Effect of spray drying and storage on the stability of bayberry polyphenols
Zhongxiang Fang, Bhesh Bhandari
Food Chemistry | ELSEVIER SCI LTD | Published : 2011
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 w..View full abstract
This work was supported by a Postdoctoral Research Fellowship of The University of Queensland, Australia. We thank Professor Daryl Joyce, from the School of Agriculture and Food Sciences, The University of Queensland, and Dr. Garth, from the Maroochy Research Station, Department of Employment, Economic Development and Innovation, Queensland, for providing the bayberry fruits used in the study. The authors also thank Dr. John Schiller of the University of Queensland for his professional proof reading.