期刊
FOOD CHEMISTRY
卷 129, 期 3, 页码 1139-1147出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.05.093
关键词
Bayberry juice; Spray drying; Polyphenols; Anthocaynins; Stability
资金
- University of Queensland, Australia
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. (C) 2011 Elsevier Ltd. All rights reserved.
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