Valorization of viticulture waste as verjuice powders: their characterization, storage stability and application in beverage formulation

Bayram, Yüksel; Özkan, Kübra; Sağdıç, Osman

doi:10.1007/s00217-023-04336-4

Eur Food Res Technol

2023

DOI: 10.1007/s00217-023-04336-4

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Valorization of viticulture waste as verjuice powders: their characterization, storage stability and application in beverage formulation

Yüksel Bayram

Kübra Özkan

Osman Sağdıç

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2024

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Optimizing the extraction of polyphenols from Prunus spinosa L. fruit using response surface methodology and production of powders from optimized extracts by foam mat drying

Bayram

2024

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Prunus spinosa L., commonly known as blackthorn, holds traditional significance both as a food source and an herbal remedy. This study aims to determine the extract that includes the highest total phenolic content (TPC), antioxidant capacity (AC) using DPPH and CUPRAC assays, and vitamin C from blackthorn using the response surface method in an ultrasonic water bath and to this extract into powder by foam mat drying. The investigation comprises two primary phases. Firstly, the impact of temperature (20–80 °C) and extraction time (5–30 min) on TPC, AC, and vitamin C were systematically explored. Subsequently, the extracts derived from blackthorn fruit were subjected to foam mat drying, utilizing two distinct ratios (7:3 w/w and 8:2 w/w) of foaming agents [maltodextrin (MD) to egg white (EW)], along with three drying techniques (oven, microwave, and natural drying). The optimized extraction parameters were determined as follows: temperature (80 °C) and time (30 min). Furthermore, the results reveal that microwave-dried powders with a low EW ratio exhibit superior preservation of TPC, AC, and vitamin C content. This research underscores the potential utility of foam mat-dried blackthorn powders as functional ingredients and natural colorants within the realm of the food industry.

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Optimizing the extraction of polyphenols from Prunus spinosa L. fruit using response surface methodology and production of powders from optimized extracts by foam mat drying

Bayram

2024

Food Measure

View full text Add to dashboard Cite

show abstract

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Valorization of viticulture waste as verjuice powders: their characterization, storage stability and application in beverage formulation

Cited by 1 publication

References 39 publications

Optimizing the extraction of polyphenols from Prunus spinosa L. fruit using response surface methodology and production of powders from optimized extracts by foam mat drying

Optimizing the extraction of polyphenols from Prunus spinosa L. fruit using response surface methodology and production of powders from optimized extracts by foam mat drying

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