Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content

Gagneten, Maite; Corfield, Rocío; Mattson, Milagros Lucía Gomez; Sozzi, Agustina; Leiva, Graciela; Salvatori, Daniela; Schebor, Carolina

doi:10.1016/j.powtec.2018.09.048

Cited by 69 publications

(58 citation statements)

References 49 publications

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“…Processing of blackcurrant into juice leads to alterations in the content of bioactive components, especially polyphenolic compounds [23,24]. Further handling of juice, including drying, can modify the composition and the quantity of polyphenols as a result of different factors, such as the initial composition of the juice, the applied drying processes and parameters, the added carrier and its concentration, and, most importantly, the interactions between the bioactive compounds themselves and between the bioactives and the carriers [16,25,26,27]. In the current study, carriers were chosen based on popularity (maltodextrin) and functionality (inulin), and their mixtures were supposed to improve the drying properties of inulin [28].…”

Section: Resultsmentioning

confidence: 99%

The Influence of Inulin on the Retention of Polyphenolic Compounds during the Drying of Blackcurrant Juice

et al. 2019

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In blackcurrant juice powders made using freeze-, vacuum-, and spray-drying methods, 19 polyphenolic compounds were identified: anthocyanins (6), (+)-catechin, flavonols (8), and phenolic acids (4). The highest content of identified polyphenols was noted after vacuum drying at 90 °C, which was connected with the thermally induced release of (+)-catechin. Drying at this temperature also increased the formation of the Maillard reaction/caramelization product, hydroxymethyl-l-furfural, when inulin was added. The higher the vacuum drying temperature was, the stronger the degradation of anthocyanins was. Inulin was a better protectant of anthocyanins than maltodextrin, except during vacuum drying at 90 °C, which probably triggered inulin’s participation in the formation of hydroxymethyl-l-furfural (HMF), thus limiting its capability to protect anthocyanins. Flavonols and phenolic acids were best retained after vacuum drying at 50 °C. Carrier selection affected only slightly, whereas carrier concentration did not affect, the content of flavonols and phenolic acids. The quality of fruit juice powders should be considered taking into account a broad spectrum of factors, including the initial composition of the material subjected to drying, the drying parameters, the carrier type and concentration, and the interactions that occur during the thermal treatment of fruit juices.

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Section: Resultsmentioning

confidence: 99%

The Influence of Inulin on the Retention of Polyphenolic Compounds during the Drying of Blackcurrant Juice

et al. 2019

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“…The strawberry sector has seen exponential growth in recent years, reaching 8.3 million tonnes in 2018 [1]. The strawberry sector includes not only a direct marketing of fresh fruit but also obtaining by-products derived from strawberries, such as yogurts, juices, or jams [2]. These by-products of strawberries generate a waste called residual strawberry extrudate (RSE) that is currently dumped in landfill.…”

Section: Introductionmentioning

confidence: 99%

High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry Extrudate

Cubero-Cardoso

Trujillo-Reyes

Serrano

et al. 2020

Foods

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This study was on the comparison of hydrothermal treatments at 170 °C (steam injection) and 220 °C (steam explosion) to solubilize the organic matter contained in residual strawberry extrudate, focusing on phenolic compounds that were susceptible to be extracted and on sugars. After the extraction step, the remaining strawberry extrudate phases were subjected to anaerobic digestion to generate biogas that would compensate the energy requirements of the suggested hydrothermal treatments and to stabilize the remaining waste. Hydrothermal treatment at 220 °C allowed the recovery of 2053 mg of gallic acid eq. per kg of residual strawberry extrudate. By contrast, after hydrothermal treatment at 170 °C, only 394 mg of gallic acid eq. per kg of residual strawberry extrudate was recovered. Anaerobic digestion processes were applied to the de-phenolized liquid phase and the solid phase together, which generated similar methane productions, i.e., around 430 mL CH4/g volatile solids, after both 170 °C and 220 °C hydrothermal treatments. Considering the latest observation, hydrothermal treatment at 220 °C is a preferable option for the valorization of residual strawberry extrudate (RSE) due to the high solubilization of valuable phenolic compounds that can be recovered.

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“…Cyanidin glycosides are among its predominant anthocyanins (Pliszka, 2017). Several reports have cited the possibility of the application of berry fruits in food products such as juices (Lachowicz et al, 2018b;Ricci et al, 2019;Tundis et al, 2018;Wang et al, 2019), smoothies (Guazi et al, 2019), snacks (Gramza-Michałowska and Człapka-Matyasik, 2011; Kowalska et al, 2018a,b), jams (Banaś et al, 2018), pie fillings (Threlfall et al, 2007), flour confectionery (Osipenko et al, 2019), cookies, natural colourants (Wathon et al, 2019) in the form of dried/lyophilized and powdered fruits (Gagneten et al, 2019;Oniszczuk et al, 2016), extracts (Cilek et al, 2019 or residues (Drożdż et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Physical properties and texture of gluten-free snacks supplemented with selected fruit additions

Wójtowicz¹,

Lisiecka²,

Mitrus³

et al. 2019

Int. Agrophys.

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Extrusion-cooking is used to produce directly expanded gluten-free snacks, especially for consumers with celiac disease. The aim of the study was to evaluate the effect of various fruits type supplementation as well as the processing screw speed on the physical properties and texture of ready-toeat corn-based gluten-free snacks. Black elderberry, chokeberry and strawberry were dried and used in the amount of 5 to 20% as a corn grit replacement. The directly expanded snacks were processed with a single-screw extruder at various screw speeds (80 and 120 rpm) and tested to measure their expansion ratio, bulk density, colour profile as well as their texture profile. The results showed the various effects of adding different types and amounts of fruit on the physical properties and texture of supplemented gluten-free snacks. A higher amount of fruit resulted in a significant decrease in the expansion ratio and an increase in the bulk density of the snacks. Reduced lightness and a more pronounced red tint were observed when red fruits were added. The desired hardness of the snacks suggested that the addition of fruit should be retained below 15% of the recipe content. The screw speeds applied showed a significant effect on the expansion, bulk density and texture of the tested snacks.

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Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content

Cited by 69 publications

References 49 publications

The Influence of Inulin on the Retention of Polyphenolic Compounds during the Drying of Blackcurrant Juice

The Influence of Inulin on the Retention of Polyphenolic Compounds during the Drying of Blackcurrant Juice

High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry Extrudate

Physical properties and texture of gluten-free snacks supplemented with selected fruit additions

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