Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder

Kha, Tuyen C.; Nguyen, Minh H.; Roach, Paul D.

doi:10.1016/j.jfoodeng.2010.01.016

Cited by 424 publications

(312 citation statements)

References 46 publications

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“…This figure shows that low initial protein contents resulted in a high degree of solubility, whereas high protein concentrations led to a decrease in solubility, which was not expected since it is understood that at high carrier and protein concentrations the solubility would tend to increase rather than decrease. Moser et al (2016) and Kha et al (2010) reported that powder solubility was not influenced by CAC when studying the production of Gac (Momordica cochinchinensis) and grape juice powder using maltodextrin, WP and SPI, which was not shown in the present research. However, Yousefi et al (2011) reported that solubility was strongly affected by the carrier type and, in some cases, by carrier concentration.…”

Section: Solubilitycontrasting

confidence: 73%

Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

Santana

Paixão

Oliveira

et al. 2017

Braz. J. Food Technol.

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Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying Influência das condições de processo nas propriedades físico-químicas de pó de polpa de juçara (Euterpe edulis) produzido por atomização AbstractThe objective of this work was to optimize the spray drying of jussara pulp using mixtures of modified starch (MS) with whey protein concentrate (WPC) or soy protein isolate (SPI) as the carrier agents. Two central composite rotatable designs were used to evaluate the effect of the independent variables of inlet air temperature (140 °C to 200 °C), carrier agent concentration -CAC (0.5 to 2 g carrier agent/g jussara pulp solids) and the proportions of MS:WPC or MS:SPI (5 to 30 g WPC or SPI/100 g carrier agent) on the following responses for powders formulated with MS:WPC and MS:SPI, respectively: moisture content (0.3% to 1.4% and 0.6% to 1.2%), solubility (78.0% to 92.9% and 78.9% to 83.8%), retention of total anthocyanins (49.2% to 82.9% and 34.1% to 96.9%), encapsulation efficiency (98.5% to 99.7% and 98.5% to 99.5%), hue angle (9.1 to 44.0 and 3.7 to 42.6), chroma (10.0 to 15.3 and 9.2 to 14.3) and process yield (33.2% to 55.5% and 49.9% to 78.5%). The inlet air temperature 170 °C, CAC of 1.25 and 2 g/g jussara pulp solids and proportion of MS:WPC or MS:SPI of 17.5 and 30 g/100 g were recommended as the selected conditions. Keywords ResumoO objetivo deste trabalho foi otimizar a secagem por atomização da polpa de juçara, utilizando-se misturas de amido modificado (AM), concentrado proteico de soro de leite (CPL) ou isolado proteico de soja (IPS), como agentes carreadores. Dois delineamentos compostos centrais rotacionais foram realizados para avaliar o efeito das variáveis independentes: temperatura do ar de entrada (140 °C a 200 °C), concentração de agente carreador -CAC (0,5 a 2 g de carreador/g de sólidos de polpa juçara) e proporções de AM:CPL ou AM:IPS (5 a 30 g de CPL ou IPS/100 g carreador) sobre as seguintes respostas para pós formulados com AM:CPL e AM:IPS, respectivamente: teor de umidade (0,3% a 1,4% e 0,6% a 1,2%), solubilidade (78,0% a 92,9% e 78,9% a 83,8%), retenção de antocianinas totais (49,2% a 82,9% e 34,1% a 96,9%), eficiência de encapsulação (98,5% a 99,7% e 98,5 a 99,5%), ângulo de tonalidade (9,1 a 44,0 e 3,7 a 42,6), croma (10,0 a 15,3 e 9,2 a 14,3) e rendimento do processo (33,2% a 55,5% e 49,9% a 78,5%). A temperatura do ar de entrada de 170 °C, CAC de 1,25 e 2, e a proporção de AM:CPL ou AM:IPS de 17,5 e 30 foram recomendadas como condições selecionadas. Portugueses, 1966, Bacanga, CEP: 65080-805, São Luís/MA -Brazil, e-mail: audirene.amorim@gmail.com; audirene.santana@ufma.br Cite as: Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying. Braz. Palavras-chave:

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Section: Solubilitycontrasting

confidence: 73%

Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

Santana

Paixão

Oliveira

et al. 2017

Braz. J. Food Technol.

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“…It has the advantages of low cost and equipment readily available. The resulting powder has a much longer shelf life than the fresh fruits, easier transportation and storage (Kha et al 2010). Drying agent is used to reduce the stickiness of powder by encapsulating the juice particle during the spray drying process.…”

Section: Introductionmentioning

confidence: 99%

Production of spray-dried honey jackfruit (Artocarpus heterophyllus) powder from enzymatic liquefied puree

Wong

Tan

2017

J Food Sci Technol

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This paper presents the enzymatic liquefaction process for honey jackfruit optimized with Pectinex Ò Ultra SP-L and Celluclast Ò 1.5 L individually or in combinations at different concentrations (0-2.5% v/w) and incubation time (0-2.5 h). Treatment with combinations of enzymes showed a greater effect in the reduction of viscosity (83.9-98.8%) as compared to single enzyme treatment (64.8-87.3%). The best parameter for enzymatic liquefaction was obtained with 1.0% (v/w) Pectinex Ò Ultra SP-L and 0.5% (v/w) Celluclast Ò 1.5 L for 1.5 h. Spray drying process was carried out using different inlet temperatures (140-180°C) and maltodextrin concentrations (10-30% w/w). Results indicated that the spray-dried honey jackfruit powder produced at 160°C with 30% w/w maltodextrin gave the highest product yield (66.90%) with good powder qualities in terms of water activity, solubility, moisture content, hygroscopicity, color and bulk density. The spraydried honey jackfruit powder could potentially be incorporated into various food products.

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“…Walton and Mumford (1999) observed similar trends for the bulk density. Kha et al (2010); Goula and Adamopoulos (2010) also observed a reduction of powders bulk density with increasing air temperatures, studying the spray drying of Gac (Momordica cochinchinensis) fruit aril powder and orange juice powders, respectively. Goula and Adamopoulos (2010) reported that evaporation rates are faster and products dry to a more porous or fragmented structure, there was a greater tendency for the particles to be hollow.…”

Section: Bulk Densitymentioning

confidence: 99%

“…A similar result was also reported by Osman and Endut (2009) who carried out tests on rosellepineapple juice powders. These findings could be explained by the fact that additional concentrations of maltodextrin resulted in an increase in feed solids and a reduction in total moisture for evaporation (Kha et al 2010). …”

Section: Moisture Contentmentioning

confidence: 99%

“…The possible explanation for this phenomenon is that carrying out the spraydrying process caused rapid pigment oxidation, nonenzymatic browning. Therefore, the spray drying conditions at high temperature resulted in a high loss of red colour due to thermal degradation of pigments (Kha et al 2010). Overall, the lightness of the powders reduced.…”

Section: Color Parametersmentioning

confidence: 99%

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Spray drying of liquorice (Glycyrrhiza glabra) extract

Karaaslan

Dalgıç

2012

J Food Sci Technol

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The objective of this work was to study the influence of spray drying conditions on the physicochemical properties of liquorice (Glycyrrhiza glabra) extract. The stickiness and hydroscopicity problems in the power were overcome by use of dextrose equivalent (DE12) and DE19 maltodextrins as drying agents. The inlet air temperatures of 110°C, 120°C, and 130°C and maltodextrin concentrations of 10 %, 15 %, and 20 % (maltodextrin dry solids/100 g feed mixture dry solids) were the independent variables. Moisture content, bulk density, color change, hygroscopicity, acidity & pH, solubility were analyzed to determine the effects of spray drying conditions. Increases in inlet air temperature were caused an increase in yield, pH, solubility and a decrease in moisture content, bulk density, hygroscopicity, L*, a*, b*, acidity. Increases in maltodextrin concentrations were caused an increase in yield, L*, b*, acidity and a decrease in moisture content, bulk density, hygroscopicity, a*, pH, solubility. Increases in DE maltodextrins were caused an increase in bulk density, hygroscopicity, L*, pH and a decrease in yield, moisture content, a*, b*, acidity, solubility.

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Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder

Cited by 424 publications

References 46 publications

Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying

Production of spray-dried honey jackfruit (Artocarpus heterophyllus) powder from enzymatic liquefied puree

Spray drying of liquorice (Glycyrrhiza glabra) extract

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