Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling

Valorizing Grape Pomace: A Review of Applications, Nutritional Benefits, and Potential in Functional Food Development

Grape pomace (GP), a byproduct of winemaking, has gained significant attention as a sustainable and functional ingredient with applications in the food and nutraceutical industries. This review examines the potential of GP in meat products and analogs, functional foods, and nutraceuticals, highlighting its composition, health benefits, and role in enhancing nutritional and functional properties. Rich in dietary fiber, polyphenols, essential fatty acids, and bioactive compounds, GP exhibits antioxidant, anti-inflammatory, and gut health-promoting effects, making it suitable for various food applications. Its incorporation into meat products, such as sausages and patties, improves texture, enhances shelf life, and increases nutritional value while reducing the environmental footprint. GP is also effective in functional foods such as baked goods, dairy and plant-based yoghurts, smoothies, and snack bars, where it can enrich fiber and polyphenol content, aid in satiety, and provide health benefits beyond basic nutrition. The challenge is how to maintain the sensory properties characteristic of conventional, unmodified products. In nutraceuticals, GP's polyphenolic compounds and dietary fiber support antioxidant, anti-inflammatory, and metabolic health functions, with applications as antioxidant supplements, gut health boosters, weight management aids, and cardiovascular health supplements. Despite challenges such as taste modification and optimizing bioavailability, GP's versatility and sustainability highlight its value in developing innovative, health-oriented products. This review emphasizes the promise of GP as a valuable ingredient in functional foods and nutraceutical formulations, contributing to health, sustainability, and resource efficiency.

Comparative Analysis of Concurrent (CC), Mixed Flow (MX), and Combined Spray Drying Configurations on the Physicochemical Characteristics of Satsuma Mandarin (Citrus unshiu) Juice Powders

Satsuma mandarins are good sources of vitamin C and can be used as raw materials to produce novel plant-based food ingredients including satsuma mandarin juice powders (SJP). Food powders produced via spray drying often show thermal degradation due to the drying conditions and high drying air temperatures. The aim of this study was to evaluate the effect of using different spray drying configurations, including concurrent (CC), mixed flow (MX), and combined (CC + MX), at two inlet air temperatures (160 and 180 °C) on the physicochemical properties of SJP. Remarkably, SJP produced using the CC spray drying configuration exhibited a higher vitamin C content (3.56-4.01 mg/g) and lower moisture levels (15.18-16.35 g/100 g) than powders produced via MX or CC + MX. The vitamin C content of MX and CC + MX powders ranged from 2.88 to 3.33 mg/g. Meanwhile, all SJP had water activity values below 0.19. Furthermore, MX powders displayed the largest mean particle sizes (D50) (8.69-8.83 µm), higher agglomeration, and a rapid dissolution. Despite these differences, all SJP variants exhibited consistent color, surface area, and pore volumes. Notably, powders dried at higher inlet air temperatures (180 °C) showed less vitamin C content and increased thermal damage when compared with powders dried at 160 °C inlet air temperature. This study demonstrated the feasibility of producing high-quality SJP with an extended shelf life. SJP can be used as a novel plant-based ingredient in different food applications.

Effect of Rootstock on the Volatile Profile of Mandarins

Mandarin production has increased in recent years, especially for fresh consumption, due to its ease of peeling, its aroma, and its content of bioactive compounds. In this sense, aromas play a fundamental role in the sensory quality of this fruit. The selection of the appropriate rootstock is crucial for the success of the crop and its quality. Therefore, the objective of this study was to identify the influence of 9 rootstocks ("Carrizo citrange", "Swingle citrumelo CPB 4475", "Macrophylla", "Volkameriana", "Forner-Alcaide 5", "Forner-Alcaide V17", "C-35", "Forner-Alcaide 418", and "Forner-Alcaide 517") on the volatile composition of "Clemenules" mandarin. For this, the volatile compounds of mandarin juice were measured using headspace solid-phase micro-extraction in a gas chromatograph coupled to a mass spectrometer (GC-MS). Seventy-one volatile compounds were identified in the analyzed samples, with limonene being the main compound. The results obtained showed that the rootstock used in the cultivation of mandarins affects the volatile content of the juice, with "Carrizo citrange", "Forner-Alcaide 5", "Forner-Alcaide 418", and "Forner-Alcaide 517" being those that presented the highest concentration.

Microencapsulation of Cyclocarya paliurus (Batal.) Iljinskaja Extracts: A Promising Technique to Protect Phenolic Compounds and Antioxidant Capacities

This study aimed to protect phenolic compounds of Cyclocarya paliurus (Batal.) Iljinskaja (C. paliurus) using a microencapsulation technique. Ethanol and aqueous extracts were prepared from C. paliurus leaves and microencapsulated via microfluidic-jet spray drying using three types of wall material: (1) maltodextrin (MD; 10-13, DE) alone; (2) MD:gum acacia (GA) of 1:1 ratio; (3) MD:GA of 1:3 ratio. The powders' physicochemical properties, microstructure, and phenolic profiles were investigated, emphasizing the retentions of the total and individual phenolic compounds and their antioxidant capacities (AOC) after spray drying. Results showed that all powders had good physical properties, including high solubilities (88.81 to 99.12%), low moisture contents (4.09 to 6.64%) and low water activities (0.11 to 0.19). The extract type used for encapsulation was significantly (p < 0.05) influenced the powder color, and more importantly the retention of total phenolic compounds (TPC) and AOC. Overall, the ethanol extract powders showed higher TPC and AOC values (50.93-63.94 mg gallic acid equivalents/g and 444.63-513.49 µM TE/g, respectively), while powders derived from the aqueous extract exhibited superior solubility, attractive color, and good retention of individual phenolic compounds after spray drying. The high-quality powders obtained in the current study will bring opportunities for use in functional food products with potential health benefits.