Berry powders are popular as ingredients in a range of food products, where they 

naturally provide flavor, color, texture, polyphenols, fiber, and other nutrients. The 

choices regarding processing techniques and conditions influence the quality attrib-

utes of berry powders. The aim of this study was to study the effects on bilberry 

powder functionalities of applying different preprocessing techniques (purée mixing 

and juice pressing vs. untreated whole berries) prior to hot air drying and milling. 

Drying of press cake reduced the drying time by 72% and increased the total appar-

ent phenolic content of the final powder by 44%, as compared to the powder of dried 

whole berries. The press cake powder showed an easier flowing behavior than the 

powders from whole berries and puréed berries. Dispersibility (in water and dairy 

cream) was 60% higher for powders from whole berries and puréed berries, as com-

pared to press cake. The total phenolic content of the dispersed powders was highest 

for whole berries and puréed berries. Bilberry powder functionality can be modu-

lated through the selection of an appropriate preprocessing technique before drying 

and milling. This tailors the powder properties into food ingredients ready for differ-

ent applications, without the need for additives

Alminger, Marie

Andlid, Thomas

Barbosa, Gabriel

Ehrnell, Maria

Eliasson, Lovisa

H\uf6glund, Evelina

English

Elisson, Lovisa

Oliveira, Gabriel

Höglund, Evelina

Organic Eprints

Food Tailoring bilberry powder functionality by processing: effects of preprocessing.

Bilberries are a rich natural source of phenolic compounds, especially anthocyanins. The press cake obtained during the processing of bilberry juice is a potential source of phytochemicals. The objective of this study was to evaluate different drying techniques and the fractionation of bilberry press cake powder toward obtaining phenolic-rich ingredients for incorporation into value-added food products. The derived powders were dispersed in water and dairy cream, to investigate the effects of drying and fractionation on the dispersibility and solubility of phenolic compounds. The drying techniques, hot air drying and microwave drying, applied on bilberry press cake reduced the content of total phenolics and anthocyanins. The degradation was, however, consistently small and similar for both techniques. The major anthocyanins detected in the samples were stable during drying and fractionation treatments. Fractionation of the press cake powder affected the total apparent phenolic content and composition of the different fractions. The highest phenolic content (55.33 +/- 0.06 mg g(-1) DW) and highest anthocyanin content (28.15 +/- 0.47 mg g(-1) DW) were found in the fractions with the smallest particle size (&lt;500 mu m), with delphinidin-3-O-galactoside being the most abundant anthocyanin. Dispersibility of all dried powder samples was higher in dairy cream than water, and the highest level of anthocyanins was measured in samples from the powder with the smallest particle size (&lt;500 mu m), dispersed in cream. The application of drying, milling and fractionation was found to be a promising approach to transform bilberry press cake into stable and deliverable ingredients that can be used for fortification of food products with high levels of phenolic compounds

Chalmers Research

Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins

Bilberries are a rich natural source of phenolic compounds, especially anthocyanins. The press cake obtained during the processing of bilberry juice is a potential source of phytochemicals. The objective of this study was to evaluate different drying techniques and the fractionation of bilberry press cake powder toward obtaining phenolic‐rich ingredients for incorporation into value‐added food products. The derived powders were dispersed in water and dairy cream, to investigate the effects of drying and fractionation on the dispersibility and solubility of phenolic compounds. The drying techniques, hot air drying and microwave drying, applied on bilberry press cake reduced the content of total phenolics and anthocyanins. The degradation was, however, consistently small and similar for both techniques. The major anthocyanins detected in the samples were stable during drying and fractionation treatments. Fractionation of the press cake powder affected the total apparent phenolic content and composition of the different fractions. The highest phenolic content (55.33 ± 0.06 mg g−1 DW) and highest anthocyanin content (28.15 ± 0.47 mg g−1 DW) were found in the fractions with the smallest particle size (&lt;500 μm), with delphinidin‐3‐O‐galactoside being the most abundant anthocyanin. Dispersibility of all dried powder samples was higher in dairy cream than water, and the highest level of anthocyanins was measured in samples from the powder with the smallest particle size (&lt;500 μm), dispersed in cream. The application of drying, milling and fractionation was found to be a promising approach to transform bilberry press cake into stable and deliverable ingredients that can be used for fortification of food products with high levels of phenolic compounds

Hochschulbibliothekszentrum des Landes Nordrhein-Westfalen (hbz)

https://research.chalmers.se/publication/512247/file/512247_Fulltext.pdf

Food Tailoring bilberry powder functionality by processing: effects of preprocessing.

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Organic Eprints

Chalmers Research

Hochschulbibliothekszentrum des Landes Nordrhein-Westfalen (hbz)