ArticleFoods (Basel, Switzerland)2021
How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts?
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- A Review ofFoods (Basel, Switzerland) · 2026Review
- Polyphenol Powders fromAntioxidants (Basel, Switzerland) · 2025Article
- Influence of Freeze Drying and Spray Drying on the Physical and Chemical Properties of Powders fromFoods (Basel, Switzerland) · 2025Article
- Valorization of Rosehip (Molecules (Basel, Switzerland) · 2025Article
- Extraction-depended and thermally-modulated physical and chemical properties of powders produced from cranberry pomace extracts.Current research in food science · 2024Article
- The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks.Foods (Basel, Switzerland) · 2023Article
- Extraction of gymnemic acid from Gymnema inodorum (Lour.) Decne. leaves and production of dry powder extract using maltodextrin.Scientific reports · 2023Article
- Juice Powders from Rosehip (Molecules (Basel, Switzerland) · 2023Article
- Predicting the Moisture Ratio of a Hami Melon Drying Process Using Image Processing Technology.Foods (Basel, Switzerland) · 2023Article
- Thermal and Non-Thermal Treatments to Preserve and Encourage Bioactive Compounds in Fruit- and Vegetable-Based Products.Foods (Basel, Switzerland) · 2022Article
- Micro-Encapsulation of Phytochemicals in Passion Fruit Peel Waste Generated on an Organic Farm: Effect of Carriers on the Quality of Encapsulated Powders and Potential for Value-Addition.Antioxidants (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
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). No clear pattern was observed for the physical properties of carrier added products. The sum of polyphenolics (phenolic acids, anthocyanins and flavonols) ranged from 3.3-22.7 g/100 g dry matter. Drying techniques had a stronger effect on the polyphenols profile than the type of carrier. Hydroxymethyl-
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