Effect of Microencapsulation by Spray Drying and Freeze Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds

Agnieszka Wilkowska; Wojciech Ambroziak; Agata Czyżowska; Janusz Adamiec

doi:10.1515/pjfns-2015-0015

1/2016 vol. 66

Effect of Microencapsulation by Spray Drying and Freeze Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds

Agnieszka Wilkowska

Wojciech Ambroziak

Agata Czyżowska

Janusz Adamiec

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Publication date: 2016-03-31

Pol. J. Food Nutr. Sci. 2016;66(1):11-16

DOI: https://doi.org/10.1515/pjfns-2015-0015

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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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