Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders

Abstract

The aim of the present work was to develop two products from blackberry juice by freeze and spray drying with potential use as food colorants or healthy ingredients. A characterization of the physical and functional properties of the powdered juices was done. Maltodextrin or a mixture of trehalose and maltodextrin were assessed as carrier matrices. Freeze-dried, maltodextrin-containing powders presented the best retention of bioactive compounds and antiradical activity; however, they showed a narrow relative humidity range for storage in the glassy state. Spray-dried powders showed better physical properties, bearing higher glass transition temperature and lower molecular mobility than freeze-dried formulations.

Keywords:

• Bioactive compounds
• Blackberry
• Freeze drying
• Glass transition
• Spray drying

FUNDING

The authors acknowledge the financial support of ANPCyT, CONICET, Universidad de Buenos Aires, and Universidad Nacional del Comahue.

Notes

In each column, means with the same letter were not significantly different (p < 0.05).

In each column, means with the same letter were not significantly different (p < 0.05).

In each column, means (for the same drying method) with different letters were significantly different (p < 0.05).