Physicochemical properties of encapsulated red raspberry (Rubus idaeus) powder: Influence of high pressure homogenization

• Author(s) / Creator(s)

  • Syamaladevi, Roopesh M.
  • Insan, Sunil Kumar
  • Dhawan, Sumeet
  • Andrews, Preston
  • Sablani, Shyam S.

• Encapsulated red raspberry (Rubus idaeus) powders with gum arabic were produced using a spray-drying method. The raspberry puree samples were treated with and without high-pressure homogenizers prior to spray drying. The physicochemical properties of spray-dried raspberry powders were analyzed. The median particle size (X 50) of raspberry powder produced with high-pressure homogenized puree (14.6 µm) was smaller than raspberry powder produced without high-pressure homogenization applied to puree (18.3 µm). Glass transition temperatures and water contents of encapsulated raspberry powders were not significantly different (p > 0.05) at equivalent water activities. High-pressure homogenization of puree resulted in greater apparent density and porosity for encapsulated raspberry powder. Greater particle size resulted in higher hygroscopicity and water solubility index (WSI) for encapsulated raspberry powder produced without high-pressure homogenization of puree. Anthocyanins concentration was greater in raspberry powder pretreated with high-pressure homogenization although powder exhibited lower brightness, redness, and yellowness.

• Date created

  2012-01-01

• Subjects / Keywords

  • Anthocyanins
  • Particle Size
  • Water Solubility Index
  • Gum Arabic
  • Phenolics

• Type of Item

  Article (Draft / Submitted)

• DOI

  https://doi.org/10.7939/r3-shc2-aa52

• License

  © 2012 Taylor & Francis Group. This is an Accepted Manuscript of an article published by Taylor & Francis in Drying Technology on 17 Feb 2012, available online: http://www.tandfonline.com/doi/abs/10.1080/07373937.2011.647369