Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying |
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Authors: | Cristhiane Caroline Ferrari Silvia Pimentel Marconi Germer Izabela Dutra Alvim Fernanda Zaratini Vissotto José Maurício de Aguirre |
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Affiliation: | 1. Fruit and Vegetable Technology Centre, Institute of Food Technology, PO Box 139, Campinas, SP, CEP 13070‐178, Brazil;2. Cereal and Chocolate Technology Centre, Institute of Food Technology, PO Box 139, Campinas, SP, CEP 13070‐178, Brazil |
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Abstract: | The aim of this work was to study the effect of different carrier agents (maltodextrin, gum arabic or a blend of both carrier agents) on the physicochemical properties of blackberry powder produced by spray drying. Moisture content, anthocyanin retention, antioxidant activity, colour parameters, bulk and absolute density, porosity, wettability, sorption isotherms, particle size and morphology of blackberry powders were evaluated. The use of maltodextrin resulted in less hygroscopic powders with lower moisture content and better reconstitution properties. Powders produced with maltodextrin or a blend of maltodextrin and gum arabic presented the best anthocyanin retention and the highest antioxidant activity. Experimental data of water adsorption were well fitted to GAB model. All the samples exhibited a large number of irregular particles with spherical shapes. However, particles produced with gum arabic were smaller and showed more dented surfaces, which probably contributed to the increase in wettability values and lower pigments retention. |
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Keywords: | Anthocyanin antioxidant activity atomisation gum arabic maltodextrin Rubus spp. |
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