engleski

Total phenolic content and antioxidant activity of spray-dried sour cherry Marasca (Prunus cerasus var. Marasca) juice

Spray drying is an appropriate process for heat sensitive products such as fruit juices rich in polyphenols. However, because of the high sugar content, fruit juices are difficult to dry without carriers and are affected by different drying parameters. Therefore, the influence of two types of malt dextrin (4-7 dextrose equivalent and 13-17 dextrose equivalent) added in different concentrations (30%, 35% and 40% (w/v)) and inlet air temperature (160, 170 and 180 °C) on total phenols and antioxidant activity of spray-dried sour cherry Marasca juice was studied. Type of malt dextrin used as carrier agent significantly affected the TP content which was higher when using MD 13-17 DE, while there was no significant influence on AOA of powders. The highest TP content was determined in powders with lower concentration of carrier agent, although using MD 13-17 DE in concentration of 35 % resulted in higher content of TP then at concentration of 30 and 40%. Temperature of 160 °C was found to be optimal for spray drying of sour cherry Marasca juice. All studied parameters affected significantly TP content and AOA of sour cherry Marasca powders. The highest content of phenolic compounds was determined in powders obtained using 35 % of MD 13-17 DE at inlet air temperature of 160 °C.

sour cherry Marasca; spray-drying; juice powder; total phenols; antioxidant activity

Sažetak rada objavljen je u Knjizi sazetaka ; str. 120-120 ; ISBN: 978-86-7994-028-5.