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 poly phenols' profile in chokeberry powders obtained by spray(180 degrees C), vacuum(50, 70, 90 degrees 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 degrees 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 freezeand vacuum drying, while inulin during spray drying. The elaboration of the results was supported by chemometric analysis.

Automated summary

The addition of carriers during fruit juice powdering process can affect the profile of polyphenols in the resulting powders, with different carriers and drying methods having varying impacts on the retention of polyphenolics. Maltodextrin and inulin showed different effects on the retention of polyphenols depending on the drying method used. These findings were supported by chemometric analysis.