Effect of spray drying and storage on the stability of bayberry polyphenols

Fang, Zhongxiang and Bhandari, Bhesh (2011) Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chemistry, 129 3: 1139-1147. doi:10.1016/j.foodchem.2011.05.093


Author Fang, Zhongxiang
Bhandari, Bhesh
Title Effect of spray drying and storage on the stability of bayberry polyphenols
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
Publication date 2011-12-01
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2011.05.093
Open Access Status Not yet assessed
Volume 129
Issue 3
Start page 1139
End page 1147
Total pages 9
Place of publication Netherlands
Publisher Elsevier BV
Language eng
Subject 1106 Food Science
1602 Analytical Chemistry
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 6 months 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.
Keyword Bayberry juice
Spray drying
Polyphenols
Anthocaynins
Stability
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2012 Collection
School of Agriculture and Food Sciences
 
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