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Why
is The Acai Berry Freeze Dried?
The Acai berry has the highest antioxidant capacity as discovered during lab tests of any fruit or vegetable. This is a secret that’s been hard to keep in recent years. It is also determined that the freeze dried form of the pulp and skin of the Acai berry returns the highest level of antioxidants able to scavenge free radicals in these same tests, compared to any other food preservation method. This has been a very important early discovery.
Freeze drying produces a superior Acai product. This is especially superior to spray dried Acai, which lots of suppliers both inside and outside Brazil offer. Other not so effective methods of preservation also include refractive window drying, thin film drying, and sun drying.
It has been known for decades that there only two superior ways to preserve the nearly 100% of the nutritional benefits of fruits and vegetables – freeze drying and flash freezing. But the problem encountered is cost, and if it’s too expensive for people to purchase, it makes no economic sense to sell and eat Acai. Actually, freeze drying can be ten times more expensive than spray drying.
Even more important is that certain processing effects the Acai berry polyphenyls. Spray drying is done with heat. Major losses of monomeric anthocyanins occur
during storage of thermally (heat) processed berries. Since these anthocyanins contribute to the Acai antioxidant activity, it makes no sense to use spray dried berries for additional lab testing and fact finding research.
Freeze drying is done in a vacuum, limiting the activation of enzymes, which otherwise quickly break down compounds in the Acai fruit such as polyphenols, that give the food its antioxidant capacity.
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