**4. Conclusions**

The concentration of carriers had a stronger impact on the content of polyphenolic compounds and antioxidant capacity than the type of carrier or drying method. The choice of a carrier should be done in dependence of the matrix and of the desired composition of bioactive compounds and antioxidant activity. Therefore, maltodextrin can be recommended for powders obtained from the fruit and juice of Saskatoon berry, whereas inulin can be applied in order to produce pomace powders with better functional composition of bioactive compounds. In addition, PCA showed that the freeze-drying process led to the highest content of almost all polyphenolic compounds and their high antioxidant activity, regardless of the matrix tested.

Thus, in future research, properly prepared Saskatoon berry powders with the mentioned carriers will be used as functional additives to design functional food especially foodstu ff for enhancing health benefit properties.

**Supplementary Materials:** The following are available online, Table S1. Identification and quantification of flavan-3-ols [mg/100 g d.m.] in fruit, juice, and pomace powders made form Saskatoon berry, Table S2. Identification and quantification of anthocyanins [mg/100 g d.m.] in the fruit, juice, and pomace powders made form Saskatoon berry, Table S3. Identification and quantification of phenolic acids [mg/100 g d.m.] in the fruit, juice, and pomace powders made form Saskatoon berry, Table S4. Identification and quantification of flavonols [mg/100 g d.m.] in the fruit, juice, and pomace powders made form Saskatoon berry.

**Author Contributions:** Conceptualization, S.L., A.M.-C.; methodology, S.L., A.M.-C., J.O.; writing—original draft preparation and editing, S.L., A.M.-C.; writing—review, S.L.; supervision, S.L.; project administration, S.L.; funding acquisition, S.L. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research was supported by Wrocław University of Environmental and Life Sciences; gran<sup>t</sup> name "Innovative scientist", gran<sup>t</sup> number B030/0032/20".

**Acknowledgments:** The authors would like to thank BioGrim company for providing the raw material. The work was created in a leading research team 'Food&Health' (S.L.), and 'Plants4food' (A.M.-C.).

**Conflicts of Interest:** The authors declare no conflict of interest.
