Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders
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 a...
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2014
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v32_n2_p197_Franceschinis http://hdl.handle.net/20.500.12110/paper_07373937_v32_n2_p197_Franceschinis |
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| Sumario: | 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. © 2014 Copyright Taylor and Francis Group, LLC. |
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