Ozone Aeration Enhance Flowability, Structure, and Antioxidant Activity in Blueberry Pulp Powder
Spray drying (SD) is widely used for fruit powder production, but hygroscopic compounds can affect flowability and cause stickiness. This study evaluated rice protein and rice starch as encapsulating agents during SD of blueberry pulp (BPP and BPS, respectively), combined with ozone aeration (BPP-O3...
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2025-04-01
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| Online Access: | https://www.mdpi.com/2304-8158/14/8/1419 |
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| author | Newton C. Santos Raphael L. J. Almeida Anna E. S. Tomé Fábio G. Teles Railene H. C. R. Araújo Juanne Q. Farias Maria T. S. d. Fonseca Virgínia M. d. A. Silva Victor H. d. A. Ribeiro Márcia R. d. S. Pedrini Josivanda P. Gomes Ana P. T. Rocha |
| author_facet | Newton C. Santos Raphael L. J. Almeida Anna E. S. Tomé Fábio G. Teles Railene H. C. R. Araújo Juanne Q. Farias Maria T. S. d. Fonseca Virgínia M. d. A. Silva Victor H. d. A. Ribeiro Márcia R. d. S. Pedrini Josivanda P. Gomes Ana P. T. Rocha |
| author_sort | Newton C. Santos |
| collection | DOAJ |
| description | Spray drying (SD) is widely used for fruit powder production, but hygroscopic compounds can affect flowability and cause stickiness. This study evaluated rice protein and rice starch as encapsulating agents during SD of blueberry pulp (BPP and BPS, respectively), combined with ozone aeration (BPP-O3 and BPS-O3), focusing on physical, morphological, structural, and bioactive properties, as well as 56-day stability. The process yield was 55.26% (BPP) and 52.5% (BPS) (<i>p</i> < 0.05). All microparticles had low moisture (<5.03%) and water activity (<0.21%). BPP had higher phenolic (308.60 mg GAE/100 g) and anthocyanin content (85.26 mg/100 g), while BPS had more flavonoids (33.84 mg CE/100 g). Ozone treatment increased solubility (89.10–91.27%) and reduced hygroscopicity (9.25–10.06%). Morphological analysis revealed that BPP produced smaller, uniform particles (11.70 µm), whereas BPS generated larger (16.67 µm) and more agglomerated particles. Ozone improved sphericity, reduced agglomeration, and enhanced flow properties. FT-IR analysis indicated no new functional groups but a reduction in absorbance bands. Ozone also enhanced the stability of bioactive compounds, reducing anthocyanin and flavonoid degradation over 56 days. Overall, BPP-O3 is a promising approach for producing functional powders with enhanced stability and physical properties, suitable for food applications. |
| format | Article |
| id | doaj-art-a3b69877e1364dcfa479b73f9dc30d7e |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-a3b69877e1364dcfa479b73f9dc30d7e2025-08-20T02:18:16ZengMDPI AGFoods2304-81582025-04-01148141910.3390/foods14081419Ozone Aeration Enhance Flowability, Structure, and Antioxidant Activity in Blueberry Pulp PowderNewton C. Santos0Raphael L. J. Almeida1Anna E. S. Tomé2Fábio G. Teles3Railene H. C. R. Araújo4Juanne Q. Farias5Maria T. S. d. Fonseca6Virgínia M. d. A. Silva7Victor H. d. A. Ribeiro8Márcia R. d. S. Pedrini9Josivanda P. Gomes10Ana P. T. Rocha11Laboratório de Processamento de Biomassa, Universidade Federal de Campina Grande, Campina Grande 58429-900, PB, BrazilLaboratório de Engenharia Bioquímica, Universidade Federal do Rio Grande do Norte, Natal 59078-970, RN, BrazilLaboratório de Processamento de Biomassa, Universidade Federal de Campina Grande, Campina Grande 58429-900, PB, BrazilLaboratório de Qualidade e Processamento de Alimentos de Origem Vegetal, Universidade Federal de Campina Grande, Campina Grande 58429-900, PB, BrazilLaboratório de Qualidade e Processamento de Alimentos de Origem Vegetal, Universidade Federal de Campina Grande, Campina Grande 58429-900, PB, BrazilLaboratório de Processamento e Armazenamento de Produtos Agrícolas, Universidade Federal de Campina Grande, Campina Grande 58429-900, PB, BrazilLaboratório de Processamento de Biomassa, Universidade Federal de Campina Grande, Campina Grande 58429-900, PB, BrazilFaculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas 13083-872, SP, BrazilCentro de Ciências Humanas, Sociais e Agrárias, Universidade Federal da Paraíba, Bananeiras 58051-900, PB, BrazilLaboratório de Bioprocessos, Universidade Federal do Rio Grande do Norte, Natal 59078-970, RN, BrazilLaboratório de Processamento e Armazenamento de Produtos Agrícolas, Universidade Federal de Campina Grande, Campina Grande 58429-900, PB, BrazilLaboratório de Processamento de Biomassa, Universidade Federal de Campina Grande, Campina Grande 58429-900, PB, BrazilSpray drying (SD) is widely used for fruit powder production, but hygroscopic compounds can affect flowability and cause stickiness. This study evaluated rice protein and rice starch as encapsulating agents during SD of blueberry pulp (BPP and BPS, respectively), combined with ozone aeration (BPP-O3 and BPS-O3), focusing on physical, morphological, structural, and bioactive properties, as well as 56-day stability. The process yield was 55.26% (BPP) and 52.5% (BPS) (<i>p</i> < 0.05). All microparticles had low moisture (<5.03%) and water activity (<0.21%). BPP had higher phenolic (308.60 mg GAE/100 g) and anthocyanin content (85.26 mg/100 g), while BPS had more flavonoids (33.84 mg CE/100 g). Ozone treatment increased solubility (89.10–91.27%) and reduced hygroscopicity (9.25–10.06%). Morphological analysis revealed that BPP produced smaller, uniform particles (11.70 µm), whereas BPS generated larger (16.67 µm) and more agglomerated particles. Ozone improved sphericity, reduced agglomeration, and enhanced flow properties. FT-IR analysis indicated no new functional groups but a reduction in absorbance bands. Ozone also enhanced the stability of bioactive compounds, reducing anthocyanin and flavonoid degradation over 56 days. Overall, BPP-O3 is a promising approach for producing functional powders with enhanced stability and physical properties, suitable for food applications.https://www.mdpi.com/2304-8158/14/8/1419green technologydrying agentsrice starchrice proteinfruit pulp powder |
| spellingShingle | Newton C. Santos Raphael L. J. Almeida Anna E. S. Tomé Fábio G. Teles Railene H. C. R. Araújo Juanne Q. Farias Maria T. S. d. Fonseca Virgínia M. d. A. Silva Victor H. d. A. Ribeiro Márcia R. d. S. Pedrini Josivanda P. Gomes Ana P. T. Rocha Ozone Aeration Enhance Flowability, Structure, and Antioxidant Activity in Blueberry Pulp Powder Foods green technology drying agents rice starch rice protein fruit pulp powder |
| title | Ozone Aeration Enhance Flowability, Structure, and Antioxidant Activity in Blueberry Pulp Powder |
| title_full | Ozone Aeration Enhance Flowability, Structure, and Antioxidant Activity in Blueberry Pulp Powder |
| title_fullStr | Ozone Aeration Enhance Flowability, Structure, and Antioxidant Activity in Blueberry Pulp Powder |
| title_full_unstemmed | Ozone Aeration Enhance Flowability, Structure, and Antioxidant Activity in Blueberry Pulp Powder |
| title_short | Ozone Aeration Enhance Flowability, Structure, and Antioxidant Activity in Blueberry Pulp Powder |
| title_sort | ozone aeration enhance flowability structure and antioxidant activity in blueberry pulp powder |
| topic | green technology drying agents rice starch rice protein fruit pulp powder |
| url | https://www.mdpi.com/2304-8158/14/8/1419 |
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