Physical and storage properties of spray-dried blueberry pomace extract with whey protein isolate as wall material

Flores, Floirendo P.; Singh, Rakesh K.; Kong, Fanbin

doi:10.1016/j.jfoodeng.2014.03.034

Cited by 103 publications

(50 citation statements)

References 29 publications

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“…An increase in total phenolics from 2 to 2.5 fold was found after 30 days of storage at 22, 37 and 45°C in spray-dried blueberry pomace extract encapsulated with whey protein isolate as wall material. 30 The total polyphenol contents of black currant encapsulated in maltodextrin increase in the first 6 months at 8 °C, while in inulin-based encapsulates they increase even after 12 months. 31 Saénz et al 32 reported that cactus pear polyphenols in powders dried with inulin increase after 44 days storage at 60 °C.…”

Section: 1 Bioactive Compounds In Powdersmentioning

confidence: 98%

Encapsulation of sour cherry pomace extract by freeze drying: characterization and storage stability

Šaponjac

Ćetković

Čanadanović-Brunet

et al. 2017

ACSi

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In this study sour cherry pomace was extracted with food-grade solvent (50% ethanol), concentrated and stabilized in whey and soy proteins by encapsulation. Soy proteins exhibited higher encapsulation efficiency (94.90%), but not significantly (p < 0.05), from whey (90.10%). Storage properties of whey (WP) and soy protein (SP) encapsulates in terms of total polyphenols, anthocyanins and antioxidant activity were tested for 6 weeks. At the end of storage period the retention of polyphenols in SP and WP was similar (67.33 and 69.30%, respectively), while the content of anthocyanins has increased in SP (for 47.97%) and decreased in WP (for 1.45%). The decrease in antioxidant activity in SP (12.22%) was lower than in WP (35.04%). Colour parameters of encapsulates have followed the similar trend as anthocyanin change during storage. The technique reported herewith can be used for obtaining quality encapsulates for their use as functional food additives, as a way of fruit waste valorization.

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Section: 1 Bioactive Compounds In Powdersmentioning

confidence: 98%

Encapsulation of sour cherry pomace extract by freeze drying: characterization and storage stability

Šaponjac

Ćetković

Čanadanović-Brunet

et al. 2017

ACSi

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“…Kara ahududu suyu [8], defne meyvesi suyu [11] üzüm çekirdeği, elma ve zeytin yaprağı ekstraktları [12], acı kavun ekstraktı [13], karadut suyu [14], kuş üzümü ekstraktı [15] ve kara havuç ekstraktı [16] bunlardan bazılarıdır. Yapılan literatür incelemesi sonucunda, yaban mersininden de benzer şekilde mikroenkapsüle edilmiş toz ürünler üretildiğini gösteren çalışmalara rastlanmıştır [17][18][19][20][21][22]. Ancak, yapılan araştırmalarda yaban mersini meyve suyu konsantresi kullanılarak elde edilen toz ürünün fenolik madde içeriği ve verimi üzerine kurutma parametrelerinin etkilerinin incelendiği bir çalışmaya rastlanmamıştır.…”

Section: Introductionunclassified

Yaban Mersini (Vaccinium corymbosum L.) Suyu Konsantresinin Püskürtmeli Kurutucuda Kurutulması: Tepki Yüzey Yöntemiyle Optimizasyon

Atacan¹,

Yanık²

2017

Akademik Gıda

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In this study, fruit powder was produced by a spray dryer from fruit juice concentrate of blueberry which is high in phenolics and antioxidant activity. Maltodextrin (DE8) was used as a drying agent. The effects of drying parameters and optimum drying conditions were determined by using response surface methodology (RSM). While the inlet air temperature (110-150°C) and the amount of maltodextrin (20-80%) were independent variables, the phenolic recovery and drying yield were dependent variables. At optimum drying conditions, inlet air temperature and amount of maltodextrin were 130°C and 71%, respectively. Outlet air temperature at an optimum condition was 76°C. The total yield and phenolic recovery obtained at optimum conditions for fruit powder (3.51% moisture) were 75.8% and 86.1%, respectively. The solubility, density, hygroscopicity, porosity, cohesiveness, flowability, glass transition temperature, total phenolic content, total anthocyanin content, antioxidant capacity, and color were used as quality parameters.

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“…Pomace contains up to 50 % of the procyanindins present in the fresh fruit (Khanal et al 2009). Studies regarding potential application of blueberry pomace have mainly been focused on extruded products (Khanal et al 2009) and spray-dried encapsulated extract powder (Flores et al 2014). …”

Section: Introductionmentioning

confidence: 99%

Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies

et al. 2015

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Successful valorisation of raspberry and blueberry pomace was achieved through their application, as dried and ground powders, in the formulation of value-added glutenfree cookies. Simplex-lattice mixture design approach was applied to obtain the product with the best sensory properties, nutritional profile and antioxidant activity. The highest desirability of 90.0 % was accomplished with the substitution of gluten-free flour mixture with 28.2 % of blueberry and 1.8 % of raspberry pomace. The model was verified. Optimized cookies had similar protein (3.72 %) and carbohydrate (66.7 %) contents as gluten-containing counterparts used for comparison, but significantly lower fat content (10.97 %). Daily portion of the optimized cookies meets: 5.00 % and 7.73 % of dietary reference intakes (DRIs) for linoleic acid, 23.6 % and 34.3 % of DRIs for α-linolenic acid and 10.3 % and 15.6 % of DRIs for dietary fibers, for male and female adults, respectively. The nutritional profile of the optimized formulation makes it comparable with added-value glutencontaining counterparts.

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Physical and storage properties of spray-dried blueberry pomace extract with whey protein isolate as wall material

Cited by 103 publications

References 29 publications

Encapsulation of sour cherry pomace extract by freeze drying: characterization and storage stability

Encapsulation of sour cherry pomace extract by freeze drying: characterization and storage stability

Yaban Mersini (Vaccinium corymbosum L.) Suyu Konsantresinin Püskürtmeli Kurutucuda Kurutulması: Tepki Yüzey Yöntemiyle Optimizasyon

Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies

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