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...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2016-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-1/pjfns-2015-0015/pjfns-2015-0015.xml?format=INT |
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| author | Wilkowska Agnieszka Ambroziak Wojciech Czyżowska Agata Adamiec Janusz |
| author_facet | Wilkowska Agnieszka Ambroziak Wojciech Czyżowska Agata Adamiec Janusz |
| author_sort | Wilkowska Agnieszka |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-4b3f45eeaa5e4b32ad97cc69b6cc67db |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2016-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-4b3f45eeaa5e4b32ad97cc69b6cc67db2025-02-02T20:26:26ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072016-03-01661111610.1515/pjfns-2015-0015pjfns-2015-0015Effect of Microencapsulation by Spray-Drying and Freeze-Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic CompoundsWilkowska Agnieszka0Ambroziak Wojciech1Czyżowska Agata2Adamiec Janusz3Institute of Fermentation Technology and Microbiology, Lodz University of Technology, ul. Wólczanska 171/173, 90–924 Łódź, PolandInstitute of Fermentation Technology and Microbiology, Lodz University of Technology, ul. Wólczanska 171/173, 90–924 Łódź, PolandInstitute of Fermentation Technology and Microbiology, Lodz University of Technology, ul. Wólczanska 171/173, 90–924 Łódź, PolandDepartment of Thermal and Diffusion Processes, Lodz University of Technology, ul. Wólczanska 171/173, 90–924 Łódź, PolandBlueberry 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.http://www.degruyter.com/view/j/pjfns.2016.66.issue-1/pjfns-2015-0015/pjfns-2015-0015.xml?format=INTblueberrymicroencapsulationpolyphenolsantioxidant activityspray-dryingfreeze-drying |
| spellingShingle | Wilkowska Agnieszka Ambroziak Wojciech Czyżowska Agata Adamiec Janusz Effect of Microencapsulation by Spray-Drying and Freeze-Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds Polish Journal of Food and Nutrition Sciences blueberry microencapsulation polyphenols antioxidant activity spray-drying freeze-drying |
| title | Effect of Microencapsulation by Spray-Drying and Freeze-Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds |
| title_full | Effect of Microencapsulation by Spray-Drying and Freeze-Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds |
| title_fullStr | Effect of Microencapsulation by Spray-Drying and Freeze-Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds |
| title_full_unstemmed | Effect of Microencapsulation by Spray-Drying and Freeze-Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds |
| title_short | Effect of Microencapsulation by Spray-Drying and Freeze-Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds |
| title_sort | effect of microencapsulation by spray drying and freeze drying technique on the antioxidant properties of blueberry vaccinium myrtillus juice polyphenolic compounds |
| topic | blueberry microencapsulation polyphenols antioxidant activity spray-drying freeze-drying |
| url | http://www.degruyter.com/view/j/pjfns.2016.66.issue-1/pjfns-2015-0015/pjfns-2015-0015.xml?format=INT |
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