Effect of different carriers on microstructure and physical characteristics of spray dried apple juice concentrate

Abstract

Adhesion is the most important factor in product loss in the spray drying of syrups and juices. The main solution to reduce adhesion is using drying aids. The aim of this study was to evaluate effect of maltodextrin (MD) and gum Arabic as drying aids, and pectin and whey protein concentrate (WPC) as complementary drying aid on the powder yield, physical, functional and microstructural properties of spray dried apple juice concentrate. The studied variables and composition of the carriers were used. The inlet air temperature, atomizer rotational speed, feed flow rate, feed temperature and atomizer pressure were kept constant at 160 °C, 18,000 rpm, 15 ml/min, 25 ± 1 °C and 4.2 ± 0.1 bar, respectively. The results of powder production yield indicated that WPC was more effective than pectin as complementary drying aid. The bulk and tapped density of powders significantly decreased with an increase in WPC ratio. Moisture content, solubility, wettability, hygroscopicity and color parameters of the powders were also influenced by the carriers` type and their combinations. The microstructure of spray dried powders showed various particle sizes with spherical and irregular shapes (with shrinkages and dents on the surface). Taking into account all the parameters, 10% WPC in combination with MD was used which showed the best results in the economic production of powder with the highest yield (60.85%) and appropriate physical, flowability and functionality properties.

New Freeze-Dried Andean Blueberry Juice Powders for Potential Application as Functional Food Ingredients: Effect of Maltodextrin on Bioactive and Morphological Features

“…Similar results were obtained for sumac extract powders by Caliskan et al [14]. The microstructure of the encapsulated dried fruit extracts is relevant to their water reconstitution behavior, flowability, and other techno-functional characteristics; although it is mainly dependent on the type of encapsulant and the drying technique, it can vary according to the extract-encapsulant interactions and ratio [23]. Figure 2 shows SEM images of the freeze-dried Andean blueberry juice powders obtained using different concentrations of maltodextrin.…”

Reformulation of spray‐dried apple concentrate and honey for the enhancement of drying process performance and the physicochemical properties of powders

“…Janiszewska et al ., with lemon aroma powders, obtained values of loose bulk density from 330 to 470 kg m −3 . The bulk density of beetroot juice concentrate powders obtained by spray‐drying with whey protein concentrate ranged between 489 and 588 kg m −3 , whereas apple juice concentrate powders spray‐dried with maltodextrin and gum arabic as drying aids, and pectin and whey protein concentrate as complementary drying aid, were in the range of 370–840 kg m −3 …”

Optimization of sunflower head pectin extraction by ammonium oxalate and the effect of drying conditions on properties

“…Researches have proved the pectin-polyphenol conjugate have improved antioxidant properties with respect to polyphenol 18 . Among the different drying methods, spray-drying and freeze-drying are the most common ways to convert liquid products for powders with high chemical and biological stability 22 . Up to date, there is no study on the effect of drying methods on physiochemical properties of pectin from pectin from fresh sunflower heads (SFHP).…”