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

Drying Technology

Volumn 31, Issue 4, 2013, Pages 470-478

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

^a Institute of Food Technology   (Brazil)

Author keywords

Anthocyanin; Antioxidant activity; Carrier agents; Morphology; Rubus spp; Spray drying

Indexed keywords

ANTHOCYANINS AND ANTIOXIDANT ACTIVITY; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; CARRIER AGENTS; DEGRADATION RATE; FIRST-ORDER KINETIC MODELS; GUM ARABIC; INLET AIR TEMPERATURES; IRREGULAR PARTICLE; MAILLARD REACTION; MALTODEXTRINS; RUBUS SPP; SPHERICAL SHAPE; STORAGE STABILITY; THERMO SENSITIVE;

ADHESIVES; CARRIER CONCENTRATION; DEGRADATION; MORPHOLOGY; PLANTS (BOTANY); POLYSACCHARIDES; POWDERS; SPRAY DRYING; STABILITY;

ANTHOCYANINS;

EID: 84874542252     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2012.742103     Document Type: Article

References (39)

1. Konczak, I.; Zhang, W. Anthocyanins-More than nature's colours. Journal of Biomedicine and Biotechnology 2004, 5, 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. 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.
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. 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.
6. Fang, Z.; Bhandari, B. Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chemistry 2011, 129 (3), 1139-1147.
7. Ré, M.I. Microencapsulation by spray drying. Drying Technology 1998, 16 (6), 1195-1236.
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. 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.
10. Tonon, R.V.; Brabet, C.; Pallet, D.; Brat, P.; Hubinger, M.D. Physicochemical and morphological characterization of açai (Euterpe oleraceae Mart.) powder produced with different carrier agents. International Journal of Food Science & Technology 2009, 44 (10), 1950-1958.
11. Gong, Z.; Zhang, M.; Mujumbar, A.S.; Sun, J.Spray drying and agglomeration of instant bayberry powder. Drying Technology2007, 26(1), 116-121.
12. 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.
13. Saénz, C.; Tapia, S.; Chávez, J.; Robert, P. Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chemistry 2009, 114 (2), 616-622.
14. Silva, V.M.; Kurozawa, L.E.; Park, K.J.; Hubinger, M.D. Influence of carrier agents on the physicochemical properties of mussel protein hydrolysate powder. Drying Technology 2012, 30 (6), 653-663.
15. Syamaladevi, R.M.; Insan, S.K.; Dhawan, S.; Andrews, P.; Sablani, S.S. Physicochemical properties of encapsulated red raspberry (Rubus idaeus) powder: Influence of high-pressure homogenization. Drying Technology 2012, 30 (5), 484-493.
16. 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.
17. Horuz, E.; Altan, A.; Maskan, M. Spray drying and process optimization of unclarified pomegranate (Punica granatum) juice. Drying Technology 2012, 30 (7), 787-798.
18. Mestry, A.P.; Mujumbar, A.J.; 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.
19. Osorio, C.; Forero, D.P.; Carriazo, J.G. Characterization and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray drying. Food Research International 2011, 44 (5), 1174-1181.
20. Nayak, C.A.; Rastogi, N.K. Effect of selected additives on microencapsulation of anthocyanin by spray drying. Drying Technology 2010, 28 (12), 1396-1404.
21. Righetto, A.M.; Netto, F.M. Vitamin C stability in encapsulated green West Indian cherry juice and in encapsulated synthetic ascorbic acid. Journal of the Science of Food and Agriculture 2006, 86 (8), 1202-1208.
22. Fazaeli, M.; Emam-Djomeh, Z.; Ashtari, A.K.; Omid, M. Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food and Bioproducts Processing 2012, 90 (4), 667-675.
23. Ferrari, C.C.; Germer, S.P.M.; Aguirre, J.M. Effects of spray-drying conditions on the physicochemical properties of blackberry powder. Drying Technology 2012, 30 (2), 154-163.
24. Labuza, T.P.; Schmidl, M.K. Accelerated shelf-life testing of foods. Food Technology 1985, 39 (9), 57-64.
25. Tonon, R.V.; Brabet, C.; Hubinger, M.D. Anthocyanin stability and antioxidant activity of spray dried açai (Euterpe oleracea Mart.) juice powder produced with different carrier agents. Food Research International 2010, 43 (3), 907-914.
26. Moura, S.C.S.R.; Tavares, P.E.R.; Germer, S.P.M.; Nisida, A.L.A.C.; Alves, A.B.; Kanaan, A.S. Degradation kinetics of anthocyanin of traditional and low-sugar blackberry jam. Food and Bioprocess Technology 2012, 5 (6), 2488-2496.
27. Association of Official Analytical Chemists. Official Methods of Analysis of the Association of Official Analytical Chemists,18th Ed.; AOAC Press: Gaithersburg, MD, 2006.
28. 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).
29. Brand-Williams, W.; Cuvelier, M.E.; Berset, C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology 1995, 28 (1), 25-31.
30. Righetto, A.M.; Netto, F.M. Effect of encapsulating materials on water sorption, glass transition and stability of juice from immature acerola. International Journal of Food Properties 2005, 8 (2), 337-346.
31. Fennema, O.R. Water and ice. In Food Chemistry; Fennema, O.R., Ed.; Marcel Dekker: New York, 1996; 17-94.
32. Ferrari, C.C.; Germer, S.P.M.; Alvim, I.D.; Vissotto, F.Z.; Aguirre, J.M. Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying. International Journal of Food Science & Technology 2012, 47 (6), 1237-1245.
33. 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.
34. Robert, P.; Gorena, T.; Romero, N.; Sepulveda; Chavez, J.; Saénz, J. Encapsulation of polyphenols and anthocyanins from pomegranate(Punica granatum) by spray drying. International Journal of Food Science and Technology 2010, 45 (7), 1386-1394.
35. Pitalua, E.; Jimenez, M.; Vernond-Carter, E.J.; Beristain, C.I. Antioxidative activity of microcapsules with beetroot juice using gum arabic as wall material. Food and Bioproducts Processing 2010, 88 (2-3), 253-258.
36. Osorio, C.; Acevedo, B.; Hillebrand, S.; Carriazo, J.; Winterhalter, P.; Morales, A.L. Microencapsulation by spray drying of anthocyanin pigments from corozo (Bactris guineensis) fruit. Journal of Agricultural and Food Chemistry 2010, 58 (11), 6977-6985.
37. Cai, Y.Z.; Corke, H. Production and properties of spray-dried Amaranthus betacyanin pigments. Journal of Food Science 2000, 65 (6), 1248-1252.
38. Bhandari, B.R.; Howes, T. Implication of glass transition for the drying and stability of dried foods. Journal of Food Engineering 1999, 40 (1-2), 71-79.
39. Tonon, R.V.; Baroni, A.F.; Brabet, C.; Gibert, O.; Pallet, D.; Hubinger, M.D. Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice. Journal of Food Engineering 2009, 94 (3-4), 215-221.