Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries : a review

Abstract: A comprehensive literature search for articles published on spray and freeze-dried anthocyanins from a large variety of berries was performed. Out of a total of two-hundred and eight collected values, anthocyanin content in encapsulates had a 120-fold variation depending on the raw materia...

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Detalles Bibliográficos
Autores principales: Baeza, Rosa, Chirife, Jorge
Formato: Artículo
Lenguaje:Inglés
Publicado: De Gruyter 2022
Materias:
ANTOCIANINAS
BAYAS
SECADO POR ASPERSION
ALMACENAMIENTO
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/13862
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-13862
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic ANTOCIANINAS
BAYAS
SECADO POR ASPERSION
ALMACENAMIENTO
spellingShingle ANTOCIANINAS
BAYAS
SECADO POR ASPERSION
ALMACENAMIENTO
Baeza, Rosa
Chirife, Jorge
Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries : a review
topic_facet ANTOCIANINAS
BAYAS
SECADO POR ASPERSION
ALMACENAMIENTO
description Abstract: A comprehensive literature search for articles published on spray and freeze-dried anthocyanins from a large variety of berries was performed. Out of a total of two-hundred and eight collected values, anthocyanin content in encapsulates had a 120-fold variation depending on the raw material and type of encapsulating agents. Highest observed anthocyanin concentration amounted to about 3500 mg/100 g powder. In most cases increasing the amount of encapsulant agents led to a noticeable reduction in the concentration of anthocyanins, this being attributable to a predominance of the dilution effect. Retention of encapsulated anthocyanins after storage at 25 °C (in darkness) for periods between 90 and 180 days were in the range of 80–67%, as long as the water activity (aw) was 0.33 or less. Some predicted values of half-time (t1/2) from literature must be taken with precaution since in many cases they were derived from experimental measurements taken at storage times smaller than predicted half times. Anthocyanin degradation during storage occurred even below the glass transition temperature (Tg) of the amorphous matrices.
format Artículo
author Baeza, Rosa
Chirife, Jorge
author_facet Baeza, Rosa
Chirife, Jorge
author_sort Baeza, Rosa
title Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries : a review
title_short Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries : a review
title_full Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries : a review
title_fullStr Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries : a review
title_full_unstemmed Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries : a review
title_sort anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries : a review
publisher De Gruyter
publishDate 2022
url https://repositorio.uca.edu.ar/handle/123456789/13862
work_keys_str_mv AT baezarosa anthocyanincontentandstoragestabilityofsprayfreezedryingmicroencapsulatedanthocyaninsfromberriesareview
AT chirifejorge anthocyanincontentandstoragestabilityofsprayfreezedryingmicroencapsulatedanthocyaninsfromberriesareview
bdutipo_str Repositorios
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