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Ozone Aeration Enhance Flowability, Structure, and Antioxidant Activity in Blueberry Pulp Powder
Newton C Santos1, Raphael L J Almeida2, Anna E S Tomé1,3
1Laboratório de Processamento de Biomassa, Universidade Federal de Campina Grande, Campina Grande 58429-900, PB, Brazil.
Foods (Basel, Switzerland)
|April 26, 2025
Summary
Spray drying of blueberry pulp using rice protein (BPP-O3) with ozone aeration yields stable, functional powders with improved physical properties and enhanced bioactive compound stability over 56 days.
Area of Science:
- Food Science and Technology
- Materials Science
- Biochemistry
Background:
- Spray drying (SD) of fruit powders is challenged by hygroscopic compounds affecting powder properties.
- Encapsulation agents are crucial for improving the quality and stability of fruit powders.
Purpose of the Study:
- To evaluate rice protein and rice starch as encapsulating agents for blueberry pulp during spray drying.
- To investigate the effects of ozone aeration on the physical, morphological, structural, and bioactive properties of the resulting powders.
- To assess the 56-day stability of the bioactive compounds in the spray-dried blueberry powders.
Main Methods:
- Spray drying of blueberry pulp using rice protein (BPP) and rice starch (BPS) as encapsulants.
- Application of ozone aeration during spray drying (BPP-O3 and BPS-O3).
- Analysis of physical properties (moisture, water activity, solubility, hygroscopicity), morphology (particle size, agglomeration), structure (FT-IR), bioactive compounds (phenolics, anthocyanins, flavonoids), and 56-day stability.
Main Results:
- All microparticles exhibited low moisture and water activity.
- Rice protein encapsulation (BPP) resulted in higher phenolic and anthocyanin content, while rice starch (BPS) yielded more flavonoids.
- Ozone treatment significantly improved solubility, reduced hygroscopicity, enhanced particle sphericity, reduced agglomeration, and improved flow properties.
- Ozone treatment also enhanced the stability of anthocyanins and flavonoids over 56 days, with BPP-O3 showing superior results.
Conclusions:
- Rice protein encapsulation combined with ozone aeration (BPP-O3) is a promising strategy for producing high-quality, stable functional blueberry powders.
- The BPP-O3 powder demonstrates enhanced physical characteristics, improved bioactive compound stability, and suitability for food applications.
- Ozone aeration effectively mitigates issues associated with hygroscopicity and agglomeration in spray-dried fruit powders.
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