Evaluation of total monomeric anthocyanin, total phenolic content and individual anthocyanins of foam-mat freeze-dried and spray-dried blueberry powder

Darniadi, Sandi; Ifie, Idolo; Ho, Peter; Murray, Brent S.

doi:10.1007/s11694-019-00076-w

Cited by 40 publications

(21 citation statements)

References 33 publications

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“…TPC retention at a similar level (>90%) was also achieved during the spray drying of chokeberry juice [10,11] and bayberry juice [44]. In the case of non-optimal spray-drying conditions, lower TPC retention values can be obtained, similar to those for blueberry juice [45] and thyme extract [46]. There are also cases where the retention of TPC after the spray-drying process exceeds 100%.…”

Section: Total Polyphenol Content (Tpc)mentioning

confidence: 57%

Effect of Spray Dryer Scale Size on the Properties of Dried Beetroot Juice

Gawałek

2021

Molecules

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Experiments detailing the spray drying of fruit and vegetable juices are necessary at the experimental scale in order to determine the optimum drying conditions and to select the most appropriate carriers and solution formulations for drying on the industrial scale. In this study, the spray-drying process of beetroot juice concentrate on a maltodextrin carrier was analyzed at different dryer scales: mini-laboratory (ML), semi-technical (ST), small industrial (SI), and large industrial (LI). Selected physicochemical properties of the beetroot powders that were obtained (size and microstructure of the powder particles, loose and tapped bulk density, powder flowability, moisture, water activity, violet betalain, and polyphenol content) and their drying efficiencies were determined. Spray drying with the same process parameters but at a larger scale makes it possible to obtain beetroot powders with a larger particle size, better flowability, a color that is more shifted towards red and blue, and a higher retention of violet betalain pigments and polyphenols. As the size of the spray dryer increases, the efficiency of the process expressed in powder yield also increases. To obtain a drying efficiency >90% on an industrial scale, process conditions should be selected to obtain an efficiency of a min. of 50% at the laboratory scale or 80% at the semi-technical scale. Designing the industrial process for spray dryers with a centrifugal atomization system is definitely more effective at the semi-technical scale with the same atomization system than it is at laboratory scale with a two-fluid nozzle.

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Section: Total Polyphenol Content (Tpc)mentioning

confidence: 57%

Effect of Spray Dryer Scale Size on the Properties of Dried Beetroot Juice

Gawałek

2021

Molecules

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“…The fresh juice had significantly the highest anthocyanin (P <0.05), while the drying temperature increment reduced the total anthocyanin content. This is due to the fact that the drying temperature and drying period significantly affect the level of anthocyanin degradation (Patras et al, 2010;Zheng et al, 2011;Darniadi et al, 2019), and the redness values associated with the anthocyanin pigments decreases due to the effect of drying (Ng and Sulaiman, 2018). However, the redness of 10% FB powders did not follow the same trend.…”

Section: Colour and Anthocyanin Content Of Samplesmentioning

confidence: 99%

“…Several foaming materials are employed including egg albumin, ovalbumin, whey protein isolate, gelatin, soy protein isolate, commercial foam stabilizers (glycerine monostearate, gum Arabic, methyl cellulose, Nacarboxymethyl cellulose, sorbitan monostearate, etc. ), and other drying agents (maltodextrin) (Zheng et al, 2011;Franco et al, 2016;Chaux-Gutiérrez et al, 2017;Seerangurayar et al, 2017;Dehghannya et al, 2018;Ng and Sulaiman, 2018;Darniadi et al, 2019). Pulse proteins extracted from pea, lentil and faba bean have functional properties such as water holding, gelation, thickening, foam formation and stabilizing (Boye et al, 2010;Jarpa-Parra et al, 2015).…”

Section: Süs Elmasi (Malus Floribunda) Suyunun Köpük Kuruma Davranişi Ve Toz üRünün Kali̇te öZelli̇kleri̇ni̇n Beli̇rlenmesi̇ öZmentioning

confidence: 99%

Evaluation of Foam-Mat Drying Behaviour of Crab Apple (Malus Floribunda) Fruit Juice and Powder Quality

Çakmak

2020

Gıda

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Malus floribunda (MF) is an ornamental plant and the fruits with its red flesh have potential to be used as natural food colorant. In this study, the effects of faba bean protein concentrate (FB) and maltodextrin (MD) levels on MF juice foam stability was evaluated. In addition, the effects of drying conditions (temperature/power) on drying kinetics and powder quality (powder flow properties, colour, and anthocyanin content) were determined. The foam stability was significantly dependent on the FB level (P <0.05), but MD addition didn't have any significant effect (P >0.05). Drying period was reduced with foammat drying compared to control, and the average Carr index values were found between 17.3-26.0%, while the Hausner ratios were between 1.21-1.35. The redness and lightness values of foam-mat dried powders were comparably higher than the control and MD-added sample at every drying condition (P <0.05), although the anthocyanin content decreased with increasing drying temperatures.

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“…Only a small reduction in anthocyanins (7–9%) was observed after the storage of jambolana juice powder produced by foam mat drying for 150 days [ 46 ]. When foam-mat freeze-drying was used for powder production from blueberry juice, 80–100% of anthocyanins remained after processing; the most stable was Cy3glc [ 47 ].…”

Section: Stability Of Anthocyanins In Foods and Beveragesmentioning

confidence: 99%

Anthocyanins: From the Field to the Antioxidants in the Body

et al. 2020

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Anthocyanins are biologically active water-soluble plant pigments that are responsible for blue, purple, and red colors in various plant parts—especially in fruits and blooms. Anthocyanins have attracted attention as natural food colorants to be used in yogurts, juices, marmalades, and bakery products. Numerous studies have also indicated the beneficial health effects of anthocyanins and their metabolites on human or animal organisms, including free-radical scavenging and antioxidant activity. Thus, our aim was to review the current knowledge about anthocyanin occurrence in plants, their stability during processing, and also the bioavailability and protective effects related to the antioxidant activity of anthocyanins in human and animal brains, hearts, livers, and kidneys.

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Evaluation of total monomeric anthocyanin, total phenolic content and individual anthocyanins of foam-mat freeze-dried and spray-dried blueberry powder

Abstract: This is a repository copy of Evaluation of total monomeric anthocyanin, total phenolic content and individual anthocyanins of foam-mat freeze-dried and spray-dried blueberry powder.

Cited by 40 publications

References 33 publications

Effect of Spray Dryer Scale Size on the Properties of Dried Beetroot Juice

Effect of Spray Dryer Scale Size on the Properties of Dried Beetroot Juice

Evaluation of Foam-Mat Drying Behaviour of Crab Apple (Malus Floribunda) Fruit Juice and Powder Quality

Anthocyanins: From the Field to the Antioxidants in the Body

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