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Open AccessArticle

The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders

1
Department of Fruit, Vegetable and Plant Nutraceutical Technology, the Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37, 51-630 Wrocław, Poland
2
Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, ul. Tuwima 10, 10-748 Olsztyn, Poland
3
Institute of Agricultural Engineering, The Faculty of Life Sciences and Technology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37, 51-630 Wrocław, Poland
*
Author to whom correspondence should be addressed.
ChemEngineering 2020, 4(1), 12; https://doi.org/10.3390/chemengineering4010012
Received: 6 September 2019 / Revised: 7 February 2020 / Accepted: 12 February 2020 / Published: 17 February 2020
Cranberry juice has a high content of polyphenols, which makes it a valuable raw material with health-promoting properties. On the other hand, the bitter and astringent taste of cranberry limits its consumption in fresh form (fruit, juice). For this reason, new formulations of cranberry products based on natural additives are sought, e.g., in the form of carriers, which not only allow the drying of liquids to form powders, but which can also affect the retention of bioactive compounds. This study aimed at the evaluation of the influence of different carriers and concentrations applied to cranberry juice and their influence on the physico-chemical properties of the powders obtained. Freeze-dried powders had approximately eight times higher moisture content than products gained after the spray-drying process. The bulk density of freeze-dried product was approximately 11% higher when compared to spray-drying. Freeze-drying and spray-drying had a similar influence on the total polyphenolic compound content and antioxidant capacity. When the concentration of carriers was concerned, it was indicated that a higher content of carrier resulted in a lower moisture content, water activity, CIE L*a*b* coordinates, total polyphenolic content, and antioxidant capacity of the powders obtained, pointing to a strong influence of the juice composition on the final properties of the powders. View Full-Text
Keywords: Vaccinium macrocarpon L., carrier; freeze-drying; spray-drying; physico-chemical properties Vaccinium macrocarpon L., carrier; freeze-drying; spray-drying; physico-chemical properties
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Michalska-Ciechanowska, A.; Majerska, J.; Brzezowska, J.; Wojdyło, A.; Figiel, A. The Influence of Maltodextrin and Inulin on the Physico-Chemical Properties of Cranberry Juice Powders. ChemEngineering 2020, 4, 12.

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