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Article

Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties

1
Department of Fruit, Vegetables and Nutraceutical Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37, 51-630 Wrocław, Poland
2
Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37, 51-630 Wrocław, Poland
3
Calisia University, Nowy Świat 4, 62-800 Kalisz, Poland
4
Department of Food Technology and Human Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland
*
Author to whom correspondence should be addressed.
Academic Editor: Celestino Santos-Buelga
Molecules 2021, 26(9), 2644; https://doi.org/10.3390/molecules26092644
Received: 6 April 2021 / Revised: 27 April 2021 / Accepted: 28 April 2021 / Published: 30 April 2021
The present study aimed to evaluate the effect of Jerusalem artichoke processing methods and drying methods (freeze drying, sublimation drying, vacuum drying) on the basic physicochemical parameters, profiles and contents of sugars and polyphenolic compounds, and health-promoting properties (antioxidant activity, inhibition of the activities of α-amylase, α-glucosidase, and pancreatic lipase) of the produced purée. A total of 25 polyphenolic compounds belonging to hydroxycinnamic phenolic acids (LC-PDA-MS-QTof) were detected in Jerusalem artichoke purée. Their average content in the raw material was at 820 mg/100 g dm (UPLC-PDA-FL) and was 2.7 times higher than in the cooked material. The chemical composition and the health-promoting value of the purées were affected by the drying method, with the most beneficial values of the evaluated parameters obtained upon freeze drying. Vacuum drying could offer an alternative to freeze drying, as both methods ensured relatively comparable values of the assessed parameters. View Full-Text
Keywords: functional food; innovative food; drying; natural food; Helianthus tuberosus; pro-healthy properties functional food; innovative food; drying; natural food; Helianthus tuberosus; pro-healthy properties
MDPI and ACS Style

Oszmiański, J.; Lachowicz, S.; Nowicka, P.; Rubiński, P.; Cebulak, T. Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties. Molecules 2021, 26, 2644. https://doi.org/10.3390/molecules26092644

AMA Style

Oszmiański J, Lachowicz S, Nowicka P, Rubiński P, Cebulak T. Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties. Molecules. 2021; 26(9):2644. https://doi.org/10.3390/molecules26092644

Chicago/Turabian Style

Oszmiański, Jan, Sabina Lachowicz, Paulina Nowicka, Paweł Rubiński, and Tomasz Cebulak. 2021. "Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties" Molecules 26, no. 9: 2644. https://doi.org/10.3390/molecules26092644

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