Optimization of fluidized bed agglomeration process for developing a blackberry powder mixture
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 (S...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-09-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023067853 |
| _version_ | 1797669853060923392 |
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| author | Misael Cortés Rodríguez Jesús Humberto Gil G Rodrigo Ortega-Toro |
| author_facet | Misael Cortés Rodríguez Jesús Humberto Gil G Rodrigo Ortega-Toro |
| author_sort | Misael Cortés Rodríguez |
| collection | DOAJ |
| description | 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 (ρa), 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, ρa = 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. |
| first_indexed | 2024-03-11T20:50:49Z |
| format | Article |
| id | doaj.art-9b77f7d8ee744d8faff6ded0717e9295 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-11T20:50:49Z |
| publishDate | 2023-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-9b77f7d8ee744d8faff6ded0717e92952023-10-01T06:00:12ZengElsevierHeliyon2405-84402023-09-0199e19577Optimization of fluidized bed agglomeration process for developing a blackberry powder mixtureMisael Cortés Rodríguez0Jesús Humberto Gil G1Rodrigo Ortega-Toro2Universidad Nacional de Colombia sede Medellín, Facultad Ciencias Agrarias, Departamento Ingeniería Agrícola y Alimentos, Cra. 65 No. 59A – 110, Medellín, CP 050034, Antioquia, Colombia; Corresponding author.Universidad Nacional de Colombia sede Medellín, Facultad Ciencias Agrarias, Departamento Ingeniería Agrícola y Alimentos, Cra. 65 No. 59A – 110, Medellín, CP 050034, Antioquia, ColombiaUniversidad 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; Corresponding author.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 (ρa), 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, ρa = 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.http://www.sciencedirect.com/science/article/pii/S2405844023067853Rubus glaucus benthInstantization propertiesPowder flowActive components |
| spellingShingle | Misael Cortés Rodríguez Jesús Humberto Gil G Rodrigo Ortega-Toro Optimization of fluidized bed agglomeration process for developing a blackberry powder mixture Heliyon Rubus glaucus benth Instantization properties Powder flow Active components |
| title | Optimization of fluidized bed agglomeration process for developing a blackberry powder mixture |
| title_full | Optimization of fluidized bed agglomeration process for developing a blackberry powder mixture |
| title_fullStr | Optimization of fluidized bed agglomeration process for developing a blackberry powder mixture |
| title_full_unstemmed | Optimization of fluidized bed agglomeration process for developing a blackberry powder mixture |
| title_short | Optimization of fluidized bed agglomeration process for developing a blackberry powder mixture |
| title_sort | optimization of fluidized bed agglomeration process for developing a blackberry powder mixture |
| topic | Rubus glaucus benth Instantization properties Powder flow Active components |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023067853 |
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