Physical Chemical Characterization and Evaluation of Stability of Blackberry Juice Powder Produced by Spray Drying

• Grant number: 10/02561-1
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: June 01, 2010
• End date: December 31, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: José Maurício de Aguirre
• Grantee: Cristhiane Caroline Ferrari
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil

Abstract

Many researches around the world have related the consumption of foods rich in phenolic compounds and the prevention of some diseases. The blackberry is a fruit with a large potential for industry application, due to its nutritional characteristics and the presence of phenolic compounds, mainly the anthocyanins with elevated antioxidant activity. However, the high perishability and the short post-harvest life of blackberry fruits limit their export for foreign markets and the utilization in food industries. Spray drying of fruit juices using carrier agents represents a viable alternative in order to improve the final product conservation, resulting in a powdered product with higher stability and shelf life, which facilitates the storage, handling and transportation operations. Furthermore, the carrier agents reduce powder higroscopicity and also can protect sensitive food components against unfavorable environmental conditions. In this context, the aim of this work is to obtain the powdered blackberry juice by spray drying process, using maltodextrina or gum Arabic as carrier agents. First of all, the effect of carrier agents concentration on the process yield, moisture content, higroscopicity, anthocyanins content and powder microstructure will be evaluated. Subsequently, the powdered juice samples, obtained from the conditions previously selected, will be characterized with respect to water activity, moisture content, apparent and true bulk density, porosity, solubility, color, total phenolic compounds, tannins, anthocyanins and antioxidant activity. The stability of particles exposed to different relative humidities will be also investigated through the construction of sorption isotherms. In the last step of this work, the shelf life study will be carried out, with the evaluation of microstructure changes, color, higroscopicity, antioxidant activity and anthocyanins stability of powdered blackberry juice throughout the storage time.

Scientific publications

(4)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CRISTHIANE CAROLINE FERRARI; CAIO PEREIRA RIBEIRO; JOSÉ MAURÍCIO DE AGUIRRE. Secagem por atomização de polpa de amora-preta usando maltodextrina como agente carreador. Brazilian Journal of Food Technology, v. 15, n. 2, p. 157-165, 2012-05-22. (10/02561-1)

FERRARI, CRISTHIANE CAROLINE; MARCONI GERMER, SILVIA PIMENTEL; ALVIM, IZABELA DUTRA; DE AGUIRRE, JOSE MAURICIO. Storage Stability of Spray-Dried Blackberry Powder Produced with Maltodextrin or Gum Arabic. Drying Technology, v. 31, n. 4, p. 470-478, MAR 12 2013. (10/02561-1)

FERRARI, CRISTHIANE CAROLINE; MARCONI GERMER, SILVIA PIMENTEL; DE AGUIRRE, JOSE MAURICIO. Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder. Drying Technology, v. 30, n. 2, p. 154-163, 2012. (10/02561-1)

FERRARI, CRISTHIANE CAROLINE; MARCONI GERMER, SILVIA PIMENTEL; ALVIM, IZABELA DUTRA; VISSOTTO, FERNANDA ZARATINI; DE AGUIRRE, JOSE MAURICIO. Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 47, n. 6, p. 1237-1245, JUN 2012. (10/02561-1)