Fluidised bed agglomeration of strawberry powder mix obtained for spray drying

Article type: Research Article

Authors: Castaño-Pelaez, Hader^a | Cortés Rodríguez, Misael^{b; *} | Gil, Jesús^b | López, Gloria^c | Ortega-Toro, Rodrigo^{d; *}

Affiliations: [a] Politécnico Colombiano Jaime Isaza Cadavid, Facultad de Ciencias Básicas, Sociales y Humanas, Carrera 48 No. 7-151, Medellín, Colombia | [b] Universidad Nacional de Colombia - Sede Medellín – Facultad de Ciencias Agrarias - Departamento Ingeniería Agrícola y Alimentos – Functional Food Research Group – Cra. 65 No. 59A-110, Medellín, CP 050034 – Colombia | [c] Programa de Ingeniería Química, Universidad del Atlántico, Cra 30 No 8-49, Puerto Colombia, Colombia | [d] Programa de Ingeniería de Alimentos, Food Packaging and Shelf Life Research Group (FP&SL), Facultad de Ingeniería, Universidad de Cartagena, Carrera 6 # 36-100, Cartagena, Colombia

Correspondence: [*] .Corresponding author: Misael Cortés Rodríguez, E-mail: mcortesro@unal.edu.co and Rodrigo Ortega-Toro, rortegap1@unicartagena.edu.co.

Abstract: BACKGROUND:The microencapsulation process using spray drying (SD) represents an effective alternative in protecting the active components present in strawberries. However, microcapsules of strawberry powder mixtures present problems of instantanisation and flowability; an aspect that can be solved by agglomeration of the particles. OBJECTIVE:The aim of this study was to evaluate the influence of the fluidised bed agglomeration process on the flow, instantaneity and antioxidant properties of strawberry powder obtained by SD. METHODS:The response surface methodology (RSM) was used with a centred composite central design (α=1), considering the factors: fluidisation air temperature (50-70°C), time (30-50 min) and atomisation air pressure of the binder agent (1-2 bar). RESULTS:An increase in particle size was observed in the agglomeration process; the agglomerated particles showed a decrease in wetting time, the agglomerates of strawberry powder mixtures presented excellent instantanisation and fluidity, solving the problems identified in the microcapsules obtained by SD. CONCLUSIONS:Although the moisture and aw levels were increased in the agglomeration process, the values are within the microbiological and physicochemical food safety range; moreover, there was no effect on the phenol content and antioxidant capacity. The experimental optimisation achieved desirability of 68.4%, the optimum conditions being 70°C, 30 min and 1 bar.

Keywords: Spray drying, Fragaria ananassa, agglomeration, instantanisation, flowability

DOI: 10.3233/JBR-220036

Journal: Journal of Berry Research, vol. 12, no. 4, pp. 495-512, 2022