Effect of spray drying and storage on the stability of bayberry polyphenols
MetadataShow full item record
Bayberry juice was spray dried with maltodextrin (DE 10) as a carrier and then stored under different temperature and water activities (aw). The retention of the total phenolic content (TPC) and total anthocaynins (ACN) during the drying process were about 96% and 94%, respectively, suggesting spray drying was a satisfactory technique for drying heat sensitive polyphenols. Under an aw of 0.11-0.44, the TPC and ACN in bayberry powders decreased by about 6-8% and 7-27%, respectively, after 6 months storage at 4 °C; at 25 °C for the same storage period the decreases were between 6-9% and 9-37%, respectively, while at 40 °C the decreases were in the range 7-37% and 9-94%. The anthocyanin component was more readily degraded relative to other phenolic compounds. The results suggest that bayberry powder should be stored at less than 25 °C and aw of 0.33, on account of greater polyphenol stability under such conditions. © 2011 Elsevier Ltd. All rights reserved.
Showing items related by title, author, creator and subject.
How to Improve Bayberry (Myrica rubra Sieb. et Zucc.) Juice Flavour Quality: Effect of Juice Processing and Storage on Volatile CompoundsXu, Yi; Zhang, Min; Fang, Zhongxiang; Sun, Jin; Wang, Ying (2014)To improve the flavour quality of bayberry juice, effects of different raw materials, heat treatment and storage time on the flavour variations were investigated. Changes of total sugar and titratable acids were also ...
Xia, Q.; Pan, S.; Zheng, M.; Chen, J.; Fang, Zhongxiang; Johnson, Stuart; Yang, Y.; Xing, J.; Lu, S. (2013)The fatty acid profile, oxidative stability and toxicological safety of bayberry (Myrica rubra Sieb. et Zucc.) kernel oil (BKO) extracted by supercritical carbon dioxide (SC-CO2) and solvent of diethyl ether were assessed. ...
Fang, Zhongxiang; Bhandari, B. (2012)