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Matrix changes driven by cultivar diversity, inulin addition and drying techniques - shaping the antioxidant, antimicrobial and anti-inflammatory properties of blueberry powders

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cris.virtual.author-orcid0000-0002-6677-1532
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cris.virtualsource.author-orcida6704595-1046-4992-a8ae-74e2ea364489
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dc.abstract.enQuality of fruit powders is ambiguously shaped by processing parameters depending on matrix composition. Thus, the objective was to evaluate influence of drying techniques and inulin application on physico-chemical, antioxidant, antibacterial and anti-inflammatory properties of sugar-free juice extract powders prepared from three blueberry cultivars. Drying significantly affected physical attributes, pointed vacuum drying as preferred. The highest phenolics content was ensured by spray- and freeze-drying (9.32–30.36 and 9.25–30.94 mg · 100 g−1 dry matter, respectively). Inulin lowered bioactives by 48% and alleviated cultivar-driven differences in powders. Phenolic profile affected antibacterial activity towards Campylobacter jejuni stronger than phenolic content. Ten out of fifteen carrier-free powders showed bactericidal effect against Helicobacter pylori, while one among inulin-added. Vacuum drying improved anti-inflammatory properties in gastric cell cultures infected with Helicobacter pylori of selected blueberry products compared to spray- and freeze-drying. The study provides comprehensive insight into blueberry powders manufacturing with high scientific and practical significance.
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Biotechnologii
dc.affiliation.instituteKatedra Roślin Ozdobnych, Dendrologii i Sadownictwa
dc.contributor.authorBrzezowska, Jessica
dc.contributor.authorMartinez-Rodriguez, Adolfo J.
dc.contributor.authorSilvan, Jose Manuel
dc.contributor.authorŁysiak, Grzegorz
dc.contributor.authorWojdyło, Aneta
dc.contributor.authorLech, Krzysztof
dc.contributor.authorMichalska-Ciechanowska, Anna
dc.date.access2025-06-26
dc.date.accessioned2025-10-08T08:17:44Z
dc.date.available2025-10-08T08:17:44Z
dc.date.copyright2023
dc.date.issued2023
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if6,3
dc.description.numberOctober 2023
dc.description.points140
dc.description.versionfinal_published
dc.description.volume89
dc.identifier.doi10.1016/j.ifset.2023.103481
dc.identifier.eissn1878-5522
dc.identifier.issn1466-8564
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5283
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S1466856423002151
dc.languageen
dc.relation.ispartofInnovative Food Science and Emerging Technologies
dc.relation.pagesart. 103481
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOTHER
dc.subject.enVaccinium corymbosum
dc.subject.enextract powders
dc.subject.eninulin
dc.subject.enphenolics
dc.subject.enantibacterial activity
dc.subject.enanti-inflammatory properties
dc.titleMatrix changes driven by cultivar diversity, inulin addition and drying techniques - shaping the antioxidant, antimicrobial and anti-inflammatory properties of blueberry powders
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume89