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| Oliveira, Gabriel; Eliasson, Lovisa; Ehrnell, Maria; Höglund, Evelina; Andlid, Thomas; Alminger, Marie. |
| 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,... |
| Tipo: Journal paper |
Palavras-chave: Food security; Food quality and human health Recycling; Balancing and resource management Processing; Packaging and transportation. |
| Ano: 2019 |
URL: http://orgprints.org/34668/1/Oliveira%20et%20al.%20Food%20Sci%20Nutr%202019.pdf |
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| Elisson, Lovisa; Oliveira, Gabriel; Ehrnell, Maria; Höglund, Evelina; Alminger, Marie. |
| 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... |
| Tipo: Journal paper |
Palavras-chave: "Organics" in general. |
| Ano: 2019 |
URL: http://orgprints.org/34667/1/Eliasson_et_al-2019-Food_Science_%26_Nutrition%20%281%29.pdf |
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