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KMID : 1161420140170101064
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Journal of Medicinal Food
2014 Volume.17 No. 10 p.1064 ~ p.1069
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Retention of Polyphenolic Species in Spray-Dried Blackberry Extract Using Mannitol as a Thermoprotectant
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Eldridge Joshua A.
Repko Debra
Mumper Russell J.
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Abstract
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The purpose of these studies was to determine if a Buchi Mini Spray Dryer B-290 (Buchi Corporation, New Castle, DE, USA) could be used to prepare blackberry extract powders containing mannitol as a thermoprotectant without extensively degrading anthocyanins and polyphenols in the resulting powders. Three blackberry puree extract samples were each prepared by sonication of puree in 30/70% ethanol/water containing 0.003% HCl. Blackberry puree extract sample 1 (S1) contained no mannitol, while blackberry puree extract sample 2 (S2) contained 3.0:1 (w/w) mannitol:berry extract, and blackberry puree extract sample 3 (S3) contained 6.3:1 (w/w) mannitol:berry extract. The levels of anthocyanins and polyphenols in reconstituted spray-dried powders produced from S1?S3 were compared to solutions of S1?S3 that were held at 4°C as controls. All extract samples could be spray-dried using the Buchi Mini Spray Dryer B-290. S1, with no mannitol, showed a 30.8% decrease in anthocyanins and a 24.1% decrease in polyphenols following spray-drying. However, S2 had a reduction in anthocyanins of only 13.8%, while polyphenols were reduced by only 6.1%. S3, with a ratio of mannitol to berry extract of 6.3:1, exhibited a 12.5% decrease in anthocyanins while the decrease in polyphenols after spray-drying was not statistically significant (P=.16). Collectively, these data indicate that a Buchi Mini Spray Dryer B-290 is a suitable platform for producing stable berry extract powders, and that mannitol is a suitable thermoprotectant that facilitates retention of thermosensitive polyphenolic species in berry extracts during spray-drying.
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KEYWORD
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anthocyanins, carriers, phenolics, powder, stability, thermal protectant
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