Publications by authors named "Joanna Majerska"
During fruit juice powdering process numerous alterations may occur as a result of interactions of native bioactives and carriers. The objective was to investigate the effect of carrier addition on the changes in polyphenols' profile in chokeberry powders obtained by spray- (180 °C), vacuum- (50, 70, 90 °C) and freeze-drying and to evaluate the interactions between bioactives toward formation of process contaminants. Phenolic acids, anthocyanins, flavonols, flavan-3-ols and procyanidins were identified in powders (18.
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- 19 polyphenolic compounds were found in blackcurrant juice powders made from various drying methods, with the highest polyphenol content seen after vacuum drying at 90 °C.
- Vacuum drying increased both (+)-catechin release and the formation of hydroxymethyl-l-furfural (HMF), while inulin provided better anthocyanin protection than maltodextrin at lower temperatures, but less so at higher temperatures due to reactions creating HMF.
- The retention of flavonols and phenolic acids was best at 50 °C, and factors such as initial material composition, drying parameters, carrier type, and their interactions should be considered for optimal juice powder quality.
Plum pomace, an agro-industrial waste product has received attention due to the worldwide popularity of plums. During convection, the content of flavan-3-ols decrease, except drying at 90 °C, whereas the content of i.e.
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