Effects of drying techniques and carriers on polyphenol content, antioxidant capacity, and physical properties of elderberry juice powder.

This study investigates the influence of various drying techniques (freeze drying, vacuum drying, and spray drying) and carrier types (oligofructose, trehalose, palatinose, inulin, and maltodextrin) on the physicochemical properties of elderberry juice powder. The results reveal that freeze drying maintains the highest total polyphenol content (ranging from 0.63 to 1.

Effect of Different Enzyme Treatments on Juice Yield, Physicochemical Properties, and Bioactive Compound of Several Hybrid Grape Varieties.

This study investigates the effects of four enzymatic treatments on the yield, physicochemical properties, and bioactive compounds of grape juices from two red (Golubok, Regent) and two white (Muscaris, Aurora) hybrid grape varieties. A total of 20 samples were prepared using four commercial enzyme formulations (Pectinex Ultra, Safizym Clear Plus, Safizym Press, and Rapidase color) applied at a concentration of 0.02% ().

Effect of Cold Brew Coffee Storage in Industrial Production on the Physical-Chemical Characteristics of Final Product.

The purpose of this article is to present information about changes in physical properties (pH, TA, and color) and chemical components with bioactive activity in cold brew coffee beverages, during storage before and after HTST processing. Coffee samples were tested using industrial technology (12,000 bottles per batch). The antioxidant activity of the samples was analyzed using ABTS and FRAP methods, the concentration of polyphenols was determined using the UPLC-MS chromatography coupled with mass spectrometry method, and microbiological tests were performed according to PN-ISO/PN-EN ISO standards.

Influence of Variety, Enzyme Addition and Destemming on Yield and Bioactive Compounds of Juices from Selected Hybrid Grape Varieties Cultivated in Poland.

In this study, five varieties of hybrid grapes were processed into juice to assess the influence of variety, destemming process and enzyme addition on juice quality, including yield, physicochemical properties and bioactive compounds. The results highlighted that while the processing methods had some impact on juice quality, the inherent grape variety remained the most significant factor. Although similar treatments were applied to all varieties, there were differences in the quality attributes of the juice.