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Authors: Giovana B. Celli, Rojin Dibazar, Amyl Ghanem & Marianne Su-Ling Brooks
Drying Technology, DOI 10.1080/07373937.2015.1099546
The addition of anthocyanins in food products is limited by their instability. In this study, an extract containing anthocyanins from lowbush blueberries was encapsulated by freeze-drying in three maltodextrin matrices with different dextrose equivalents, for potential use as a colorant and functional ingredient. The resultant encapsulates differed in physicochemical properties. Kinetic and thermodynamic parameters for anthocyanin degradation in accelerated shelf life studies at 70, 80, and 90 oC were determined using the Arrhenius model. ￼￼￼￼￼The half-life (t1/2) varied from 0.96 h (freeze-dried extract) to 108 days (encapsulated extract). Our results demonstrate that freeze-dried berry encapsulates effectively retard anthocyanin degradation during storage.