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Why
is Only The Best Acai Freeze Dried?
There are several ways in which Acai can be dried and preserved so it can reach markets outside of Brazil. Several different drying methods have been tested to see if each method of processing Acai affects its
ORAC value. Samples of Acai had been spray dried and also thin film dried. Neither of these widely used methods to preserve the berries produced ORAC scores that approached anywhere near the ORAC scores seen for freeze dried
Acai.
Spray dried samples and frozen samples are especially alarming, specifically especially the frozen type, since it costs
1/10th that of freeze drying and is the most common way of processing Acai in Brazil, yet the most nutritionally destructive.
The significant difference in ORAC capacity between freeze dried Acai and spray dried Acai is about
200 to 1! This explains why meaningful research is performed primarily on freeze dried Acai. It makes no sense to study spray dried Acai since it loses so much of its nutrient value and antioxidant activity.
Why would freeze drying prove to be such a superior drying method in terms of the antioxidant capacity? Walter S. Pebley, a professional engineer and authority on freeze drying, and James S. Baglien, a physiologist, provide the following explanation: Freeze drying is a process in which water is removed as vapor directly from ice, without passing through the liquid state. This process is called sublimation, and requires reduced atmospheric pressure to occur.
All other drying methods use evaporation, that is, water is removed as vapor from liquid water with heated air. Freeze dried Acai does not require heat in the sublimation process. Acai fruit berry that has been freeze dried retains its original characteristics of color, form, taste, size, and nutrient content. In addition, the freeze dried fruit berry has at least 95% of the phytochernicals and nutrients that were originally found in the whole fruit.
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