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

• Published in: Drying technology 2012-02, Vol.30 (2), p.154-163
• Main Authors: Ferrari, Cristhiane Caroline, Germer, Silvia Pimentel Marconi, de Aguirre, José Maurício
• Format: Article
• Language: English
• Subjects: air temperature; Anthocyanin; Anthocyanins; Atomization; blackberries; Color; Drying; drying temperature; Food additives; food industry; Food processing industry; heat; Hygroscopicity; Inlets; Maltodextrin; maltodextrins; Moisture content; Optimization; particle size; Powder morphology; powders; Rubus spp; spray drying; Temperature; water content
• ISSN: 1532-2300; 0737-3937; 1532-2300
• DOI: 10.1080/07373937.2011.628429

The purpose of this work was to study the effects of spray-drying conditions on the physicochemical characteristics of blackberry powder using a central composite rotatable design. Inlet air temperature (140–180°C) and maltodextrin concentration (5–25%) were employed as independent variables. Moisture content, hygroscopicity, anthocyanin retention, color, powder morphology, and particle size were analyzed. A higher inlet air temperature significantly increased the hygroscopicity of the powder, decreased its moisture content, and led to the formation of larger particles with smooth surfaces. Powders produced with higher maltodextrin concentrations were less hygroscopic, slightly lighter and less red, and had a lower moisture content. Anthocyanin retention was mainly affected by drying temperature due to the heat sensitivity of the pigment. The optimal processing conditions were an inlet air temperature of 140–150°C and maltodextrin concentration of 5–7%. Overall, these results indicate that good quality powders can be obtained by spray drying, with potential applications for the food industry.