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20 pages, 1424 KB

Open AccessArticle

Effects of Spray-Drying Conditions on the Functional and Physicochemical Properties of Young Barley Grass Juice Powders

by Alicja Barańska-Dołomisiewicz, Joanna Żubernik, Katarzyna Samborska, Aleksandra Jedlińska and Dorota Witrowa-Rajchert

Foods 2025, 14(10), 1663; https://doi.org/10.3390/foods14101663 - 8 May 2025

Viewed by 2922

Abstract

Young barley leaves have been proven to distinguish themselves as highly potent in antioxidant activity, resulting from a high content of bioactive compounds. Due to their short storage time, it is crucial to prolong their shelf life. One of the methods that can be used is spray-drying, as it enables the production of powders that are highly valued in the food industry. This paper aimed to analyze the possibility of producing young barley leaf juice with improved properties. Juices were spray-dried with and without carriers at 100/60 °C inlet/outlet temperature using air of 1.5 g/m³ humidity as the drying medium. Maltodextrin (MD), Nutriose^® (N), and Arabic gum (AG) were used in a ratio 1:3 carrier/juice solids. The results proved that dehumidified air application enabled the production of young barley leaf juice powder, that was free of the carriers, of high retention coefficient (RC) of chlorophyll A and B (80.84 ± 6.56% and 87.05 ± 5.21%, respectively). No statistical difference was noted between variants with maltodextrin (chlorophyll A: 91.22 ± 5.07%, chlorophyll B: 71.72 ± 5.44%), Nutriose^® (chlorophyll A: 72.24 ± 5.32%, chlorophyll B: 67.04 ± 12.41%), and carrier-free powder; thus, the elimination of a carrier can be considered to effectively produce a “clean” label, functional product. The highest degradation among the tested bioactive compounds was noted for vitamin C. Full article

(This article belongs to the Special Issue Mathematical Modelling Approach and Simulation in Food Drying Applications)

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18 pages, 1385 KB

Open AccessArticle

The Impact of Pulsed Electric Field Treatment of Beetroots on the Physicochemical Properties of Juice, Dried Juice, and Dried Pomace

by Aleksandra Jedlińska, Alicja Barańska-Dołomisiewicz, Katarzyna Samborska, Katarzyna Rybak, Artur Wiktor, Dorota Witrowa-Rajchert and Małgorzata Nowacka

Appl. Sci. 2025, 15(7), 3834; https://doi.org/10.3390/app15073834 - 31 Mar 2025

Cited by 3 | Viewed by 1692

Abstract

The aim of this work was to determine the impact of pulsed electric field treatment of beetroots on select physicochemical properties of the obtained juice, spray-dried juice, and freeze-dried pomace. Pulsed electric field pretreatment of beetroots was conducted with a different number of pulses (3 or 44 pulses) at a constant electric field strength of E = 1.07 kV/cm, which resulted in the total energy levels of 0.5 and 4 kJ/kg. The juice was dehumidified and air spray-dried with NUTRIOSE^® as a drying carrier at 90/60 °C, while pomace was freeze-dried at 0.63 Pa and a shelf temperature of 20 °C. Pulsed electric field (PEF) treatment caused an increase in pigment content in beetroots and the juice. In the case of powders, the following effects were noted: a decrease in drying efficiency, changed powder color, decreased powder particle diameter. Dried juice and pomace treated with a higher pulsed electric field (PEF) treatment were characterized by the highest hygroscopicity. Full article

(This article belongs to the Special Issue Applications of Pulsed Electric Field (PEF) Interactions with Biological Cells)

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18 pages, 275 KB

Open AccessArticle

Volatile and Antioxidant Compounds of Beetroot Powder Obtained by Dehumidified Air Spray Drying of Cloudy Juice

by Alicja Barańska, Aleksandra Jedlińska, Rafał Wołosiak, Dorota Witrowa-Rajchert and Dorota Derewiaka

Appl. Sci. 2024, 14(16), 7316; https://doi.org/10.3390/app14167316 - 20 Aug 2024

Cited by 1 | Viewed by 2342

Abstract

The aim of this study was to evaluate the quality of cloudy beetroot juice powders with or without a carrier obtained by spray drying using an innovative method of dehumidified air that enabled drying in low temperatures and, consequently, with a reduced carrier content. Phenolic content, betacyanin content, antioxidant activity and the content and types of aromatic compounds of the produced powders were examined. Powders obtained at a lower temperature (90 °C) without carriers were characterized by the highest share of aromatic volatile compounds, the highest content of betalains and polyphenols and the highest antioxidant activity. The addition of carriers (including the variant with added pomace as a natural type of carrier) did not indicate the protection of the active substances present in the juice. The powders obtained with carrier addition compared with those without the carrier addition were characterized by lower antioxidant activity, lower content of betalains and polyphenols and a lower amount of aromatic volatile compounds. No significant differences were found in the content of bioactive and aromatic compounds between powders obtained using different carriers (skim milk powder, Nutriose, maltodextrin and kleptose). Full article

(This article belongs to the Section Food Science and Technology)

12 pages, 1660 KB

Open AccessArticle

Fruit Powder Analysis Using Machine Learning Based on Color and FTIR-ATR Spectroscopy—Case Study: Blackcurrant Powders

by Krzysztof Przybył, Katarzyna Walkowiak, Aleksandra Jedlińska, Katarzyna Samborska, Łukasz Masewicz, Jakub Biegalski, Tomasz Pawlak and Krzysztof Koszela

Appl. Sci. 2023, 13(16), 9098; https://doi.org/10.3390/app13169098 - 9 Aug 2023

Cited by 6 | Viewed by 3071

Abstract

Fruits represent a valuable source of bioactivity, vitamins, minerals and antioxidants. They are often used in research due to their potential to extend sustainability and edibility. In this research, the currants were used to obtain currant powders by dehumidified air-assisted spray drying. In the research analysis of currant powders, advanced machine learning techniques were used in combination with Lab color space model analysis and Fourier transform infrared spectroscopy (FTIR). The aim of this project was to provide authentic information about the qualities of currant powders, taking into account their type and carrier content. In addition, the machine learning models were developed to support the recognition of individual blackcurrant powder samples based on Lab color. These results were compared using their physical properties and FTIR spectroscopy to determine the homogeneity of these powders; this will help reduce operating and energy costs while also increasing the production rate, and even the possibility of improving the available drying system. Full article

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17 pages, 2538 KB

Open AccessArticle

Dehumidified Air-Assisted Spray-Drying of Cloudy Beetroot Juice at Low Temperature

by Aleksandra Jedlińska, Alicja Barańska, Dorota Witrowa-Rajchert, Ewa Ostrowska-Ligęza and Katarzyna Samborska

Appl. Sci. 2021, 11(14), 6578; https://doi.org/10.3390/app11146578 - 17 Jul 2021

Cited by 22 | Viewed by 3547

Abstract

This paper discusses the physicochemical properties of powders obtained by spray drying of cloudy beetroot juice, using dehumidified air in variants with or without carriers. The inlet air temperature was 130 °C or 90 °C, and the addition of the carriers was at a ratio of juice to carrier solids of 3:2. In the obtained powders, the following physicochemical properties were determined: water content and water activity, apparent density, loose and tapped density, porosity, flowability, particle size and morphology, and the content and retention of betalains. It was possible to dry cloudy beetroot juice without the use of carriers at low temperatures (90 or 130 °C). The 100% beetroot powders were characterized by satisfactory physicochemical properties, often better than those with carriers (including lower hygroscopicity and higher color saturation and yield). A lower loss of betalains was found for the powders with the addition of carriers. The best process yields were obtained for the powder without carriers at 130 °C and 90 °C. Full article

(This article belongs to the Special Issue Advances in Thermal Properties of Food Products)

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20 pages, 1297 KB

Open AccessArticle

Dehumidified-Air-Assisted Spray Drying of Buckwheat Honey with Maltodextrin and Skim Milk Powder as Carriers

by Alicja Barańska, Aleksandra Jedlińska and Katarzyna Samborska

Appl. Sci. 2021, 11(7), 3150; https://doi.org/10.3390/app11073150 - 1 Apr 2021

Cited by 19 | Viewed by 4348

Abstract

Buckwheat honey is proven to demonstrate health beneficial properties; however, its application in the industry is limited due to its high viscosity and syrupy-like consistency. The paper aimed to investigate process performance and physiochemical properties of carrier-reduced buckwheat honey. Honey was spray dried conventionally (inlet/outlet drying temperature: 180 °C/80 °C) and at low drying temperature with dehumidified air application (inlet/outlet drying temperature: 80 °C/45 °C) with maltodextrin as traditional carrier and alternatively with skim milk powder. The results of this study indicate that lowering the humidity of drying air enabled a decrease in carrier content of up to 25% (w/w solids), following powder recovery over 87%, which has not been recorded before for buckwheat honey powders. The results for the physicochemical properties proved that the application of the dehumidified air and skim milk powder as a carrier ameliorated their physiochemical properties and the antioxidant activity. Furthermore, the energy consumption of dehumidified-air-assisted spray drying was investigated as a basis for potential industrial application of this innovative method, which has not been studied in the literature before. The industrial application of this method must be carefully analyzed with regard to its advantages, as the energy consumption is significantly higher than in conventional spray drying. Full article

(This article belongs to the Special Issue Emerging Technologies in Food Science: Advances in Micro-Encapsulation)

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21 pages, 1363 KB

Open AccessArticle

Quality Assessment of Honey Powders Obtained by High- and Low-Temperature Spray Drying

by Aleksandra Jedlińska, Artur Wiktor, Dorota Witrowa-Rajchert, Dorota Derewiaka, Rafał Wołosiak, Arkadiusz Matwijczuk, Agnieszka Niemczynowicz and Katarzyna Samborska

Appl. Sci. 2021, 11(1), 224; https://doi.org/10.3390/app11010224 - 28 Dec 2020

Cited by 22 | Viewed by 5018

Abstract

The paper aimed to compare the quality of rapeseed and honeydew honey powders, obtained by two methods of spray drying—traditional at a high temperature (inlet air 180 °C) and innovative low-temperature spray drying with the use of dehumidified air as a drying medium (inlet air 75 °C). Total polyphenol content, antioxidant activity, and the content and types of aromatic compounds were determined. In addition, Fourier-transform infrared spectroscopy (FTIR) coupled with chemometrics analyses was done. Powders obtained by the low-temperature spray drying method (with dehumidified air) were characterized by a higher content of polyphenols, antioxidant activity, and aromatic compounds, compared to powders obtained by the traditional method. Honeydew honey compared to rapeseed honey was characterized by a higher content of polyphenols, antioxidant activity, and composition of aromatic compounds. The results proved that the production method had a higher impact on the final properties of powders than the type of honey. Full article

(This article belongs to the Special Issue Emerging Technologies in Food Science: Advances in Micro-Encapsulation)

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