Physical and functional properties of blackberry freeze- and spray-dried powders

FRANCESCHINIS, L.; SALVATORI, D.; SOSA, N.; SCHEBOR, C.

DRYING TECHNOLOGY

TAYLOR & FRANCIS INC

Lugar: Londres; Año: 2014 vol. 32 p. 197 - 207

0737-3937

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.