Comparison of blueberry powder produced via foam‐mat freeze‐drying versus spray‐drying: evaluation of foam and powder properties

Abstract

BACKGROUND Blueberry juice powder was developed via foam‐mat freeze‐drying (FMFD) and spray‐drying (SD) via addition of maltodextrin (MD) and whey protein isolate (WPI) at weight ratios of MD/WPI = 0.4 to 3.2 (with a fixed solids content of 5 wt% for FMFD and 10 wt% for SD). Feed rates of 180 and 360 mL h−1 were tested in SD. The objective was to evaluate the effect of the drying methods and carrier agents on the physical properties of the corresponding blueberry powders and reconstituted products. RESULTS Ratios of MD/WPI = 0.4, 1.0 and 1.6 produced highly stable foams most suitable for FMFD. FMFD gave high yields and low bulk density powders with flake‐like particles of large size that were also dark purple with high red values. SD gave low powder recoveries. The powders had higher bulk density and faster rehydration times, consisting of smooth, spherical and smaller particles than in FMFD powders. The SD powders were bright purple but less red than FMFD powders. Solubility was greater than 95% for both FMFD and SD powders. CONCLUSION The FMFD method is a feasible method of producing blueberry juice powder and gives products retaining more characteristics of the original juice than SD. © 2017 Society of Chemical Industry

Effect of foaming agents on process conditions, characteristics, and stability of foam‐mat freeze‐dried pandan (Pandanus amaryllifolius) powder

“…However, from this experiment, the F-FDPP sample tended more to be agglomerated when exposed to moisture from the environment during handling of the sample due to its porous structure, which allows moisture to be rapidly adsorbed into the structure (Darniadi et al, 2018). Raharitsifa and Ratti (2010b) found that F-FD samples were more hygroscopic than n-FD samples.…”

“…A high value of foam overrun means a large amount of air bubbles trapped inside the foam structure. In contrast, when the volume fraction of air decreases, the density of foam increases (Darniadi et al, 2018).…”

“…High negative a* values indicate a high greenness value, whereas a high positive b* value indicates high yellowness of FDPP. Low C values were associated with a low intensity of the samples' a* and b* values(Darniadi et al, 2018). The F-EW FDPP had the highest greenness value (a* value), highest yellowness value (b* value), and highest H° value.…”

“…Foam-mat freeze-drying (F-FD) can solve the problem of thermally sensitive pigment and aroma compounds (Acar, Sadikoglu, & Doymaz, 2015). Darniadi, Ho, and Murray (2018) studied the efficiency of F-FD in comparison with spray-drying for the production of blueberry powder. The mixtures of maltodextrin and whey protein isolate were used as carrier agents and foaming agents.…”

Evaluation of total monomeric anthocyanin, total phenolic content and individual anthocyanins of foam-mat freeze-dried and spray-dried blueberry powder

“…Foam-mat freeze-drying and spray-drying (SD) were conducted according to the method of Darniadi et al, 21 The total solids fraction for all prepared foams for freeze-drying was fixed at 50 g/kg, while spray-drying was at 100 g/kg. Matrices of MD + WPI were prepared with ratios of MD/WPI = 0.4, 1.0, 1.6, 2.3 and 3.2.…”