Sidor Andrzej, Drożdżyńska Agnieszka, Brzozowska Anna, Gramza-Michałowska Anna
Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland.
Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland.
Foods. 2020 Dec 26;10(1):44. doi: 10.3390/foods10010044.
Chokeberry fruit exhibits a high level of pro-health potential, associated with a significant amount of polyphenol content and antioxidant activity. The fruit is easily perishable and therefore needs to be processed in short order to ensure its availability throughout the year. For this purpose, the fruit is dried, which has an impact on the preservation of bioactive components such as polyphenols. In the study, chokeberry fruit was influenced by a suspension of spices, including clove and cinnamon, and subsequently dried using the freeze-drying, convection, and microwave radiation methods. Freeze-drying was concluded to be the most desirable method of drying, which preserves the largest amount of polyphenols while soaking fruit in a suspension of cinnamon or cloves accelerated the loss of anthocyanins during the storage period. The obtained test results may constitute a valuable source of information for manufacturers in designing new products with increased pro-health potential, whose properties result from the high content of polyphenols and other plant additives.
黑果腺肋花楸果实具有很高的促进健康的潜力，这与大量的多酚含量和抗氧化活性有关。这种果实很容易腐烂，因此需要尽快加工，以确保全年都能供应。为此，果实被干燥，这对多酚等生物活性成分的保存有影响。在该研究中，黑果腺肋花楸果实受到包括丁香和肉桂在内的香料悬浮液的影响，随后采用冷冻干燥、对流和微波辐射方法进行干燥。得出冷冻干燥是最理想的干燥方法，它能保留最多的多酚，而将果实浸泡在肉桂或丁香悬浮液中会加速储存期间花青素的损失。所获得的测试结果可能为制造商设计具有更高促进健康潜力的新产品提供有价值的信息来源，这些产品的特性源于多酚和其他植物添加剂的高含量。
