Refractance Window™ drying of haskap berry - Preliminary results on anthocyanin retention and physicochemical properties

Giovana Bonat Celli; Rabie Khattab; Amyl Ghanem; Marianne Su Ling Brooks

doi:10.1016/j.foodchem.2015.08.012

Refractance Window™ drying of haskap berry - Preliminary results on anthocyanin retention and physicochemical properties

Giovana Bonat Celli, Rabie Khattab, Amyl Ghanem, Marianne Su Ling Brooks

Medicine

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

58 Citas (Scopus)

Resumen

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.

Idioma original	English
Número de artículo	17957
Páginas (desde-hasta)	218-221
Número de páginas	4
Publicación	Food Chemistry
Volumen	194
DOI	https://doi.org/10.1016/j.foodchem.2015.08.012
Estado	Published - mar. 1 2016

Nota bibliográfica

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

Acceder al documento

10.1016/j.foodchem.2015.08.012

Otros archivos y enlaces

Citar esto

@article{32f52b00fc694484b00a2ffd787a98d2,

title = "Refractance Window{\texttrademark} drying of haskap berry - Preliminary results on anthocyanin retention and physicochemical properties",

abstract = "Abstract The goal of this work was to determine the anthocyanin retention and physicochemical properties of haskap powder prepared by Refractance Window{\texttrademark} (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.",

author = "Celli, {Giovana Bonat} and Rabie Khattab and Amyl Ghanem and Brooks, {Marianne Su Ling}",

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: {\textcopyright} 2015 Elsevier Ltd.",

year = "2016",

month = mar,

day = "1",

doi = "10.1016/j.foodchem.2015.08.012",

language = "English",

volume = "194",

pages = "218--221",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Limited",

}

TY - JOUR

T1 - Refractance Window™ drying of haskap berry - Preliminary results on anthocyanin retention and physicochemical properties

AU - Celli, Giovana Bonat

AU - Khattab, Rabie

AU - Ghanem, Amyl

AU - Brooks, Marianne Su Ling

N1 - 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.

PY - 2016/3/1

Y1 - 2016/3/1

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=84939140484&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84939140484&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2015.08.012

DO - 10.1016/j.foodchem.2015.08.012

M3 - Article

C2 - 26471547

AN - SCOPUS:84939140484

SN - 0308-8146

VL - 194

SP - 218

EP - 221

JO - Food Chemistry

JF - Food Chemistry

M1 - 17957

ER -

Refractance Window™ drying of haskap berry - Preliminary results on anthocyanin retention and physicochemical properties

Resumen

Nota bibliográfica

ASJC Scopus Subject Areas

Acceder al documento

Otros archivos y enlaces

Huella

Citar esto