Blackberry (Rubus fruticosus) juice possesses compounds with antioxidant activity, which can be protected by different biopolymers used in the microencapsulation. Therefore, the effects of cell wall material including maltodextrin (MD), Arabic gum (GA) and whey protein concentrate (WPC) were evaluated on the physicochemical and antioxidant properties of encapsulated blackberries using a spray-drying technique. Anthocyanin concentration, polymeric colour, total polyphenols, radical scavenging activity of the 1,1-diphenyl-2-picrilhydrazil radical, reducing power and the stability at different storage conditions were evaluated. GA and MD conferred a similar protection to the antioxidant compounds when the microcapsules were stored at low water activities (aw < 0.515) in contrast to at a high moisture content (aw > 0.902), whereas WPC presented a high protection. Therefore, the selection of the best wall material for blackberry juice encapsulation depends of the conditions of storage of the powder.

Inulin and agavin fructans have been widely used in the food industry as fat substitutes, wall materials, and prebiotics, among other applications. Chemical modifications offer several advantages, from enhancing functional properties to broadening industrial applications, making them a key area of research in biotechnology, nutrition, and food science. This review examines the chemical modifications of fructans, specifically the inulin and agavin types. It describes the most commonly used methods, their characteristics, and their impact on the physicochemical, functional, and prebiotic properties of fructans. Additionally, it explores the interactions underlying these changes. Modifications enhance, extend, or generate new biological properties and activities. While most yield positive outcomes, challenges remain, including a deeper understanding of the structure–bioactivity relationships and further toxicity assessments, particularly in agavins. These insights aim to guide future research and innovation in the field.

The objective of this research was to evaluate the physicochemical properties and stability during controlled storage of the particles of oleoresin paprika (Capsicum annuum L.) produced by Micro and Nano spray dryer. Micro and Nano spray dryer produced micro and submicron particles, respectively. Micro and submicron particles exhibited similar values of solubility, but showed significant differences in all parameters of colour and in the moisture content and water activity. At the end of spray dried process, both powders presented significant differences in the carotenes recovery. Micro- particles showed higher content of carotenes on the surface than the submicron particles. However, both particles showed similar protection to the carotenes at the end of storage. The best storage condition for both particles was around water activity (aw) of 0.529 with about 50% carotenes retained at 30 days.