title: Refractance Window™ drying of haskap berry--preliminary results on anthocyanin retention and physicochemical properties.
abstract: The goal of this work was to determine the anthocyanin retention and physicochemical properties of haskap powder prepared by Refractance Window™ (RW) drying. In general, the RW-dried powder particles had a smooth surface with similar thickness, consistent with the preparation method, and had a solubility of 75.63% in water. The RW-dried powder (consisting of 98% haskap berries) retained approximately 93.8% of anthocyanins from the original frozen fruits, as assessed by the pH-differential method. This result is in good agreement with HPLC analysis that indicated 92.9% retention. Three anthocyanins were identified in frozen berries and RW-dried powder: cyanidin 3-glucoside, cyanidin 3-rutinoside, and peonidin 3-glucoside. Surprisingly, cyanidin 3-rutinoside exhibited the lowest retention.
authors.affiliation: Department of Process Engineering & Applied Science, Dalhousie University, PO Box 15000, Halifax, NS B3H 4R2, Canada.
authors.forename: Giovana Bonat
authors.initials: GB
authors.lastname: Celli
authors.affiliation: Department of Process Engineering & Applied Science, Dalhousie University, PO Box 15000, Halifax, NS B3H 4R2, Canada; Food Science Department, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria, Egypt.
authors.forename: Rabie
authors.initials: R
authors.lastname: Khattab
authors.affiliation: Department of Process Engineering & Applied Science, Dalhousie University, PO Box 15000, Halifax, NS B3H 4R2, Canada.
authors.forename: Amyl
authors.initials: A
authors.lastname: Ghanem
authors.affiliation: Department of Process Engineering & Applied Science, Dalhousie University, PO Box 15000, Halifax, NS B3H 4R2, Canada. Electronic address: Su-Ling.Brooks@dal.ca.
authors.forename: Marianne Su-Ling
authors.initials: MS
authors.lastname: Brooks
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D055598:Chemical Phenomena; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D005960:Glucosides / Q000737:chemistry
chemical_list: D000872:Anthocyanins; D005960:Glucosides; C462279:cyanidin-3-O-beta-glucopyranoside; C480521:peonidin 3-glucoside; C428983:cyanidin 3-rutinoside
keywords: Anthocyanin; Haskap berry; Particle morphology; Powder