Evaluation of the physical properties and conservation of the antioxidants content, employing inulin and maltodextrin in the spray drying of blueberry juice

Abstract

In this work, two carbohydrate polymers, inulin (I) and maltodextrin (MX), were compared as carrying agents in the spray drying of blueberry juice (BJ). The physicochemical properties and the conservation of the antioxidants content were characterized. Both systems, showed non-agglomerated particles and light-purple color appearance. Powders were subjected to the adsorption of water, and the glass transition temperature (T_g) decreased with the water activity. The evolution of the microstructure in the MX-BJ remained unchanged, while the I-BJ presented an abrupt change from amorphous to crystalline. This was corroborated by scanning electron microscopy (SEM), observing in the I-BJ system, the change from spherical into irregular shape particles. In the conservation of the antioxidants content, the MX-BJ showed a better performance. Anyhow, the performance of both carbohydrate polymers as carrying agents in the spray drying of BJ was effective.

Keywords: Antioxidants; Glass transition temperature; Inulin; Maltodextrin; Spray drying; Water activity.