Michalska-Ciechanowska Anna, Brzezowska Jessica, Nicolet Nancy, Haładyn Kamil, Brück Wolfram Manuel, Hendrysiak Aleksandra, Andlauer Wilfried
Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37 Str., 51-630 Wrocław, Poland.
Institute of Life Sciences, School of Engineering, University of Applied Sciences and Arts Western Switzerland (HES-SO Valais Wallis), Rue de l'Industrie 19, 1950 Sion, Switzerland.
Molecules. 2025 Jan 1;30(1):141. doi: 10.3390/molecules30010141.
Rosehip is of notable scientific interest due to its rich content of bioactives and its wide-ranging applications in nutrition, cosmetics and pharmaceuticals. The valorization of rosehip by-products, such as pomace, is highly significant for promoting sustainability. This study investigates the development of rosehip-based powders and beverage prototypes derived from both juice and pomace to evaluate the potential use of pomace in instant beverage design and compare it with juice-based formulations. Three matrices were evaluated: non-pasteurized and pasteurized juice, as well as non-pasteurized pomace preparations. Powders were produced by freeze- and spray drying using maltodextrin, inulin and unconventional carriers, i.e., palatinose and trehalose. The results demonstrated that carrier addition significantly influenced the physical and techno-functional properties of the powders, such as moisture content (below 10%), water activity (below 0.35), solubility (above 85%), and color indexes (yellowness and browning). The water absorption capacity varied with drying techniques, particularly for inulin-enriched samples, while the matrix type affected the ascorbic acid content. Non-pasteurized pomace powders exhibited a higher antioxidant capacity (67.7 mmol Trolox/100 g dry matter) than their juice counterparts (52.2 mmol Trolox/100 g dry matter), highlighting the potential of the pomace matrix for beverage production. Because of their favorable properties, spray-dried samples were also selected for reconstitution into prototype beverages, among which those obtained from pomace showed a higher antioxidant potential. An analysis of particle sizes, which ranged between 34 nm and 7363 nm, revealed potential interactions between the carrier and matrix, reflected in the distinct behavior of carrier-only samples. Both the carrier type and the matrix significantly contributed to the final properties of the beverages, providing valuable insights for the design of functional food products.
玫瑰果因其丰富的生物活性成分以及在营养、化妆品和制药领域的广泛应用而具有显著的科学研究价值。玫瑰果副产物（如渣）的增值对于促进可持续发展具有重要意义。本研究调查了以玫瑰果为基础的粉末以及源自果汁和渣的饮料原型的开发情况，以评估渣在即饮饮料设计中的潜在用途，并将其与基于果汁的配方进行比较。评估了三种基质：未杀菌和杀菌的果汁，以及未杀菌的渣制剂。使用麦芽糊精、菊粉和非常规载体（即帕拉金糖和海藻糖）通过冷冻干燥和喷雾干燥生产粉末。结果表明，添加载体显著影响了粉末的物理和技术功能特性，如水分含量（低于10%）、水分活度（低于0.35）、溶解度（高于85%）和颜色指数（黄度和褐变）。吸水能力随干燥技术而变化，特别是对于富含菊粉的样品，而基质类型影响抗坏血酸含量。未杀菌的渣粉表现出比其果汁对应物更高的抗氧化能力（67.7 mmol Trolox/100 g干物质），突出了渣基质在饮料生产中的潜力。由于其良好的特性，喷雾干燥的样品也被选来重构为原型饮料，其中由渣获得的饮料显示出更高的抗氧化潜力。对粒径范围在34纳米至7363纳米之间的分析揭示了载体与基质之间的潜在相互作用，这反映在仅含载体样品的不同行为中。载体类型和基质都对饮料的最终特性有显著贡献，为功能性食品的设计提供了有价值的见解。
