Extraction-depended and thermally-modulated physical and chemical properties of powders produced from cranberry pomace extracts

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jessica Brzezowska, Aleksandra Hendrysiak, Aneta Wojdyło, Anna Michalska-Ciechanowska
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Abstract

Recovering bioactives from botanical by-products in the form of powders has been attempted through a number of multidirectional approaches. Yet understanding the processing of such plant formulations requires dedicated research owing to the manifold factors shaping the quality of powders. Therefore, the study aimed at production of cranberry powders from pomace extracts and to evaluate how different solvent type, carriers and drying techniques modulate their physico-chemical properties. Freeze- and vacuum drying significantly differentiated samples in terms of physical properties, while the extraction solvent and carrier type had substantial impact on chemical ones. For carrier-added products pomace extraction with acidified 50% ethanol resulted in the highest content of identified phenolics in powders (up to 5.87 g · 100 g−1 dry matter), while 30% acetone in the lowest (on average, 3.94 g · 100 g−1 dry matter). Acetone extraction strengthened the formation of hydroxymethyl-L-furfural that was higher when compared to acidified 50% ethanol, while trace amounts were reported for non-acidified counterpart. Similar observation was made in the case of flavan-3-ols. Addition of carriers during powders production led to the lower hydroxymethyl-L-furfural formation even down to 74% with regard to carrier-free samples. The study confirmed feasibility of managing cranberry pomace into high-value powders in extraction-depended and thermally-modulated quality matter.

Abstract Image

蔓越莓渣提取物粉末的提取依赖性和热调节物理化学特性
人们尝试通过多种多向方法从粉末形式的植物副产品中回收生物活性物质。然而,由于影响粉末质量的因素是多方面的,因此了解此类植物制剂的加工过程需要进行专门的研究。因此,本研究旨在从果渣提取物中生产蔓越莓粉末,并评估不同溶剂类型、载体和干燥技术如何改变其物理化学特性。冷冻干燥和真空干燥对样品的物理性质有显著差异,而提取溶剂和载体类型对化学性质有很大影响。对于添加载体的产品,用酸化的 50%乙醇萃取果渣,粉末中的酚含量最高(达 5.87 克-100 克-1 干物质),而用 30% 丙酮萃取,酚含量最低(平均 3.94 克-100 克-1 干物质)。丙酮萃取加强了羟甲基-L-糠醛的形成,与酸化的 50%乙醇相比,羟甲基-L-糠醛的含量更高,而非酸化的乙醇则只有微量的羟甲基-L-糠醛。黄烷-3-醇也有类似的观察结果。在粉末生产过程中添加载体会降低羟甲基-L-糠醛的形成,甚至比不添加载体的样品低 74%。这项研究证实了将蔓越莓渣加工成高价值粉末的可行性,其质量取决于萃取和热调节。
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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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