## 3 Results and Discussion
### Fourier Transform Infrared Spectroscopy  
FTIR infrared spectroscopy is an important method for identifying functional groups and compounds present in plant materials. Figure 4 shows the infrared spectra for 12 current powder samples with different carrier contents. The broad absorption band at 3290 cm\({}^{-1}\) and the narrower band at a wavenumber of 2900 cm\({}^{-1}\) are due to OH stretching vibrations forming hydrogen bonds and from asymmetric stretching of CH2 [38; 39]. The highest intensity of these bands is observed for the F70 sample, which contains the least amount of fiber. In contrast, the lowest absorption intensity in this spectral region is shown for sample MD70, which has the lowest maltodextrin content. Another absorption band in the entire spectral region falls at 1732 and 1621 cm\({}^{-1}\) and was attributed to the absorption of ester carbonyl (COOR) groups and carboxylate ion stretching band (COO) [40]. The literature reports that a wavenumber of 1708 cm\({}^{-1}\) is attributed to bonds responsible for lipids and in the range of 1705-1575 cm\({}^{-1}\) to amide I. From all samples tested, the highest intensity of absorption bands in these areas is observed for sample GA50, i.e., with 50% gum arabic content. All spectra showed the typical C-O-C stretching vibration band attributed to the carbohydrate region (1200-900 cm\({}^{-1}\)) [41]. The absorption maximum in this region also falls on the sample with a content of 50% gum arabic (GA50), while the lower content of this carrier (GA70) causes a decrease in absorption intensity. Corresponding to the crystalline regions, the fingerprint region occurring below 900 cm\({}^{-1}\), which indicates the conformational changes occurring in the material under study [42] is observed for a wavenumber of 764 cm\({}^{-1}\), regardless of the type and amount of carrier added.  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline
**Blackcurrant Powder Type** & **L** & & & **a** & & **b** & \\ \hline W50 & 29.00 & \(\pm\) & 0.49 a  & 36.92 & \(\pm\) & 0.39 a  & 15.12 & \(\pm\) & 0.17 a  \\ MD50 & 27.84 & \(\pm\) & 0.10 b  & 36.02 & \(\pm\) & 0.08 c  & 15.35 & \(\pm\) & 0.07 a  \\ GA50 & 24.58 & \(\pm\) & 0.11 c  & 34.00 & \(\pm\) & 0.12 b  & 16.34 & \(\pm\) & 0.10 b  \\ \hline IN50 & 29.58 & \(\pm\) & 0.07 a  & 37.35 & \(\pm\) & 0.08 a  & 16.57 & \(\pm\) & 0.08 b  \\ C50 & 28.25 & \(\pm\) & 1.34 b  & 37.21 & \(\pm\) & 1.11 a  & 17.60 & \(\pm\) & 0.59 c  \\ \hline F50 & 29.35 & \(\pm\) & 1.92 a  & 37.39 & \(\pm\) & 1.57 a  & 18.15 & \(\pm\) & 0.88 d  \\ \hline \end{tabular}
\end{table}
Table 1: Lab color of powders containing 50% of blackcurrant concentrate solids obtained with gum arabic (GA), inulin (IN), maltodextrin (MD), microcrystalline cellulose (C), fiber (F) and whey milk proteins (W) by dehumidified air-assisted spray drying.  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline
**Blackcurrant Powder Type** & **L** & & & **a** & & **b** & \\ \hline F70 & 24.37 & \(\pm\) & 1.60 c  & 34.11 & \(\pm\) & 1.40 a  & 17.64 & \(\pm\) & 0.89 a  \\ C70 & 23.40 & \(\pm\) & 1.00 b  & 34.06 & \(\pm\) & 0.94 a  & 17.54 & \(\pm\) & 0.55 a  \\ W70 & 27.77 & \(\pm\) & 0.25 f  & 37.73 & \(\pm\) & 0.26 e  & 18.98 & \(\pm\) & 0.16 e  \\ \hline IN70 & 22.18 & \(\pm\) & 0.11 a  & 33.22 & \(\pm\) & 0.10 b  & 16.87 & \(\pm\) & 0.08 b  \\ GA70 & 25.33 & \(\pm\) & 0.18 d  & 35.53 & \(\pm\) & 0.25 c  & 18.17 & \(\pm\) & 0.20 c  \\ \hline MD70 & 26.04 & \(\pm\) & 0.14 e  & 36.44 & \(\pm\) & 0.15 d  & 18.61 & \(\pm\) & 0.12