Research papers of the week – September 25, 2023

Jessica Brzezowska; Adolfo J. Martinez-Rodriguez; Jose Manuel Silvan; G. P. Łysiak; Aneta Wojdyło; Krzysztof Lech; Anna Michalska-Ciechanowska

Innovative Food Science & Emerging Technologies

Ministerial score = 140.0
Journal Impact Factor (2023) = 6.6 (Q1)

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−1 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.

DOI:10.1016/j.ifset.2023.103481 /span>

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