The influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder

Abstract

Chokeberry juice is used in the food industry because of its antioxidant activity as well as anti-diabetes, anti-mutagenic, bacteriostatic, anti-inflammatory and antivirus properties. However in a liquid form its active ingredients can be unstable, so conversion into powder form is required. To improve the quality of the final product and extend information about the properties of chokeberry powder the aim of the study was to examine the relationship of inlet air temperature (160°C, 200°C) and carrier type maltodextrin (MD) 10DE and 15.6DE, arabic gum (AG) and their mixtures (AG:MD10 and AG:MD15-1:1, 1:3, 3:1) with the amounts of anthocyanins and polyphenols and selected physical properties of powders obtained after spray drying. Moreover stability of anthocyanin was tested after storage Obtained powders were characterized by low water activity (\ 0.26), high dry matter content (97-99%) and good hygroscopic properties. Saccharification level of maltodextrin had no impact on the amount of bioactive components enclosed inside the capsules. Moreover, the mixtures of carriers, AG:MD appeared to have a large potential to ensure a high quality of chokeberry powder with high content of anthocyanin (1694-2028 mg/100 g) and polyphenols (about 3000 mg/ 100 g d.m.). Storage temperature mostly has no statistically significant influence on content of active ingredients, but an increase in colour coefficents was observed. The contents of anthocyanins and polyphenols were higher in powders stored at 4°C than at 25°C.

Tapioca Dextrin as an Alternative Carrier in the Spray Drying of Fruit Juices—A Case Study of Chokeberry Powder

“…The Dx carrier resulted in fewer deformations and shrinkages on the surface of particles than the MDx carrier. Other authors also observed similar images of the microstructure of dried fruit juice particles on maltodextrin carriers [32,36,[43][44][45].…”

“…The changes were caused by an increase in the energy delivered to the sprayed juice droplets and an increase in the drying rate, i.e., a higher drying rate reduced the shrinkage of particles [35]. Gawałek et al [32], Bednarska and Janiszewska-Turak [36] also observed this trend in chokeberry juice dried on a maltodextrin carrier (MDx). Other authors also noted this dependency when drying other fruit juices: acai juice [37], jamun fruit juice [38], guava juice [39], tamarind pulp [40].…”

The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders

“…No correlation between the content of red betalain pigment and red coefficient a* was observed (red colorant = 17.5845 + 0.2461* a*; r = 0.2792; P = 0.1766), but correlation for coefficient b* and yellow colourant was stated (yellow colourant = À52.1887 + 0.7704* b*; r = 0.6251; P = 0.0011). It is in contrast with research made for non-fermented chokeberry juice (Bednarska & Janiszewska-Turak, 2020), and for nonfermented beetroot juice, colourants were encapsulated by Azeredo et al (2007) and anthocyanin pigments were obtained by Jim enez-Aguilar et al (2011).…”

“…The extracts were prepared according to methodology presented by Bednarska & Janiszewska-Turak (2020) and Nowacka et al (2014). Water extracts of spraydried powders were prepared for measurement: for this purpose, 0.3 g of material (AE0.0001 g precision) was weighed in beaker, and then, 30 mL of distilled water was added.…”

Evaluation of Antioxidant and Anti-Inflammatory Activity of Anthocyanin-Rich Water-Soluble Aronia Dry Extracts

“…Aronia contains also quercetin glycosides, primarily quercetin-3-glucoside, and phenolic acids, predominantly chlorogenic acid and neochlorogenic acid. It was proven that aronia fruits and extracts exhibit strong antioxidative potential in vitro [ 17 , 18 , 19 , 20 , 21 ]. Studies conducted by Zheng and Wang [ 17 ] showed that extracts from black chokeberries possess significantly stronger antioxidant activity than extracts obtained from blueberries ( Vaccinium corymbosum L.), cranberries ( Vaccinium macrocarpon Aiton), and lingonberries ( Vaccinium vitis-idaea L.).…”