CONICET | Buscador de Institutos y Recursos Humanos

The aim of the present work was to develop two products from blackberry juice by freeze- and spray-drying with the 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, it showed a narrow relative humidity range for storage in glassy state. Spray-dried powders showed better physical properties, bearing higher glass transition temperature values and lower molecular mobility than freeze-dried formulations.