Bayberry Powder Drying And Storage Properties

Bayberry is a unique berry varietie to China, more than 95% of the production in the world are concentrated in the southern China, mainly in Zhejiang, Jiangsu, Fujian provinces. There are many varieties of bayberry and which are riched in functional ingredients (such as polyphenols, anthocyanins, polysaccharides, vitamins, citric acid, etc.), Bayberries were easily spoilage due to their high water content and poor storage characteristic. So, it is necessary to develop new processes to extend its shelf-life. Drying is a practical and approach way for maintaining good quality of products in the processing of fresh bayberry fruit to powder. In this paper, we mainly studied the drying processing of bayberry powder and the changes of physical and chemical properties of powder during the storage period.Dongkui bayberry was enucleated, crushed, and then was pulped and homogenized by using the spray drying method to prepare the bayberry powder. We mainly studied the effect of proportion of added water, drying aids species and adding proportion, the inlet and outlet temperature of spray drying on the quality of the bayberry powder which is prepared from spray drying method. The results spray drying conditions were as following:the ratio of material weight to add water was 1:0.5, drying aids is maltodextrin, the ratio of dry matter to drying aids is 1:0.5, the inlet temperature is 160℃-165℃, the outlet temperature is 85℃-90℃. With the drying conditions, the prepared bayberry powder have higher collection ratewith non-stick wall and maintained the natural fruit flavor and color.The effects of extraction solvents and drying methods on contents of polyphenols, anthocyanins in bayberries were investigated in this paper. The results showed that methanol and ethanol in extraction solvents can significantly improve the yields of polyphenols and anthocyanins at a fixed conditions of solid-liquid ratio, ultrasonic power and extraction time. The highest yields of polyphenols and anthocyanind in bayberries were obtained from 50%ethanol. It was obviously effect on the yields of polyphenols and anthocyanins by different drying methods of blast drying in 60 ℃, vacuum drying in 60℃ and freeze drying. And the highest yield was detected in freeze-drying method. Then, the physical and chemical properties of bayberry powder by using the freeze-drying and spray-drying method were compared. The results showed that the powder from spray drying and freeze-drying method has the same content of polyphenols, the content of anthocyanins, polysaccharides reduced sugar from the spray-drying powder was higher than that from freeze-drying powder.The effect of the storage conditions on physical and chemical properties of bayberry powder was further studied in this paper.4℃ and room temperature were selected, the physical and chemical properties and the changes of bioactive compounds in bayberry powder which stored in 50 days (short storage) and 300 days (long storage) were studied. The results showed that the the content of gallic acid, protocatechuic acid, anthocyanins, polysaccharides, sugar in bayberry powder from spray drying method which stored in 4℃ and room temperature is higher than in the powder from freeze-drying method during the storage period. The contents of polyphenols, anthocyanins, and polysaccharides were decreased, with increasing of storage period but the sugar content and browning index were increased. The browning index of the spray drying bayberry powder is the minimum, and which can better maintain the natural fruit flavor and color. The physical and chemical properties of the powder with storage in 4℃ kept stable. In conclusion, it is better of the physical and chemical properties in the bayberry powder with storage in 4℃.The new process of spraying drying method to make the bayberry powder was determined, and the effective storage conditions was also determined in this paper. A this provides a theoretical basis for the future industrial production of the bayberry powder.