Abstract
The influence of the processing conditions during the spray drying of mixtures of blueberry juice (BJ) and maltodextrin (MX) was determined quantitatively by the analysis of variance (ANOVA), and qualitatively by the surface response plots (SRP). The effect of two independent variables (inlet temperature, and MX concentration), and one categorical variable (type of MX), was determined on the yield (Y), content (Q), and retention (R) of the antioxidant quercetin 3-d-galactoside. From the ANOVA results, the concentration was the main variable affecting Y and Q, while temperature had a negligible effect, and the low molecular weight MXs exhibited a better response. The physicochemical characterization showed that the powder appearance and microstructure remained unaffected, but size and morphology of the particles varied with the processing conditions. This study established the optimal processing conditions for the spray drying of BJ-MX, and the application limits of the MXs based on the molecular weight distribution.
Highlights
The regular consumption of food with a high content of antioxidants is considered as an alternative to prevent chronic degenerative illnesses such as cancer, diabetes mellitus, cardio and cerebrovascular diseases, among others
The structure of some samples (Figure 1A) collapsed during the drying, while other samples remained as non-agglomerated powders (Figure 1B–K)
The effect of the processing variables on the spray drying of mixtures of blueberry juice (BJ)
Summary
The regular consumption of food with a high content of antioxidants is considered as an alternative to prevent chronic degenerative illnesses such as cancer, diabetes mellitus, cardio and cerebrovascular diseases, among others. Cano-Chauca et al (2005) concluded that different blueberry juice processing methods might induce losses of 20%–50% of the antioxidant content [11]. For this reason, it is necessary to improve the methods for obtaining powders of blueberry juice, that preserve the nutritive and organoleptic characteristics, while reducing the loss of antioxidants. It is necessary to improve the methods for obtaining powders of blueberry juice, that preserve the nutritive and organoleptic characteristics, while reducing the loss of antioxidants In this sense, the spray drying process is a viable alternative because it is economic and of easy operation [12,13]
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