Matrix changes driven by cultivar diversity, inulin addition and drying techniques – shaping the antioxidant, antimicrobial and anti-inflammatory properties of blueberry powders.

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  • 21 septiembre 2023
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Brzezowska, J., Martinez-Rodriguez, A.J., Silvan, J.M., Łysiak, G.P., Wojdyło, A., Lech, K., Michalska-Ciechanowska, A. (2023). Innovative Food Science & Emerging Technologies, 89: 103481.

ABSTRACT: Quality of fruit powders is ambiguously shaped by processing parameters depending on matrix composition. Thus, the objective was to evaluate influence of drying techniques and inulin application on physico-chemical, antioxidant, antibacterial and anti-inflammatory properties of sugar-free juice extract powders prepared from three blueberry cultivars. Drying significantly affected physical attributes, pointed vacuum drying as preferred. The highest phenolics content was ensured by spray- and freeze-drying (9.32–30.36 and 9.25–30.94 mg/100 g dry matter, respectively). Inulin lowered bioactives by 48% and alleviated cultivar-driven differences in powders. Phenolic profile affected antibacterial activity towards Campylobacter jejuni stronger than phenolic content. Ten out of fifteen carrier-free powders showed bactericidal effect against Helicobacter pylori, while one among inulin-added. Vacuum drying improved anti-inflammatory properties in gastric cell cultures infected with Helicobacter pylori of selected blueberry products compared to spray- and freeze-drying. The study provides comprehensive insight into blueberry powders manufacturing with high scientific and practical significance.