Material Properties and Tableting of Fruit Powders

Abstract

The tableting of fruit powders is gaining popularity due to conveniences in its use, storage, transportation, and product formulation. Food powders are generally cohesive in nature, and their compressibility is highly correlated with the material properties of the powder. Here, the material properties of fruit powders and their respective compressibilities in relation to powder type, drying technique and their operating parameters, portion of the fruit used to produce the fruit powder, and drying aids are discussed. Among the material properties analyzed, moisture content, water activity, particle density, particle size and shape, and powder surface properties are identified as vital properties that highly influence the tableting behavior of fruit powders. The Kawakita and Lüdde model and Heckel equation are widely studied to describe the compressibility and compactibility of fruit powders. A four-parameter model fits the sigmoidal compression data of food powders well.

Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders

“…Fruit juices, including sea buckthorn, contain organic acids and sugars with a low glass transition temperature (Tg). Therefore, the high-molecular weight carrier agents are mixed with the juices before drying to increase the Tg of the product and, as a consequence, avoid a viscoplastic state and caking [ 4 , 5 ]. The carrier agents used in the production of powders may be maltodextrin, inulin, gum arabic, carrageenan gum, carboxymethyl cellulose (CMC), starch, pectin, whey protein, gelatin, casein and others; however, each of them affects the physical and chemical properties of products [ 6 , 7 , 8 ].…”

“…The most commonly used techniques are spray drying and freeze drying. However, the potential for vacuum drying, drum drying, reactance window drying, microwave-vacuum and other combined drying is increasing [ 4 , 6 , 9 ].…”

“…Encapsulation involves entrapment of valuable, sensitive or target components or fractions within the coating material. Processing fruit juice into powder can extend its shelf life and thus improve its physical properties and nutritional and pro-healthy value, as in the research by Bąkowska-Barczak and Kołodziejczyk [ 17 ], Aziz et al [ 4 ] and Çam et al [ 15 ]. The development of sea buckthorn powders may facilitate the potential use of health benefits of sea buckthorn with their prolonged shelf life and lower transport and storage costs.…”

Influence of the formula on the properties of a fast dispersible fruit tablet made from mango, Chlorella, and cactus powder

“…A tablet may be easily consumed as a health supplement, and this form allows ready storage, transportation, and packaging (Aziz et al, 2018). A tablet may be easily consumed as a health supplement, and this form allows ready storage, transportation, and packaging (Aziz et al, 2018).…”

“…Hence, compaction of fruit powder into tablets may be an excellent solution to these challenges. A tablet may be easily consumed as a health supplement, and this form allows ready storage, transportation, and packaging (Aziz et al, 2018). Different types of fruits have been turned into tablets such as dates and spirulina (Adiba, Salem, Nabil, & Abdelhakim, 2011), pitaya and guava (Zea, Yusof, Aziz, Ling, & Amin, 2013), and green and ripe mangoes (Ong, Yusof, Aziz, Chin, & Amin, 2014).…”