Biofortified andean blackberry (rubus glaucus benth) powder with Lacticaseibacillus casei: process and formulation effects

Abstract

Background : Physical, chemical, bromatological and morphological characteristics are some of the quality aspects that regulate food products. The Andean blackberry is a very perishable fruit, due to its moisture, acidity, and water activity. Dehydration is one of the most common techniques in food preservation. Methods : In this research, blackberry concentrate, inulin and Lacticaseibacillus casei ( L. casei ), were co-encapsulated by spray drying using different conditions: maltodextrin (MD: 4-8%), inlet air temperature (IAT: 120-140 ºC), outlet air temperature (OAT: 70-80 ºC) and atomizing disc speed (ADS: 20000-24000 rpm). Results: The experimental optimization had a desirability function (71.9%), MD (5.0%), IAT (121.1 ºC), OAT (71.6 ºC) and ADS (24000 rpm). Physicochemical characteristics and antioxidant capacity were determined in spray dried product. The blackberry powder biofortified with L. casei and inulin (BPLI) achieved 7.12±0.69 Log CFU/g, total phenols (2912.9±96.4 mg eq-gallic acid/100g), anthocyanins (202.9±5.2 mg eq-cyd-3-glu/100g), and antioxidant capacity (ABTS: 2423.1±96.6 mg Trolox/100g and DPPH: 3302.6±76.4 mg Trolox/100g). Conclusions : The physicochemical properties of biofortified blackberry powder indicate that it is a product with appropriate solubility, humidity, and water activity for consumption and storage. BPLI has the potential to be a health food and could be positioned as a functional food due to its probiotic and prebiotic characteristics and the antioxidants that are beneficial to modern consumers; on the other hand, it represents a raw material with potential use in the food industry.