Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders
Abstract
:1. Introduction
2. Results and Discussion
2.1. Physical Properties of Sea Buckthorn Juice Powders
2.1.1. Moisture Content
2.1.2. Water Activity
2.1.3. True and Bulk Density
2.1.4. Porosity
2.1.5. Color Parameters
2.1.6. Browning Index
2.2. Hydroxymethylfurfural in Sea Buckthorn Juice Powders
2.3. Phenolic Compounds in Sea Buckthorn Juice Powders
2.4. Antioxidant Capacity of Sea Buckthorn Juice Powders
3. Materials and Methods
3.1. Chemicals
3.2. Material and Sample Preparation
3.3. Drying Methods
3.4. Storage
3.5. Physical Properties
3.6. Determination of Phenolic Compounds and Hydroxymethylfurfural (HMF)
3.7. Determination of Antioxidant Capacity and Antioxidant On-Line Profiling by HPLC-PDA Coupled with Post-Column Derivatization with ABTS·+ Reagent
3.8. Statistical Analysis
4. Conclusions
- (1)
- Inulin caused stronger water retention of powders than maltodextrin. The drying method modulated the water activity more strongly than the type of carrier agents.
- (2)
- Powders with inulin had higher true density values than those with maltodextrin. Bulk density and porosity were significantly differentiated by drying methods, and vacuum drying seems to be a useful technique to obtain powders with high bulk density. The porosity of the spray-dried and freeze-dried powders was higher than after vacuum drying.
- (3)
- In view of the yellow color and its intensity, the use of maltodextrin was competitive compared to inulin. Moreover, spray-, freeze- and vacuum-drying at 50 °C and the addition of maltodextrin were not conducive to browning and HMF formation.
- (4)
- Powders spray- and vacuum-dried at 70 °C had the highest concentrations of phenolic acids and flavonols, respectively. However, in stored freeze-dried powders, phenolic compound losses were the lowest. More phenolic compounds were determined in powders with maltodextrin.
- (5)
- Storage for six months increased antioxidant capacity, but browning compounds, HMF and furosine did not affect this effect.
Author Contributions
Funding
Conflicts of Interest
References
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Sample Availability: Samples are available from the authors. |
Drying Method | Carrier Agent | Moisture Content (%) | Water Activity (aw) | True Density (kg m−3) | Bulk Density (kg m−3) | Porosity (%) |
---|---|---|---|---|---|---|
SD | INU | 2.62 ± 0.11 d | 0.086 ± 0.001 d | 1408 ± 15 c | 488.2 ± 13 d | 65.34 ± 0.6 d |
MALTO | 2.01 ± 0.16 de | 0.090 ± 0.002 cd | 1240 ± 9 e | 389.5 ± 5 f | 68.52 ± 0.1 c | |
I:M 2:1 | 1.64 ± 0.10 e | 0.080 ± 0.001 d | 1375 ± 13 d | 459.6 ± 23 de | 66.59 ± 1.3 d | |
I:M 1:2 | 2.19 ± 0.12 de | 0.089 ± 0.000 cd | 1471 ± 12 b | 466.5 ± 10 de | 68.29 ± 0.4 c | |
FD | INU | 4.75 ± 0.18 b | 0.101 ± 0.001 c | 1543 ± 10 a | 448.1 ± 4 e | 70.95 ± 0.1 b |
MALTO | 2.55 ± 0.12 d | 0.096 ± 0.000 c | 1529 ± 13 ab | 548.9 ± 18 bc | 64.10 ± 0.9 d | |
I:M 2:1 | 3.28 ± 0.14 c | 0.097 ± 0.001 c | 1485 ± 15 b | 474.9 ± 11 d | 68.03 ± 0.4 c | |
I:M 1:2 | 3.45 ± 0.16 c | 0.098 ± 0.001 c | 1519 ± 8 ab | 373.1 ± 3 f | 75.43 ± 0.1 a | |
VD 50 °C | INU | 4.96 ± 0.20 ab | 0.099 ± 0.001 c | 1508 ± 11 ab | 541.9 ± 12 bc | 64.08 ± 0.5 d |
MALTO | 2.42 ± 0.10 d | 0.096 ± 0.001 c | 1485 ± 13 b | 550.5 ± 18 bc | 62.94 ± 0.9 de | |
I:M 2:1 | 3.68 ± 0.13 c | 0.097 ± 0.000 c | 1480 ± 15 b | 541.0 ± 19 bc | 63.45 ± 0.9 d | |
I:M 1:2 | 4.04 ± 0.11 bc | 0.100 ± 0.001 c | 1462 ± 12 b | 519.1 ± 11 c | 64.49 ± 0.5 d | |
VD 70 °C | INU | 4.31 ± 0.13 b | 0.098 ± 0.000 c | 1479 ± 10 b | 542.7 ± 12 bc | 63.30 ± 0.6 d |
MALTO | 1.69 ± 0.15 e | 0.088 ± 0.002 d | 1467 ± 9 b | 549.4 ± 9 bc | 62.57 ± 0.4 de | |
I:M 2:1 | 1.99 ± 0.18 de | 0.088 ± 0.001 d | 1473 ± 12 b | 539.9 ± 21 bc | 63.35 ± 1.1 d | |
I:M 1:2 | 3.98 ± 0.22 bc | 0.096 ± 0.001 c | 1475 ± 13 b | 515.9 ± 6 c | 65.03 ± 0.1 d | |
VD 90 °C | INU | 1.89 ± 0.11 e | 0.076 ± 0.000 e | 1421 ± 11 c | 551.7 ± 3 bc | 61.19 ± 0.1 e |
MALTO | 1.36 ± 0.17 ef | 0.074 ± 0.000 e | 1393 ± 14 cd | 524.5 ± 5 c | 62.34 ± 0.1 de | |
I:M 2:1 | 1.62 ± 0.12 e | 0.076± 0.002 e | 1412 ± 11 c | 597.1 ± 8 b | 57.71 ± 0.3 f | |
I:M 1:2 | 1.29 ± 0.19 f | 0.075 ± 0.002 e | 1406 ± 12 c | 573.1 ± 15 b | 59.23 ± 0.7 e | |
Pure carrier agents | INU | 2.08 ± 0.01 de | 0.129 ± 0.001 b | 1387 ± 11 d | 644.3 ± 9 a | 53.53 ± 0.3 h |
MALTO | 5.70 ± 0.25 a | 0.397 ± 0.001 a | 1228 ± 12 ef | 472.3 ± 2 d | 61.65 ± 0.2 e | |
I:M 2:1 | 5.07 ± 0.00 ab | 0.383 ± 0.001 a | 1273 ± 13 e | 547.5 ± 5 bc | 57.00 ± 0.1 f | |
I:M 1:2 | 4.65 ± 0.08 b | 0.368 ± 0.001 a | 1308 ± 9 f | 575.4 ± 6 b | 56.01 ± 0.2 g | |
Duncan’s Multiple Range Test | ||||||
Drying method | SD | 2.12 C | 0.086 B | 1374 D | 451.2 D | 67.19 A |
FD | 3.51 A | 0.098 A | 1519 A | 461.3 C | 69.63 A | |
VD 50 °C | 3.78 A | 0.098 A | 1484 B | 538.1 B | 63.74 B | |
VD 70 °C | 2.99 B | 0.093 AB | 1474 B | 537.0 B | 63.56 B | |
VD 90 °C | 1.54 D | 0.075 C | 1408 C | 561.6 A | 60.12 C | |
Carrier agent | INU | 3.71 A | 0.092 A | 1472 A | 514.5 B | 64.97 AB |
MALTO | 2.01 D | 0.089 B | 1423 D | 512.7 B | 64.09 B | |
I:M 2:1 | 2.44 C | 0.088 B | 1445 C | 522.5 A | 63.83 B | |
I:M 1:2 | 2.99 B | 0.092 A | 1467 B | 489.6 C | 66.49 A |
Drying Method | Carrier Agent | Color Parameters | Browning Index (AU) | ||||||
---|---|---|---|---|---|---|---|---|---|
L* | a* | b* | Chroma (C) | dE | Hue Angle (h°) | 0 Months | 6 Months | ||
SD | INU | 86.57 ± 0.14 bc | 1.56 ± 0.03 g | 40.81 ± 0.08 d | 40.84 ± 0.38 d | 36.67 ± 0.13 c | 87.81 ± 0.04 d | 0.22 ± 0.00 de | 0.74 ± 0.02 e |
MALTO | 89.26 ± 0.17 b | −1.21 ± 0.05 i | 36.77 ± 0.05 e | 36.79 ± 0.41 e | 41.64 ± 0.16 b | 91.88 ± 0.06 c | 0.24 ± 0.01 d | 0.50 ± 0.01 g | |
I:M 2:1 | 88.53 ± 0.09 b | −0.63 ± 0.11 i | 38.76 ± 0.02 de | 38.77 ± 0.67 de | 40.08 ± 0.08 b | 90.93 ± 0.13 c | 0.43 ± 0.02 b | 0.58 ± 0.01 f | |
I:M 1:2 | 87.12 ± 0.16 bc | 0.97 ± 0.05 h | 40.70 ± 0.08 d | 40.71 ± 0.65 d | 37.47 ± 0.15 c | 88.64 ± 0.06 d | 0.28 ± 0.01 cd | 0.59 ± 0.01 f | |
FD | INU | 87.58 ± 0.17 bc | −0.36 ± 0.23 hi | 46.67 ± 0.05 c | 46.67 ± 0.44 c | 37.38 ± 0.15 c | 90.44 ± 0.24 c | 0.30 ± 0.02 c | 0.72 ± 0.01 e |
MALTO | 81.99 ± 0.04 c | 6.32 ± 0.06 d | 50.16 ± 0.06 bc | 50.56 ± 0.37 b | 28.46 ± 0.03 e | 82.82 ± 0.07 g | 0.16 ± 0.00 e | 0.52 ± 0.01 fg | |
I:M 2:1 | 78.87 ± 0.06 d | 9.66 ± 0.04 c | 57.43 ± 0.02 ab | 58.24 ± 0.20 a | 24.55 ± 0.05 f | 80.45 ± 0.05 g | 0.14 ± 0.01 e | 0.59 ± 0.01 f | |
I:M 1:2 | 83.79 ± 0.19 c | 3.55 ± 0.03 ef | 55.24 ± 0.07 b | 55.35 ± 0.85 ab | 31.79 ± 0.16 d | 86.32 ± 0.04 de | 0.11 ± 0.01 ef | 0.47 ± 0.01 g | |
VD 50 °C | INU | 84.59 ± 0.20 bc | 1.64 ± 0.10 g | 47.89 ± 0.06 c | 47.92 ± 0.34 c | 33.71 ± 0.18 d | 88.04 ± 0.12 d | 0.19 ± 0.01 e | 0.61 ± 0.01 f |
MALTO | 77.00 ± 0.09 d | 11.98 ± 0.02 bc | 55.53 ± 0.03 b | 56.81 ± 0.40 ab | 21.31 ± 0.07 fg | 77.83 ± 0.04 h | 0.15 ± 0.02 e | 0.64 ± 0.01 f | |
I:M 2:1 | 80.99 ± 0.03 c | 6.05 ± 0.05 d | 53.57 ± 0.02 b | 53.91 ± 0.12 b | 27.91 ± 0.01 e | 83.57 ± 0.06 f | 0.11 ± 0.01 ef | 0.66 ± 0.01 f | |
I:M 1:2 | 82.88 ± 0.28 c | 2.96 ± 0.04 f | 53.70 ± 0.04 b | 53.78 ± 0.54 b | 31.40 ± 0.24 d | 86.85 ± 0.05 de | 0.18 ± 0.01 e | 0.55 ± 0.01 fg | |
VD 70 °C | INU | 77.48 ± 0.03 d | 4.62 ± 0.04 e | 50.32 ± 0.02 bc | 50.53 ± 0.79 b | 26.48 ± 0.01 ef | 84.75 ± 0.05 f | 0.17 ± 0.01 e | 1.16 ± 0.01 d |
MALTO | 77.59 ± 0.17 d | 9.12 ± 0.06 c | 59.19 ± 0.03 a | 59.89 ± 0.98 a | 24.43 ± 0.15 f | 81.24 ± 0.07 g | 0.09 ± 0.00 f | 0.70 ± 0.01 ef | |
I:M 2:1 | 77.64 ± 0.04 d | 9.19 ± 0.06 c | 58.86 ± 0.10 a | 59.57 ± 0.11 a | 24.32 ± 0.03 f | 81.13 ± 0.07 g | 0.32 ± 0.02 c | 0.74 ± 0.01 e | |
I:M 1:2 | 77.62 ± 0.14 d | 4.56 ± 0.05 e | 52.87 ± 0.05 b | 53.07 ± 0.31 b | 26.61 ± 0.13 ef | 85.57 ± 0.06 e | 0.25 ± 0.01 d | 1.00 ± 0.01 d | |
VD 90 °C | INU | 54.85 ± 0.09 f | 12.03 ± 0.07 b | 33.06 ± 0.05 f | 35.80 ± 0.69 e | 23.34 ± 0.08 f | 70.00 ± 0.08 i | 0.71 ± 0.02 a | 2.98 ± 0.03 a |
MALTO | 71.52 ± 0.03 e | 10.57 ± 0.08 bc | 58.60 ± 0.01 a | 59.55 ± 0.87 a | 19.33 ± 0.03 g | 79.78 ± 0.08 g | 0.28 ± 0.01 cd | 1.57 ± 0.01 c | |
I:M 2:1 | 54.55 ± 0.04 f | 35.78 ± 0.04 a | 33.70 ± 0.09 f | 49.15 ± 0.83 b | 21.91 ± 0.03 fg | 43.29 ± 0.09 k | 0.30 ± 0.01 c | 2.84 ± 0.03 ab | |
I:M 1:2 | 56.21 ± 0.12 f | 13.26 ± 0.07 b | 39.62 ± 0.07 d | 41.78 ± 0.69 d | 17.30 ± 0.10 h | 71.50 ± 0.08 i | 0.42 ± 0.01 b | 2.72 ± 0.01 b | |
Pure carrier agents | INU | 97.58 ± 0.01 a | −1.51 ± 0.01 i | 4.53 ± 0.01 g | 4.78 ± 0.01 f | 65.60 ± 0.01 a | 108.44 ± 0.01 b | - | - |
MALTO | 98.03 ± 0.00 a | −1.24 ± 0.01 i | 2.74 ± 0.01 h | 3.01 ± 0.01 f | 67.05 ± 0.01 a | 114.35 ± 0.01 a | - | - | |
I:M 2:1 | 97.90 ± 0.01 a | 1.47 ± 0.01 i | 3.75 ± 0.01 gh | 4.03 ± 0.01 f | 65.22 ± 0.01 a | 68.60 ± 0.02 ij | - | - | |
I:M 1:2 | 98.02 ± 0.00 a | 1.37 ± 0.01 i | 3.33 ± 0.01 gh | 3.60 ± 0.01 f | 65.63 ± 0.01 a | 67.64 ± 0.01 j | - | - | |
Duncan’s Multiple Range Test | |||||||||
Drying method | SD | 87.87 A | 0.17 C | 39.26 D | 39.28 C | 38.96 A | 89.82 A | 0.29 B | 0.60 C |
FD | 83.06 AB | 4.79 B | 52.38 B | 52.70 A | 30.55 B | 85.01 B | 0.18 CD | 0.58 C | |
VD 50 °C | 81.37 B | 5.66 B | 52.67 B | 53.10 A | 28.58 B | 84.07 BC | 0.16 D | 0.62 C | |
VD 70 °C | 77.58 C | 6.87 B | 55.31 A | 55.76 A | 25.46 C | 83.17 C | 0.21 C | 0.90 B | |
VD 90 °C | 59.28 D | 17.91 A | 41.25 C | 46.41 B | 20.47 D | 66.14 D | 0.43 A | 2.53 A | |
Carrier agents | INU | 78.21 AB | 3.90 D | 43.75 C | 44.23 D | 31.52 A | 70.17 A | 0.32 A | 1.24 A |
MALTO | 79.47 A | 7.36 B | 52.05 A | 55.72 A | 27.03 C | 68.93 A | 0.18 C | 0.79 C | |
I:M 2:1 | 76.12 C | 12.01 A | 48.46 B | 51.93 B | 27.75 BC | 62.23 B | 0.26 B | 1.08 B | |
I:M 1:2 | 77.52 BC | 5.06 C | 48.43 B | 48.94 C | 28.91 B | 69.81 A | 0.25 B | 1.07 B |
Drying Method | Carrier Agent | HMF | Phenolic Acids | Flavonols | Antioxidant Capacity | ||||
---|---|---|---|---|---|---|---|---|---|
0 Months | 6 Months | 0 Months | 6 Months | 0 Months | 6 Months | 0 Months | 6 Months | ||
SD | INU | 1.50 ± 0.13 e | 1.79 ± 0.19 f | 2.86 ± 0.11 ab | 2.71 ± 0.15 a | 210.83 ± 4.05 f | 203.92 ± 2.23 e | 1.62 ± 0.08 ab | 2.25 ± 0.23 c |
MALTO | 0.39 ± 0.09 g | 0.72 ± 0.11 g | 3.00 ± 0.29 a | 2.96 ± 0.19 a | 222.21 ± 2.45 e | 209.51 ± 2.46 e | 1.56 ± 0.08 b | 1.43 ± 0.19 ef | |
I:M 2:1 | 0.82 ± 0.10 f | 1.89 ± 0.20 f | 2.49 ± 0.09 b | 2.26 ± 0.13 b | 242.05 ± 5.17 d | 174.96 ± 2.01 f | 1.60 ± 0.02 ab | 2.20 ± 0.03 c | |
I:M 1:2 | 1.05 ± 0.02 ef | 1.88 ± 0.18 f | 1.70 ± 0.14 c | 1.26 ± 0.10 de | 266.43 ± 3.55 b | 144.05 ± 2.12 g | 1.64 ± 0.10 ab | 2.27 ± 0.22 c | |
FD | INU | 0.04 ± 0.01 i | 0.67 ± 0.14 gh | 1.71 ± 0.10 c | 1.67 ± 0.21 d | 213.28 ± 4.44 ef | 200.40 ± 2.32 ef | 1.73 ± 0.19 a | 2.10 ± 0.34 cd |
MALTO | 0.41 ± 0.10 g | 0.57 ± 0.11 h | 1.85 ± 0.24 bc | 1.80 ± 0.14 cd | 251.48 ± 4.64 c | 249.02 ± 3.54 ab | 1.45 ± 0.20 c | 2.09 ± 0.12 cd | |
I:M 2:1 | 0.07 ± 0.01 i | 0.15 ± 0.08 i | 1.44 ± 0.18 d | 1.37 ± 0.24 d | 255.78 ± 2.47 c | 233.09 ± 3.53 c | 1.56 ± 0.07 b | 1.85 ± 0.22 d | |
I:M 1:2 | 0.09 ± 0.01 i | 0.17 ± 0.10 i | 2.12 ± 0.22 b | 2.07 ± 0.07 c | 245.40 ± 3.89 d | 236.53 ± 2.79 c | 1.40 ± 0.07 c | 1.72 ± 0.29de | |
VD 50 °C | INU | 0.45 ± 0.06 g | 0.51 ± 0.10 h | 1.39 ± 0.16 d | 1.00 ± 0.25 e | 217.69 ± 2.56 e | 150.42 ± 3.72 g | 1.56 ± 0.08 b | 1.80 ± 0.34 d |
MALTO | 0.44 ± 0.03 g | 0.50 ± 0.07 h | 1.57 ± 0.20 cd | 1.49 ± 0.24 d | 274.25 ± 3.52 b | 256.46 ± 2.64 a | 1.46 ± 0.11 c | 1.96 ± 0.17 d | |
I:M 2:1 | 0.13 ± 0.01 i | 0.89 ± 0.22 g | 1.60 ± 0.15 cd | 1.23 ± 0.17 de | 248.55 ± 3.12 cd | 222.51 ± 2.70 d | 1.55 ± 0.14 b | 2.61 ± 0.17 b | |
I:M 1:2 | 0.32 ± 0.09 h | 0.90 ± 0.06 g | 1.02 ± 0.09 e | 0.92 ± 0.15 e | 273.93 ± 2.25 b | 223.91 ± 3.75 d | 1.46 ± 0.05 c | 2.35 ± 0.08 bc | |
VD 70 °C | INU | 14.09 ± 1.53 c | 21.12 ± 2.14 c | 1.21 ± 0.13 de | 0.94 ± 0.13 e | 243.86 ± 2.51 d | 212.50 ± 2.34 e | 1.40 ± 0.18 c | 1.65 ± 0.20 e |
MALTO | 0.46 ± 0.08 g | 2.15 ± 0.67 ef | 1.59 ± 0.08 cd | 1.12 ± 0.13 e | 290.34 ± 4.02 a | 244.73 ± 2.27 b | 1.29 ± 0.05 d | 2.92 ± 0.11 a | |
I:M 2:1 | 0.05 ± 0.01 i | 2.94 ± 0.23 e | 0.24 ± 0.01 g | 0.18 ± 0.09 g | 267.62 ± 1.87 b | 234.59 ± 2.75 c | 1.64 ± 0.33 ab | 1.99 ± 0.18 d | |
I:M 1:2 | 9.22 ± 0.45 d | 15.35 ± 2.53 d | 1.06 ± 0.11 e | 0.79 ± 0.17 f | 285.03 ± 2.16 a | 232.87 ± 3.64 c | 1.32 ± 0.11 cd | 1.42 ± 0.17 ef | |
VD 90 °C | INU | 75.21 ± 1.74 a | 94.20 ± 4.35 a | 0.71 ± 0.12 ef | 0.14 ± 0.03 g | 191.24 ± 1.54 g | 195.87 ± 1.58 ef | 1.12 ± 0.06 d | 1.82 ± 0.25 d |
MALTO | 0.39 ± 0.02 gh | 11.53 ± 1.04 c | 1.16 ± 0.17 de | 0.89 ± 0.12 ef | 298.68 ± 5.34 a | 200.13 ± 2.28 ef | 1.29 ± 0.03 c | 1.35 ± 0.19 f | |
I:M 2:1 | 75.07 ± 1.19 a | 101.40 ± 4.93 a | 0.71 ± 0.09 ef | 0.25 ± 0.08 g | 219.68 ± 3.74 e | 188.92 ± 2.22 f | 1.42 ± 0.05 c | 1.76 ± 0.22 de | |
I:M 1:2 | 47.12 ± 0.80 b | 70.53 ± 3.66 b | 0.24 ± 0.03 g | 0.10 ± 0.02 g | 181.80 ± 2.81 h | 175.41 ± 3.64 f | 0.85 ± 0.07 e | 2.19 ± 0.11 c | |
Duncan’s Multiple Range Test | |||||||||
Drying method | SD | 0.94 C | 1.57 C ↑67.0% | 2.51 A | 2.30 A ↓8.4% | 235.38 BC | 183.11 C ↓22.2% | 1.61 A | 2.04 A ↑26.7% |
FD | 0.15 C | 0.33 C ↑120.0% | 1.78 B | 1.73 B ↓2.8% | 241.49 BC | 229.76 A ↓4.8% | 1.54 A | 1.94 AB ↑26.0% | |
VD 50 °C | 0.33 C | 0.90 C ↑173% | 1.39 B | 1.16 B ↓16.5% | 253.61 B | 213.33 B ↓15.9% | 1.51 A | 2.18 A ↑44.4% | |
VD 70 °C | 5.95 B | 10.39 B ↑74,6% | 1.03 BC | 0.76 C ↓26.2% | 271.71 A | 231.17 A ↓14.9% | 1.41 AB | 2.00 A ↑41.8% | |
VD 90 °C | 49.45 A | 69.42 A ↑40.4% | 0.71 C | 0.35 D ↓50.7% | 222.85 C | 190.08 C ↓14.7% | 1.17 B | 1.75 B ↑49.6% | |
Carrier agents | INU | 18.26 A | 29.45 A ↑61.3% | 1.58 B | 1.29 B ↓18.4% | 215.38 C | 192.62 C ↓10.6% | 1.49 A | 1.92 A ↑28.9% |
MALTO | 0.41 D | 4.80 C ↑1070.7% | 1.83 A | 1.65 A ↓9.8% | 267.39 A | 231.97 A ↓13.2% | 1.41 AB | 1.93 A ↑36.9% | |
I:M 2:1 | 15.23 B | 26.59 A ↑74.6% | 1.30 C | 1.06 C ↓18.5% | 246.74 B | 210.81 B ↓14.6% | 1.55 A | 2.08 A ↑34.2% | |
I:M 1:2 | 11.56 C | 17.77 B ↑53.7% | 1.23 C | 1.03 C ↓16.3% | 250.52 B | 202.55 BC ↓19.1% | 1.33 B | 1.99 A ↑49.6% |
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Tkacz, K.; Wojdyło, A.; Michalska-Ciechanowska, A.; Turkiewicz, I.P.; Lech, K.; Nowicka, P. Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders. Molecules 2020, 25, 3801. https://doi.org/10.3390/molecules25173801
Tkacz K, Wojdyło A, Michalska-Ciechanowska A, Turkiewicz IP, Lech K, Nowicka P. Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders. Molecules. 2020; 25(17):3801. https://doi.org/10.3390/molecules25173801
Chicago/Turabian StyleTkacz, Karolina, Aneta Wojdyło, Anna Michalska-Ciechanowska, Igor Piotr Turkiewicz, Krzysztof Lech, and Paulina Nowicka. 2020. "Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders" Molecules 25, no. 17: 3801. https://doi.org/10.3390/molecules25173801