Abstract
Abstract The goal of this work was to determine the anthocyanin retention and physicochemical properties of haskap powder prepared by Refractance Window™ (RW) drying. In general, the RW-dried powder particles had a smooth surface with similar thickness, consistent with the preparation method, and had a solubility of 75.63% in water. The RW-dried powder (consisting of 98% haskap berries) retained approximately 93.8% of anthocyanins from the original frozen fruits, as assessed by the pH-differential method. This result is in good agreement with HPLC analysis that indicated 92.9% retention. Three anthocyanins were identified in frozen berries and RW-dried powder: cyanidin 3-glucoside, cyanidin 3-rutinoside, and peonidin 3-glucoside. Surprisingly, cyanidin 3-rutinoside exhibited the lowest retention.
| Original language | English |
|---|---|
| Article number | 17957 |
| Pages (from-to) | 218-221 |
| Number of pages | 4 |
| Journal | Food Chemistry |
| Volume | 194 |
| DOIs | |
| Publication status | Published - Mar 1 2016 |
Bibliographical note
Funding Information:This work was supported by Mitacs and LaHave Forests through the Mitacs-Accelerate Program. The authors acknowledge the National Council for Research and Development (CNPq – Brazil) and the Natural Sciences and Engineering Research Council (NSERC) of Canada for financial support. We are thankful to Sedna Nutra (Whitbourne, NL, Canada) for making the industrial plant and personnel available for the preparation of the haskap powder. We also acknowledge the Minerals Engineering Center at Dalhousie University , the Canada Foundation for Innovation , the Atlantic Innovation Fund , and other partners that fund the Facilities for Materials Characterization, managed by the Institute for Research in Materials.
Publisher Copyright:
© 2015 Elsevier Ltd.
ASJC Scopus Subject Areas
- Analytical Chemistry
- Food Science