Effect of Microencapsulation by Spray-Drying and Freeze-Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds
Blueberry juice with high polyphenol concentration was spray- or freeze-dried using different coating materials: HP-β-cyclodextrin and β-cyclodextrin. The quality of the obtained powders was characterised by their anthocyanin content, total polyphenols and antioxidant capacity. SEM was used for moni...
| Published in: | Polish Journal of Food and Nutrition Sciences |
|---|---|
| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
| Published: |
InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences
2016-03-01
|
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-1/pjfns-2015-0015/pjfns-2015-0015.xml?format=INT |
| Summary: | Blueberry juice with high polyphenol concentration was spray- or freeze-dried using different coating materials: HP-β-cyclodextrin and β-cyclodextrin. The quality of the obtained powders was characterised by their anthocyanin content, total polyphenols and antioxidant capacity. SEM was used for monitoring structures and size (2–20 μm) of the microparticles. The losses of total phenolic compounds during spray-drying reached 76–78% on average, while these of anthocyanins about 57%. Freeze-dried powders showed better retention values of anthocyanins, which was about 1.5-fold higher than for the spray-dried counterparts. All blueberry preparations studied were characterised by very high radical scavenging activity. |
|---|---|
| ISSN: | 2083-6007 |