Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Storage Stability of Spray-Dried Blackberry Powder Produced with Maltodextrin or Gum Arabic

Full text
Author(s):
Ferrari, Cristhiane Caroline [1] ; Marconi Germer, Silvia Pimentel [1] ; Alvim, Izabela Dutra [2] ; de Aguirre, Jose Mauricio [1]
Total Authors: 4
Affiliation:
[1] Inst Food Technol, Fruit & Vegetable Technol Ctr, Campinas, SP - Brazil
[2] Inst Food Technol, Cereal & Chocolate Technol Ctr, Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Drying Technology; v. 31, n. 4, p. 470-478, MAR 12 2013.
Web of Science Citations: 53
Abstract

The aim of this work was to evaluate the stability of anthocyanins and antioxidant activity of blackberry powder, obtained by spray drying, using maltodextrin, gum arabic, or a blend of both carrier agents over a period of 5 months. The inlet air temperature was 145 degrees C and the concentration of carrier agent was 7% (w/w). Samples were stored at 25 or 35 degrees C and at relative humidity of 32.8%. Anthocyanin degradation followed the first-order kinetic model. Temperature negatively influenced the stability of anthocyanins, because these pigments are highly thermosensitive. Antioxidant activity increased for the powders stored at 35 degrees C, probably due to the occurrence of the Maillard reaction, leading to the formation of compounds with antioxidant activity. In general, maltodextrin provided greater stability for spray-dried blackberry powder, because particles produced with this carrier agent showed the longest half-life and the lowest anthocyanin degradation rate at 25 degrees C. The use of maltodextrin or the combination of both carrier agents promoted better maintenance of antioxidant potential of blackberry powder. With regard to morphology, all of the samples exhibited a large number of irregular particles with spherical shapes, but powders produced with gum arabic presented the smallest size and shriveled surfaces, which probably affected their stability, resulting in faster anthocyanin degradation during storage. (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