low-molecular-weight chitosan (EC 223-311-2, CAS 9012-76-4, Sigma-Aldrich, Co., Saint Louis, MO, USA). To enhance the coating formulation, readily available bergamot ( Citrus bergamia Risso et Poiteau) fruit juice powder was previously produced in another study [ 8 ]. Analytical and chromatographically pure chemicals were sourced from reputable suppliers, including Sigma-Aldrich, Merck, Carlo Erba, Isolab, Riedel-de Haën, and Oxoid.…”

“…However, bergamot juice contains valuable phenolic compounds with diverse functional benefits, positioning natural phenols in fruit juice as potential antioxidants and antimicrobial agents in the food industry. The predominant flavanone compound in bergamot juice, naringin, contributes to bitterness and is susceptible to high temperatures [ 8 ]. Through the dehydration of bergamot juice, bitterness can be eliminated while preserving its nutrient content, presenting an opportunity for its utilization as a natural antioxidant and antimicrobial component.…”

Comparison of different drying methods for bergamot peel: Chemical and physicochemical properties

“…The bergamot fruit ( C. bergamia Risso et Poiteau) used in this study was sourced from Tekirova‐Antalya, Turkey, in February 2022. These bergamots, particularly their peels, were the same as those characterized in our prior research (Demircan et al., 2023). The trees, which belonged to the Italian‐originated Castagnaro variety, were cultivated by experienced farmers in moderately sunny and lightly shaded areas.…”

“…Sicari et al (2016) found that the geographical area of production influenced color (L* 1.83-7.60; a* 0.05-0.29; b* 0.60-4.82); pH (2.54-2.84); acidity (11.38-14.83 g/L); formol index (2.53-3.66); ascorbic acid (89.40-285.35 mg/100 mL); flavonoid content (51.11-148.15 mg/100 mL); and polyphenol content (180.53-233.36 mg/100 mL). Additionally, bergamot exhibits a total water-soluble solid of 7.93%, a pH of 2.77, an acidity of 2.56%, a vitamin C content of 20,335 mg/100 g, antioxidant activity of 79.23%, a total phenolic content of 53,745 mg/100 g, and total flavonoids of 8450 mg/100 g (Demircan et al, 2023;Giuffrè, 2019).…”