Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying

Author(s)

Ferrari, Cristhiane Caroline ^[1] ; Marconi Germer, Silvia Pimentel ^[1] ; Alvim, Izabela Dutra ^[2] ; Vissotto, Fernanda Zaratini ^[2] ; de Aguirre, Jose Mauricio ^[1]

Affiliation

^[1] Inst Food Technol, Fruit & Vegetable Technol Ctr, BR-13070178 Campinas, SP - Brazil

^[2] Inst Food Technol, Cereal & Chocolate Technol Ctr, BR-13070178 Campinas, SP - Brazil

• Document type: Journal article
• Source: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 47, n. 6, p. 1237-1245, JUN 2012.
• Web of Science Citations: 67

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. (AU)

• FAPESP's process: 10/02561-1 - Physical Chemical Characterization and Evaluation of Stability of Blackberry Juice Powder Produced by Spray Drying
• Grantee: Cristhiane Caroline Ferrari
• Support Opportunities: Scholarships in Brazil - Post-Doctoral