Evaluation of ultrasonic nozzle with spray-drying as a novel method for the microencapsulation of blueberry's bioactive compounds

In this study, using an ultrasonic nozzle in the production of blueberry microspheres was investigated as a new technology by comparing with a conventional nozzle. In addition to this, ultrasonic and conventional nozzles were compared with freeze-drying method. In the first part of the study, the physicochemical properties of microspheres were examined and compared with each other. There were no significant differences (p > 0.05) in the total phenolic content and antioxidant activity of blueberry extract microspheres produced by ultrasonic nozzle and freeze-drying. Moreover, with regard to morphological characteristics, microspheres produced by ultrasonic nozzle were observed to be more uniform in terms of size and shape. Secondly, the microspheres were evaluated for their impact on the quality of ice creams and cakes. In ice cream, the ultrasonic nozzle microspheres showed phenolics content retention (p > 0.05) similar to freeze-dried microspheres. After baking, the ultrasonic nozzle microspheres of extract-enriched cake had the highest anthocyanin retention (79.35%). As a result, it was observed that the ultrasonic nozzle used in this study provided more protection for blueberry’s bioactive compounds compared with a conventional nozzle.Industrial RelevanceThe ultrasonic nozzle technology is a new atomization technology for food applications. The ultrasonic nozzle technology used in this study could lead to application in the food industry improving the stability of blueberry phenolics and other bioactive compounds.