Spray-Drying of Milk-Blackberry Pulp Mixture: Effect of Carrier Agent on the Physical Properties of Powder, Water Sorption, and Glass Transition Temperature.

The growing interest in blackberries is due to the presence of anthocyanins which have shown possible application as a natural dye for food and pharmaceutical products. Drying a mixture of blackberry pulp and milk may produce particles with a broad range of intrinsic nutrients. Milk components could act as a wall material and emulsifying agent, protecting the flavonoids from blackberry. Therefore, a milk-blackberry powder becomes an alternative, which may reduce postharvesting waste and increase the shelf life of the product without significantly altering its nutritional characteristics.