Influence of encapsulation materials on the physicochemical properties of blackberry powder produced by spray drying

Abstract

<p>Blackberries contain a great variety of phenolic compounds, especially anthocianins, which are considered bioactive compounds with functional benefits. Encapsulation is using for protection from environmental conditions, avoiding oxidation and increasing the shelf life of bioactive compounds. Different encapsulation conditions and agents influence the encapsulation efficiency, yield, and antioxidant activity. The aim of this work was to study the effect of different carrier agents (maltodextrin, acacia gum) on the physicochemical properties of blackberry powder produced by spray drying. Research was carried out at VMU Agriculture Academy, Institute of Agricultural and Food Sciences in 2020. Spectrophotometric methods were used to analyze total phenols, total anthocyanins and antioxidant activity of spray dried blackberries powder. Color of powder was detected by spectrophotometer ColorFlex assessing the values of coordinates L*, a*, b*. Statistical analysis was performed using one-way analysis of variance (ANOVA) (Statistica 12, StatSoft, USA). Fisher (LSD) test was applied to assess significant differences between the samples at p<0.05. As the concentration of maltodextrin increased from 10% to 20%, the total content of phenolic compounds in the obtained blackberries powder decreased from 1272 mg 100 g-1 to 338 mg 100 g-1, the concentration of anthocyanins from 3314.68 mg kg-1 to 1346.89 mg kg-1. Replacement of 50% maltodextrin with acacia gum was found to increase the total amount of phenolic compounds, concentration of anthocyanins and DPPH radicals scavanging activity. The use of encapsulation agents such as maltodextrin and acacia gum mixture is more efficient than individual components.</p>