This study aimed to evaluate the effect of pure protein compounds and trehalose incorporated into blueberry juice for foam-mat freeze-drying on the foam and powder properties. Foam-mat freeze-drying (FMFD) of blueberry juice was tested at − 55 °C for 24 h. Matrices used were trehalose + β-lactoglobulin (T3BL1) and trehalose + bovine serum albumin (T3A1) and compared with maltodextrin + whey protein isolate (M3W1). Physicochemical properties of foam and powder, e.g., foam stability, foam density, moisture, rehydration time, color, particle morphology, total phenolic, and anthocyanins (total and individuals), were investigated. T3BL1 and T3A1 had more stable foam than M3W1. However, overrun of T3BL1 and T3A1 foamed were inferior to the M3W1 sample. The M3W1 sample recovered 79% powder (dry weight) and was superior to others. Rehydration time of powdered T3BL1 and T3A1, with bulk densities of 0.55–0.60 g cm⁻³, was the fastest (34–36 s). The blueberry powders of M3W1 showed more irregular particle size and shape, while the samples with trehalose and pure proteins generated particles of more uniform size with obvious pores. T3BL1 and T3A1 showed less redness (a*) values than the M3W1 product. All samples were considered pure red due to hue values < 90. M3W1 was superior in total phenolic content (TPC) and total monomeric anthocyanins (TMA) compared with both samples made with trehalose + β-lactoglobulin and trehalose+bovine serum albumin. Delphinidin-3-glucoside (Del3Gl) concentration was found to be higher in M3W1. Also, M3W1 had higher cyanidin-3-glucoside (Cyn3Gl) and malvidin-3-glucoside (Mal3Gl) concentration. M3W1 also prevented the degradation of these bioactive compounds better than the other FMFD samples. The use of pure proteins and trehalose as matrices in the FMFD process had little advantage compared with maltodextrin/whey protein isolate. Thus, maltodextrin/whey protein isolate seems an ideal matrix for the manufacture of FMFD blueberry.

这项研究旨在评估蓝莓汁中用于泡沫垫冷冻干燥的纯蛋白质化合物和海藻糖对泡沫和粉末性质的影响。在-55°C下测试了蓝莓汁的泡沫垫冷冻干燥（FMFD）24小时。使用的基质为海藻糖+β-乳球蛋白（T3BL1）和海藻糖+牛血清白蛋白（T3A1），并与麦芽糖糊精+乳清蛋白分离物（M3W1）进行比较。研究了泡沫和粉末的物理化学性质，例如泡沫稳定性，泡沫密度，水分，复水时间，颜色，颗粒形态，总酚和花青素（总数和个体）。T3BL1和T3A1比M3W1具有更稳定的泡沫。但是，发泡的T3BL1和T3A1的膨胀率不如M3W1样品。M3W1样品回收了79％的粉末（干重），优于其他样品。⁻³是最快的（34–36 s）。M3W1的蓝莓粉末显示出更不规则的粒径和形状，而含有海藻糖和纯蛋白质的样品产生的粒径更均匀且具有明显孔的颗粒。T3BL1和T3A1表现出了较少发红（一*）值比M3W1产品高。由于色调值<90，所有样品均被视为纯红色。与海藻糖+β-乳球蛋白和海藻糖+牛血清白蛋白制成的样品相比，M3W1的总酚含量（TPC）和总单体花色苷（TMA）优越。发现在M3W1中Delphinidin-3-葡萄糖苷（Del3G1）的浓度较高。同样，M3W1具有较高的花青素-3-葡萄糖苷（Cyn3G1）和麦维京蛋白-3-葡萄糖苷（Mal3G1）浓度。M3W1还比其他FMFD样品更好地防止了这些生物活性化合物的降解。与麦芽糖糊精/乳清蛋白分离物相比，在FMFD过程中使用纯蛋白和海藻糖作为基质几乎没有优势。因此，麦芽糖糊精/乳清蛋白分离物似乎是制造FMFD蓝莓的理想基质。