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

被引：103

作者：

Wilkowska, Agnieszka ^{[1
]}

Ambroziak, Wojciech ^{[1
]}

Czyzowska, Agata ^{[1
]}

Adamiec, Janusz ^{[2
]}

机构：

[1] Lodz Univ Technol, Inst Fermentat Technol & Microbiol, Ul Wolczanska 171-173, PL-90924 Lodz, Poland

[2] Lodz Univ Technol, Dept Thermal & Diffus Proc, Ul Wolczanska 171-173, PL-90924 Lodz, Poland

来源：

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES | 2016年 / 66卷 / 01期

关键词：

blueberry; microencapsulation; polyphenols; antioxidant activity; spray-drying; freeze-drying; PHENOLIC-COMPOUNDS; ANTHOCYANIN PIGMENT; PACIFIC-NORTHWEST; RED; APOPTOSIS;

D O I：

10.1515/pjfns-2015-0015

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Blueberry juice with high polyphenol concentration was spray-or freeze-dried using different coating materials: HP-beta-cyclodextrin and beta-cyclodextrin. The quality of the obtained powders was characterised by their anthocyanin content, total polyphenols and antioxidant capacity. SEM was used for monitoring structures and size (2-20 mu m) of the microparticles. The losses of total phenolic compounds during spray-drying reached 76-78% on average, while these of anthocyanins 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 characterised by very high radical scavenging activity.

引用

页码：11 / 16

页数：6

共 27 条

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