Fluidised bed agglomeration of strawberry powder mix obtained for spray drying

IF 1.5 4区农林科学 Q3 PLANT SCIENCES Journal of Berry Research Pub Date : 2022-09-12 DOI:10.3233/jbr-220036

Hader Castaño, Misael Cortés Rodríguez, Jesús Gil, Gloria L. López, R. Ortega-Toro

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引用次数: 1

Abstract

BACKGROUND: The microencapsulation process using spray drying (SD) represents an effective alternative in protecting the active components present in strawberries. However, microcapsules of strawberry powder mixtures present problems of instantanisation and flowability; an aspect that can be solved by agglomeration of the particles. OBJECTIVE: The aim of this study was to evaluate the influence of the fluidised bed agglomeration process on the flow, instantaneity and antioxidant properties of strawberry powder obtained by SD. METHODS: The response surface methodology (RSM) was used with a centred composite central design (α=1), considering the factors: fluidisation air temperature (50-70°C), time (30-50 min) and atomisation air pressure of the binder agent (1-2 bar). RESULTS: An increase in particle size was observed in the agglomeration process; the agglomerated particles showed a decrease in wetting time, the agglomerates of strawberry powder mixtures presented excellent instantanisation and fluidity, solving the problems identified in the microcapsules obtained by SD. CONCLUSIONS: Although the moisture and aw levels were increased in the agglomeration process, the values are within the microbiological and physicochemical food safety range; moreover, there was no effect on the phenol content and antioxidant capacity. The experimental optimisation achieved desirability of 68.4%, the optimum conditions being 70°C, 30 min and 1 bar.

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流化床团聚得到的草莓粉混合物用于喷雾干燥

背景:使用喷雾干燥(SD)的微胶囊工艺是保护草莓中活性成分的有效替代方法。然而，草莓粉混合物的微胶囊存在瞬时化和流动性问题;这方面可以通过粒子聚集来解决。目的:考察流化床团聚工艺对SD法制备草莓粉的流动性、速溶性及抗氧化性能的影响。方法:考虑流化空气温度(50 ~ 70℃)、时间(30 ~ 50 min)和粘结剂雾化空气压力(1 ~ 2 bar)等因素，采用响应面法(RSM)进行中心复合中心设计(α=1)。结果:团聚过程中颗粒尺寸增大;结块颗粒湿润时间缩短，草莓粉混合物的结块具有优异的瞬化性和流动性，解决了SD微胶囊中存在的问题。结论:虽然团聚过程中水分和aw含量有所增加，但均在微生物学和理化食品安全范围内;此外，对酚含量和抗氧化能力没有影响。实验优化达到68.4%，最佳条件为70°C, 30 min, 1 bar。

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来源期刊

Journal of Berry Research Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

3.50

自引率

11.80%

发文量

期刊介绍： The main objective of the Journal of Berry Research is to improve the knowledge about quality and production of berries to benefit health of the consumers and maintain profitable production using sustainable systems. The objective will be achieved by focusing on four main areas of research and development: From genetics to variety evaluation Nursery production systems and plant quality control Plant physiology, biochemistry and molecular biology, as well as cultural management Health for the consumer: components and factors affecting berries'' nutritional value Specifically, the journal will cover berries (strawberry, raspberry, blackberry, blueberry, cranberry currants, etc.), as well as grapes and small soft fruit in general (e.g., kiwi fruit). It will publish research results covering all areas of plant breeding, including plant genetics, genomics, functional genomics, proteomics and metabolomics, plant physiology, plant pathology and plant development, as well as results dealing with the chemistry and biochemistry of bioactive compounds contained in such fruits and their possible role in human health. Contributions detailing possible pharmacological, medical or therapeutic use or dietary significance will be welcomed in addition to studies regarding biosafety issues of genetically modified plants.