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Título : Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries : a review
Autor : Baeza, Rosa 
Chirife, Jorge 
Fecha de publicación : 2021
Editorial : De Gruyter
Cita : Baeza, R., Chirife, J. Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries: a review [en linea]. Postprint de artículo publicado en: International Journal of Food Engineering. 2021, 17 (12). doi: 10.1515/ijfe-2021-0184. Disponible en:
Proyecto: Obtención y estudio de la estabilidad de ingredientes funcionales obtenidos a partir de frutos rojos y cerezas, con especial interés en procesos de deshidratación 
Resumen : 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.
ISSN : 1556-3758
Disciplina: INGENIERIA
DOI: 10.1515/ijfe-2021-0184
Derechos: Acceso abierto
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