Functionality of spray-dried strawberry powder: effects of whey protein isolate and maltodextrin

Abstract

The effectiveness of two drying agents, namely whey protein isolate (WPI) and maltodextrin (MD), was evaluated during spray-drying of strawberry puree. With the increase of WPI substitution in the feed material, the surface tension of strawberry puree decreased, and powder recovery increased. Powder recovery (R p) increased from 39.2 ± 2.3% (S:MD:WPI = 60:40:0) to 56.5 ± 2.8% when MD was replaced by WPI (S:MD:WPI = 60:39:1). Surface morphology of powders showed that the addition of WPI resulted in shrunken particle surface, which gave rise to smaller D B and particle size. The particles were not spherical, and even with the addition of 0.5% WPI, the particle morphology was altered. The surface shrinkage of strawberry powder increased with increase in WPI from 0.5% to 10%. The production efficiency of strawberry powder could be greatly improved when MD was replaced by 1% WPI.

Spray drying of organic strawberry extract

“…Some other researchers also found that operational efficiency increased with increasing percentage of encapsulating agent. Gong et al (2018) found operational efficiency between 15-56.5% for strawberry concentrate powder. In addition to the direct relation between encapsulating agent amount and operational efficiency, they observed operational efficiency changed depending on composition of encapsulating agent.…”

“…Moisture content of strawberry extract powder at optimum conditions was calculated as 4.21 ± 0.14% (Table 5). Gong et al (2018) reported moisture content of strawberry powders between 4.52 and 4.92%. Researchers reported that moisture content could be affected by inlet and outlet temperatures (Santhalakshmy et al, 2015) and percentage of encapsulating agent (Horuz et al, 2012).…”

“…Bulk and packed density of powder were 0.286 g mL -1 and 0.571 g mL -1 , respectively. Gong et al (2018) reported bulk density of powders between 0.45 and 0.55 g mL -1 . Bulk density of powders was affected by several operational conditions like vibration, temperature and moisture content (Fazaeli et al, 2012;Vardin and Yasar, 2012) and composition of encapsulating agent (Gong et al, 2018).…”

“…Glass transition temperature was found to be 89.66 ± 1.95°C. Glass transition temperature of strawberry concentrate powder was reported between 32.60 and 38.39°C by Gong et al (2018). They stated that glass transition temperature of powder was significantly affected by composition of ingredients.…”

Influence of combined hydrolyzed collagen and maltodextrin as carrier agents in spray drying of cocona pulp

“…The average particle diameter for all samples was less than 16 μm (Table 1), which can generate good retention of bioactive compounds of the fruit, as explained by Moser et al (2017) in its anthocyanin retention study (94%) in powdered grape juice with a particle size of 11.57 μm. Generally, small particles are characteristics of powders obtained by spray drying (Gong et al, 2018;Kuck & Noreña, 2016). However, small particle size results in a large total surface area of the system exposed to the environment, favoring the degradation of susceptible compounds present in the fruit pulp, as described by the author.…”