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Tailoring bilberry powder functionality through preprocessing and drying
Lovisa Eliasson1, Gabriel Oliveira2, Maria Ehrnell1
1RISE Research Institute of Sweden, Agrifood and Bioscience Gothenburg Sweden.
Food Science & Nutrition
|April 27, 2019
Summary
Preprocessing bilberry (Vaccinium myrtillus) before drying significantly impacts powder properties. Juice pressing reduces drying time and boosts phenolic content, while whole berry or purée methods enhance dispersibility.
Area of Science:
- Food Science
- Agricultural Science
- Nutritional Science
Background:
- Berry powders are valuable food ingredients, offering natural flavor, color, and nutrients.
- Processing methods critically influence the functional properties of berry powders.
Purpose of the Study:
- To investigate how different preprocessing techniques (purée, juice pressing, whole berries) affect bilberry powder characteristics after hot air drying and milling.
- To determine the impact of preprocessing on drying efficiency, phenolic content, flowability, and dispersibility of bilberry powder.
Main Methods:
- Bilberries were processed into purée, juice press cake, or used whole.
- Samples underwent hot air drying and milling to produce powders.
- Powder properties including drying time, apparent phenolic content, flowability, and dispersibility were analyzed.
Main Results:
- Drying press cake reduced drying time by 72% and increased apparent phenolic content by 44% compared to whole berries.
- Press cake powder exhibited better flowability than whole or puréed berry powders.
- Dispersibility in water and dairy cream was 60% higher for whole and puréed berry powders compared to press cake powder.
- Total phenolic content in dispersed powders was highest for whole and puréed berry samples.
Conclusions:
- Preprocessing techniques significantly modulate bilberry powder functionality.
- Selecting appropriate preprocessing methods allows tailoring of bilberry powder properties for specific food applications without additives.
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