Aronia Berry Processing by Spray Drying

Abstract

The main aim of this study is to analyze the solid-liquid extraction followed by spray drying as a technological pathway for utilization of aronia fruit dust, a byproduct of filter tea factory. In the current study, ultrasound-assisted extraction was applied for the production of aronia liquid feed and maltodextrin was used as a carrier and encapsulating agent. In spray drying, the influence of inlet temperature and maltodextrin type and mass fraction on process efficiency and powder properties were observed. The physical and chemical properties of the obtained powders were characterized. It was determined that the powder produced using inlet temperature 140 °C and 40 % maltodextrin with dextrose equivalent (DE) 19.7 had the most desirable characteristics. It was observed that the increase in maltodextrin mass fraction decreases the powder moisture content, hygroscopicity and the content of bioactive compounds, but increases water solubility index and particle size. The increase in dextrose equivalent of maltodextrin increases the powder hygroscopicity and water solubility index, while the increase of inlet temperature causes a decrease in moisture content of aronia powders.

Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method

“…WSI values were between ranges of 63.34–87.04% ( Table 4 ). These values are similar to those obtained by Navarro-Flores et al [ 35 ] for the encapsulation of Crotalaria longirostrata leaves, and higher than those obtained by Vidović et al [ 36 ] for the encapsulation of aronia fruit dust (average of 57.2%), but lower than WSI obtained for white horehound powder (92.19%) [ 37 ]. By comparing the WAIs of the powders, it can be inferred that the microcapsules prepared with WP had significantly higher adsorption in comparison to MD, with the highest being in 80% WP powder, indicating that it is more likely to be affected by humidity and less stable during storage.…”

“…This indicates that MD powders could be easily and effectively reconstituted in water, easily incorporated, and evenly distributed into products. An increase of WSI with an increase of MD mass fraction was also reported in the study by Vidović et al [ 36 ] for spray drying of aronia fruit dust.…”

Spray Drying of Chokeberry Juice—Antioxidant Phytochemicals Retention in the Obtained Powders versus Energy Consumption of the Process

“…This was related to the increase in drying speed at higher temperatures. Additionally, this trend was also confirmed by other studies on spray drying chokeberry juice [ 8 , 9 , 17 ] and other berries [ 22 , 23 , 24 , 25 , 26 , 27 ]. However, in the study by Bednarska and Janiszewska-Turak [ 12 ], no statistical significance was found for the effect of drying temperature on the moisture content of spray-dried chokeberry juice.…”

“…It was assumed that at 180 °C (as in the case of spray drying of chokeberry juice), a substantial effect on the powder sticking would decrease PY value. Vidović et al [ 17 ] also noted a maximum PY in spray drying of chokeberry juice, but at a lower temperature (T = 140 °C). However, it was not a semi-industrial process, but only conducted on a laboratory scale.…”

“…Spray drying is a popular method for this purpose [ 7 , 8 , 9 , 10 , 11 ]; it minimizes losses of bioactive properties in dried plant products compared to other convection drying methods [ 11 ]. Previously, several researchers studied spray drying of chokeberry juice and extracts with various carriers [ 8 , 9 , 12 , 13 , 14 , 15 , 16 , 17 , 18 ]. In the case of spray drying chokeberry juice, Bednarska and Janiszewska-Turak [ 12 ], using maltodextrin, gum arabic and their mixtures as carriers, achieved a retention of bioactive compounds in the range of 47.5–97.5, while Gawałek et al, using dextrin [ 8 ] and maltodextrin [ 8 , 9 ] carriers, achieved higher retention values (71.3–97.9%).…”