Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice

Fazaeli, Mahboubeh; Emam‐Djomeh, Zahra; Kalbasi‐Ashtari, Ahmad; Omid, Mahmoud

doi:10.1515/1556-3758.2023

Cited by 52 publications

(28 citation statements)

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“…Similar findings were reported by Fazaeli, Emam‐Djomeh, Kalbasi‐Ashtari, and Omid (2012a in the spray drying of black mulberry juice, where increasing the concentration of maltodextrin causes lightness ( L* value) to increase but a* and b* values to decrease. Fazaeli et al (2012a) also revealed that maltodextrin concentration could affect the rate of browning reactions if spray drying is performed at an elevated temperature. They found the browning index of black mulberry powders were significantly increased when the inlet air temperature rose.…”

Section: Resultssupporting

confidence: 88%

Effects of pretreatment and spray drying on the physicochemical properties and probiotics viability of Moringa (Moringa oleiferaLam) leaf juice powder

Looi

Ong

Julkifle³

et al. 2019

J Food Process Preserv

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Spray drying was investigated in this study to produce Moringa leaf powder which was examined for its nutritional value and ability to support probiotics during storage with and without pretreatment. Response surface methodology with central composite rotatable design was performed to optimize the drying process for maximum yield based on two independent variables: inlet air temperature (116–144°C) and feed maltodextrin concentration (8.0%–22.5% w/w). The responding factors include drying characteristics (yield, color, bulk density, tapped density, water activity, and hygroscopicity) and phytochemical content (total phenolic content, total chlorophyll, and antioxidant activity). Each response was fitted to a model with goodness of fit determined using t test, coefficient of determination (R2), coefficient of variation (CV %), lack‐of‐fit, and signal‐to‐noise ratio. Pretreated and non‐pretreated leaves powder at the optimum settings demonstrated viable (more than 106 CFU/g powder) counts of both Lactobacillus acidophilus and Bifidobacterium lactis up to 28 days after inoculation. Practical applications Spray drying is a proven dehydration technique for heat‐sensitive substance in its atomized liquid form to obtain the counterpart dry powder product without substantial thermal degradation. It is a rapid, cost‐effective, and scalable process for the production of dry powders from vegetable and fruits with superior physical attributes and phytochemical properties as compared to other drying methods. Response surface methodology is a statistical tool that is very useful in the optimization and control of food processes. The information provided in this work will serve as the basis for further study on producing spray‐dried Moringa leaves powder at optimal pretreatment and spray drying conditions. The result is very valuable in considering the different processing variables and product qualities at the same time as compared with single factor experiments. This potentially leads to improved product color and phytochemicals retention while increasing production yield. Positive result shown in the probiotic compatible and viability analysis has revealed that the spray‐dried Moringa leaves powder may find its potential applications in the production of probiotic‐fortified Moringa health products (e.g., food, drink, supplements, and so on) and incorporation into existing food products as a flavoring or coloring targeted at the health food sector.

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Section: Resultssupporting

confidence: 88%

Effects of pretreatment and spray drying on the physicochemical properties and probiotics viability of Moringa (Moringa oleiferaLam) leaf juice powder

Looi

Ong

Julkifle³

et al. 2019

J Food Process Preserv

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“…Largo Avila et al () explained this phenomenon by the fusion of existing carbohydrates in sugar‐rich materials. On the other hand, there are also several reports of a positive relationship between inlet/outlet air temperature and product yield (Fazaeli, Emam‐Djomeh, Kalbasi‐Ashtari, & Omid, ; Vardin & Yasar, ). These authors suggested that this may be explained by a more efficient heat and mass transfer, which occurs at higher temperatures.…”

Section: Resultsmentioning

confidence: 99%

Optimization of aqueous extraction and spray drying conditions for efficient processing of hibiscus blended rosehip tea powder

Eroğlu

Tontul

Topuz

2018

J Food Process Preserv

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The present study aimed to optimize extraction and spray‐drying conditions used to produce rosehip tea powder from a blend of rosehip fruit and hibiscus. The optimum conditions of the extraction and spray drying processes were investigated using response surface methodology. The responses of the optimization were the ascorbic acid (AA) and total monomeric anthocyanin (TMA) content of the products. Optimal parameters for the extraction process were determined to be 5.3% loading ratio for 5.4 min at 64 °C. For the spray‐drying process, an inlet air temperature of 130 °C, outlet air temperature of 85 °C, and 18.4% maltodextrin ratio was found to be optimal. The powders produced at these conditions were stored at 4 °C and ambient temperature for 90 days to test the stability of AA and TMA. The degradation rates at 4 °C and at ambient temperature were found to be 41.4 and 48.2% for AA and 23.3 and 37% for TMA, respectively. Practical applications Nowadays there is a significant increase in the use of foods that are easy to prepare for consumption or ready for direct consumption. When consumers choose these products, they consider both ease of use and product quality. Tea bag and similar products are one of the most widespread product groups in this area. However, there are some disadvantages such as the waste problem and inadequate brewing conditions in use of these products. The solution of these problems requires alternative methods to prepare the product. The transformation of rosehip tea into instant rosehip tea form at optimum conditions determined in the current study can be used as an alternative method to solve these problems.

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“…Dehydration is one of the most common techniques used to preserve food. In addition, it also entails a reduction in the volume and weight of the product, which facilitates its transport and handling [11].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree

Silva-Espinoza

Ayed

Foster

et al. 2019

Foods

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Fruits are essential for a healthy diet, as they contribute to the prevention of cardiovascular diseases and some cancers, which is attributed to their high bioactive compound content contributing to their antioxidant capacity. Nevertheless, fruits have a short shelf life due to their high-water content, and freeze-drying is a well-known technique to preserve their nutritive quality. However, it is an expensive technology, both due to the use of low pressure and long processing time. Therefore, an optimisation of variables such as the freezing rate, working pressure and shelf temperature during freeze-drying may preserve fruit quality while reducing the time and costs. The impact of these variables on colour, porosity, mechanical properties, water content, vitamin C, total phenols, β-carotene, and antioxidant activity of a freeze-dried orange puree was evaluated. The results showed a great impact of pressure and shelf temperature on luminosity, chroma and water content. Vitamin C and β-carotene were more preserved with higher shelf temperatures (shorter times of processing) and lower pressure, respectively. The optimum freeze-drying conditions preserving the nutrients, and with an interesting structural property, perceived as a crunchy product by consumers, are low pressure (5 Pa) and high shelf temperature (50 • C).

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Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice

Cited by 52 publications

References 0 publications

Effects of pretreatment and spray drying on the physicochemical properties and probiotics viability of Moringa (Moringa oleiferaLam) leaf juice powder

Effects of pretreatment and spray drying on the physicochemical properties and probiotics viability of Moringa (Moringa oleiferaLam) leaf juice powder

Optimization of aqueous extraction and spray drying conditions for efficient processing of hibiscus blended rosehip tea powder

The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree

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