The objective of this research work was to obtain blackberry pulp in microencapsulated powder with a of arrowroot starch/gum arabic mixture by spray drying. Experimental design, with 11 runs, was performed to evaluate the effects of inlet air temperature (100-150 °C) and encapsulating agent concentration (1:0.5-1:2, blackberry pulp solids: arrowroot starch/gum arabic) on the functional properties of powders. The ascorbic acid content and luminosity of the powder increased with increasing encapsulating agent concentrations, whereas the b* values decreased. Increasing the inlet air temperature and decreasing the encapsulating agent concentration, the content of anthocyanins also increased. The powders were able to reduce Fe+3 and to trap free radicals, showing antioxidant property. The temperature of 143 °C and concentration of encapsulating agent 1:1.78 were the ideal conditions to have high content of ascorbic acid and good content of anthocyanins and antioxidant properties.

中文翻译：

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喷雾干燥对竹芋淀粉与阿拉伯树胶混合物微囊化黑莓果肉生物活性化合物的影响。

这项研究工作的目的是通过喷雾干燥获得含葛粉淀粉/阿拉伯树胶混合物的微囊化粉末中的黑莓果肉。实验设计进行了11次运行，以评估进气温度（100-150°C）和包封剂浓度（1：0.5-1：2，黑莓果肉固体：葛粉淀粉/阿拉伯树胶）对功能的影响粉末的性能。粉末的抗坏血酸含量和发光度随包封剂浓度的增加而增加，而b *值则下降。升高进气温度并降低包封剂浓度，花色苷的含量也增加。该粉末能够还原Fe + 3并捕获自由基，显示出抗氧化性能。143°C的温度和包封剂的浓度1：