Influence of an ultrasonic nozzle in spray-drying and storage on the properties of blueberry powder and microcapsules
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.96, no.12, pp.4062-4076, 2016 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 96 Issue: 12
- Publication Date: 2016
- Doi Number: 10.1002/jsfa.7605
- Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.4062-4076
- Keywords: anthocyanins, micro-encapsulation, spray-drying, storage stability, POMEGRANATE PUNICA-GRANATUM, PHYSICOCHEMICAL PROPERTIES, ANTIOXIDANT CAPACITY, MICROENCAPSULATION, STABILITY, ANTHOCYANINS, ATOMIZATION, PHENOLICS, PROTEIN, GUM
- Ondokuz Mayıs University Affiliated: Yes
Abstract
BACKGROUNDRecently, ultrasonic nozzle technology has been applied in spray-drying because of its numerous advantages, including providing more uniform droplets and reducing damage observed in bioactive compounds. In this study, the production of blueberry powders and microcapsules by using an ultrasonic spray nozzle was investigated. Firstly, the important ultrasonic nozzle parameters were optimised by using response surface methodology and compared with a conventional nozzle (control). Secondly, powder and microcapsules obtained at the optimum point were stored at 22 degrees C and 35 degrees C at 0.32 water activity (a(w)).