Effect of spray drying and storage on the stability of bayberry polyphenols
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...
| Main Authors: | , |
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| Format: | Journal Article |
| Published: |
2011
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| Online Access: | http://hdl.handle.net/20.500.11937/2834 |
| _version_ | 1848744061941317632 |
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| author | Fang, Zhongxiang Bhandari, B. |
| author_facet | Fang, Zhongxiang Bhandari, B. |
| author_sort | Fang, Zhongxiang |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | 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. © 2011 Elsevier Ltd. All rights reserved. |
| first_indexed | 2025-11-14T05:55:29Z |
| format | Journal Article |
| id | curtin-20.500.11937-2834 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T05:55:29Z |
| publishDate | 2011 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-28342017-09-13T14:33:01Z Effect of spray drying and storage on the stability of bayberry polyphenols Fang, Zhongxiang Bhandari, B. 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. © 2011 Elsevier Ltd. All rights reserved. 2011 Journal Article http://hdl.handle.net/20.500.11937/2834 10.1016/j.foodchem.2011.05.093 restricted |
| spellingShingle | Fang, Zhongxiang Bhandari, B. Effect of spray drying and storage on the stability of bayberry polyphenols |
| title | Effect of spray drying and storage on the stability of bayberry polyphenols |
| title_full | Effect of spray drying and storage on the stability of bayberry polyphenols |
| title_fullStr | Effect of spray drying and storage on the stability of bayberry polyphenols |
| title_full_unstemmed | Effect of spray drying and storage on the stability of bayberry polyphenols |
| title_short | Effect of spray drying and storage on the stability of bayberry polyphenols |
| title_sort | effect of spray drying and storage on the stability of bayberry polyphenols |
| url | http://hdl.handle.net/20.500.11937/2834 |