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Foam-Mat Freeze-Drying of Blueberry Juice by Using Trehalose-β-Lactoglobulin and Trehalose-Bovine Serum Albumin as Matrices

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Abstract

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.

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Funding

Sandi Darniadi would like to express his gratitude to the Indonesian Agency for Agricultural Research and Development (IAARD), Ministry of Agriculture for funding this study.

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Authors and Affiliations

  1. Indonesia Centre for Agricultural Postharvest Research and Development (ICAPRD), IAARD-Ministry of Agriculture, Jakarta, 12540, Indonesia

    Sandi Darniadi & Prima Luna

  2. Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, England, LS2 9JT, UK

    Sandi Darniadi, Peter Ho & Brent S. Murray

  3. Department of Food Science and Technology, Delta State University, PMB 1, Abraka, Delta State, Nigeria

    Idolo Ifie

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  1. Sandi Darniadi
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  2. Idolo Ifie
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Correspondence to Sandi Darniadi.

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Darniadi, S., Ifie, I., Luna, P. et al. Foam-Mat Freeze-Drying of Blueberry Juice by Using Trehalose-β-Lactoglobulin and Trehalose-Bovine Serum Albumin as Matrices. Food Bioprocess Technol 13, 988–997 (2020). https://doi.org/10.1007/s11947-020-02445-6

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