Turkiewicz_2020_Food.Chem_323_126830

Fruit powders can become a new and innovative direction of using the potential of Japanese quince (JQ) fruit in an affordable form. Therefore, physical (dry matter, true and bulk density, porosity and color) and chemical parameters of JQ juice powders obtained by using different carrier agents and drying techniques were evaluated. The juice was mixed with maltodextrin, inulin and a mixture of both in different proportions and dried using freeze, spray, and vacuum (50, 70, and 90 degrees C) drying techniques. The identification and quantification of phenolic compounds in JQ juice powders were performed by LC-PDA-QTOF-MS and UPLC-PDA, respectively, while antioxidant capacity was measured using ABTS, FRAP and ORAC assays. In addition, enzymatic in vitro inhibition tests of alpha-glucosidase, pancreatic lipase, acetylcholinesterase and 15-lipoxygenase were performed. Among the drying techniques applied, freeze-drying resulted in the highest retention of polyphenols, while among the carrier agents maltodextrin was found to be the best biopolymer for obtaining high-quality fruit powder and also ensured powders with the lowest content of undesirable hydroxymethylfurfural.