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Title:   Author  item
                                            RINGER, KERRY - Columbia Phytotechnologyitem
                                            Lee, Jungminitem
                                            HARBERTSON, JAMES - Washington State University
  Submitted to: Northwest Center for Small Fruit Research Proceedings
                                    Publication Type: Abstract Only
                                    Publication Acceptance Date: 12/15/2010
                                    Publication  Date: 12/17/2010
                                    Citation: Ringer, K., Lee, J., Harbertson, J. 2010. Dehydration of berry purees to produce value-added powders of high quality for use in nutritional supplements. Northwest Center for Small Fruit Research Proceedings. p. 14.Interpretive Summary:
                                Technical Abstract: An important aspect of the nutrition industry is the dried powders made from fruits, vegetables, and plant extracts found in many nutraceutical products. In the nutrition industry, powders are typically made by manufacturers and sold in bulk quantities to companies that then use them in consumer products. A key component that has been severely lacking in this market is economical powders that are also high quality. The majority of puree powders on the market are low quality because they contain high amounts of additives (up to 80%) such as maltodextrin or cornstarch, are heat damaged, or oxidized. In order to address this need for high quality nutritional supplement powders, cranberry puree and juice concentrate, and raspberry puree (made from IQF fruit) were dried with no to minimal amounts of carriers (cornstarch, maltodextrin). The liquids were dried on a commercial Radiant Zone Dryer (Columbia PhytoTechnology, LLC, Dallesport, WA). Thus far, we have analyzed the starting cranberry liquids and dried powder for total phenolics, total anthocyanins, and color, and the data was compared to determine losses on drying. The Radiant Zone dried cranberry powders were milled using a commercial sized Quadro-Comil and evaluated for physical characteristics, including moisture content, water activity, flowability, and potential for clumping. The raspberry liquid and powder is currently being prepared for similar analysis. Production of high quality, value-added berry powders using freeze drying and/or Radiant Zone drying may be a first step in establishing the Northwest as a producer of premium nutritional supplement powders as both of these drying technologies are located at companies in the Pacific Northwest. This type of research provides a use for damaged, bruised, or over-produced fruit that may not be suitable for sale in the fresh and frozen market as well as for berry waste streams from the juicing industry.


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