THE INFLUENCE OF THE MICROENCAPSULATION MATERIAL ON THE COLOR OF BLACKBERRY JUICE POWDER

Abstract

Color - one of the most important sensory attributes, therefore it is relevant to maintain it stable for as long as possible. Various methods can be employed to achieve this, inhibiting the degradation of bioactive compounds, one of which is microencapsulation. The study was conducted in 2023 at the Open Access Land and Forest Research Center of Vytautas Magnus University Agriculture Academy in the Plant Raw Material Quality Laboratory. The color of blackberry juice and its powders of 'Orkan', 'Brzezina', and 'Polar' varieties was determined using a ColorFlex spectrophotometer, the CIELab system (L*a*b*). The darkest color for 'Orkan' and 'Polar' freeze-dried blackberry juices was achieved with a 20% addition of maltodextrin, while for 'Brzezina', it was 30%. The reddest hue for 'Orkan' and 'Polar' varieties was attained with a 30% addition of inulin, and for 'Brzezina', it was 30% maltodextrin. The yellowest was blackberry juice powder with 30% addition of inulin for 'Orkan' and 'Polar' varieties, and by 30% maltodextrin for 'Brzezina' freeze-dried blackberry juice.