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

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

Blueberry juice with high polyphenol concentration was spray- or freeze-dried using different coating materials: HP-β-cyclodextrin and β-cyclodextrin. The quality of the obtained powders was characterised by their anthocyanin content, total polyphenols and antioxidant capacity. SEM was used for moni...

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Bibliographic Details
Main Authors: Wilkowska Agnieszka, Ambroziak Wojciech, Czyżowska Agata, Adamiec Janusz
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2016-03-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
blueberry
microencapsulation
polyphenols
antioxidant activity
spray-drying
freeze-drying
Online Access:http://www.degruyter.com/view/j/pjfns.2016.66.issue-1/pjfns-2015-0015/pjfns-2015-0015.xml?format=INT
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