Influence of spray drying on bioactive compounds of blackberry pulp microencapsulated with arrowroot starch and gum arabic mixture

Abstract

The objective of this research work was to obtain blackberry pulp in microencapsulated powder with a of arrowroot starch/gum arabic mixture by spray drying. Experimental design, with 11 runs, was performed to evaluate the effects of inlet air temperature (100–150 °C) and encapsulating agent concentration (1:0.5–1:2, blackberry pulp solids: arrowroot starch/gum arabic) on the functional properties of powders. The ascorbic acid content and luminosity of the powder increased with increasing encapsulating agent concentrations, whereas the b* values decreased. Increasing the inlet air temperature and decreasing the encapsulating agent concentration, the content of anthocyanins also increased. The powders were able to reduce Fe⁺³ and to trap free radicals, showing antioxidant property. The temperature of 143 °C and concentration of encapsulating agent 1:1.78 were the ideal conditions to have high content of ascorbic acid and good content of anthocyanins and antioxidant properties.

Keywords:

• Arrowroot starch
• gum arabic
• inlet air temperature
• anthocyanins
• ascorbic acid
• antioxidant property

Acknowledgements

The authors thank Espaço da Escrita – Pró-Reitoria de Pesquisa – UNICAMP – for the language services provided.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The authors are grateful to the Coordination for the Improvement of Higher Education Personnel [CAPES, No 01-P-3712/2017] and to the School of Agricultural Engineering –University of Campinas for their financial support.