Spray dryer was used to produce particles from a milk-blackberry pulp mixture (25%:75% (w/w)). Maltodextrin 10DE and 20DE and gum Arabic were used as adjuvants in order to improve powder quality. The particles were analyzed with emphasis on physical and physicochemical characteristics: moisture content, bulk density, particle size, morphology, water activity, anthocyanins retention, anthocyanins content, hygroscopicity, solubility, water sorption, and glass transition temperature. The best results were obtained for the paste composition of 25% concentrated milk-70% blackberry pulp-5% gum Arabic, yielding high anthocyanins retention (>87.5%), low powder moisture content of 0.0265 g H2 O/g dry matter and a higher powder solubility (>71.8%) when compared with other formulations. The increase of water content led to a decrease of powder's glass transition temperature. Powder stability was evaluated and the critical values of relative humidity and moisture content were estimated based on state diagrams of glass transition combined with sorption isotherm data. PRACTICAL APPLICATION The growing interest in blackberries is due to the presence of anthocyanins which have shown possible application as a natural dye for food and pharmaceutical products. Drying a mixture of blackberry pulp and milk may produce particles with a broad range of intrinsic nutrients. Milk components could act as a wall material and emulsifying agent, protecting the flavonoids from blackberry. Therefore, a milk-blackberry powder becomes an alternative, which may reduce postharvesting waste and increase the shelf life of the product without significantly altering its nutritional characteristics.

中文翻译：

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牛奶-黑莓浆混合物的喷雾干燥：载体对粉末物理性质、吸水性和玻璃化转变温度的影响

喷雾干燥器用于从牛奶-黑莓果肉混合物 (25%:75% (w/w)) 中生产颗粒。麦芽糖糊精 10DE 和 20DE 以及阿拉伯树胶用作助剂以提高粉末质量。分析颗粒的重点是物理和物理化学特性：水分含量、堆积密度、粒度、形态、水分活度、花青素保留率、花青素含量、吸湿性、溶解度、吸水性和玻璃化转变温度。25% 浓缩牛奶 - 70% 黑莓果肉 - 5% 阿拉伯胶的糊状组合物获得了最佳结果，花青素保留率高（>87.5%），粉末水分含量低至 0.0265 g H2 O/g 干物质和与其他配方相比，粉末溶解度更高（>71.8%）。含水量的增加导致粉末的减少' s 玻璃化转变温度。基于玻璃化转变状态图结合吸附等温线数据，评估了粉末稳定性，并估算了相对湿度和水分含量的临界值。实际应用对黑莓的兴趣日益浓厚是由于存在花青素，它已显示出可能用作食品和药品的天然染料。干燥黑莓果肉和牛奶的混合物可能会产生具有广泛内在营养成分的颗粒。牛奶成分可以作为壁材和乳化剂，保护黄酮类化合物免受黑莓的侵害。因此，牛奶-黑莓粉成为一种替代品，它可以减少采后浪费并延长产品的保质期，而不会显着改变其营养特性。