Optimization of fluidized bed agglomeration process for developing a blackberry powder mixture

Misael Cortés Rodríguez; Jesús Humberto Gil G; Rodrigo Ortega-Toro

doi:10.1016/j.heliyon.2023.e19577

Optimization of fluidized bed agglomeration process for developing a blackberry powder mixture

Heliyon. 2023 Aug 30;9(9):e19577. doi: 10.1016/j.heliyon.2023.e19577. eCollection 2023 Sep.

Authors

Misael Cortés Rodríguez¹, Jesús Humberto Gil G¹, Rodrigo Ortega-Toro²

Affiliations

¹ Universidad Nacional de Colombia sede Medellín, Facultad Ciencias Agrarias, Departamento Ingeniería Agrícola y Alimentos, Cra. 65 No. 59A - 110, Medellín, CP 050034, Antioquia, Colombia.
² Universidad de Cartagena, Programa de Ingeniería de Alimentos, Food Packaging and Shelf Life Research Group (FP&SL), Avenida del Consulado Calle 30 No. 48 - 152, Cartagena de Indias D.T. y C., Colombia.

Abstract

The research objective was to experimentally optimize the fluidized bed agglomeration process of an agglomerated blackberry powder mixture (ABPM) using the response surface methodology. As a raw material, a powdered mixture of blackberry from Castile (Rubus glaucus Benth) obtained by spray drying (SD) was used. In the evaluation of the agglomeration process, the response surface methodology was applied using a central design with a face-centered composition (α = 1), considering the independent variables: fluidisation air inlet temperature (T) (50-70 °C), the binder solution atomization air pressure (P) (1-2 bar) and process time (t) (20-35 min); and the dependent variable: moisture content (Xw), solubility (S), wettability (We), apparent density (ρ_a), total phenols (TP), radical scavenging (ABTS·+ and DPPH· methods), anthocyanins (Ant) (cyanidin-3-glucoside (C₃G)), ellagic acid (EA) and vitamin C (Vit. C). In general, the ABPM exhibited higher porosity and particle size, which generated changes in S, We and ρa, and a better rehydration capacity of the ABPM. The optimal process conditions (T = 70 °C, P = 1.7 bar and t = 21.7 min) defined the most favourable attributes of the ABPM (Xw = 9.7 ± 0.1%, S = 74.9 ± 4.9%, We = 13.7 ± 3.6 min, ρ_a = 0.312 ± 0.009 g/mL, TP = 4084.6 ± 30.6 mg AGE/100g dry base (db), ABTS·+ = 4511.4 ± 124.5 mg TE/100 g db, DPPH· = 4182.7 ± 66.4 mg TE/100 g db, Ant = 213.6 ± 15.9 mg C₃G/100 g db, EA = 1878.2 ± 45.9 mg/100 g db and Vit. C = 29.8 ± 7.4 mg/100 g db. The agglomeration process improved the instantaneous properties and the flow behaviour of the ABPM. Additionally, it offers significant nutritional value with potential use as an instant drink and raw material for the food industry.

Keywords: Active components; Instantization properties; Powder flow; Rubus glaucus benth.