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��ࡱ�>��	��������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������y�	��0�(bjbj��	;6�{�{?��������L	L	������������8�L�_��R^�������B�D�D�D�D�D�D�$A���<h��������h����������������B���B����{L�����������o�����7P~Z.�/�0_��~j/�7�/����J/��^����������h�h�����_�������������������������������������������������������������������������/����������L	 l:	Quality attributes of black mulberry juice powder as affected by carrier type and spray drying conditions 
Mahboubeh Fazaeli, Zahra Emam-Djomeh*
*Transfer Properties Lab (TPL), Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, 31587-11167 Karadj, Iran, Tel: +98 26 32248804, Fax: +98 26 32248804, e-mail: emamj@ut.ac.ir






















Abstract
In this study, the effects of some processing parameters on browning index, total anthocyanin and phenolic content, antioxidant activity of spray dried black mulberry (Morus nigra) juice powders were investigated. A pilot-scale spray dryer was employed for the spray drying process and maltodextrin with different dextrose equivalent (6, 9, and 20 DE) and gum Arabic were used as carrier agent. Independent variables were inlet air temperature (110, 130, and 150�C), compressed air flow rate (400, 600, and 800 L/h), concentration of drying aids (8, 12, and 16%) and percent replacement of maltodextrin (6 and 9 DE) by gum Arabic and maltodextrin 20DE (25, 50, and 75%). By increasing inlet air temperature, compressed air flow rate, and carrier agent concentration antioxidant activity, total anthocyanin and phenolic content of powders decreased. Inlet air temperature and compressed air flow rate have a positive effect on the browning index of black mulberry powders and carrier agent concentration has a negative effect on the browning index. Between the different drying aids, maltodextrin 6DE shows the best effect on the retention of phytochemicals or thermo sensitive compounds. The blend of gum Arabic and maltodextrin 6DE proved to be better than the use of them separately.
Keywords: Black mulberry, Total anthocyanin content, Browning index, Antioxidant activity, Gum Arabic.








Introduction
Spray drying is a process widely used to produce fruit juices powders [1-3]. The purpose of drying of fruit juices is to produce a stable and easily handled form, to prolong shelf life, and the year-round availability of seasonal products. Besides, their physical state provides a stable, natural, and easily dosable ingredient, which generally finds usage in many foods and pharmaceutical products such as flavoring and coloring agents [4].
Black mulberry (Morus nigra) is popular edible fruit, which originates from Iran [5]. Black mulberries are particularly interesting because of their high contents of phenolic compounds, and anthocyanins [6]. These compounds play a potentially beneficial role in human health by reducing risks of cancer, cardiovascular disease, and other pathologies [7]. Anthocyanins are polyphenolic pigments, responsible for the red, blue, and purple colors of many fruits and vegetables. Thus, there has been a growing interest in red color juices such as those of pomegranates, grapes, and different berries due to their high anthocyanin content and antioxidant activity [8]. Despite all its benefits, mulberries have a brief harvest season of about two months, after which fresh mulberries can only be stored refrigerated for a maximum of six weeks. Spray drying is an alternative process for producing black mulberry powder that has longer shelf life and is readily available.
Fruit juice powders obtained by spray drying may have some problems in their properties, such as stickiness, hygroscopicity and solubility, due to the presence of low molecular weight sugars and acids, which have low glass transition temperature. Part of these problems can be solved by the addition of some carrier agents; the high molecular weight of drying aids increases the glass transition temperature of the product [9].
The carrier agents normally used in the spray drying of fruit juices are maltodextrins and gum Arabic [10], mainly due to their high solubility and low viscosity, important conditions for the spray drying process. They have been used for drying of watermelon, pineapple, acerola, mango, and pomegranate juices [10-12], resulting in powders with low moisture content and aw values, as well as better solubility, lower hygroscopicity and higher vitamin C and anthocyanin retention. Gum Arabic is an effective carrier agent because of its beneficial role as a carrier or an encapsulating agent in increasing the stability of phytochemicals. Gum Arabic is the only gum used in food products that exhibits high solubility and low viscosity in aqueous solution, which facilitates the spray drying process. Blend of gum Arabic and maltodextrin proved to be more efficient than the use of them separately in spray drying [3, 13].
Studying the effect of operating parameters on powder physical properties help us in obtaining the optimum operating conditions of spray dryer and powder characteristics [14]. Welti and Lafunete [15] studied the influence of air temperature and feed rate on residual moisture, carotenoids, essential oil and vitamin C of orange products. They found that the product with lowest moisture and high quality were obtained when outlet air temperature was in the range of 100-110�C. In our previous work [16], an artificial neural network was used to predict the physicochemical properties of black mulberry juice powder. The model was validated by experimental tests on a pilot spray dryer and was proved able to accurately predict the most important properties of the powder. The influence of inlet air temperature, compressed air flow rate, and concentration of different drying aids were investigated. Goula et al. [17] studied the effect of inlet air temperature and compressed air flow rate on characteristics of spray dried tomato powder. They concluded that lycopene content decreased with increases in inlet air temperature and in compressed air flow rate. Grabowski et al. [18] concluded that an increase in maltodextrin concentration increases the L value of sweet potato powder and Quek et al. [10] show that an increase in inlet air temperature decreases the lightness of watermelon powder. Krishnan et al. [13] used the blend of gum Arabic, maltodextrin, and modified starch for micrencapsulation of cardamom oleoresin. The blend of carrier agents proved to be more efficient than 100% gum Arabic.
Regarding the difficulty of fruit juice drying process, it is crucial to establish necessary drying conditions to obtain high quality (anthocyanin and phenolic content and antioxidant activity). Previous researches have been investigated the effect of drying aid blends on encapsulation of volatile compounds and flavours. Few works focused on effect of carrier agent blends on spray dried juice properties and nutritional values. The objective of this study was to evaluate the effects of the processing parameters inlet air temperature, compressed air flow rate, the concentration of the carrier agent added to the extract and using binary blends of different drying aids on total anthocyanin and phenolic content, antioxidant activity, and color change, of spray dried black mulberry juice.
Materials and methods
 Sample preparation
Fruits of black mulberry (Morus nigra) at a commercially mature stage were purchased from a local market (Karaj, Iran). The fruit was homogeneously and carefully selected in terms of shape and ripeness, and then mixed with a blender. A sieve was used to eliminate the seeds, and the extract was then pressed softly in order to increase the yield. Finally, fresh juice was clarified using a spiral ultrafiltration system with a molecular weight cutoff equal to 40 KD (Osmonic, USA). This step was also necessary to avoid a heat load, and is commonly used for sterilization and native enzyme inactivation. The cold, sterile, single-strength clarified juice with 16% of total soluble solid (TSS) was rapidly cooled and frozen at -25 �C  and for further experiments, the samples defrosted at room temperature.
Spray drying
A B�chi mini spray dryer (Model B-191, B�chi Laboratoriums-Technik, Flawil, Switzerland) equipped with two fluid atomizers was used in the spray-drying process. Forty eight different experiments were conducted in triplicate. In all experiments the aspirator rate, the feed temperature, the feed rate, and the atomizer pressure were kept at 925 N/m2, 20 �C, 0.15 L/h, and 4.5 bar, respectively. 
Black mulberry juice was diluted to 11�Brix and some carriers added: 6DE maltodextrin (Roquette, France), 9 and 20DE maltodextrin (Tongaat Hulett starch, South Africa) and gum Arabic (Merk, Germany), at three concentration levels of 8, 12, and 16% (w/w). The solution was also treated with micro-crystalline cellulose (Merk, Darmstat, Germany) at concentration of 1.5% (w/w). Cellulose as an assisting carrier has been used in order to reduce the stickiness and change the structure of powders from amorphous state to partially crystalline.   
In order to investigate the effect of the mixture of different drying aids 25, 50, and 75% replacement of maltodextrin (6 and 9 DE) by gum Arabic and maltodextrin 20DE were studied. All mixtures were homogenized using a laboratory homogenizer (UltraTrux, IKA, Germany) for 5 min at 20,000 rpm, at room temperature before spray drying. Three inlet air temperatures (110, 130 and 150�C), and three compressed air flow rates (400, 600, and 800 L/h) were used. The dryer was washed with distilled water at the desired setting for 10 min before and after the spray- drying process. The powders obtained by the spray drying process were weighed, sealed in bottle, and stored in the dark.
Color measurement
The color characteristics (L, a and b) of all spray-dried powders were measured quantitatively by a Chroma Meter CR-400/410 (Konica Minolta Sensing Inc., Tokyo, Japan). The Chroma Meter was calibrated with a white standard plate before actual color measurement. In this system, L value indicates lightness and ranges between 0 for black, 50 for gray, and 100 for white. The two color coordinates, which range between -120 and  120, are a and b value, +a value indicates redness and "a to greenness, +b value indicates yellow and "b to blueness. At least five replicate measurements were performed for each sample, and the mean values were reported. The three measured color parameters were reported as the browning index (BI). BI represents the purity of the brown color and is considered an important parameter associated with browning [19].
 EMBED Equation.DSMT4                                                                     			             (1)                                                
Where
 EMBED Equation.DSMT4                                                          			             (2)                                                   
Total anthocyanins content (TAC)
Total anthocyanin content of black mulberry juice was determined by the pH differential method using two buffer systems: potassium chloride buffer, pH 1.0 (0.025 M), and sodium acetate buffer, pH 4.5 (0.4 M) [20]. It is quite clear that each of the powder samples has a different amount of soluble solids originating from the black mulberry, so that although the weights of the powder used for different samples were different, their mulberry soluble solids were equal for all samples; so their total solids were adjusted of about 11% (w/w). A similar procedure was followed in determining the antioxidant activity. Briefly, 0.4 mL of black mulberry juice sample was mixed with 3.6 mL of corresponding buffers and read against distilled water as a blank at 510 and 700 nm. Absorbance (A) was calculated as:
 EMBED Equation.DSMT4  		         			             (3)                                                                                                                 
The total anthocyanin content of the samples (mg cyanidin-3-glucoside/ 100 g of black mulberry powder) was calculated by following equation:
 EMBED Equation.DSMT4  		                                                                                     (4)                   
Where A is absorbance; MW is molecular weight (449.2); DF is the dilution factor (10); and MA is the molar absorptivity of cyanidin-3-glucoside (26,900). 
The visible spectra of samples were determined by scanning the absorbance between 350 and 700 nm using a Cecil CE 2502 UV�vis. spectrophotometer (Cecil Ins., England). Quartz cuvettes with a 1 cm path length were used, and all measurements were carried out at room temperature (~22 �C). Absorbance readings were made against distilled water as a blank.
Determination of antioxidant activity
DPPH (2, 2-diphenyl-1-picrylhydrazyl) was obtained from Fluka (Buchs, Switzerland), and 2.5 mg of DPPH was dissolved in 100 mL methanol (H"0.0625 mmol L-1). This stock solution was prepared daily and kept in the dark at ambient temperature when not used. EC50 was determined according to the method of Cam et al. [20]. Sample preparation was conducted as described in previous section. In order to determine antioxidant activity of the powders, reconstituted juices with a total solid of 11% (w/w) by adding distilled water, were prepared. 0.1 mL of appropriately diluted mulberry juice samples was mixed with 3.9 mL of the above-mentioned DPPH solution. The control sample was prepared with the same volume of methanol. Absorbance at 515 nm was measured at different time intervals using a spectrophotometer until the reaction reached a steady-state condition. The DPPH� concentration in the reaction medium was calculated using a calibration equation. The amount of remained DPPH� (%) at the steady-state condition was calculated as follows:
 EMBED Equation.DSMT4                                                                            (5)                                           
where [DPPH�] of control sample and [DPPH�]t are the initial concentration of DPPH� and the DPPH� concentration at the steady-state condition, respectively. The amount of remaining DPPH� at steady state was plotted against the sample concentration to obtain the EC50 value, which is defined as the amount of sample necessary to decrease the initial DPPH� concentration by 50%. EC50 was expressed as mL sample to g DPPH� [20].
Total phenolic content (TPC)
Total phenolic content of black mulberry powders was determined spectrophotometrically using the Folin & Ciocalteu method [8]. This method gives a general measure of phenolic content, as it is not completely specific for phenolic compounds and not all phenolic compounds exhibit the same level of activity in the assay. As described in previous sections from each powder sample, by adding distilled water, a solution with a total solid of 11% (w/w) was prepared. One-tenth mL of this solution was mixed with 2.8 mL of distilled water, 2 mL of 2% sodium carbonate (Na2CO3), and 0.1 mL of 50% Folin�Ciocalteau reagent. After incubation at room temperature for 30 min, the absorbance of the reaction mixture absorbance was measured at 750 nm against a distilled water blank on a spectrophotometer (Cecil Ins., England). Gallic acid (GA) was chosen as a standard. Using a seven point standard curve (0�200 mg/L), the levels of total phenolic contents in samples were determined in triplicate, respectively. The data was expressed as milligram gallic acid equivalents (GAE)/100 g powder.
Statistical analysis
All experiments were conducted in triplicate and an analysis of variance was performed. The least significant difference at P<0.05 was calculated using the Duncan Multiple Range Test on Minitab software (Minitab 15; Minitab Inc., Minneapolis, USA). 
Results and discussion
Color measurement
The browning index of powders varied from 25.89% to 75.27% and was significantly influenced by all independent variables. The color of the juice powder is important as it determines the color of the reconstituted juice. The color of black mulberry juice was dark red, whereas maltodextrin powder was white; therefore, the color profile of these two mixtures was expected to differ with change in their proportions. Figure 1 shows the effects of carrier concentration and drying temperatures on the browning index of spray-dried powders. In Figure 1, the compressed air flow rate was kept at 800 L/h and in order to investigate the effect of drying aid concentration, just maltodextrin 9DE was used. 
Increasing carrier agent concentration causes a decrease in browning index significantly. In spray drying, carriers play as wall material and have a protective effect on substances. At low concentration of drying aid, due to the higher ratio of mulberry juice content to solid wall materials, the browning index was increased. By increasing the concentration of carrier agent the lightness (L) value increased but a and b values decreased. Similar results were also found in spray-dried sweet potato powders [18], Gac fruit aril powder [19], and in orange juice powder [14]. Grabowski et al. [18] concluded that if the sweet potato powder is desired to have color similar to the puree, a lower level of maltodextrin should be used. On the other hand, the browning index of black mulberry powders significantly increased by increasing the inlet air temperature (Figure 1). Laleh et al. [21] reported that, in high temperature hydrolyzation of the pyrilium ring resulted in production of chalkons, which are responsible for the development of brown colour. The lightness (L value) of black mulberry powders in this study was decreased by the drying temperature due to the high content of sugar causing browning of powders. Similar results were found by Quek et al. [10] for spray drying of watermelon, however, Sousa et al. [22] found that the highest value of lightness of spray-dried tomato powders was observed at the highest inlet drying temperature, indicating less darkness due to the pigment oxidation. Besides inlet air temperature, the outlet air temperature has an important effect on the powder properties. By decreasing compressed air flow rate or inlet air temperature, the outlet temperature is decreased. At compressed air flow rate of 800, 600, and 400 L/h, the outlet air temperature is 57, 54, and 50�C, respectively (at inlet air temperature of 110�C), and 67, 61, and 55�C (at inlet air temperature of 130�C), and 82, 75, and 68�C, respectively (at inlet air temperature of 150�C).
Figure 2 shows the effects of different carrier agents and compressed air flow rate on the browning index of black mulberry juice powders. In Figure 2, the inlet air temperature and carrier agent concentration were kept at 130�C and 8%. Increasing compressed air flow rate resulted in increasing of browning index (Figure 2). According Goula and Adamopoulos [23] increasing compressed air flow rate cause a reduction in the mean size and moisture content of the spray droplets, and due to more surfaces in contact with the heating medium and less distance heat must travel to the centre of the particles, the drying process is facilitated. Therefore lower particle size and lower moisture content of powders can be the reason of increasing browning index by increasing compressed air flow rate. As shown in Figure 2, by using different carrier agents, powders with various browning index are produced. The browning index of spray-dried powders was increased with increasing DE value of maltodextrin. Therefore, at the same condition of spray drying the highest browning index refers to maltodextrin 20DE, and the lowest refers to maltodextrin 6DE. The dextrose equivalency of maltodextrin determines their reducing capacity and is inversely related to their average molecular weight. The functional properties of maltodextrin depend on the polymerisation degree (expressed as DE); therefore, lower DE maltodextrins because of their long chain structures can be considered to be better binding agent than higher DE maltodextrins. On the other hand, in powders which produced with high DE maltodextrins, due to the presence of low molecular weight sugars the probability of Maillard reaction is high. 
As shown in Figure 2 the browning index of powders containing gum Arabic is lower than those containing maltodextrin 20DE. Ersus and Yurdagel [24] reported similar results. They found that by decreasing DE, the lightness of spray dried black carrot powders was increased.  By using the blends of carrier agents, the browning index of powders decreased compared to using of them separately (Table 1). The lowest browning index refers to 25% replacement of maltodextrin 6DE by gum Arabic. 
Total anthocyanin and phenolic content and antioxidant activity
Total anthocyanin and phenolic content and antioxidant activity of black mulberry powders are significantly affected by all the independent variables. Previous researchers reported antioxidant activity has high correlation with anthocyanin content and total phenolic composition of food materials [25]. Figure 3 and 4 show TAC, TPC and antioxidant activity of powders produced with various concentrations of maltodextrin 9DE and in different inlet air temperature.
Increase in maltodextrin concentration reduced total anthocyanin and phenolic content and antioxidant activity of the product (Figure 3 & 4); this is due to the diluting effect. As the feed juice was constant, high maltodextrin concentration leading to lower TAC of powders. Kha et al. [26] and Guedes et al. [3] found similar results; they reported increase in carrier concentration cause a reduction in antioxidant activity of Gac fruit powder and phenolic content of uvaia juice powder respectively. The phenolic content of mulberry juice is about 1450 (mg gallic acid/100 g).
The increase of temperature led to a higher anthocyanin, phenolic and antioxidant degradation, which was expected, since these phytochemicals are highly thermo-sensitive (Figure 3 & 4). Laleh et al. [21] reported that increasing operation temperature causes a decrease in anthocyanin content of samples. They found it is due to the hydrolyzation of 3-glucoside structure, which has a protective effect on anthocyanins. Figure 5 and 6 show anthocyanin, phenolic and antioxidant degradation of black mulberry powder increases with an increase in compressed air flow rate. This is due to the influence of spray drying conditions not only on product temperature, but also on its moisture content and oxygen and light exposure. According to Goula and Adamopoulos [27] higher compressed air �ow rate caused an increase in outlet air temperature; this observation suggests a direct relation of the outlet temperature not only with the inlet temperature but also with the compressed air �ow rate, as well. Therefore at high compressed air flow rate, due to lower particle size and higher outlet air temperature, the degradation of phytochemicals increased. On the other hand by decreasing particle size the surface area to volume ratio of particles and the effect of drying air on sensitive compounds are increased. Similar results were found by Goula et al. [17] which increase in compressed air flow rate causes an increase in lycopene degradation of tomato powder.
The highest anthocyanin and phenolic retention and antioxidant activity observed in powders produced by maltodextrin 6DE, followed by maltodextrin 9DE, gum Arabic, and maltodextrin 20DE (Figure 5 & 6). Increase in maltodextrin DE has a negative effect on anthocyanin retention. Higher DE maltodextrins are more sensitive to high temperatures because lower molecular weight maltodextrins contain shorter chains and oxidation reactions of aldehydes at the open sides of the molecules may lead to structural deformations during heating processes, on the other hand, lower DE maltodextrins had higher absolute density that implies slower oxygen diffusion, thus retarding anthocyanin oxidation [24, 28]. With decreasing maltodextrin DE, greater batacyanin and vitamin C retention were observed in spray dried Amaranthus pigments and cactus pear juice powder, respectively [29, 30]. 
Blend of maltodextrin and gum Arabic offered better protection of thermo sensitive compounds such as anthocyanins, phenolics and antioxidants. Similar results were reported by Guedes et al. [3] which blend of maltodextrin and gum Arabic showed a good protection of polyphenols in uvaia juice powder. As shown in Table 1 the highest TAC and TPC and the lowest EC50 refer to a powder produced with 6% gum Arabic and 2% maltodextrin 6DE. Its total anthocyanin content is about 121.4 mg/100 g and its EC50 is 0.0054 mL of sample/g DPPH. 
Maltodextrin has the ability to form matrices which are important in wall formation in encapsulation. Low dextrose equivalent maltodextrins showed better retention of thermo sensitive compounds. The major shortcomings of pure maltodextrins are lack of emulsifying capacity and low retention of volatile compounds, Therefore, using the blend of maltodextrin and gum Arabic decreases the cost of the carrier and allows spray drying at higher feed solid contents because of the lower viscosity of the emulsion [13].
Conclusions
The effect of spray drying conditions, i.e. inlet air temperature, compressed air flow rate, carrier agent concentration, and blend of drying aids on black mulberry powder browning index, antioxidant activity, total anthocyanin and phenolic content was studied. It was observed that antioxidant activity, total anthocyanin and phenolic content decrease with an increase in compressed air flow rate, inlet air temperature, drying aid concentration, and dextrose equivalent of maltodextrin. Seventy-five percent replacement of maltodextrin 6DE by gum Arabic shows the highest retention of phytochemicals. Base on the results obtained in this study, browning index increases with an increase in compressed air flow rate, inlet air temperature, and maltodextrin dextrose equivalent, and with a decrease in drying aid concentration. The powder produced with the blend of maltodextrin 6DE and gum Arabic shows the lowest browning index.
The results obtained in the present work indicate maltodextrin 6DE to be the best carrier agent for spray drying of black mulberry juice as compared to the maltodextrin 9 and 20 DE and gum Arabic. As far as the blends were concerned, the stability of the anthocyanin, phenolic, and antioxidant compounds increased as the quantity of gum Arabic increased in its blend with maltodextrin (6 and 9DE). Maltodextrin 6DE: gum Arabic (25%, 75%) blend proved to be more efficient than the other blends even better than 100% maltodextrin 6DE. 

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Figure and table captions 
Figure 1. Browning index of black mulberry powders containing various percentage of maltodextrin 9DE, in different inlet air temperature and compressed air flow rate of 800 L/h.
Figure 2. Browning index of black mulberry powders containing various carrier agents (8%), in different compressed air flow rate and inlet air temperature of 130�C.
Figure 3. Total anthocyanin and phenolic content of black mulberry powders containing various percentage of maltodextrin 9DE, in different inlet air temperature and compressed air flow rate of 800 L/h.
Figure 4. EC50 of black mulberry powders containing various percentage of maltodextrin 9DE, in different inlet air temperature and compressed air flow rate of 800 L/h.
Figure 5. Total anthocyanin and phenolic content of black mulberry powders containing various carrier agents (8%), in different compressed air flow rate and inlet air temperature of 130�C.
Figure 6. EC50 of black mulberry powders containing various carrier agents (8%), in different compressed air flow rate and inlet air temperature of 130�C.
Table 1. Browning index, total anthocyanin content (TAC), EC50, and total phenolic content (TPC) of different black mulberry powders with various drying aids in compressed air flow rate of 800 L/h and inlet air temperature of 130�C.

















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