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 mu m), with delphinidin-3-O-galactoside being 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 mu m), 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.

anthocyanins

press cake

fractionation

bilberry

powder

Författare

Gabriel Barbosa

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Lovisa Eliasson

RISE

Maria Ehrnell

RISE

Evelina Höglund

RISE

Thomas Andlid

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Marie Alminger

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Food Science and Nutrition

2048-7177 (eISSN)

Vol. 7 3 1017-1026

EcoBerries part 1

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

Drivkrafter

Hållbar utveckling

Ämneskategorier

Livsmedelsteknik

Polymerteknologi

Geokemi

Styrkeområden

Livsvetenskaper och teknik (2010-2018)

DOI

10-1002/fsn3.930

PubMed

30918644

Mer information

Senast uppdaterat

2019-08-20