Jessica Brzezowska, Aleksandra Hendrysiak, Aneta Wojdyło, Anna Michalska-Ciechanowska
{"title":"蔓越莓渣提取物粉末的提取依赖性和热调节物理化学特性","authors":"Jessica Brzezowska, Aleksandra Hendrysiak, Aneta Wojdyło, Anna Michalska-Ciechanowska","doi":"10.1016/j.crfs.2023.100664","DOIUrl":null,"url":null,"abstract":"<div><p>Recovering bioactives from botanical by-products in the form of powders has been attempted through a number of multidirectional approaches. Yet understanding the processing of such plant formulations requires dedicated research owing to the manifold factors shaping the quality of powders. Therefore, the study aimed at production of cranberry powders from pomace extracts and to evaluate how different solvent type, carriers and drying techniques modulate their physico-chemical properties. Freeze- and vacuum drying significantly differentiated samples in terms of physical properties, while the extraction solvent and carrier type had substantial impact on chemical ones. For carrier-added products pomace extraction with acidified 50% ethanol resulted in the highest content of identified phenolics in powders (up to 5.87 g · 100 g<sup>−1</sup> dry matter), while 30% acetone in the lowest (on average, 3.94 g · 100 g<sup>−1</sup> dry matter). Acetone extraction strengthened the formation of hydroxymethyl-<em>L</em>-furfural that was higher when compared to acidified 50% ethanol, while trace amounts were reported for non-acidified counterpart. Similar observation was made in the case of flavan-3-ols. Addition of carriers during powders production led to the lower hydroxymethyl-<em>L</em>-furfural formation even down to 74% with regard to carrier-free samples. The study confirmed feasibility of managing cranberry pomace into high-value powders in extraction-depended and thermally-modulated quality matter.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":null,"pages":null},"PeriodicalIF":6.2000,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927123002320/pdfft?md5=1b68c426a62e22c761c4b32edf1a9ef5&pid=1-s2.0-S2665927123002320-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Extraction-depended and thermally-modulated physical and chemical properties of powders produced from cranberry pomace extracts\",\"authors\":\"Jessica Brzezowska, Aleksandra Hendrysiak, Aneta Wojdyło, Anna Michalska-Ciechanowska\",\"doi\":\"10.1016/j.crfs.2023.100664\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Recovering bioactives from botanical by-products in the form of powders has been attempted through a number of multidirectional approaches. Yet understanding the processing of such plant formulations requires dedicated research owing to the manifold factors shaping the quality of powders. Therefore, the study aimed at production of cranberry powders from pomace extracts and to evaluate how different solvent type, carriers and drying techniques modulate their physico-chemical properties. Freeze- and vacuum drying significantly differentiated samples in terms of physical properties, while the extraction solvent and carrier type had substantial impact on chemical ones. For carrier-added products pomace extraction with acidified 50% ethanol resulted in the highest content of identified phenolics in powders (up to 5.87 g · 100 g<sup>−1</sup> dry matter), while 30% acetone in the lowest (on average, 3.94 g · 100 g<sup>−1</sup> dry matter). Acetone extraction strengthened the formation of hydroxymethyl-<em>L</em>-furfural that was higher when compared to acidified 50% ethanol, while trace amounts were reported for non-acidified counterpart. Similar observation was made in the case of flavan-3-ols. Addition of carriers during powders production led to the lower hydroxymethyl-<em>L</em>-furfural formation even down to 74% with regard to carrier-free samples. The study confirmed feasibility of managing cranberry pomace into high-value powders in extraction-depended and thermally-modulated quality matter.</p></div>\",\"PeriodicalId\":10939,\"journal\":{\"name\":\"Current Research in Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":6.2000,\"publicationDate\":\"2024-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2665927123002320/pdfft?md5=1b68c426a62e22c761c4b32edf1a9ef5&pid=1-s2.0-S2665927123002320-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Research in Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2665927123002320\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Research in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2665927123002320","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Extraction-depended and thermally-modulated physical and chemical properties of powders produced from cranberry pomace extracts
Recovering bioactives from botanical by-products in the form of powders has been attempted through a number of multidirectional approaches. Yet understanding the processing of such plant formulations requires dedicated research owing to the manifold factors shaping the quality of powders. Therefore, the study aimed at production of cranberry powders from pomace extracts and to evaluate how different solvent type, carriers and drying techniques modulate their physico-chemical properties. Freeze- and vacuum drying significantly differentiated samples in terms of physical properties, while the extraction solvent and carrier type had substantial impact on chemical ones. For carrier-added products pomace extraction with acidified 50% ethanol resulted in the highest content of identified phenolics in powders (up to 5.87 g · 100 g−1 dry matter), while 30% acetone in the lowest (on average, 3.94 g · 100 g−1 dry matter). Acetone extraction strengthened the formation of hydroxymethyl-L-furfural that was higher when compared to acidified 50% ethanol, while trace amounts were reported for non-acidified counterpart. Similar observation was made in the case of flavan-3-ols. Addition of carriers during powders production led to the lower hydroxymethyl-L-furfural formation even down to 74% with regard to carrier-free samples. The study confirmed feasibility of managing cranberry pomace into high-value powders in extraction-depended and thermally-modulated quality matter.
期刊介绍:
Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.