In vitro gastrointestinal digestion of anthocyanins from marshmallows enriched with blackthorn fruit powders obtained by convective hot air and freeze drying treatments.

In the present study, different amounts of blackthorn fruit (BF) powders (1 %, 3 %, 5 %) obtained by convective hot air and freeze drying methods were used in marshmallow production. According to the results, it was determined that the moisture values of the marshmallow samples varied between 23.88 and 24.75 %. There was a decrease in the water activity and pH values of the marshmallow samples as the amount of BF powder additive increased. BF powder provided a more springy structure by reducing the instrumental hardness and stickiness values of marshmallow samples. Instrumental color analysis showed that +a* (redness) values increased linearly in parallel with the amount of powder in both marshmallow groups, but this increase was greater in freeze-dried powder added marshmallows (p < 0.05). The 5 % powder added samples, especially those containing freeze-dried powder, received the highest scores and were generally appreciated by consumers. Considering the in vitro bioaccessibility of individual anthocyanin results, it was only found for cyanidin 3-O-rutinoside (8.40 %) and peonidin 3-O-rutinoside (25.76 %) compounds in the hot air-dried powder added marshmallow after the intestinal digestion, while in the freeze-dried powder added marshmallow, bioaccessibility values of cyanidin 3-O-glucoside, cyanidin 3-O-rutinoside, and peonidin 3-O-rutinoside were detected as 4.71 %, 14.53 %, and 12.34 %, respectively. Based on these findings, freeze-dried powder provided superior properties to marshmallows, however, hot air-dried powder might offer a significant advantage in enrichment studies due to its stability, low production cost, and ease of manufacture using simple equipment in individual kitchens.