Influence of spray drying in bioactive compounds of blackberry pulp

Abstract

The objective of this research work was to obtain blackberry pulp in powder microencapsulated with mixture of arrowroot starch and gum arabic (1:1) by spray drying process. A central composite rotatable design (CCRD), with 11 experimental runs, was performed to evaluate the effects of inlet air temperature (100 - 150 °C) and encapsulating agent concentration (1:0.5 - 1:2 proportion of blackberry pulp solids: encapsulant) in the content of ascorbic acid, anthocyanins, carotenoids, phenolic compounds and antioxidant capacity of the powders. Particles produced with high inlet air drying temperatures and lower blackberry pulp solids: encapsulanting agent proportion presented high content of anthocyanins. The independent variables showed significant effects on the following responses: ascorbic acid and anthocyanins content and antioxidant capacity of the powders