Abstract：
:Fruit powders can become a new and innovative direction of using the potential of Japanese quince (JQ) fruit in an affordable form. Therefore, physical (dry matter, true and bulk density, porosity and color) and chemical parameters of JQ juice powders obtained by using different carrier agents and drying techniques were evaluated. The juice was mixed with maltodextrin, inulin and a mixture of both in different proportions and dried using freeze, spray, and vacuum (50, 70, and 90 °C) drying techniques. The identification and quantification of phenolic compounds in JQ juice powders were performed by LC-PDA-QTOF-MS and UPLC-PDA, respectively, while antioxidant capacity was measured using ABTS, FRAP and ORAC assays. In addition, enzymatic in vitro inhibition tests of α-glucosidase, pancreatic lipase, acetylcholinesterase and 15-lipoxygenase were performed. Among the drying techniques applied, freeze-drying resulted in the highest retention of polyphenols, while among the carrier agents maltodextrin was found to be the best biopolymer for obtaining high-quality fruit powder and also ensured powders with the lowest content of undesirable hydroxymethylfurfural.
journal_name
Food Chemjournal_title
Food chemistryauthors
Turkiewicz IP,Wojdyło A,Tkacz K,Lech K,Michalska-Ciechanowska A,Nowicka Pdoi
10.1016/j.foodchem.2020.126830subject
Has Abstractpub_date
2020-04-18 00:00:00pages
126830eissn
0308-8146issn
1873-7072pii
S0308-8146(20)30692-0journal_volume
323pub_type
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