How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts?

Anna Michalska-Ciechanowska,Aneta Wojdyło,Jessica Brzezowska,Agnieszka Gajewicz-Skretna,Aleksandra Hendrysiak

doi:10.3390/foods10081864

Abstract

Chokeberry fruit, one of the richest plant sources of bioactives, is processed into different foodstuffs, mainly juice, which generates a considerable amount of by-products. To follow the latest trends in the food industry considering waste management, the study aimed to produce chokeberry pomace extract powders and conduct experimental and chemometric assessment of the effect of different carriers and drying techniques on the physico-chemical properties of such products. The PCA analysis showed that the examined powders were classified into two groups: freeze-dried (variation in case of moisture content, water activity, colour, and browning index) and vacuum-dried (bulk density). No clear pattern was observed for the physical properties of carrier added products. The sum of polyphenolics (phenolic acids, anthocyanins and flavonols) ranged from 3.3–22.7 g/100 g dry matter. Drying techniques had a stronger effect on the polyphenols profile than the type of carrier. Hydroxymethyl-L-furfural formation was enhanced by inulin addition during high-temperature treatment. Overall, the addition of maltodextrin and trehalose mixture for freeze drying and vacuum drying at 90 °C caused the highest retention of polyphenolics and the lowest formation of hydroxymethyl-L-furfural; however, an individual and comprehensive approach is required when the obtainment of high-quality chokeberry powders is expected.

Highlights

As of late, a new trend has become increasingly evident in the food industry, with consumers shifting their preferences from animal to plant-based products
The moisture content (Mc) of the analysed powders ranged from 0.47% to 7.59% for the products gained, respectively, after vacuum drying at 90 ◦ C and after freeze drying with the addition of trehalose (Table 1)
When the drying techniques and carrier type were concerned, it was noted that during the freeze drying process, the addition of maltodextrin resulted in the lowest Mc, whereas the addition of trehalose led to the highest moisture content of the powders (Table 1)

Summary

Introduction

A new trend has become increasingly evident in the food industry, with consumers shifting their preferences from animal to plant-based products This is mainly driven by consumers’ growing awareness of a healthy lifestyle, of which a balanced diet is an indispensable part, and by ecological and ethical issues [1]. Due to the proven health-promoting properties of chokeberry pomace, it can be an excellent raw material when developing functional foods [7] In this setting, the processing of chokeberry by-products is of great importance and the production of a powdered form is new and one of the most promising alternatives for its utilisation, while at the same time being an effective tool for introducing sustainable food management [8,9]

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