Spray-Drying of Milk-Blackberry Pulp Mixture: Effect of Carrier Agent on the Physical Properties of Powder, Water Sorption, and Glass Transition Temperature.

摘要: Spray dryer was used to produce particles from a milk-blackberry pulp mixture (25%:75% (w/w)). Maltodextrin 10DE and 20DE gum Arabic were as adjuvants in order improve powder quality. The analyzed with emphasis on physical physicochemical characteristics: moisture content, bulk density, particle size, morphology, water activity, anthocyanins retention, hygroscopicity, solubility, sorption, glass transition temperature. best results obtained for the paste composition of 25% concentrated milk-70% blackberry pulp-5% Arabic, yielding high retention (>87.5%), low content 0.0265 g H2 O/g dry matter higher solubility (>71.8%) when compared other formulations. increase led decrease powder's Powder stability evaluated critical values relative humidity estimated based state diagrams combined sorption isotherm data. Practical application growing interest blackberries is due presence which have shown possible natural dye food pharmaceutical products. Drying milk may broad range intrinsic nutrients. Milk components could act wall material emulsifying agent, protecting flavonoids blackberry. Therefore, becomes an alternative, reduce postharvesting waste shelf life product without significantly altering its nutritional characteristics.