Higher Anthocyanin Retention Research Articles

Impact of Spray Drying on the Properties of Grape Pomace Extract Powder

Incorporating anthocyanins, valuable natural pigments, into a powder can improve their stability, but exposure to high temperatures during processing can cause them to degrade. The purpose of this study was to investigate how the inlet air temperature during spray drying affects the physical and chemical characteristics as well as the flowability of a grape pomace anthocyanin powder obtained through ultrasound-assisted extraction using acidified water as the solvent. An anthocyanin solution containing 13% (w/v) maltodextrin was subjected to spray drying at temperatures ranging from 120 to 170 °C. Tukey’s test was applied to compare the means of the samples. The samples dried at temperatures between 130 and 170 °C were adequate, with a moisture content < 5% and a water activity < 0.3, indicating that the powder was stable. The highest anthocyanin retention (91.94 ± 1.59%) and process yield (50.00 ± 3.06%) were achieved at 140 °C, while higher temperatures resulted in anthocyanin degradation. Furthermore, the powder exhibited poor flowability, indicating cohesive behavior (Hausner ratio > 42.29% and Carr index > 1.73), which is an industrial parameter rarely considered in spray-drying studies. The acidification process was found to promote high anthocyanin retention following high-temperature processing. However, powders obtained from food matrices with low pH and high sugar content may exhibit increased cohesion due to interaction forces. These findings highlight the potential of utilizing grape pomace and green solvents to produce bioactive-rich powders for industrial applications.

Effect of Preheating Whey Protein Concentrate on the Stability of Purple Sweet Potato Anthocyanins.

Anthocyanins (ANs) have strong antioxidant activities and can inhibit chronic diseases, but the instability of ANs limits their applications. The conservation of preheating whey protein concentrate (WPC) on the stability of purple sweet potato ANs was investigated. The retention of ANs in WPC-ANs was 85.88% after storage at 25 °C for 5 h. WPC-ANs had higher retention of ANs in heating treatment. The retention rates of ANs in WPC-ANs exposed to light and UV lamps for 6 h were 78.72% and 85.76%, respectively. When the concentration of H2O2 was 0.50%, the retention rate of ANs in the complexes was 62.04%. WPC-ANs' stability and antioxidant activity were improved in simulated digestive juice. The WPC-ANs connection was static quenching, and the binding force between them was a hydrophobic interaction at one binding site, according to the fluorescence quenching spectroscopy. UV-visible absorption spectroscopy and Fourier transform infrared spectroscopy (FTIR) analysis further indicated that the secondary structure and microenvironment of amino acid residues in WPC can be impacted by the preheating temperature and preheating times of WPC. In conclusion, preheating WPC can successfully preserve the stability of purple sweet potato ANs by binding to them through a non-covalent interaction.

Insight into the influence of oxygen, sunlight and temperature on the stability and color attributes of red cabbage anthocyanins and in vitro gastrointestinal behaviour

The study insights into the effect of temperature (80–160 °C), oxygen (O2), sunlight (SL), and storage on color attributes, shelf-life, and anthocyanins content on red cabbage (RC) anthocyanins (ANS) and their in-vitro bioaccessibility. The previously well-established encapsulating agent i.e. maltodextrin in combination with RC waste derived-pectin was used to stabilize the anthocyanins. The stability of encapsulated and non-encapsulated anthocyanins was accomplished in terms of total anthocyanin content under temperature, oxygen, sunlight, and storage. The individual content of 3,5-O-diglucoside and 3-O-glucoside of cyanidin exhibited 1.76% (SL), 1.56% (O2) & 1.8% (4 °C), 1.62% (25 °C) and 0.17% (SL), 0.15% (O2) & 0.259% (4 °C), 0.258% (25 °C) retention in maltodextrin/ pectin (MPC)-ANS, respectively. The encapsulated anthocyanins showed significantly improved stability against oxygen, sunlight, high temperature, and storage, with the highest anthocyanin retention, color, and hue angle, inducing very few color differences (ΔE). Besides, the MPC-ANS appeared to be a suitable encapsulating agent to delay anthocyanin release throughout the simulated gastrointestinal digestion.

Development of alginate/pectin microcapsules by a dual process combining emulsification and ultrasonic gelation for encapsulation and controlled release of anthocyanins from grapes (Vitis labrusca L.)

The aim of this study was to investigate the physicochemical, morphological, and gastrointestinal release properties of an anthocyanin-rich extract of grapes in alginate and pectin beads as carriers; the effects of ultrasonic gelation combined with emulsification were also investigated. In general, the alginate beads showed smaller size and more regular shape compared to pectin. The effect of emulsification combined with ionic gelation was more pronounced in the alginate beads and resulted in higher retention of anthocyanins, higher antioxidant capacity, and also allowed the best release profile during intestinal digestion. Thus, the simultaneous strategy could be an interesting delivery system and enhance the release of anthocyanins, providing an opportunity for the development of ingredients with different bioactive properties.

Effect of sonication on the quality attributes of juçara, banana and strawberry smoothie.

Effect of sonication on the quality parameters of juçara, banana and strawberry smoothie was evaluated using a rotational central composite design with power (73.5-250.0W) and time (7-36min) as independent variables. The sonicated smoothie was evaluated regarding anthocyanins, instrumental color and rheological and physicochemical parameters. Within the evaluated processing conditions, 86% of anthocyanins were retained. The pH and acidity of the smoothie wasn't affected by the independent variables. Regarding instrumental color parameters, only luminosity was affected by the operational conditions. The cavitation phenomenon decreased the apparent viscosity of the smoothie. The sonicated smoothie presented non-Newtonian behavior, with characteristics of a pseudoplastic fluid (n < 1) in all treatments and control. Taking into account that the highest anthocyanin retention was observed at 147W for 2min, this condition was the most recommended for the processing of the product.

Nonstationary convective drying of raspberries, assisted by microwaves and ultrasound

This study was conducted to investigate the drying characteristics and quality of raspberries dried in non-stationary conditions. Seven drying programs were carried out, including convective (CV) drying as a reference. The non-stationary-hybrid programs were based on continuous CV drying with intermittent microwave and ultrasound assistance. The Midilli–Kucuk model was used successfully to describe the drying kinetics of raspberry fruits. The comparison between moisture ratio, drying rate, diffusion coefficient, energy consumption, and quality analysis, showed that non-stationary-hybrid drying improves process kinetics and results in less color change, higher anthocyanin retention, and better texture profile analysis characteristics with optimal energy usage than other methods. In addition, the physical and microstructural changes occurred during different drying processes were discussed.

Bacaba powder produced in spouted bed: an alternative source of bioactive compounds and energy food product

Abstract This study evaluated Bacaba powder produced in a spouted bed as a source of bioactive compounds and high energy value. The conditions influencing the drying process parameters (yield, moisture level, phenolic and anthocyanin retention) as well as simultaneous optimization (optimal conditions) of production were also considered. Drying was most efficient at 75 °C using maltodextrin concentrations above 20.0% (w/w). Higher anthocyanin retention (92.52%) at 65 °C (p = 0.0003), and a maltodextrin concentration of 20.0% (w/w) resulted in high retention of phenolics (95.38%). Accordingly, the operations tested under the desirability function (68 °C, maltodextrin concentration of 21.7% w/w, and air velocity of 1.3 × minimum spouting velocity (Vjm) m s-1) resulted in a process yield of 55.04% and the dry basis (d.b.) composition results were: total phenolics (376.43 mg GAE 100 g-1), energetic value (612.64 kcal 100 g-1), lipids (47.74 g 100 g-1), carbohydrates (27.79 g 100 g-1), protein (15.10 g 100 g-1), and dietetic fiber (8.45 g 100 g-1). The high solubility (92%), flowability (14%), energy, and bioactive characteristics of Bacaba powder suggest the potential for many applications, such as development of dietary supplements, high-energy drinks, milk-based and instant products, and bakery products.

CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING

This research aimed to evaluate the effect of extrusion cooking conditions (barrel temperature and feed moisture content) on the changes in the physicochemical properties and antioxidant activity of the Indonesian black rice flour (var. Banjarnegara and Bantul). The rice flours were extruded using a no-die twin screw extruder at various barrel temperatures (110 and 140°C) and moisture content of 15, 20, 25% (wb). The total phenolic content (TPC), total anthocyanin content (TAC), and antioxidant activity generally decreased by 29, 46, and 19%, respectively. During extrusion cooking, the higher moisture content re-sulted in a higher retention of anthocyanins hence increased the antioxidant activity as measured by DPPH assay. Increasing temperature produced less retention of both anthocyanins and phenolics, hence lowering the antioxidant activity. The water absorption of the products also increased as the moisture content and barrel temperature increased, while the water solubility of the products became lower as the moisture content increased. Following a no-die extrusion cooking, both varieties of the black rice experienced changes with regard to the physicochemical properties and antioxidant activity. Due to the high antioxidant activity (DPPH value of 510.4 mg Trolox equiv/100 g) and FRAP value of 2340.9 mg Trolox equiv/100 g), the black rice var. Banjarnegara is recommended for further development. No-die extrusion cooking conditions at 110°C and moisture content of more than 25% is selected to achieve fully gelatinized flour with high antioxidant activity.

Characterisation of Nanoestructured Potato Starch Powders with Blackberry (Rubus fruticosus Var. Brazos) Juice

Potato starch has been used in the protection of antioxidants, but its use is limited due to its physicochemical properties. The objective of this work was to evaluate the effect of physical modification of potato starch by gelatinization, spray-freezing on liquid nitrogen and freezing in liquid nitrogen on the physicochemical properties and stability of powders added with blackberry juice. Frozen potato starch with liquid nitrogen exhibited higher colour retention and anthocyanins during processing, as well as adequate physicochemical and flow properties. While the spray-frozen starch on liquid nitrogen had a higher retention of anthocyanins, polyphenols and antioxidant activity during storage under controlled conditions. Atomic force microscopy revealed the modification in the microstructure of the developed powders. These results demonstrated that the microstructure of the powders was modified by conferring changes in the water adsorption capacity affecting their physicochemical properties and their stability during storage.

Spray Drying of Grape Juice From Hybrid CV. BRS Violeta: Microencapsulation of Anthocyanins Using Protein/Maltodextrin Blends as Drying Aids

Grape juice contains high amounts of anthocyanins, with great potential for substituting synthetic food dyes. Carrier agents used in spray drying entraps anthocyanins, allowing their preservation. This work appraised whey protein/maltodextrin (WM) and soy protein/maltodextrin (SM) blends as alternative carriers for spray drying of grape juice and encapsulation of anthocyanins. The effects of carrier agent concentration (CAC) and ratio protein/carrier agent (R) on grape juice powder properties were evaluated. The grape juice powders presented good solubility, low water content and high anthocyanin retention. WM blends resulted in higher yields and higher anthocyanin retention (from 77.9 to 94%) than SM blends, whereas SM blends leaded to higher encapsulation efficiency (>97%). Increasing CAC and R resulted in brighter powders, but reconstituted juices presented color parameters similar to those of fresh juice. WM and SM were suitable for encapsulating anthocyanins of grape juice, resulting in powders with potential applications in food industry. Practical Applications The grape cultivar BRS violeta contains high levels of anthocyanins and is an alternative to produce antioxidant-rich and highly colored grape juice. Spray drying is applied for producing powdered grape juice with high anthocyanin content. In this technique, the addition of whey and soy proteins blended with maltodextrin as carrier agents avoid problems such as stickiness, which is negative to process yield and product quality. Moreover, the use of carrier agents in spray drying promotes the microencapsulation of bioactive compounds, allowing their protection and preservation during processing and storage. The grape juice powder from cv. BRS Violeta can be applied in the food industry as a potential substitute for synthetic food dyes, in addition to being a promising additive for incorporating anthocyanins into functional foods.

Evaluation of ultrasonic nozzle with spray-drying as a novel method for the microencapsulation of blueberry's bioactive compounds

Abstract In this study, using an ultrasonic nozzle in the production of blueberry microspheres was investigated as a new technology by comparing with a conventional nozzle. In addition to this, ultrasonic and conventional nozzles were compared with freeze-drying method. In the first part of the study, the physicochemical properties of microspheres were examined and compared with each other. There were no significant differences ( p > 0.05) in the total phenolic content and antioxidant activity of blueberry extract microspheres produced by ultrasonic nozzle and freeze-drying. Moreover, with regard to morphological characteristics, microspheres produced by ultrasonic nozzle were observed to be more uniform in terms of size and shape. Secondly, the microspheres were evaluated for their impact on the quality of ice creams and cakes. In ice cream, the ultrasonic nozzle microspheres showed phenolics content retention ( p > 0.05) similar to freeze-dried microspheres. After baking, the ultrasonic nozzle microspheres of extract-enriched cake had the highest anthocyanin retention (79.35%). As a result, it was observed that the ultrasonic nozzle used in this study provided more protection for blueberry’s bioactive compounds compared with a conventional nozzle. Industrial Relevance The ultrasonic nozzle technology is a new atomization technology for food applications. The ultrasonic nozzle technology used in this study could lead to application in the food industry improving the stability of blueberry phenolics and other bioactive compounds.

Infrared Radiation and Microwave Vacuum Combined Drying Kinetics and Quality of Raspberry

AbstractInfrared radiation and microwave vacuum combined drying (IR‐MVD) kinetics and quality of raspberries under different microwave powers (400, 600, 800 W) and vacuum pressures (45, 65, 85 kPa) were investigated. Drying processes were found to be well fitted with Henderson and Pabis model for infrared radiation drying (IRD) and Midilli model for microwave vacuum drying (MVD). Drying time was reduced and moisture effective diffusivity (Deff) was promoted with the increase of microwave power. In terms of vacuum pressure, the most rapid moisture diffusion was noted at 65 kPa. IR‐MVD led to brighter products but caused decreases in redness values. The highest a* value (11.33), lowest ΔE value (12.66) and largest h° value (9.01) were noted at the condition of 600 W and 85 kPa. No significant difference was found between crispness values for different IR‐MVD conditions. Good rehydration property was obtained under the strongest microwave power and the highest vacuum pressure. Additionally, anthocyanin losses happened and antioxidant activity declined during dehydration. The highest anthocyanin retention (66.24%) was obtained at the condition of 600 W and 65 kPa. The maximum retention of the antioxidant capacity determined by ABTS (2,2′‐azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonic acid)), DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) and FRAP (ferric reducing ability of plasma) were 72.12, 75.03 and 55.19%, respectively, at the vacuum pressure of 85 kPa and microwave power of 600 W. By comparison, the time IR‐MVD used was only 55.56% of IRD; moreover, raspberries dried by IR‐MVD showed 25.63% higher rehydration ratio, 2.4 times higher crispness value, 17.55% higher anthocyanin retention and 21.21% higher DPPH radical‐scavenging activity than IRD.Practical ApplicationsFresh raspberries, with juicy and soft texture, are highly perishable fruits and are frequently dehydrated so that they are available to consumers throughout the year. Dehydrated raspberries are also desirable as ingredients in dairy and bakery products. Infrared radiation and microwave vacuum combined drying (IR‐MVD) was adopted for raspberry dehydration in order to achieve dehydrated products with high drying efficiency and good quality. The effects of the drying parameters, including microwave powers and vacuum pressures, on the drying characteristics and quality of raspberries were studied. The results showed that drying under high microwave power increased drying rate. High vacuum pressure promoted better product color and rehydration property as well as anthocyanin preservation and antioxidant activity. IR‐MVD was proved to improve the rehydration properties, anthocyanin retention and antioxidant capacity of products in comparison with infrared radiation drying alone. Therefore, IR‐MVD is a promising method to promote drying efficiency and protect the quality of raspberries. The results of this study contribute to the technological application of IR‐MVD for raspberry dehydration and preservation.

Effect of Dehydration on Raspberries: Polyphenol and Anthocyanin Retention, Antioxidant Capacity, and Antiadipogenic Activity

Fresh and dried raspberries prepared by freeze drying (FD), microwave-vacuum (MIVAC), hot-air drying (HAD), and a combination of hot-air drying and microwave-vacuum (HAD/MIVAC) drying methods were evaluated for polyphenol retention, total polyphenol and anthocyanin contents, total antioxidant capacity, and antiadipogenic activity (the inhibition of fat cell development). Ellagic acid and quercetin were present in the largest concentrations in fresh and dehydrated raspberries. Dehydration led to a loss of polyphenols and anthocyanins and antioxidant capacity. Polyphenols (aglycone form) were retained in the greatest amount: 20% (freeze dried) to 30% (HAD/MIVAC) (fresh = 100%). A total of 30% of polyphenols (glycoside form) were retained in raspberries dried by the HAD/MIVAC methods with 5% of retention observed for raspberries dried by FD, HAD, or MIVAC. FD and MIVAC resulted in higher retention of anthocyanins (aglycone form) than other drying methods. It was also observed that antioxidant activity was reduced by dehydration. Adipogenesis was inhibited by polyphenolic glycosides (30%) and aglycones (30% to 40%) in fresh and HAD/MIVAC raspberries. Extracts from dried raspberries by HAD/MIVAC methods were relatively more effective at inhibiting adipogenesis compared to HAD and FD dried raspberries.

STABILITY OF ANTHOCYANINS, PHENOLS AND FREE RADICAL SCAVENGING ACTIVITY THROUGH SUGAR ADDITION DURING FROZEN STORAGE OF BLACKBERRIES

ABSTRACT Influence of sugar and mixtures of sugar on color retention of two varieties of blackberries, Thornfree and Cacanska bestrna, were investigated during storage at −18C for 12 months. After harvest, blackberries were coated with sugars (sucrose, fructose and glucose) and different sugar (sucrose + fructose + glucose, fructose + glucose, fructose + sucrose) mixtures. Anthocynin content, total phenol content and free radical scavenging activity of prepared samples were evaluated. Ratio of fruit : sugar was 1:1. The highest anthocyanin retention was in blackberry samples with glucose addition and the lowest in samples with sucrose addition, in both cultivars. Blackberry samples with sucrose addition had even lower retention than samples without sugar addition. Samples with an addition of other sugars had higher retention of anthocyanin than samples stored without sugars. PRACTICAL APPLICATION Possibility of phenols retention of blackberries due to sugar addition, during cold storage was investigated. Results showed that glucose had the most positive effect on anthocyanins retention as well as total phenolic compounds content. For that reason, certain amount of sucrose in fruit preserves can be replaced by addition of glucose, and for that reason retention of phenolic compounds can be higher and, as could be expected, more effective against oxidative stress in human body due to intake of product formulation with glucose.

Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L.) beverage: shalgam.

The effect of temperature on the stability of shalgam anthocyanins stored at 4, 25, and 40 degrees C for 90 days was investigated. The effect of pasteurization and sorbate addition on the anthocyanin stability as compared to control was also studied. The monomeric anthocyanin content and color density decreased with increasing time as a function of storage temperature whereas the percent polymeric color and browning increased. The same trends were observed in control, pasteurized, and sorbate-added shalgam samples. Shalgam anthocyanins consisted of two nonacylated and three acylated cyanidin derivatives. Acylated anthocyanins were more stable when compared to nonacylated ones at all storage temperatures. The activation energies, 11.11-11.64 kcal/mol, were calculated from the reaction rate constants evaluated taking first-order reaction kinetics. The highest anthocyanin retention was observed at 4 degrees C storage temperature with a half-life between 231 and 239 days.