Fang Z, Bhandari B. Effect of spray drying and storage on the stability of bayberry polyphenols.
Food Chem 2011;
129:1139-47. [PMID:
25212349 DOI:
10.1016/j.foodchem.2011.05.093]
[Citation(s) in RCA: 202] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2010] [Revised: 05/09/2011] [Accepted: 05/19/2011] [Indexed: 10/18/2022]
Abstract
Bayberry juice was spray dried with maltodextrin (DE 10) as a carrier and then stored under different temperature and water activities (aw). The retention of the total phenolic content (TPC) and total anthocaynins (ACN) during the drying process were about 96% and 94%, respectively, suggesting spray drying was a satisfactory technique for drying heat sensitive polyphenols. Under an aw of 0.11-0.44, the TPC and ACN in bayberry powders decreased by about 6-8% and 7-27%, respectively, after 6months storage at 4°C; at 25°C for the same storage period the decreases were between 6-9% and 9-37%, respectively, while at 40°C the decreases were in the range 7-37% and 9-94%. The anthocyanin component was more readily degraded relative to other phenolic compounds. The results suggest that bayberry powder should be stored at less than 25°C and aw of 0.33, on account of greater polyphenol stability under such conditions.
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