Effect of Microencapsulation by Spray Drying and Freeze Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds
 
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Publication date: 2016-03-31
 
Pol. J. Food Nutr. Sci. 2016;66(1):11–16
 
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ABSTRACT
Blueberry juice with high polyphenol concentration was spray or freeze dried using different coating materials: HP-β-cyclodextrin, β-cyclodextrin. The quality of obtained powders was characterized 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 for anthocyanins it was 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 characterized by very high radical scavenging activity.
 
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