title: Effect of spray drying and storage on the stability of bayberry polyphenols.
abstract: Bayberry juice was spray dried with maltodextrin (DE 10) as a carrier and then stored under different temperature and water activities (aw). The retention of the total phenolic content (TPC) and total anthocaynins (ACN) during the drying process were about 96% and 94%, respectively, suggesting spray drying was a satisfactory technique for drying heat sensitive polyphenols. Under an aw of 0.11-0.44, the TPC and ACN in bayberry powders decreased by about 6-8% and 7-27%, respectively, after 6months storage at 4°C; at 25°C for the same storage period the decreases were between 6-9% and 9-37%, respectively, while at 40°C the decreases were in the range 7-37% and 9-94%. The anthocyanin component was more readily degraded relative to other phenolic compounds. The results suggest that bayberry powder should be stored at less than 25°C and aw of 0.33, on account of greater polyphenol stability under such conditions.
authors.affiliation: School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Qld 4072, Australia; School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China. Electronic address: z.fang2@uq.edu.au.
authors.forename: Zhongxiang
authors.initials: Z
authors.lastname: Fang
authors.affiliation: School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Qld 4072, Australia.
authors.forename: Bhesh
authors.initials: B
authors.lastname: Bhandari
keywords: Anthocaynins; Bayberry juice; Polyphenols; Spray drying; Stability