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Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries: a review

  • Rosa Baeza ORCID logo EMAIL logo and Jorge Chirife
Published/Copyright: November 17, 2021
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 17 Issue 12

Abstract

A comprehensive literature search for articles published on spray and freeze-dried anthocyanins from a large variety of berries was performed. Out of a total of two-hundred and eight collected values, anthocyanin content in encapsulates had a 120-fold variation depending on the raw material and type of encapsulating agents. Highest observed anthocyanin concentration amounted to about 3500 mg/100 g powder. In most cases increasing the amount of encapsulant agents led to a noticeable reduction in the concentration of anthocyanins, this being attributable to a predominance of the dilution effect. Retention of encapsulated anthocyanins after storage at 25 °C (in darkness) for periods between 90 and 180 days were in the range of 80–67%, as long as the water activity (aw) was 0.33 or less. Some predicted values of half-time (t1/2) from literature must be taken with precaution since in many cases they were derived from experimental measurements taken at storage times smaller than predicted half times. Anthocyanin degradation during storage occurred even below the glass transition temperature (Tg) of the amorphous matrices.

Keywords: anthocyanins; berries; freeze-drying; microencapsulation; spray-drying; storage stability
Corresponding author: Rosa Baeza, Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Av. Alicia Moreau de Justo 1300 (C1107AAZ), C.A.B.A., Buenos Aires, Argentina, E-mail:

Funding source: Fondo para la Investigación Científica y Tecnológica

Award Identifier / Grant number: PICTO-UCA 2017-0071

  1. Author contributions: Individual contributions from authors to this manuscript were as follows. Author J. C. contributed to the conceptualization, data collection, writing, realization of figures and tables, review and editing. Author R.B. contributed to the data collection, writing, performed format of figures and tables.

  2. Research funding: The authors acknowledge financial support from Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina and from ANPCyT, Fondo para la Investigación Científica y Tecnológica, project PICTO UCA 2017-0071 for financial support.

  3. Conflict of interest statement: The authors declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

  4. Availability of data and material: Not applicable.

  5. Ethics approval: This manuscript is in compliance with ethical requirements.

  6. Informed consent: All the co-authors are fully aware and agree.

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Received: 2021-07-14
Accepted: 2021-11-03
Published Online: 2021-11-17

© 2021 Walter de Gruyter GmbH, Berlin/Boston

Articles in the same Issue

  1. Frontmatter
  2. Critical Review
  3. Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries: a review
  4. Articles
  5. Study on crystallization kinetics of dry fractionation products of beef tallow
  6. Growth of Salmonella Enteritidis in the presence of quorum sensing signaling compounds produced by Pseudomonas aeruginosa
  7. Drying kinetics and quality characteristics of daylily dried by mid-infrared
  8. Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization
  9. Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein
  10. Evaluation of yield and quality properties of Elaeagnus mollis oil produced by ultrasound-assisted solvent enzymatic extraction
https://doi.org/10.1515/ijfe-2021-0184
Keywords for this article
anthocyanins; berries; freeze-drying; microencapsulation; spray-drying; storage stability

Articles in the same Issue

  1. Frontmatter
  2. Critical Review
  3. Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries: a review
  4. Articles
  5. Study on crystallization kinetics of dry fractionation products of beef tallow
  6. Growth of Salmonella Enteritidis in the presence of quorum sensing signaling compounds produced by Pseudomonas aeruginosa
  7. Drying kinetics and quality characteristics of daylily dried by mid-infrared
  8. Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization
  9. Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein
  10. Evaluation of yield and quality properties of Elaeagnus mollis oil produced by ultrasound-assisted solvent enzymatic extraction
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