Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder

Drying Technology

Volumn 30, Issue 2, 2012, Pages 154-163

  Ferrari, Cristhiane Caroline ^a   Germer, Silvia Pimentel Marconi ^a   de Aguirre, José Maurício ^a  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Anthocyanin; Atomization; Hygroscopicity; Maltodextrin; Powder morphology; Rubus spp

Indexed keywords

CENTRAL COMPOSITE ROTATABLE DESIGN; DRYING TEMPERATURE; FOOD INDUSTRIES; HEAT SENSITIVITY; HYGROSCOPICITY; INDEPENDENT VARIABLES; INLET AIR TEMPERATURES; MALTODEXTRIN; MALTODEXTRINS; OPTIMAL PROCESSING; PHYSICOCHEMICAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; POTENTIAL APPLICATIONS; POWDER MORPHOLOGY; RUBUS SPP; SMOOTH SURFACE;

ANTHOCYANINS; ATOMIZATION; MOISTURE DETERMINATION; MORPHOLOGY; POWDERS; SPRAY DRYING; THERMAL LOAD;

DRIERS (MATERIALS);

EID: 84859353704     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2011.628429     Document Type: Article

References (35)

1. Konczak, I.; Zhang, W. Anthocyanins-More than nature's colours. Journal of Biomedicine and Biotechnology 2004, 5 (1), 239-240.
2. Gancel, A.L.; Feneuil, A.; Acosta, O.; Pérez, A.M.; Vaillant, F. Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus). Food Research International 2011, 44 (7), 2243-2251.
3. Wu, R.; Frei, B.; Kennedy, J.A.; Zhao, Y. Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of 'Marion' and 'Evergreen' blackberries. LWT-Food Science and Technology 2010, 43 (8), 1253-1264.
4. Acosta-Montoya, O.; Vaillant, F.; Cozzano, S.; Mertz, C.; Pérez, A.M. Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages. Food Chemistry 2010, 119 (4), 1497-1501.
5. Antunes, L.E.C. Blackberry: A new crop option to Brazil. Ciência Rural 2002, 32 (1), 151-158 (in Portuguese).
6. Masters, K. Spray Drying Handbook, 5th ed.; Longman Scientific and Technical: London, 1991.
7. Cano-Chauca, M.; Stringheta, P.C.; Ramos, A.M.; Cal-Vidal, J. Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science and Emerging Technologies 2005, 6 (4), 420-428.
8. Bhandari, B.R.; Data, N.; Howes, T. Problems associated with spray drying of sugar-rich foods. Drying Technology 1997, 15 (2), 671-684.
9. Ferrari, C.C.; Ribeiro, C.P.; Liserre, A.M.; Moreno, I.; Germer, S. P.M.G.; Aguirre, J.M. Spray drying of blackberry juice using maltodextrin or gum arabic as carrier agents. In Proceedings of the 6th Section VI International Symposium-Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management, Nantes, France, April 18-20, 2011.
10. Association of Official Analytical Chemists. Official Methods of Analysis of the Association of Official Analytical Chemists, 18th ed.; AOAC Press: Gaithersburg, MD, 2006.
11. Cai, Y.Z.; Corke, H. Production and properties of spray-dried Amaranthus betacyanin pigments. Journal of Food Science 2000, 65 (6), 1248-1252.
12. Awika, J.M.; Rooney, L.W.; Waniska, R.D. Anthocyanins from black sorghum and their antioxidant properties. Food Chemistry 2004, 90 (1-2), 293-301.
13. Falcão, A.P.; Chaves, E.S.; Kuskoski, E.M.; Fett, R.; Falcão, L.D.; Bordignon-Luiz, M.T. Total polyphenol index, total anthocyanins and antioxidant activity of a model system of grape jelly. Ciência e Tecnologia de Alimentos 2007, 27 (3), 637-642 (in Portuguese).
14. Koca, I.; Karadeniz, B. Antioxidant properties of blackberry and blueberry fruits grown in the Black Sea Region of Turkey. Scientia Horticulturae 2009, 121 (4), 447-450.
15. Tonon, R.V.; Brabet, C.; Hubinger, M.D. Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. Journal of Food Engineering 2008, 88 (3), 411-418.
16. Quek, S.Y.; Chok, N.K.; Swedlund, P. The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing 2007, 46 (5), 386-392.
17. Moreira, G.E.G.; Costa, M.G.M.; Souza, A.C.R.; Brito, E.S.; Medeiros, M.F.D.; Azeredo, H.M.C. Physical properties of spray dried acerola pomace extract as affected by temperature and drying aids. LWT-Food Science and Technology 2009, 42 (2), 641-645.
18. Goula, A.M.; Adamopoulos, K.G.A new technique for spray drying orange juice concentrate. Innovative Food Science and Emerging Technologies2010, 11(2), 342-351.
19. Rodríguez-Hernández, G.R.; González-García, R.; Grajales-Lagunes, A.; Ruiz-Cabrera, M.A.; Abud-Archila, M. Spray-drying of cactus pear juice (Opuntia streptacantha): Effect on the physicochemical properties of powder and reconstituted product. Drying Technology 2005, 23 (4), 955-973.
20. Abadio, F.D.B.; Domingues, A.M.; Borges, S.V.; Oliveira, V.M. Physical properties of powdered pineapple (Ananás comosus) juice-Effect of malt dextrin concentration and atomization speed. Journal of Food Engineering 2004, 64 (3), 285-287.
21. Grabowski, J.; Truong, V.D.; Daubert, C.R. Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder. Journal of Food Science 2010, 71 (5), 209-217.
22. Kha, T.C.; Nguyen, M.H.; Roach, P.D. Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. Journal of Food Engineering 2010, 98 (3), 385-392.
23. Gong, Z.; Zhang, M.; Mujumbar, A.S.; Sun, J. Spray drying and agglomeration of instant bayberry powder. Drying Technology 2007, 26 (1), 116-121.
24. Fang, Z.; Bhandari, B. Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chemistry 2011, 129 (3), 1139-1147.
25. Nayak, C.A.; Rastogi, N.K. Effect of selected additives on microencapsulation of anthocyanin by spray drying. Drying Technology 2010, 28 (12), 1396-1404.
26. Ersus, S.; Yurdagel, U. Microencapsulation of anthocyanin pigments of black carrot (Daucuscarota L.) by spray dryer. Journal of Food Engineering 2007, 80 (3), 805-812.
27. Ahmed, M.; Akter, M.S.; Lee, J.C.; Eun, J.B. Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato. LWT-Food Science and Technology 2010, 43 (9), 1307-1312.
28. Mestry, A.P.; Mujumdar, A.S.; Thorat, B.N. Optimization of spray drying as an innovative functional food: Fermented mixed juice of carrot and watermelon. Drying Technology 2011, 29 (10), 1121-1131.
29. Obón, J.M.; Castellar, M.R.; Alacid, M.; Fernández-López, J.A. Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems. Journal of Food Engineering 2009, 90 (4), 471-479.
30. Nijdam, J.J.; Langrish, T.A.G. The effect of surface composition on the functional properties of milk powders. Journal of Food Engineering 2006, 77 (4), 919-925.
31. Kurozawa, L.E.; Morassi, A.G.; Vanzo, A.A.; Park, K.J.; Hubinger, M.D. Influence of spray drying conditions on physicochemical properties of chicken meat powder. Drying Technology 2009, 27 (11), 1248-1257.
32. Goula, A.M.; Adamopoulos, K.G. Spray drying of tomato pulp: Effect of feed concentration. Drying Technology 2004, 22 (10), 2309-2330.
33. Gandía-Herrero, F.; Jiménez-Atiénzar, J.; Cabanes, J.; García-Carmona, F.; Escribano, J. Stabilization of the bioactive pigment of Opuntia fruits through maltodextrin encapsulation. Journal of Agricultural and Food Chemistry 2010, 58 (19), 10646-10652.
34. Ré, M.I. Microencapsulation by spray drying. Drying Technology 1998, 16 (6), 1195-1236.
35. Alamilla-Beltrán, L.; Chanona-Pérez, L.L.; Jiménez-Aparicio, A.R.; Gutiérrez-López, G.F. Description of morphological changes of particles along spray drying. Journal of Food Engineering 2005, 67 (1-2), 179-184.