Properties and microstructure of blackcurrant powders prepared using a new method of fluidized-bed jet milling and drying versus other drying methods
This study compared the bioactive, physical and microstructural properties of blackcurrant powders prepared by an innovative fluidized-bed jet milling and drying method (FBJD) with those obtained by freeze drying (FD), convective drying (CD) and spray drying (SD). Bioactives such as vitamin C and an...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2019-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2019.1596985 |
| _version_ | 1818097093254840320 |
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| author | Anna Sadowska Rita Rakowska Franciszek Świderski Klaudia Kulik Ewelina Hallmann |
| author_facet | Anna Sadowska Rita Rakowska Franciszek Świderski Klaudia Kulik Ewelina Hallmann |
| author_sort | Anna Sadowska |
| collection | DOAJ |
| description | This study compared the bioactive, physical and microstructural properties of blackcurrant powders prepared by an innovative fluidized-bed jet milling and drying method (FBJD) with those obtained by freeze drying (FD), convective drying (CD) and spray drying (SD). Bioactives such as vitamin C and anthocyanins were measured by HPLC, while antioxidant activity and total content of polyphenols were measured spectrophotometrically. A scanning electron microscope was used to establish the microstructure of both fresh fruits and powders. Water activity, water-holding capacity, water solubility index and pH were also determined. Retention of total polyphenols and vitamin C in FBJD powders was 88% and 79%, respectively, and 80% for both polyphenols and vitamin C in FD powders. Taking the above into account the FBJD method was found to be comparable to the FD method and compared favorably against the commonly used CD and SD methods. |
| first_indexed | 2024-12-10T23:15:02Z |
| format | Article |
| id | doaj.art-18f9bd0e2f6f46a692143ff0e48e0481 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-10T23:15:02Z |
| publishDate | 2019-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-18f9bd0e2f6f46a692143ff0e48e04812022-12-22T01:29:51ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452019-01-0117143944610.1080/19476337.2019.15969851596985Properties and microstructure of blackcurrant powders prepared using a new method of fluidized-bed jet milling and drying versus other drying methodsAnna Sadowska0Rita Rakowska1Franciszek Świderski2Klaudia Kulik3Ewelina Hallmann4Warsaw University of Life SciencesWarsaw University of Life SciencesWarsaw University of Life SciencesWarsaw University of Life SciencesWarsaw University of Life SciencesThis study compared the bioactive, physical and microstructural properties of blackcurrant powders prepared by an innovative fluidized-bed jet milling and drying method (FBJD) with those obtained by freeze drying (FD), convective drying (CD) and spray drying (SD). Bioactives such as vitamin C and anthocyanins were measured by HPLC, while antioxidant activity and total content of polyphenols were measured spectrophotometrically. A scanning electron microscope was used to establish the microstructure of both fresh fruits and powders. Water activity, water-holding capacity, water solubility index and pH were also determined. Retention of total polyphenols and vitamin C in FBJD powders was 88% and 79%, respectively, and 80% for both polyphenols and vitamin C in FD powders. Taking the above into account the FBJD method was found to be comparable to the FD method and compared favorably against the commonly used CD and SD methods.http://dx.doi.org/10.1080/19476337.2019.1596985blackcurrant powdersdryingbioactive compounds |
| spellingShingle | Anna Sadowska Rita Rakowska Franciszek Świderski Klaudia Kulik Ewelina Hallmann Properties and microstructure of blackcurrant powders prepared using a new method of fluidized-bed jet milling and drying versus other drying methods CyTA - Journal of Food blackcurrant powders drying bioactive compounds |
| title | Properties and microstructure of blackcurrant powders prepared using a new method of fluidized-bed jet milling and drying versus other drying methods |
| title_full | Properties and microstructure of blackcurrant powders prepared using a new method of fluidized-bed jet milling and drying versus other drying methods |
| title_fullStr | Properties and microstructure of blackcurrant powders prepared using a new method of fluidized-bed jet milling and drying versus other drying methods |
| title_full_unstemmed | Properties and microstructure of blackcurrant powders prepared using a new method of fluidized-bed jet milling and drying versus other drying methods |
| title_short | Properties and microstructure of blackcurrant powders prepared using a new method of fluidized-bed jet milling and drying versus other drying methods |
| title_sort | properties and microstructure of blackcurrant powders prepared using a new method of fluidized bed jet milling and drying versus other drying methods |
| topic | blackcurrant powders drying bioactive compounds |
| url | http://dx.doi.org/10.1080/19476337.2019.1596985 |
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