Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins
Artikel i vetenskaplig tidskrift, 2019

Bilberries are a rich natural source of phenolic compounds, especially anthocyanins.
The press cake obtained during the processing of bilberry juice is a potential source
of phytochemicals. The objective of this study was to evaluate different drying techniques
and the fractionation of bilberry press cake powder toward obtaining phenolic-rich
ingredients for incorporation into value-added
food products. The derived
powders were dispersed in water and dairy cream, to investigate the effects of drying
and fractionation on the dispersibility and solubility of phenolic compounds. The
drying techniques, hot air drying and microwave drying, applied on bilberry press
cake reduced the content of total phenolics and anthocyanins. The degradation was,
however, consistently small and similar for both techniques. The major anthocyanins
detected in the samples were stable during drying and fractionation treatments.
Fractionation of the press cake powder affected the total apparent phenolic content
and composition of the different fractions. The highest phenolic content
(55.33 ± 0.06 mg g−1 DW) and highest anthocyanin content (28.15 ± 0.47 mg g−1
DW) were found in the fractions with the smallest particle size (<500 μm), with
delphinidin-3-O-galactosidebeing the most abundant anthocyanin. Dispersibility of
all dried powder samples was higher in dairy cream than water, and the highest level
of anthocyanins was measured in samples from the powder with the smallest particle
size (<500 μm), dispersed in cream. The application of drying, milling and fractionation
was found to be a promising approach to transform bilberry press cake into
stable and deliverable ingredients that can be used for fortification of food products
with high levels of phenolic compounds.





press cake


Gabriel Barbosa

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Lovisa Eliasson

Maria Ehrnell

Evelina Höglund

Thomas Andlid

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Marie Alminger

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Food Science and Nutrition

2048-7177 (eISSN)


EcoBerries part 1

Formas, 2014-12-01 -- 2018-12-31.


Hållbar utveckling






Livsvetenskaper och teknik (2010-2018)



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