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Present study reports the effect of temperature, type of wall material and its ratio to the juice dry matter on the retention of phenolic acids, anthocyanins and flavonol glycosides in sour cherry Marasca juice encapsulated by spray drying. Individual polyphenols were determined and quantified by HPLC and response surface methodology approach was employed in order to observe the differences between different classes of sour cherry polyphenols regarding the conditions applied for encapsulation process. Maltodextrin 13-17 DE used in ratio 3:1 showed to be the optimal wall material for encapsulation of sour cherry juice at temperature of 200 °C, with the highest retention of phenolic acids and anthocyanins, namely 93.31 and 88.68%, respectively. Adversely, flavonol glycosides were retained to the most (84.01%) in juice encapsulated at 180 °C with gum arabic added in ratio 2:1. [ABSTRACT FROM AUTHOR]

The purpose of this research was to evaluate the effect of cold atmospheric pressure gas phase plasma treatment on anthocyanins and phenolic acids in sour cherry Marasca juice. Plasma treatment was optimized using a response surface methodology regarding the treatment time, sample volume and applied gas flow and compared to thermal pasteurization and untreated juice. Short treatment (3 min) of larger volume of the juice (3 mL) resulted in the highest concentration of both anthocyanins and phenolic acids. Compared to pasteurized and untreated juice, plasma treated sour cherry Marasca juice at optimized conditions had higher amount of phenolic compounds. Observed increase in phenolic compounds content in sour cherry Marasca juices could be a result of undefined small-sized aggregates or particles, which would be dissociated by the plasma treatment. [ABSTRACT FROM AUTHOR]

The stability of phenolic compounds, antioxidant capacity and colour changes in spray dried Marasca sour cherry juice powders (MP), packaged in two laminates (Pet 12 μm/PP 18 μm met/PE 100 μm vs. Pet 12μm/Al 9 μm/PE85μm), stored under different temperatures (4,20,37 °C) over a storage period (0,3,6,9,12 months) were evaluated. Individual anthocyanins, flavonol glycosides and phenolic acids were identified by HPLC-DAD and antioxidant capacity was monitored by DPPH assay. The anthocyanins, as predominant compounds, were more susceptible to degradation during storage compared to other phenolic compounds. Packaging laminates did not significantly influence phenolics stability, whilst the most pronounced were the impacts of temperature and storage length. Obtained results confirmed that MP has potential as functional food ingredient with attractive natural pigment of red colour whereas optimal storage conditions could preserve the nutritive quality and biological value of the powder. [ABSTRACT FROM AUTHOR]