ALPHORN

Project title: Interactions between bioactive compounds and carrier agents during drying of fruit Duration: 30.10.2020 – 29.09.2023

Project budget: 399 611 EUR

Budget UPWr (role): 276 016 EUR (Partner)

Abstract:
Fruit powders may be successfully used as a natural source of biologically active compounds, regardless of the seasoning of fruits. Such products may be an alternative to artificial supplements. The preparation of powders from fruit juices is connected with evaporation of a significant amount of water (up to 90%). Drying of fruit juices is considered to be a complex process. The transformation of fruit juice into powdered form requires the application of carriers (mainly maltodextrins, Arabic gum, etc.) that enable the drying process.

The drying methods do not allow to obtain powders of quality comparable to fresh products. Inappropriate performance of drying may result in a degradation of natural bioactive compounds present in fruits. What is more, due to the specific chemical composition of fruits, new compounds may be formed, which are not present in a raw material and which may be harmful to human health.

The project aims to identify critical drying parameters for preservation of bioactive compounds to improve the quality of fruit powders. Novel and functional carriers like inulin, trehalose and isomaltulose will be studied. Moreover, the consumer acceptance of the novel type of fruit powders in Switzerland, Poland and Spain will be compared to gain information about national preferences. Research carried out in the project has an interdisciplinary nature, investigating the issues of food technology, analytical chemistry, physics, bioactivity and sensorial evaluation.