干燥工艺及载体对接骨木汁粉多酚含量、抗氧化能力及物理性能的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-09 DOI:10.1016/j.foodchem.2025.144686

Muhamad Alfiyan Zubaidi , Aleksandra Hendrysiak , Maciej Oziembłowski , Agnieszka Nawirska-Olszańska

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引用次数: 0

摘要

研究了不同干燥工艺（冷冻干燥、真空干燥、喷雾干燥）和载体类型（低聚果糖、海藻糖、巴丁糖、菊糖、麦芽糖糊精）对接骨木汁粉理化性质的影响。结果表明，冷冻干燥保持了最高的总多酚含量（每100 g干物质中没食子酸（GA）含量为0.63至1.19 g），而喷雾干燥虽然产生的多酚含量较低，但具有实际优势。此外，载体的选择显著影响粉末的物理化学性质，与通过冷冻干燥获得的结果相媲美。该分析阐明了变量之间的复杂关系，两个主要主成分（PC1和PC2）解释了67.21 %的数据总方差。本研究为开发具有更好的健康促进作用的接骨木衍生物提供了有价值的信息。

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Effects of drying techniques and carriers on polyphenol content, antioxidant capacity, and physical properties of elderberry juice powder

This study investigates the influence of various drying techniques (freeze drying, vacuum drying, and spray drying) and carrier types (oligofructose, trehalose, palatinose, inulin, and maltodextrin) on the physicochemical properties of elderberry juice powder. The results reveal that freeze drying maintains the highest total polyphenol content (ranging from 0.63 to 1.19 g of gallic acid (GA) per 100 g of dry matter), while spray drying offers practical advantages despite producing lower polyphenol levels. Additionally, the choice of carrier significantly influences the physicochemical properties of the powder, with palatinose yielding results comparable to those obtained through freeze drying. The analysis elucidates the complex relationships between variables, with the two main principal components (PC1 and PC2) explaining 67.21 % of the total variance of the data. This research provides valuable information for the development of elderberry-derived products with improved health-promoting properties.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.