Giovana Celli - Degradation kinetics of anthocyanins in freeze-dried microencapsulates from lowbush blueberries (Vaccinium angustifolium Aiton) and prediction of shelf-life

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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.

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