Microencapsulation of Bioactive Compounds from Blackberry Pomace (Rubus fruticosus) by Spray Drying Technique

Abstract

Blackberry is highly appreciated for the enjoyable color and flavor. About 20 % of the pomace is generated in its processing and often unused, presenting potential use by the food industry. Thus, the present study aimed to microencapsulate extracts of the blackberry pomace applying spray dryer process. Pure extracts (aqueous and hydroalcoholic solution) and the encapsulating agent (maltodextrin DE 10), in a ratio of 1:1 (w/w), were spray dried and analyzed for total anthocyanins, antioxidant activity, phenolics, HPLC-DAD chromatography, instrumental color and scanning electron microscopy. Hydroalcoholic extraction was more efficient (1.5 times) for anthocyanins encapsulation than aqueous extraction. However, for phenolic compounds the highest efficiency (1.2 times) was in the aqueous solution. The majority bioactive compounds were gallic acid and cyanidin. Considering that water is a low cost and ecofriendly solvent, it is indicated this type of extraction to obtain microcapsules of blackberry pomace mainly for future applications by food industry.

Blackberry pomace microspheres: An approach on anthocyanin degradation

“…The values of TPC, TMA, TF, DPPH, ABTS, and FRAP were higher for sample BE compared to sample BP, corroborating with other similar studies (Santos et al, 2017a;Rodrigues et al, 2018). This could be due to the high temperatures used in the spray dryer, which can improve the antioxidant activity of samples by the formation of phenolic compounds resulting from the Maillard reaction, which generally exhibit high antioxidant properties (Murador et al, 2018;Pitalua et al, 2010).…”

“…Other similar studies have reported lower values for parameters L*, a*, b*, C, and H° than the present study, probably because of ultrasound-assisted extraction that provided color compounds in high concentration (Ferrari et al, 2012;Santos et al, 2017a). Figure 1 shows the morphologies of blackberry pomace samples characterized by a scanning electron microscopy.…”

“…Bioactive compounds were extracted using an ultrasonic cleaner bath (Ultracleaner 1650 Unique, 40 kHz frequency, 120 Watts RMS power) for 45 min at the temperature-controlled manually at around 60 ±3 °C. The variation was controlled by considering the increase in temperature caused by the ultrasound treatment (Santos et al, 2017a) . The solution was filtered subsequently to obtain the blackberry pomace extract (BE).…”

“…Maltodextrin was directly mixed with the extract in the ratio of 1:1 (w/w), by using mechanical agitation. The samples of BE and BM were dried in a spray dryer using the following conditions: Inlet drying air temperature 150 °C and outlet 110 °C, atomization pressure 0.08 to 0.14 bar, average drying airflow 3.5 m 3 h -1 , average feed rate 0.3 L h -1 in the LM-MSD 1.0 Mini Spray-dryer equipment (Santos et al, 2017a). The sample BP was frozen for 48 h at −10 °C and subsequently submitted to freeze-drying for two days to ensure complete drying (freeze L108, Liobras).…”

Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition

“…The effect of different carriers on the physicochemical properties of BP produced by spray drying was evaluated by Ferrari, Germer, Alvim, Vissotto, and de Aguirre (2012). Spray drying technique was also used by Farías Cervantes, Delgado Lincon, Solís Soto, Medrano Roldan, and Andrade González (2016) and Dos Santos, Rodrigues, Da Costa, Bergamasco, and Madrona (2017) to produce BP. Blackberry powders prepared by spray drying and freezedrying of juice were proposed as a potential colourant (Franceschinis, Salvatori, Sosa, & Schebor, 2013).…”