Sugars and organic acids as drivers of drying-induced interactions in Lonicera caerulea L. powders.

Loniceracaerulea L. is rich in polyphenols but also contains high levels of sugars and organic acids, which complicates its processing into stable powders. This study introduces novel approach combining juice matrix purification using adsorption resins with the selection of functional carriers to track alterations in sugars and organic acids, both originally present in the juice-based products and introduced via carriers, during freeze- and spray drying.

Physicochemical and Instrumental Flavor Analysis of Plant-Based Drinks with Plant Powder Additions.

This study explored the use of fruit- and herb-based powders as fortifying agents in soy- and oat-based beverages. Developed using a New Product Development approach, the powders were derived from underutilized plants rich in bioactives but with limited sensory appeal. Formulations included powders from both widely available fruits, such as apple and pear, chosen for their accessibility and economic relevance, and less commonly consumed fruits, such as Japanese quince, rosehip, and rhubarb, which are often discarded due to sour or astringent flavors.

Polysaccharide- and protein-based carriers as a key strategy for obtaining microencapsulated chlorophyll-rich extracts: UPLC-PDA/ESI-QToF-MS characterization and evaluation of antidiabetic potential.

Chlorophylls are bioactive compounds with potential health benefits. This study aimed to investigate the physicochemical properties and biological activity of chlorophyll-rich microcapsules, focusing on the influence of carrier type and spray drying temperature on chlorophyll stability and enzyme inhibition capacity. The research hypothesis assumed that these factors significantly affect both the retention of bioactive compounds and the health-promoting properties of the microcapsules, particularly their ability to inhibit enzymes involved in type 2 diabetes.

Valorization of Rosehip ( L.) Pomace Using Unconventional Carbohydrate Carriers for Beverage Obtainment.

Rosehip is of notable scientific interest due to its rich content of bioactives and its wide-ranging applications in nutrition, cosmetics and pharmaceuticals. The valorization of rosehip by-products, such as pomace, is highly significant for promoting sustainability. This study investigates the development of rosehip-based powders and beverage prototypes derived from both juice and pomace to evaluate the potential use of pomace in instant beverage design and compare it with juice-based formulations.

Advantages of Spray Drying over Freeze Drying: A Comparative Analysis of L. Juice Powders-Matrix Diversity and Bioactive Response.

The study investigated the impact of L. juice matrix modification and drying techniques on powder characteristics. The evaluation encompassed phenolics (514.

Exploiting the Potential of Powdered Blends of Recovered Sunflower Seed Cake Phenolics and Whey-Development of Sustainable Food Additives.

The management of side streams from the food industry, especially oil and dairy by-products, has become an important issue linked to the European Commission's recommendations for a circular economy. This study aimed to obtain sustainable food additives in the form of soluble-type powders composed of whey and recovered phenolics originating from sunflower seed cake. In order to valorise these di-blend products, the powders were characterised in terms of their physical, chemical, and sensory attributes.

Extraction-depended and thermally-modulated physical and chemical properties of powders produced from cranberry pomace extracts.

Recovering bioactives from botanical by-products in the form of powders has been attempted through a number of multidirectional approaches. Yet understanding the processing of such plant formulations requires dedicated research owing to the manifold factors shaping the quality of powders. Therefore, the study aimed at production of cranberry powders from pomace extracts and to evaluate how different solvent type, carriers and drying techniques modulate their physico-chemical properties.

Juice Powders from Rosehip ( L.): Physical, Chemical, and Antiglycation Properties.

Fruits from rosehip ( L.) are gaining popularity due to their content and profile of bioactive components. Rosehip is distinct for its antioxidant, immunomodulatory, and anticancer properties.

How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts?

Chokeberry fruit, one of the richest plant sources of bioactives, is processed into different foodstuffs, mainly juice, which generates a considerable amount of by-products. To follow the latest trends in the food industry considering waste management, the study aimed to produce chokeberry pomace extract powders and conduct experimental and chemometric assessment of the effect of different carriers and drying techniques on the physico-chemical properties of such products. The PCA analysis showed that the examined powders were classified into two groups: freeze-dried (variation in case of moisture content, water activity, colour, and browning index) and vacuum-dried (bulk density).

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

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.

Qualitative and Quantitative Evaluation of Heat-Induced Changes in Polyphenols and Antioxidant Capacity in L. By-products.

Plum pomace, an agro-industrial waste product has received attention due to the worldwide popularity of plums. During convection, the content of flavan-3-ols decrease, except drying at 90 °C, whereas the content of i.e.