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Refractance Window™ drying of haskap berry--preliminary results on anthocyanin retention and physicochemical
Giovana Bonat Celli1, Rabie Khattab2, Amyl Ghanem1
1Department of Process Engineering & Applied Science, Dalhousie University, PO Box 15000, Halifax, NS B3H 4R2, Canada.
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.
