Exploring the Potential of Wild Andean Blueberries for Powdered Juice Production through Spray Drying

Abstract

The Andean blueberry (Vaccinium meridionale Sw) is an underutilized wild fruit native to South America. It is known for its antioxidant properties and potential health benefits. In this study, Andean blueberry juice powders were produced via spray drying, using maltodextrin (MD), gum Arabic (GA) or a combination of both (MD:GA) as wall materials. The spray-dried juices were analyzed for the recovery percentage of total polyphenols and monomeric anthocyanins, as well as for their physicochemical and technological properties. Results showed that the type of carrier agent used caused statistically significant differences in the bioactive content and the antioxidant activity of the powders (p 94%) and good flowability. Future prospects include evaluating the stability of the Andean blueberry juice powders during storage and exploring the formulation of new foods and beverages that incorporate these spray-dried powders.

Keywords

• bioactive compounds
• food powders
• encapsulation
• food ingredients
• wild fruits