Effect of Spray Drying Conditions on the Physicochemical Properties of Barberry (Berberis vulgaris) Extract Powder

Seedless barberry is one of most popular native fruits in the Iran. Conventionally, barberry fruit is dried and consumed as ornamental additive in traditional food. Barberry fruit juice contains high anthocyanins that can be dried using spray dryer and consumed as anthocyanin powder. In this investigation, the several amounts of maltodextrin(MD)-arabic gum(AG) were added to anthocyanin extract as carrier to obtain anthocyanin powder using spray dryer. The drying air temperatures were 160°C and 180°C with air flow rate 50 m3/h. The anthocyanins content, product recovery, moisture content, dissolution, water activity, and density of spray-dried barberry powder were measured and the results revealed that product recovery was about 78% when the air temperature was 160oC and the concentrate was supplemented with 75:25 ratio of MD:AG. The optimum amount of anthocyanins (390.46 mg/100g) in powder was achieved when the inlet air temperature was set to 160oC and equal proportions of MD:AG in the feed. Both powder loose and tapped bulk density increased from 0.179 to 0.310 and 0.380 to 0.570 g/cm3 respectively, as level of MD increased from 7.5 to 15 g/100 ml. With regard to morphology, SEM micrographs of the particles indicates an increasing trend in particle size as result of increase of concentration of MD as drying aid

کلیدواژه ها:

anthocyanins ، arabic gum ، maltodextrin ، powder recovery ، spray drying