Evaluation of Effects of Spray Drying Conditions on Physicochemical Properties of Pomegranate Juice Powder Enriched with Pomegranate Peel Phenolic Compounds: Modeling and Optimization by RSM

Abstract

In this study, the effects of pomegranate peel extract concentration (2.5–10%), drying temperature (160–190 °C), and feed flow rate (0.6–1 mL/s) on the properties of pomegranate juice powder enriched with pomegranate peel phenolic compounds and produced by spray drying were investigated. The moisture content, water activity (aw), solubility, water absorption capacity (WAC), hygroscopicity, dissolution time, total phenolic content (TPC), Carr index (CI), Hausner ratio (HR), and brightness (L*) of the samples were evaluated, and the optimal powder production conditions were obtained using response surface methodology (RSM). The results showed that the optimal conditions were found to be the phenolic extract concentration of 10%, the drying temperature of 189.9 °C, and the feed flow rate of 0.63 mL/s, considering the minimization of the moisture content, aw, hygroscopicity, dissolution time, CI, HR, and L*, as well as the maximization of solubility, WAC, and TPC. The effect of the phenolic extract concentration was very significant (p < 0.01) on the WAC, hygroscopicity, dissolution time, TPC, CI, HR, and L* of the powder. Moreover, the effect of the drying temperature was very significant (p < 0.01) on the aw, hygroscopicity, dissolution time, CI, and HR of the powder and significant (p < 0.05) on its moisture content. The effect of the feed flow rate was very significant (p < 0.01) on the solubility, hygroscopicity, and dissolution time of the powder and significant (p < 0.05) on its moisture content. Therefore, we found that the spray drying conditions, such as high temperature, did not negatively affect the content of phenolic compounds in pomegranate powder, and the physical properties of the resulting powder were acceptable. Thus, pomegranate powder enriched with phenolic compounds can be used as a food additive or as a dietary supplement for medicinal use.

Multifunctional Pomegranate Peel Microparticles with Health-Promoting Effects for the Sustainable Development of Novel Nutraceuticals and Pharmaceuticals

“…11th Edition, all the obtained powders meet the criteria of dried extracts since their MC values were below 5% [32]. Hadree et al [33] analysed pomegranate powder enriched with the phenolic extract of PP by spray drying with an MC between 7.84% and 11.39%, which was two-to-three-fold higher than in the powders obtained in this research.…”

Impact of Thermosonication Treatment on Parsley Juice: Particle Swarm Algorithm (PSO), Multiple Linear Regression (MLR), and Response Surface Methodology (RSM)

“…PSO is a population-based meta-heuristic optimization algorithm motivated by the cooperative behavior of foraging animals such as flocks of birds or schools of fish. , Multiple linear regression (MLR) is a statistical analysis method used in machine learning. Few studies are using these methods for juice optimization. − The combination of RSM, MLR, and PSO can provide more accurate results in component optimization in vegetable juices. When the literature was scanned, no studies were found investigating the optimization of parsley juice’s chlorophyll and ascorbic acid components with RSM, MLR, and PSO after ultrasound application.…”

“…Few studies are using these methods for juice optimization. 21 − 25 The combination of RSM, MLR, and PSO can provide more accurate results in component optimization in vegetable juices. When the literature was scanned, no studies were found investigating the optimization of parsley juice’s chlorophyll and ascorbic acid components with RSM, MLR, and PSO after ultrasound application.…”

Development of Ultrasound-Processed Poppy (Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life

“…Ultrasound technology can shorten processing time, extend shelf life, and improve food quality There are a few studies on ultrasound-treated beverages in the literature review. − Response surface methodology (RSM) is a collection of valuable statistical methods for process improvement, maintenance, and design. RSM determines the interaction between independent variables and dependent variables. , The use of RSM in beverage optimization has been the focus of many recent studies. − …”