Effects of spray drying and ultrasonic assisted extraction on the phytochemicals, antioxidant and antimicrobial activities of strawberry fruit

• Published in: Food chemistry advances Vol. 5; p. 100755
• Main Authors: Hussain, Ashiq, Batool, Aneeqa, Yaqub, Shazia, Iqbal, Aqsa, Kauser, Samina, Arif, Muhammad Rehan, Ali, Shafiqa, Gorsi, Faiza Iftikhar, Nisar, Rizwan, Firdous, Nida, Fatima, Haya, Ali, Atif
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2024; Elsevier
• Subjects: Bioactive; Functional food; Sonication; Spray drying; Strawberry fruit; Spray drying; Sonication; Strawberry fruit; Bioactive; Functional food
• ISSN: 2772-753X; 2772-753X
• DOI: 10.1016/j.focha.2024.100755

•Spray drying could be an effective technique to develop strawberry powder.•Spray dried strawberry powder was high in protein, fiber, ash and minerals.•Ultrasonic assisted extraction of strawberry powder retained excellent bioactives.•High TPC, TFC, TC, vitamin C and β-carotene found in spray dried strawberry powder.•Ultrasonic assisted ethanolic extracts showed significant antibacterial activities. Despite being nutrient-dense fruits with loads of bioactives, strawberries have a limited shelf life due to highly perishable nature. Therefore, to develop powders and extracts from these fruits through implementation of novel technologies is gaining importance. In current work strawberries pulp was dried through spray drying followed by ultrasonic assisted extraction using 70 % ethanol, to compare phytochemicals of fresh strawberries and strawberry powder. Both fresh strawberries and spray dried strawberry powder were found rich source of fiber, ash, protein and important minerals, however, strawberry powder presented significantly high fiber (4.72 %), ash (3.88 %) and protein (6.12 %). Total phenolic content (TPC), total flavonoid content (TFC), total carotenoid content (TC), DPPH free radical scavenging activity, total anthocyanins, vitamin C and β-carotene were found in significantly high amounts in ultrasonic assisted extracts of spray dried strawberry powder with values 480.18 mg GAE/100 g, 233.90 mg CE/100 g, 250.18 mg/100 g, 82.48 mg AAE/100 g, 8.04 mg/100 g, 32.16 mg/100 g and 92.03 mg/100 g, respectively. As compared to the ultrasonic assisted ethanolic extracts of fresh strawberries, the extracts of dried powder exhibited significantly high (p≤0.05) antimicrobial activities. Thus, aforementioned techniques could prove useful for optimum retention of bioactives in strawberry powder. [Display omitted]