Influence of spray drying on bioactive compounds of blackberry pulp microencapsulated with arrowroot starch and gum arabic mixture.

The objective of this research work was to obtain blackberry pulp in microencapsulated powder with a of arrowroot starch/gum arabic mixture by spray drying. Experimental design, with 11 runs, was performed to evaluate the effects of inlet air temperature (100-150 °C) and encapsulating agent concentration (1:0.5 - 1:2, blackberry pulp solids: arrowroot starch/gum arabic) on the functional properties of powders. The ascorbic acid content and luminosity of the powder increased with increasing encapsulating agent concentrations, whereas the b* values decreased. Increasing the inlet air temperature and decreasing the encapsulating agent concentration, the content of anthocyanins also increased. The powders were able to reduce Fe⁺³ and to trap free radicals, showing antioxidant property. The temperature of 143 °C and concentration of encapsulating agent 1:1.78 were the ideal conditions to have high content of ascorbic acid and good content of anthocyanins and antioxidant properties. HighlightArrowroot starch and gum Arabic were employed in the drying of blackberry pulp.Arrowroot starch/gum Arabic exhibited thermoprotective effect during spray drying.Encapsulating agent influence the ascorbic acid content of blackberry powder.Blackberry powder with high anthocyanin content was obtained at high temperatures.Blackberry powder shows antioxidant property.