Table 3.
Content of hydroxymethylfurfural (HMF) and phenolic compounds (mg/100 g DM) and antioxidant capacity (mmol Trolox/100 g DM) of sea buckthorn juice powders.
| Drying Method | Carrier Agent | HMF | Phenolic Acids | Flavonols | Antioxidant Capacity | ||||
|---|---|---|---|---|---|---|---|---|---|
| 0 Months | 6 Months | 0 Months | 6 Months | 0 Months | 6 Months | 0 Months | 6 Months | ||
| SD | INU | 1.50 ± 0.13 e | 1.79 ± 0.19 f | 2.86 ± 0.11 ab | 2.71 ± 0.15 a | 210.83 ± 4.05 f | 203.92 ± 2.23 e | 1.62 ± 0.08 ab | 2.25 ± 0.23 c |
| MALTO | 0.39 ± 0.09 g | 0.72 ± 0.11 g | 3.00 ± 0.29 a | 2.96 ± 0.19 a | 222.21 ± 2.45 e | 209.51 ± 2.46 e | 1.56 ± 0.08 b | 1.43 ± 0.19 ef | |
| I:M 2:1 | 0.82 ± 0.10 f | 1.89 ± 0.20 f | 2.49 ± 0.09 b | 2.26 ± 0.13 b | 242.05 ± 5.17 d | 174.96 ± 2.01 f | 1.60 ± 0.02 ab | 2.20 ± 0.03 c | |
| I:M 1:2 | 1.05 ± 0.02 ef | 1.88 ± 0.18 f | 1.70 ± 0.14 c | 1.26 ± 0.10 de | 266.43 ± 3.55 b | 144.05 ± 2.12 g | 1.64 ± 0.10 ab | 2.27 ± 0.22 c | |
| FD | INU | 0.04 ± 0.01 i | 0.67 ± 0.14 gh | 1.71 ± 0.10 c | 1.67 ± 0.21 d | 213.28 ± 4.44 ef | 200.40 ± 2.32 ef | 1.73 ± 0.19 a | 2.10 ± 0.34 cd |
| MALTO | 0.41 ± 0.10 g | 0.57 ± 0.11 h | 1.85 ± 0.24 bc | 1.80 ± 0.14 cd | 251.48 ± 4.64 c | 249.02 ± 3.54 ab | 1.45 ± 0.20 c | 2.09 ± 0.12 cd | |
| I:M 2:1 | 0.07 ± 0.01 i | 0.15 ± 0.08 i | 1.44 ± 0.18 d | 1.37 ± 0.24 d | 255.78 ± 2.47 c | 233.09 ± 3.53 c | 1.56 ± 0.07 b | 1.85 ± 0.22 d | |
| I:M 1:2 | 0.09 ± 0.01 i | 0.17 ± 0.10 i | 2.12 ± 0.22 b | 2.07 ± 0.07 c | 245.40 ± 3.89 d | 236.53 ± 2.79 c | 1.40 ± 0.07 c | 1.72 ± 0.29de | |
| VD 50 °C | INU | 0.45 ± 0.06 g | 0.51 ± 0.10 h | 1.39 ± 0.16 d | 1.00 ± 0.25 e | 217.69 ± 2.56 e | 150.42 ± 3.72 g | 1.56 ± 0.08 b | 1.80 ± 0.34 d |
| MALTO | 0.44 ± 0.03 g | 0.50 ± 0.07 h | 1.57 ± 0.20 cd | 1.49 ± 0.24 d | 274.25 ± 3.52 b | 256.46 ± 2.64 a | 1.46 ± 0.11 c | 1.96 ± 0.17 d | |
| I:M 2:1 | 0.13 ± 0.01 i | 0.89 ± 0.22 g | 1.60 ± 0.15 cd | 1.23 ± 0.17 de | 248.55 ± 3.12 cd | 222.51 ± 2.70 d | 1.55 ± 0.14 b | 2.61 ± 0.17 b | |
| I:M 1:2 | 0.32 ± 0.09 h | 0.90 ± 0.06 g | 1.02 ± 0.09 e | 0.92 ± 0.15 e | 273.93 ± 2.25 b | 223.91 ± 3.75 d | 1.46 ± 0.05 c | 2.35 ± 0.08 bc | |
| VD 70 °C | INU | 14.09 ± 1.53 c | 21.12 ± 2.14 c | 1.21 ± 0.13 de | 0.94 ± 0.13 e | 243.86 ± 2.51 d | 212.50 ± 2.34 e | 1.40 ± 0.18 c | 1.65 ± 0.20 e |
| MALTO | 0.46 ± 0.08 g | 2.15 ± 0.67 ef | 1.59 ± 0.08 cd | 1.12 ± 0.13 e | 290.34 ± 4.02 a | 244.73 ± 2.27 b | 1.29 ± 0.05 d | 2.92 ± 0.11 a | |
| I:M 2:1 | 0.05 ± 0.01 i | 2.94 ± 0.23 e | 0.24 ± 0.01 g | 0.18 ± 0.09 g | 267.62 ± 1.87 b | 234.59 ± 2.75 c | 1.64 ± 0.33 ab | 1.99 ± 0.18 d | |
| I:M 1:2 | 9.22 ± 0.45 d | 15.35 ± 2.53 d | 1.06 ± 0.11 e | 0.79 ± 0.17 f | 285.03 ± 2.16 a | 232.87 ± 3.64 c | 1.32 ± 0.11 cd | 1.42 ± 0.17 ef | |
| VD 90 °C | INU | 75.21 ± 1.74 a | 94.20 ± 4.35 a | 0.71 ± 0.12 ef | 0.14 ± 0.03 g | 191.24 ± 1.54 g | 195.87 ± 1.58 ef | 1.12 ± 0.06 d | 1.82 ± 0.25 d |
| MALTO | 0.39 ± 0.02 gh | 11.53 ± 1.04 c | 1.16 ± 0.17 de | 0.89 ± 0.12 ef | 298.68 ± 5.34 a | 200.13 ± 2.28 ef | 1.29 ± 0.03 c | 1.35 ± 0.19 f | |
| I:M 2:1 | 75.07 ± 1.19 a | 101.40 ± 4.93 a | 0.71 ± 0.09 ef | 0.25 ± 0.08 g | 219.68 ± 3.74 e | 188.92 ± 2.22 f | 1.42 ± 0.05 c | 1.76 ± 0.22 de | |
| I:M 1:2 | 47.12 ± 0.80 b | 70.53 ± 3.66 b | 0.24 ± 0.03 g | 0.10 ± 0.02 g | 181.80 ± 2.81 h | 175.41 ± 3.64 f | 0.85 ± 0.07 e | 2.19 ± 0.11 c | |
| Duncan’s Multiple Range Test | |||||||||
| Drying method | SD | 0.94 C | 1.57 C ↑67.0% | 2.51 A | 2.30 A ↓8.4% | 235.38 BC | 183.11 C ↓22.2% | 1.61 A | 2.04 A ↑26.7% |
| FD | 0.15 C | 0.33 C ↑120.0% | 1.78 B | 1.73 B ↓2.8% | 241.49 BC | 229.76 A ↓4.8% | 1.54 A | 1.94 AB ↑26.0% | |
| VD 50 °C | 0.33 C | 0.90 C ↑173% | 1.39 B | 1.16 B ↓16.5% | 253.61 B | 213.33 B ↓15.9% | 1.51 A | 2.18 A ↑44.4% | |
| VD 70 °C | 5.95 B | 10.39 B ↑74,6% | 1.03 BC | 0.76 C ↓26.2% | 271.71 A | 231.17 A ↓14.9% | 1.41 AB | 2.00 A ↑41.8% | |
| VD 90 °C | 49.45 A | 69.42 A ↑40.4% | 0.71 C | 0.35 D ↓50.7% | 222.85 C | 190.08 C ↓14.7% | 1.17 B | 1.75 B ↑49.6% | |
| Carrier agents | INU | 18.26 A | 29.45 A ↑61.3% | 1.58 B | 1.29 B ↓18.4% | 215.38 C | 192.62 C ↓10.6% | 1.49 A | 1.92 A ↑28.9% |
| MALTO | 0.41 D | 4.80 C ↑1070.7% | 1.83 A | 1.65 A ↓9.8% | 267.39 A | 231.97 A ↓13.2% | 1.41 AB | 1.93 A ↑36.9% | |
| I:M 2:1 | 15.23 B | 26.59 A ↑74.6% | 1.30 C | 1.06 C ↓18.5% | 246.74 B | 210.81 B ↓14.6% | 1.55 A | 2.08 A ↑34.2% | |
| I:M 1:2 | 11.56 C | 17.77 B ↑53.7% | 1.23 C | 1.03 C ↓16.3% | 250.52 B | 202.55 BC ↓19.1% | 1.33 B | 1.99 A ↑49.6% | |
Data are shown as mean (n = 3) ± standard deviation; for each parameter tested, values with different letters differ significantly (Duncan’s test, p < 0.05); SD–spray drying; FD, freeze drying; VD, vacuum drying; INU, inulin; MALTO, maltodextrin; I:M, inulin:maltodextrin.