Table 4.
The content of hydroxymethyl-l-furfural (μg/kg db) in, and the antioxidant capacity (mmol Trolox equivalent/kg db) of, blackcurrant juice powders made with the addition maltodextrin, inulin, and a mixture of maltodextrin–inulin using different drying methods (average ± SD; n = 3).
| Carrier/Concentration | HMF | TEAC ABTS | FRAP | |
|---|---|---|---|---|
| Freeze Drying | ||||
| Maltodextrin | 40% | 3.6 ± 0.3 a | 31.0 ± 0.3 g | 27.2 ± 0.8 e |
| 35% | 3.7 ± 0.1 ab | 36.4 ± 1.0 a | 29.9 ± 2.4 e | |
| 30% | 5.4 ± 0.1 cd | 45.8 ± 0.8 d | 39.0 ± 2.5 ab | |
| Maltodextrin:Inulin (2:1) | 40% | 3.9 ± 0.9 ab | 39.6 ± 0.8 b | 37.9 ± 0.3 ab |
| 35% | 4.8 ± 0.1 abcd | 42.8 ± 0.5 c | 38.9 ± 1.4 ab | |
| 30% | 5.9 ± 0.1 de | 55.9 ± 1.8 f | 46.1 ± 1.9 d | |
| Maltodextrin:Inulin (3:1) | 40% | 4.5 ± 0.2 abc | 36.6 ± 0.3 a | 33.8 ± 0.7 f |
| 35% | 4.8 ± 0.2 abcd | 43.6 ± 2.0 cd | 38.6 ± 1.8 ab | |
| 30% | 5.0 ± 0.2 bcd | 49.8 ± 0.6 e | 43.8 ± 1.0 cd | |
| Inulin | 40% | 4.4 ± 0.1 abc | 39.8 ± 1.1 b | 35.5 ± 1.2 af |
| 35% | 5.2 ± 0.2 cd | 49.4 ± 1.1 e | 40.3 ± 1.9 bc | |
| 30% | 6.9 ± 0.4 e | 58.7 ± 1.6 f | 43.8 ± 1.3 cd | |
| Vacuum Drying 50 °C | ||||
| Maltodextrin | 40% | 9.3 ± 0.4 g | 26.9 ± 2.7 e | 25.1 ± 2.5 h |
| 35% | 7.4 ± 0.1 def | 35.9 ± 2.4 d | 30.1 ± 2.8 f | |
| 30% | 5.6 ± 0.3 abc | 40.4 ± 2.1 a | 36.8 ± 1.9 ab | |
| Maltodextrin:Inulin (2:1) | 40% | 6.9 ± 0.4 bdef | 36.6 ± 0.4 d | 33.5 ± 0.8 af |
| 35% | 6.6 ± 0.5 abde | 47.1 ± 1.6 b | 43.1 ± 0.6 dg | |
| 30% | 5.0 ± 0.1 c | 53.8 ± 1.1 c | 46.9 ± 1.4 e | |
| Maltodextrin:Inulin (3:1) | 40% | 8.1 ± 0.6 fg | 41.7 ± 1.3 a | 34.8 ± 0.3 a |
| 35% | 6.3 ± 0.1 abd | 49.2 ± 1.6 b | 40.5 ± 0.9 cg | |
| 30% | 6.1 ± 0.2 abc | 56.9 ± 0.7 c | 44.7 ± 1.5 de | |
| Inulin | 40% | 5.5 ± 0.2 ac | 40.6 ± 0.6 a | 36.9 ± 0.6 abc |
| 35% | 7.8 ± 0.5 ef | 46.0 ± 0.2 b | 39.2 ± 0.5 bc | |
| 30% | 6.1 ± 0.0 abcd | 54.7 ± 0.9 c | 45.8 ± 1.4 de | |
| Vacuum Drying 70 °C | ||||
| Maltodextrin | 40% | 25.0 ± 3.7 e | 22.4 ± 0.9 e | 22.5 ± 0.1 d |
| 35% | 20.5 ± 0.2 d | 26.2 ± 0.4 f | 25.5 ± 0.3 d | |
| 30% | 13.1 ± 0.7 ab | 39.2 ± 0.1 ad | 33.2 ± 1.6 ab | |
| Maltodextrin:Inulin (2:1) | 40% | 18.1 ± 0.6 cd | 37.1 ± 1.1 a | 33.6 ± 1.9 ab |
| 35% | 10.2 ± 0.6 a | 47.0 ± 0.7 b | 40.4 ± 1.3 c | |
| 30% | 9.8 ± 0.4 a | 56.4 ± 2.6 c | 48.6 ± 2.7 e | |
| Maltodextrin:Inulin (3:1) | 40% | 16.0 ± 0.1 bcd | 37.2 ± 0.6 a | 30.0 ± 0.4 b |
| 35% | 12.7 ± 0.1 ab | 45.2 ± 0.5 b | 32.1 ± 0.3 ab | |
| 30% | 9.1 ± 0.3 a | 52.8 ± 2.7 c | 42.5 ± 1.9 c | |
| Inulin | 40% | 17.7 ± 0.4 cd | 41.2 ± 0.8 d | 35.6 ± 0.5 a |
| 35% | 15.3 ± 0.2 bc | 46.0 ± 2.3 b | 35.3 ± 1.0 a | |
| 30% | 10.2 ± 0.2 a | 53.3 ± 1.7 c | 42.9 ± 2.9 c | |
| Vacuum Drying 90 °C | ||||
| Maltodextrin | 40% | 22.7 ± 0.7 a | 25.1 ± 0.9 f | 22.9 ± 0.2 d |
| 35% | 27.2 ± 0.8 ab | 30.0 ± 1.4 g | 25.0 ± 1.8 d | |
| 30% | 36.7 ± 0.3 bc | 38.5 ± 0.5 ab | 32.0 ± 2.0 ab | |
| Maltodextrin:Inulin (2:1) | 40% | 30.5 ± 2.3 ab | 39.4 ± 0.5 ab | 30.6 ± 1.2 ab |
| 35% | 45.3 ± 0.4 c | 41.8 ± 0.4 b | 33.2 ± 0.5 a | |
| 30% | 59.3 ± 2.9 d | 48.1 ± 0.6 c | 38.1 ± 2.5 c | |
| Maltodextrin:Inulin (3:1) | 40% | 29.8 ± 0.8 ab | 34.5 ± 1.2 d | 29.2 ± 1.3 b |
| 35% | 42.9 ± 0.5 c | 38.1 ± 2.6 ae | 30.6 ± 0.4 ab | |
| 30% | 57.5 ± 1.0 d | 49.5 ± 3.2 c | 40.0 ± 0.8 c | |
| Inulin | 40% | 59.8 ± 0.7 d | 34.9 ± 0.8 de | 29.7 ± 1.7 ab |
| 35% | 77.7 ± 5.0 e | 39.7 ± 1.5 ab | 32.8 ± 0.9 a | |
| 30% | 93.4 ± 6.0 f | 49.9 ± 0.5 c | 39.6 ± 2.1 c | |
| Spray Drying | ||||
| Maltodextrin | 40% | 11.1 ± 0.4 e | 34.4 ± 0.7 b | 32.5 ± 2.2 a |
| 35% | 13.1 ± 0.6 f | 37.5 ± 0.5 ab | 35.1 ± 1.8 ab | |
| 30% | 17.7 ± 0.3 g | 41.0 ± 2.2 a | 38.4 ± 1.4 cd | |
| Maltodextrin:Inulin (2:1) | 40% | 4.6 ± 0.0 b | 27.6 ± 0.9 e | 25.9 ± 1.0 g |
| 35% | 4.7 ± 0.4 b | 40.3 ± 3.1 a | 37.7 ± 3.5 abc | |
| 30% | 9.5 ± 0.4 a | 55.0 ± 0.8 d | 45.2 ± 4.3 de | |
| Maltodextrin:Inulin (3:1) | 40% | 7.3 ± 0.5 c | 40.7 ± 0.8 a | 37.1 ± 0.9 abc |
| 35% | 8.8 ± 0.1 a | 48.7 ± 1.0 c | 43.9 ± 1.4 de | |
| 30% | 9.6 ± 0.3 ad | 54.9 ± 2.5 d | 48.8 ± 1.9 ef | |
| Inulin | 40% | 6.9 ± 0.4 c | 40.8 ± 0.8 a | 36.2 ± 0.7 ab |
| 35% | 9.5 ± 0.5 a | 47.8 ± 0.9 c | 41.9 ± 1.2 cd | |
| 30% | 11.1 ± 0.1 de | 60.6 ± 1.2 f | 50.7 ± 1.9 f | |
HMF—hydroxymethyl-l-furfural; ABTS—Trolox equivalent antioxidant capacity by ABTS; FRAP—ferric reducing antioxidant potential; a, b, c, d, e, f, g —different letters within groups stand for different drying methods, i.e., freeze drying, vacuum drying at 50 °C, 70 °C, and 90 °C, and spray drying, and they indicate significant differences (ANOVA, HSD Tukey, p ≥ 0.05).