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

International Journal of Food Science and Technology

Volumn 47, Issue 6, 2012, Pages 1237-1245

  Ferrari, Cristhiane Caroline ^a   Germer, Silvia Pimentel Marconi ^a   Alvim, Izabela Dutra ^a   Vissotto, Fernanda Zaratini ^a   de Aguirre, José Maurício ^a  

^a Institute of Food Technology   (Brazil)

Author keywords

Anthocyanin; Antioxidant activity; Atomisation; Gum arabic; Maltodextrin; Rubus spp.

Indexed keywords

ANTIOXIDANT ACTIVITIES; ATOMISATION; GUM ARABIC; MALTODEXTRINS; RUBUS SPP.;

ADSORPTION; ANTHOCYANINS; DRIERS (MATERIALS); MOISTURE DETERMINATION; POWDERS; SPRAY DRYING;

ADHESIVES;

ACACIA SENEGAL; RUBUS;

EID: 84861192166     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.02964.x     Document Type: Article

References (35)

1. Ahmed, M., Akter, M.S., Lee, J.C. & Eun, J.B. (2010). Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato. LWT - Food Science and Technology, 43, 1307-1312.
2. AOAC (2006). Official Methods of Analysis of the Association of Official Analytical Chemists, 18th edn. Gaithersburg, MD: Association of Official Analytical Chemists.
3. Bhandari, B.R., Data, N. & Howes, T. (1997). Problems associated with spray drying of sugar-rich foods. Drying Technology, 15, 671-684.
4. Chegini, G.R. & Ghobadian, B. (2005). Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technology, 23, 656-668.
5. Comunian, T.A., Monterrey-Quintero, E.S., Thomazini, M. et al. (2011). Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems. International Journal of Food Science and Technology, 46, 1259-1265.
6. Falcão, A.P., Chaves, E.S., Kuskoski, E.M., Fett, R., Falcão., L.D. & Bordignon-Luiz, M.T. (2007). Total polyphenol index, total anthocyanins and antioxidant activity of a model system of grape jelly. Ciência e Tecnologia de Alimentos, 27, 637-642 (in Portuguese).
7. Fang, Z. & Bhandari, B. (2011). Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chemistry, 129, 1139-1147.
8. Ferrari, C.C., Germer, S.P.M. & Aguirre, J.M. (2011). Effects of spray-drying conditions on the physicochemical properties of blackberry powder. Drying Technology, 30, 154-163.
9. Gancel, A.L., Feneuil, A., Acosta, O., Pérez, A.M. & Vaillant, F. (2011). Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus). Food Research International, 44, 2243-2251.
10. Gong, Z., Zhang, M., Mujumbar, A.S. & Sun, J. (2007). Spray drying and agglomeration of instant bayberry powder. Drying Technology, 26, 116-121.
11. Goula, A.M. & Adamopoulos, K.G. (2004). Spray drying of tomato pulp: effect of feed concentration. Drying Technology, 22, 2309-2330.
12. Goula, A.M. & Adamopoulos, K.G. (2010). A new technique for spray drying orange juice concentrate. Innovative Food Science and Emerging Technologies, 11, 342-351.
13. Hogekamp, S. & Schubert, H. (2003). Rehydration of food powders. Food Science and Technology International, 9, 223-235.
14. Koca, I. & Karadeniz, K. (2009). Antioxidant properties of blackberry and blueberry fruits grown in the Black Sea Region of Turkey. Scientia Horticulturae, 121, 447-450.
15. Kurozawa, L.E., Park, K.J. & Hubinger, M.D. (2009). Effect of carrier agent on the physicochemical properties of a spray dried chicken meat protein hydrolysate. Journal of Food Engineering, 94, 326-333.
16. Lewicki, P. (1997). The applicability of the GAB model to food water sorption isotherms. International Journal of Food Science and Technology, 32, 553-557.
17. Lewis, M.J. (1987). Physical Properties of Foods and Food Processing Systems. Pp. 51-64. Chichester, UK: Ellis Horwood Ltd.
18. Lim, H.K., Tan, C.P., Bakar, J. & Ng, S.P. (2011). Effects of different wall materials on the physicochemical properties and oxidative stability of spray-dried microencapsulated red-fleshed pitaya (Hylocereus polyrhizus) seed oil. Food and Bioprocess Technology, doi:
19. Loksuwan, J. (2007). Characteristics of microencapsulated β-carotene formed by spray drying with modified tapioca starch, native tapioca starch and maltodextrin. Food Hydrocolloids, 21, 928-935.
20. Masters, K. (1991). Spray Drying Handbook, 5th edn. Pp. 241-327. London, UK: Longman Scientific and Technical.
21. Mosquera, L.H., Moraga, G. & Martínez-Navarrete, N. (2011). Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum. Food Research International, doi:
22. Osorio, C., Acevedo, B., Hillebrand, S., Carriazo, J., Winterhalter, P. & Morales, A.L. (2010). Microencapsulation by spray drying of anthocyanin pigments from corozo (Bactris guineensis) fruit. Journal of Agricultural and Food Chemistry, 58, 6977-6985.
23. Osorio, C., Forero, D.P. & Carriazo, J.G. (2011). Characterization and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray drying. Food Research International, 44, 1174-1181.
24. Ou, B., Hampsch-Woodill, M. & Prior, R.L. (2001). Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. Journal of Agricultural and Food Chemistry, 49, 4619-4626.
25. Pérez-Alonso, C., Beristain, C.I., Lobato-Calleros, C., Rodríguez-Huezo, M.E. & Vernon-Carter, E.J. (2006). Thermodynamic analysis of the sorption isotherms of pure and blended carbohydrate polymers. Journal of Food Engineering, 77, 753-760.
26. Quek, S.Y., Chok, N.K. & Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing, 46, 386-392.
27. Righetto, A.M. & Netto, F.M. (2005). Effect of encapsulating materials on water sorption, glass transition and stability of juice from immature acerola. International Journal of Food Properties, 8, 337-346.
28. Rodríguez-Hernández, G.R., González-García, R., Grajales-Lagunes, A., Ruiz-Cabrera, M.A. & Abud-Archila, M. (2005). Spray-drying of cactus pear juice (Opuntia streptacantha): effect on the physicochemical properties of powder and reconstituted product. Drying Technology, 23, 955-973.
29. Saénz, C., Tapia, S., Chávez, J. & Robert, P. (2009). Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chemistry, 114, 616-622.
30. Souza, A.S., Borges, S.V., Magalhães, N.F., Ricardo, H.V., Cereda, M.P. & Daiuto, E.R. (2009). Influence of spray drying conditions on the physicochemical properties of dried pulp tomato. Ciência e Tecnologia de Alimentos, 29, 291-294.
31. Tonon, R.V., Baroni, A.F., Brabet, C., Gibert, O., Pallet, D. & Hubinger, M.D. (2009a). Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice. Journal of Food Engineering, 94, 215-221.
32. Tonon, R.V., Brabet, C., Pallet, D., Brat, P. & Hubinger, M.D. (2009b). Physical and morphological characterization of açai (Euterpe oleraceae Mart.) powder produced with different carrier agents. International Journal of Food Science & Technology, 44, 1950-1958.
33. Tonon, R.V., Brabet, C. & Hubinger, M.D. (2010). Anthocyanin stability and antioxidant activity of spray dried açai (Euterpe oleracea Mart.) juice powder produced with different carrier agents. Food Research International, 43, 907-914.
34. Vissotto, F.Z., Jorge, L.C., Makita, G.T., Rodrigues, M.I. & Menegalli, F.C. (2010). Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomeration. Journal of Food Engineering, 97, 283-291.
35. Wu, R., Frei, B., Kennedy, J.A. & Zhao, Y. (2010). Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of 'Marion' and 'Evergreen' blackberries. LWT - Food Science and Technology, 43, 1253-1264.