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Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying

The study assessed the functional properties, microstructural features and sensory characteristics of chokeberry powders obtained by the new fluidised bed jet milling and drying method as compared to other drying methods such as freeze-drying, vacuum drying and convection drying. The new method was...

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Autores principales: Sadowska, Anna, Świderski, Franciszek, Rakowska, Rita, Hallmann, Ewelina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Singapore 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6595030/
https://www.ncbi.nlm.nih.gov/pubmed/31275707
http://dx.doi.org/10.1007/s10068-019-00556-1
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author Sadowska, Anna
Świderski, Franciszek
Rakowska, Rita
Hallmann, Ewelina
author_facet Sadowska, Anna
Świderski, Franciszek
Rakowska, Rita
Hallmann, Ewelina
author_sort Sadowska, Anna
collection PubMed
description The study assessed the functional properties, microstructural features and sensory characteristics of chokeberry powders obtained by the new fluidised bed jet milling and drying method as compared to other drying methods such as freeze-drying, vacuum drying and convection drying. The new method was based on simultaneously drying and milling plant material which had been subjected to partial air drying at 70 °C prior to this treatment. The technique resulted in the production of good quality fruit powders with high vitamin C and polyphenolic content, as well as high antioxidant activity. Favourable physiochemical characteristics and sensory qualities were also observed together with low water activity. The new fluidized bed jet milling and drying therefore compared very favourably with freeze-drying, vacuum drying and convection drying when considering the content of bioactive substances, physiochemical features and the sensory quality of the prepared powders.
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spelling pubmed-65950302019-07-03 Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying Sadowska, Anna Świderski, Franciszek Rakowska, Rita Hallmann, Ewelina Food Sci Biotechnol Article The study assessed the functional properties, microstructural features and sensory characteristics of chokeberry powders obtained by the new fluidised bed jet milling and drying method as compared to other drying methods such as freeze-drying, vacuum drying and convection drying. The new method was based on simultaneously drying and milling plant material which had been subjected to partial air drying at 70 °C prior to this treatment. The technique resulted in the production of good quality fruit powders with high vitamin C and polyphenolic content, as well as high antioxidant activity. Favourable physiochemical characteristics and sensory qualities were also observed together with low water activity. The new fluidized bed jet milling and drying therefore compared very favourably with freeze-drying, vacuum drying and convection drying when considering the content of bioactive substances, physiochemical features and the sensory quality of the prepared powders. Springer Singapore 2019-04-06 /pmc/articles/PMC6595030/ /pubmed/31275707 http://dx.doi.org/10.1007/s10068-019-00556-1 Text en © The Author(s) 2019 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
spellingShingle Article
Sadowska, Anna
Świderski, Franciszek
Rakowska, Rita
Hallmann, Ewelina
Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying
title Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying
title_full Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying
title_fullStr Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying
title_full_unstemmed Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying
title_short Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying
title_sort comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6595030/
https://www.ncbi.nlm.nih.gov/pubmed/31275707
http://dx.doi.org/10.1007/s10068-019-00556-1
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