Influence of an ultrasonic nozzle in spray-drying and storage on the properties of blueberry powder and microcapsules

Turan F. T., Cengiz A., Sandikci D., Dervisoglu M., KAHYAOĞLU T.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.96, sa.12, ss.4062-4076, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 96 Sayı: 12
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1002/jsfa.7605
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.4062-4076
  • Anahtar Kelimeler: anthocyanins, micro-encapsulation, spray-drying, storage stability, POMEGRANATE PUNICA-GRANATUM, PHYSICOCHEMICAL PROPERTIES, ANTIOXIDANT CAPACITY, MICROENCAPSULATION, STABILITY, ANTHOCYANINS, ATOMIZATION, PHENOLICS, PROTEIN, GUM
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

BACKGROUNDRecently, ultrasonic nozzle technology has been applied in spray-drying because of its numerous advantages, including providing more uniform droplets and reducing damage observed in bioactive compounds. In this study, the production of blueberry powders and microcapsules by using an ultrasonic spray nozzle was investigated. Firstly, the important ultrasonic nozzle parameters were optimised by using response surface methodology and compared with a conventional nozzle (control). Secondly, powder and microcapsules obtained at the optimum point were stored at 22 degrees C and 35 degrees C at 0.32 water activity (a(w)).