Cortés Rodríguez Misael, Gil G Jesús Humberto, Ortega-Toro Rodrigo
Universidad Nacional de Colombia sede Medellín, Facultad Ciencias Agrarias, Departamento Ingeniería Agrícola y Alimentos, Cra. 65 No. 59A - 110, Medellín, CP 050034, Antioquia, Colombia.
Universidad de Cartagena, Programa de Ingeniería de Alimentos, Food Packaging and Shelf Life Research Group (FP&SL), Avenida del Consulado Calle 30 No. 48 - 152, Cartagena de Indias D.T. y C., Colombia.
Heliyon. 2023 Aug 30;9(9):e19577. doi: 10.1016/j.heliyon.2023.e19577. eCollection 2023 Sep.
The research objective was to experimentally optimize the fluidized bed agglomeration process of an agglomerated blackberry powder mixture (ABPM) using the response surface methodology. As a raw material, a powdered mixture of blackberry from Castile ( Benth) obtained by spray drying (SD) was used. In the evaluation of the agglomeration process, the response surface methodology was applied using a central design with a face-centered composition (α = 1), considering the independent variables: fluidisation air inlet temperature (T) (50-70 °C), the binder solution atomization air pressure (P) (1-2 bar) and process time (t) (20-35 min); and the dependent variable: moisture content (Xw), solubility (S), wettability (), apparent density (ρ), total phenols (TP), radical scavenging (ABTS·+ and DPPH· methods), anthocyanins (Ant) (cyanidin-3-glucoside (CG)), ellagic acid (EA) and vitamin C (Vit. C). In general, the ABPM exhibited higher porosity and particle size, which generated changes in S, and ρa, and a better rehydration capacity of the ABPM. The optimal process conditions (T = 70 °C, P = 1.7 bar and t = 21.7 min) defined the most favourable attributes of the ABPM (Xw = 9.7 ± 0.1%, S = 74.9 ± 4.9%, = 13.7 ± 3.6 min, ρ = 0.312 ± 0.009 g/mL, TP = 4084.6 ± 30.6 mg AGE/100g dry base (db), ABTS·+ = 4511.4 ± 124.5 mg TE/100 g db, DPPH· = 4182.7 ± 66.4 mg TE/100 g db, Ant = 213.6 ± 15.9 mg CG/100 g db, EA = 1878.2 ± 45.9 mg/100 g db and Vit. C = 29.8 ± 7.4 mg/100 g db. The agglomeration process improved the instantaneous properties and the flow behaviour of the ABPM. Additionally, it offers significant nutritional value with potential use as an instant drink and raw material for the food industry.
本研究的目的是采用响应面法，通过实验优化团聚黑莓粉混合物（ABPM）的流化床团聚过程。以通过喷雾干燥（SD）获得的卡斯蒂利亚黑莓（Benth）粉末混合物为原料。在团聚过程的评估中，采用响应面法，使用具有面心组成（α = 1）的中心设计，考虑自变量：流化空气入口温度（T）（50 - 70°C）、粘合剂溶液雾化空气压力（P）（1 - 2 bar）和处理时间（t）（20 - 35分钟）；以及因变量：水分含量（Xw）、溶解度（S）、润湿性（）、表观密度（ρ）、总酚（TP）、自由基清除能力（ABTS·+和DPPH·方法）、花青素（Ant）（矢车菊素-3-葡萄糖苷（CG））、鞣花酸（EA）和维生素C（Vit. C）。总体而言，ABPM表现出更高的孔隙率和粒径，这导致了S、和ρa的变化，以及ABPM更好的复水能力。最佳工艺条件（T = 70°C，P = 1.7 bar，t = 21.7分钟）确定了ABPM最有利的属性（Xw = 9.7±0.1%，S = 74.9±4.9%，= 13.7±3.6分钟，ρ = 0.312±0.009 g/mL，TP = 4084.6±30.6 mg AGE/100g干基（db），ABTS·+ = 4511.4±124.5 mg TE/100 g db，DPPH· = 4182.7±66.4 mg TE/100 g db，Ant = 213.6±15.9 mg CG/100 g db，EA = 1878.2±45.9 mg/100 g db，Vit. C = 29.8±7.4 mg/100 g db）。团聚过程改善了ABPM的即时性能和流动行为。此外，它具有显著的营养价值，有潜力用作即饮饮料和食品工业的原料。
