Processing and analytical methods for bioactive compounds in foods and beverages

Abstract

The main purpose of the research conducted within the framework of this doctoral thesis was to investigate, develop, and optimize innovative techniques to enhance the quality, stability, and bioactivity of food and beverage products. The study covers several key areas that can be divided into three chapters. The first step is the electrochemical monitoring of food additives and contaminants, in this case carminic acid and chlorophenols where the primary goal of this chapter is to develop inexpensive and easy-to-use sensors to monitor these compounds. The second area of focus was to investigate the influence of processing techniques and storage on functional powders, where attention is given to the effect of storage humidity on moisture sorption and particle size distribution in matcha tea, as well as the role of vibratory grinding time on the physical characteristics and phenolic bioaccessibility of carob powder. The third and last area of focus was the impact of brewing and drying techniques on the quality of cascara beverages and linden syrup's chemical and physical properties. By integrating processing techniques with analytical approaches, this research contributes to a greater understanding of selected matrices, offering practical applications for quality control, product development, and consumer safety.