Influence of the feed composition and theCONTENIDOspray drying process on the quality of a powdered mixture of blackberry (Rubus glaucus Benth)

Abstract

The Castile blackberry (Rubus glaucus Benth) is a fruit rich in active components, which is framed within the context of 245 Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo functional foods, to provide well-being to the human being. The objective of the research was to evaluate the effect of the feed composition and the sprayintemperizadosdrying processen(SD)suelosonythesedimentosquality of the blackberry powdered mixture (BPM). The response surface methodology was used with a central composite face-centered design (α=1), considering the following independent variables: (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil inlet air temperature (IAT) (140-160 °C), outlet air temperature (OAT) (80-90 °C), atomizer disk speed (ADS) (20000-24000 rpm) and maltodextrinand (MD)sediments)(5-9 %). The dependent variables were water activity (aw), humidity (Xw), solubility (S), wettability (We ), hygroscopicityS.A. Medina-Moreno,(H), angle of reposeS. Huerta-Ochoa,(AR), particleC.A.sizeLucho-Constantino,(Span), total phenolsL. Aguilera-Vázquez,(TP), antioxidantA. Jiménez-activity (ABTS and DPPH), anthocyaninsGonzález(A), ellagicy M. acidGutiérrez-Rojas(EA) and product yield (Y). In general, We is the most critical variable in BPM, being statistically affected259 Crecimiento,by most of thesobrevivenciaindependenty adaptaciónvariables andde Bifidobacteriumby their linear andinfantisquadratica condicionesinteractions.ácidas On the other hand, the experimental optimization of multiple responses defined the independent variables as IAT (159.3 °C), OAT (89.3 °C), ADS (24000 rpm), MD (5.5 %), (Growth,and the dependentsurvival andvariablesadaptationas aofwBifidobacterium(0.166±0.002),infantisXw (7.10±0.05to acidic conditions)%), S (88.01±0.17 %), We (54.4±1.3 min), AR (7.4±3.7°), SpanL.(1.69±1.04),Mayorga-Reyes,TP (4513.1±23.5P. Bustamante-Camilo,mg AGE/100gA. Gutiérrez-Nava,dry base (db),E.ABTSBarranco-Florido(4012.7±34.0y A.mgAzaola-TE/100g db), DPPH (5359.4±39.1 mg TE/100gEspinosadb), A (281.2±29.4 mg C3G/100g db), EA (2653.0±155.0 mg/100g db) and Y (46.4±13.2 %). The spray drying (SD) process provides effective protection for the active compounds of the blackberry extract. In addition, it 265 Statistical approach to optimization of ethanol fermentation by Saccharomyces cerevisiae in the guarantees physicochemical stability for storage.