Santos Newton C, Almeida Raphael L J, Tomé Anna E S, Teles Fábio G, Araújo Railene H C R, Farias Juanne Q, Fonseca Maria T S D, Silva Virgínia M D A, Ribeiro Victor H D A, Pedrini Márcia R D S, Gomes Josivanda P, Rocha Ana P T
Laboratório de Processamento de Biomassa, Universidade Federal de Campina Grande, Campina Grande 58429-900, PB, Brazil.
Laboratório de Engenharia Bioquímica, Universidade Federal do Rio Grande do Norte, Natal 59078-970, RN, Brazil.
Foods. 2025 Apr 20;14(8):1419. doi: 10.3390/foods14081419.
Spray drying (SD) is widely used for fruit powder production, but hygroscopic compounds can affect flowability and cause stickiness. This study evaluated rice protein and rice starch as encapsulating agents during SD of blueberry pulp (BPP and BPS, respectively), combined with ozone aeration (BPP-O3 and BPS-O3), focusing on physical, morphological, structural, and bioactive properties, as well as 56-day stability. The process yield was 55.26% (BPP) and 52.5% (BPS) ( < 0.05). All microparticles had low moisture (<5.03%) and water activity (<0.21%). BPP had higher phenolic (308.60 mg GAE/100 g) and anthocyanin content (85.26 mg/100 g), while BPS had more flavonoids (33.84 mg CE/100 g). Ozone treatment increased solubility (89.10-91.27%) and reduced hygroscopicity (9.25-10.06%). Morphological analysis revealed that BPP produced smaller, uniform particles (11.70 µm), whereas BPS generated larger (16.67 µm) and more agglomerated particles. Ozone improved sphericity, reduced agglomeration, and enhanced flow properties. FT-IR analysis indicated no new functional groups but a reduction in absorbance bands. Ozone also enhanced the stability of bioactive compounds, reducing anthocyanin and flavonoid degradation over 56 days. Overall, BPP-O3 is a promising approach for producing functional powders with enhanced stability and physical properties, suitable for food applications.
喷雾干燥（SD）广泛应用于果粉生产，但吸湿性化合物会影响流动性并导致粘性。本研究评估了大米蛋白和大米淀粉作为蓝莓果肉喷雾干燥过程中的包封剂（分别为BPP和BPS），并结合臭氧曝气（BPP - O3和BPS - O3），重点关注其物理、形态、结构和生物活性特性以及56天的稳定性。工艺产率分别为55.26%（BPP）和52.5%（BPS）（<0.05）。所有微粒的水分含量低（<5.03%）且水分活度低（<0.21%）。BPP的酚类含量较高（308.60 mg GAE/100 g）和花青素含量较高（85.26 mg/100 g），而BPS的黄酮类含量更多（33.84 mg CE/100 g）。臭氧处理提高了溶解度（89.10 - 91.27%）并降低了吸湿性（9.25 - 10.06%）。形态分析表明，BPP产生的颗粒更小且均匀（11.70 µm），而BPS产生的颗粒更大（16.67 µm）且团聚更多。臭氧改善了球形度，减少了团聚，并增强了流动性能。傅里叶变换红外光谱（FT - IR）分析表明没有新的官能团，但吸收带有所降低。臭氧还增强了生物活性化合物的稳定性，减少了56天内花青素和黄酮类的降解。总体而言，BPP - O3是一种有前途的方法，可用于生产具有增强稳定性和物理性能的功能性粉末，适用于食品应用。
