Chemometric contribution for deeper understanding of thermally-induced changes of polyphenolics and the formation of hydroxymethyl-L-furfural in chokeberry powders

Anna Michalska-Ciechanowska; Jessica Brzezowska; Aneta Wojdyło; Agnieszka Gajewicz-Skretna; Ewa Ciska; Joanna Majerska

doi:10.1016/j.foodchem.2020.128335

Chemometric contribution for deeper understanding of thermally-induced changes of polyphenolics and the formation of hydroxymethyl-L-furfural in chokeberry powders

Food Chem. 2021 Apr 16:342:128335. doi: 10.1016/j.foodchem.2020.128335. Epub 2020 Oct 8.

Authors

Anna Michalska-Ciechanowska¹, Jessica Brzezowska², Aneta Wojdyło³, Agnieszka Gajewicz-Skretna⁴, Ewa Ciska⁵, Joanna Majerska⁶

Affiliations

¹ Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland; Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Sciences, Department of Chemistry and Biodynamics of Food, Tuwima 10, 10-748 Olsztyn, Poland. Electronic address: anna.michalska@upwr.edu.pl.
² Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland. Electronic address: jessica.brzezowska@upwr.edu.pl.
³ Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland. Electronic address: aneta.wojdylo@upwr.edu.pl.
⁴ Laboratory of Environmental Chemometrics, Faculty of Chemistry, University of Gdansk, Wita Stwosza 63, 80-308 Gdansk, Poland. Electronic address: agnieszka.gajewicz@ug.edu.pl.
⁵ Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Sciences, Department of Chemistry and Biodynamics of Food, Tuwima 10, 10-748 Olsztyn, Poland. Electronic address: e.ciska@pan.olsztyn.pl.
⁶ Institute of Agricultural Engineering, the Faculty of Life Sciences and Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37a, 51-630 Wrocław, Poland. Electronic address: joanna.majerska@upwr.edu.pl.

PMID: 33160777
DOI: 10.1016/j.foodchem.2020.128335

Abstract

During fruit juice powdering process numerous alterations may occur as a result of interactions of native bioactives and carriers. The objective was to investigate the effect of carrier addition on the changes in polyphenols' profile in chokeberry powders obtained by spray- (180 °C), vacuum- (50, 70, 90 °C) and freeze-drying and to evaluate the interactions between bioactives toward formation of process contaminants. Phenolic acids, anthocyanins, flavonols, flavan-3-ols and procyanidins were identified in powders (18.1 - 35.4 g kg^-1 dry matter). Vacuum drying at 90 °C resulted in a significant increase in (+)-catechin and HMF contents. The addition of inulin enhanced the generation of HMF compared to maltodextrin. Overall, addition of maltodextrin allowed for better anthocyanins' retention. Depending on the drying method used, maltodextrin allowed for better retention of polyphenolics during freeze- and vacuum drying, while inulin during spray drying. The elaboration of the results was supported by chemometric analysis.

Keywords: Aronia melanocarpa L.; Carrier; Chokeberry powder; Drying; Juice; Polyphenols; Unsupervised chemometric analysis.

MeSH terms

Desiccation
Fruit and Vegetable Juices / analysis
Furaldehyde / chemistry*
Informatics*
Polyphenols / analysis
Polyphenols / chemistry*
Powders
Rosaceae / chemistry*
Temperature*

Substances

Polyphenols
Powders
Furaldehyde