Drying Effects on Anthocyanins and Technological Properties of Berry Powders (Rubus and Vaccinium spp.): Exploring Alternatives to Artificial Colorants (#1762)

Authors

Escalante Aburto, Anayansi

Luzardo Ocampo, Iván Andrés

Ponce García, Nestor

Longoria García, Samuel

Abstract

Fruits from the Rubus and Vaccinium species have a short shelf life because of their high moisture content. Due to their high anthocyanin content and antioxidant capacity, the application of methods for preserving them and preventing food waste is essential. This study aimed to assess the impact of the drying time and temperature on anthocyanins’ concentration and the particle size characteristics of the obtained powders. Samples of raspberries, blackberries, and blueberries were cleaned and stored until use. Dehydration kinetics were obtained at 1-12 h and 60°C, 70°C, and 80°C in a convection stove. Total anthocyanin contents were quantified during dehydration, and technological properties from the powders, such as particle size distribution and index were evaluated. Blueberries displayed the highest moisture loss (87.69 % at 80ºC) and the highest anthocyanins’ retention, being temperature the most critical parameter affecting anthocyanins’ concentration. The 24 h dehydration aiming to improve powdering properties of the berries impacted on their color but allowed all berries to be screened through 20-60 mesh. Results indicated that blackberries are the most suitable berries to be dehydrated and powdered, preserving most of its anthocyanins.