Ozone Aeration Enhance Flowability, Structure, and Antioxidant Activity in Blueberry Pulp Powder DOI Creative Commons
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Anna Emanuelle Soares Tomé

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1419 - 1419

Published: April 20, 2025

Spray drying (SD) is widely used for fruit powder production, but hygroscopic compounds can affect flowability and cause stickiness. This study evaluated rice protein starch as encapsulating agents during SD of blueberry pulp (BPP BPS, respectively), combined with ozone aeration (BPP-O3 BPS-O3), focusing on physical, morphological, structural, bioactive properties, well 56-day stability. The process yield was 55.26% (BPP) 52.5% (BPS) (p < 0.05). All microparticles had low moisture (<5.03%) water activity (<0.21%). BPP higher phenolic (308.60 mg GAE/100 g) anthocyanin content (85.26 mg/100 g), while BPS more flavonoids (33.84 CE/100 g). Ozone treatment increased solubility (89.10–91.27%) reduced hygroscopicity (9.25–10.06%). Morphological analysis revealed that produced smaller, uniform particles (11.70 µm), whereas generated larger (16.67 µm) agglomerated particles. improved sphericity, agglomeration, enhanced flow properties. FT-IR indicated no new functional groups a reduction in absorbance bands. also the stability compounds, reducing flavonoid degradation over 56 days. Overall, BPP-O3 promising approach producing powders physical suitable food applications.

Language: Английский

Ozone Aeration Enhance Flowability, Structure, and Antioxidant Activity in Blueberry Pulp Powder DOI Creative Commons
Newton Carlos Santos, Raphael Lucas Jacinto Almeida, Anna Emanuelle Soares Tomé

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1419 - 1419

Published: April 20, 2025

Spray drying (SD) is widely used for fruit powder production, but hygroscopic compounds can affect flowability and cause stickiness. This study evaluated rice protein starch as encapsulating agents during SD of blueberry pulp (BPP BPS, respectively), combined with ozone aeration (BPP-O3 BPS-O3), focusing on physical, morphological, structural, bioactive properties, well 56-day stability. The process yield was 55.26% (BPP) 52.5% (BPS) (p < 0.05). All microparticles had low moisture (<5.03%) water activity (<0.21%). BPP higher phenolic (308.60 mg GAE/100 g) anthocyanin content (85.26 mg/100 g), while BPS more flavonoids (33.84 CE/100 g). Ozone treatment increased solubility (89.10–91.27%) reduced hygroscopicity (9.25–10.06%). Morphological analysis revealed that produced smaller, uniform particles (11.70 µm), whereas generated larger (16.67 µm) agglomerated particles. improved sphericity, agglomeration, enhanced flow properties. FT-IR indicated no new functional groups a reduction in absorbance bands. also the stability compounds, reducing flavonoid degradation over 56 days. Overall, BPP-O3 promising approach producing powders physical suitable food applications.

Language: Английский

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