BACKGROUND:The microencapsulation process using spray drying (SD) represents an effective alternative in protecting the active components present in strawberries. However, microcapsules of strawberry powder mixtures present problems of instantanisation and flowability; an aspect that can be solvedby agglomeration of the particles. OBJECTIVE:The aim of this study was to evaluate the influence of the fluidised bed agglomeration process on the flow, instantaneity and antioxidant properties of strawberry powder obtained by SD. METHODS:The response surface methodology (RSM) was used with a centred composite central design (α=1), considering the factors: fluidisation air temperature (50-70°C), time (30-50 min) and atomisation air pressure of the binder agent (1-2 bar). RESULTS:An increase in particle size was observed in the agglomeration process; the agglomerated particles showed a decrease in wetting time, the agglomerates of strawberry powder mixtures presented excellent instantanisation and fluidity, solving the problems identified in the microcapsules obtained by SD. CONCLUSIONS:Although the moisture and aw levels were increased in the agglomeration process, the values are within the microbiological and physicochemical food safety range; moreover, there was no effect on the phenol content and antioxidant capacity. The experimental optimisation achieved desirability of 68.4%, the optimum conditions being 70°C, 30 min and 1 bar.

中文翻译：

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用于喷雾干燥的草莓粉末混合物的流化床附聚

背景：使用喷雾干燥 (SD) 的微胶囊化工艺是保护草莓中活性成分的有效替代方法。然而，草莓粉混合物的微胶囊存在速溶和流动性问题；可以通过颗粒团聚来解决的一个方面。目的：本研究旨在评价流化床团聚工艺对SD法制得的草莓粉的流动性、瞬时性和抗氧化性的影响。方法：响应面法（RSM）与中心复合中心设计（α=1）一起使用，考虑因素：流化空气温度（50-70°C）、时间（30-50分钟）和雾化空气压力粘合剂（1-2 bar）。结果：在团聚过程中观察到粒径增加；团聚颗粒的润湿时间减少，草莓粉混合物的团聚体表现出优异的速化性和流动性，解决了 SD 获得的微胶囊中发现的问题。结 此外，对苯酚含量和抗氧化能力没有影响。实验优化实现了 68.4% 的合意性，最佳条件为 70°C、30 分钟和 1 巴。虽然在团聚过程中水分和水分含量有所增加，但数值在微生物和物理化学食品安全范围内；此外，对苯酚含量和抗氧化能力没有影响。实验优化实现了 68.4% 的合意性，最佳条件为 70°C、30 分钟和 1 巴。虽然在团聚过程中水分和水分含量有所增加，但数值在微生物和物理化学食品安全范围内；此外，对苯酚含量和抗氧化能力没有影响。实验优化实现了 68.4% 的合意性，最佳条件为 70°C、30 分钟和 1 巴。