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.