Giovana Celli - Reflectance Window™ drying of haskap berry – Preliminary results on anthocyanin retention and physicochemical properties

Document created by Giovana Celli on Feb 11, 2016Last modified by Giovana Celli on Feb 11, 2016
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  Publication Details (including relevant citation   information):

  Authors: Giovana B. Celli, Rabie Khattab, Amyl Ghanem &   Marianne Su-Ling Brooks

  Food Chemistry, vol. 194, pp. 218-221


  The goal of this work was to determine the anthocyanin retention   and physicochemical properties of haskap powder prepared by   Refractance WindowTM (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.

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