Naslov
The influence of the carrier agent and temperature on anthocyanins and phenolic acids of spray-dried sour cherry Marasca (Prunus cerasus var. Marasca) juice

Autori
Elez Garofulić, Ivona ; Dragović-Uzelac, Verica ; Čmrlec, Ivana ; Zorić, Zoran

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Abstract book of the 6th Central European Congress on Food / Nedović, Viktor ; Ilić, Nebojša ; Tumbas, Vesna ; Kalušević, Ana - Novi Sad : Naučni institut za prehrambene tehnologije u Novom Sadu, 2012, 297-297

ISBN
978-86-7994-028-5

Skup
Central European Congress on Food (6 ; 2012)

Mjesto i datum
Novi Sad, Srbija, 23.05.2012. - 26.05.2012

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
sour cherry Marasca; spray-drying; juice powder; anthocyanins; phenolic acids

Sažetak
Introduction Spray-drying is suitable technique for producing functional powders from fruit juices rich in biologically active compounds. However, the process demands testing drying parameters as they affect the product quality and biological activity to great extent. Thus, the objective of this study was to evaluate the effect of drying temperature, type and concentration of carrier agent on the content of anthocyanins and phenolic acids of spray-dried sour cherry Marasca juice. Materials and methods Concentrated sour cherry Marasca juice (65°Brix) was diluted to 15°Brix and mixed with malt dextrin (MD) 4-7 DE and 13-17 DE in concentrations of 30, 35 and 40% (w/v). Mixture was dried using pilot scale spray dryer (Labplant, UK) at inlet air temperature of 160, 170 and 180°C. Phenolics were extracted in 80% methanol with 0.1% HCl at 50°C in water bath 20 minutes. Anthocyanins and phenolic acids were determined using HPLC UV-Vis/PDA. Results In all obtained powders five phenolic acids and four anthocyanins were determined, with chlorogenic acid and cyanidin-3-glucosilrutinoside being the most abundant. All identified anthocyanins were significantly affected by MD concentration during spray-drying process, showing a decrease in concentration with an increase in MD addition, while inlet temperature and DE did not show significant influence. DE of added carrier affected the concentration of chlorogenic and p-coumaric acid, as higher concentrations were obtained using MD 13-17 DE. MD concentration influenced only the content of chlorogenic acid, showing the same trend as the anthocyanins. Conclusions MD type and concentration affect the biological value of sour cherry Marasca powder juice. Using MD in lower concentrations resulted in higher content of chlorogenic acid and all anthocyanins, while higher DE had positive effect on the concentration of chlorogenic and p-coumaric acid. Varying the inlet air temperature did not have significant influence.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA