Optimization of spray-drying process for concentrated orange juice

Pino, Jorge A.; Aragüez-Fortes, Yojhansel; Bringas-Lantigua, Madai

doi:10.1556/066.2018.47.4.4

Cited by 5 publications

(14 citation statements)

References 26 publications

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“…On the other hand, at high inlet air temperature, the extreme water loss caused the cracking of the particle membrane and induced a subsequent premature degradation of the encapsulated vitamin by the contact with air. This effect is in accordance with those reported in previous studies (Cuevas‐Glory et al, ; Pino et al, ). The temperature of the air cannot be so high that it causes thermal damage.…”

Section: Resultssupporting

confidence: 94%

“…Table showed that the ascorbic acid retention ranges from 73.3 to 89.9%, representing that the difference between the maximum and minimum value of ascorbic acid retention was 16.6%, which is due to the high sensitivity of this vitamin to high temperatures. These results were close to the 79.5% found for the spray drying of guava pulp (Chopda & Barrett, ) and 66.7–80.5% (Patil et al, ), as well as of other fruit juices dried by the same technique (Islam et al, ; Cuevas‐Glory et al, ; Pino et al, ).…”

Section: Resultssupporting

confidence: 84%

“…16.0-31.6% for spray-dried pineapple puree (Wong, Pui, & Ng, 2015), but close to 41.3-54.6% in the spray drying of beetroot juice (Bazaria & Kumar, 2016) and to 34.0-80.6% for concentrated orange juice (Pino, Aragüez-Fortes, & Bringas-Lantigua, 2018).…”

Section: Powder Yieldmentioning

confidence: 60%

“…Powder yield varied from 42.6 to 70.2% (Table ), slightly higher than 30–55% found for spray‐dried guava pulp (Shishir et al, ) and 16.0–31.6% for spray‐dried pineapple puree (Wong, Pui, & Ng, ), but close to 41.3–54.6% in the spray drying of beetroot juice (Bazaria & Kumar, ) and to 34.0–80.6% for concentrated orange juice (Pino, Aragüez‐Fortes, & Bringas‐Lantigua, ).…”

Section: Resultsmentioning

confidence: 87%

“…found for the spray drying of guava pulp (Chopda & Barrett, 2001) and 66.7-80.5% (Patil et al, 2014), as well as of other fruit juices dried by the same technique (Islam et al, 2016;Cuevas-Glory et al, 2017;Pino et al, 2018).…”

Section: Ascorbic Acid Retentionmentioning

confidence: 72%

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Optimization of the spray‐drying parameters for developing guava powder

Aragüez-Fortes¹,

Robaina‐Morales²,

Pino³

2019

J Food Process Engineering

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Spray‐drying process for guava pulp was optimized by response surface methodology. The factors were inlet air temperature (130–170°C) and maltodextrin DE 10 content (60–75% wb pulp solids basis), while powder yield, moisture, ascorbic acid retention, rehydration, and hygroscopicity were the responses variables. Inlet air temperature caused a positive effect on powder yield and ascorbic acid retention, while moisture content, rehydration, and hygroscopicity were negatively affected by maltodextrin content. The optimal conditions for drying guava pulp were an inlet air temperature of 148°C and maltodextrin content of 75% wb pulp solids basis; these parameters led to 67.9% powder yield, 4.2% wb moisture content, 90% ascorbic acid retention, 60 s rehydration time, hygroscopicity 21.7 g of water/100 g of dry matter and 9.2 μm of particle mean diameter. Practical application Nowadays an increase in the use of foods that are easy to make or ready for direct consumption has received a significant attention. Guava fruit has many health benefits potential, but it has short shelf life and seasonal crop. This research give the information about the effect of inlet air temperature and maltodextrin content on spray drying process and physicochemical properties of the developed guava powder. It is important for dehydrated pulp and juice producers to avoid production problems, such as stickiness and low yield.

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Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 84%

Section: Powder Yieldmentioning

confidence: 60%

Section: Resultsmentioning

confidence: 87%

Section: Ascorbic Acid Retentionmentioning

confidence: 72%

See 3 more Smart Citations

Optimization of the spray‐drying parameters for developing guava powder

Aragüez-Fortes¹,

Robaina‐Morales²,

Pino³

2019

J Food Process Engineering

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Effects of the spray-drying process using maltodextrin on bioactive compounds and antioxidant activity of the pulp of the tropical fruit açai (Euterpe oleracea Mart.)

Vargas,

Saldarriaga,

Sánchez

et al. 2024

Heliyon

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Evaluation of spray-drying´s operable condition for obtaining orange juice powder: effects on physicochemical properties

Rodrı́guez

Uresti-Marín

Gómez

et al. 2020

CyTA - Journal of Food

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The objective of the present work was to determine the effects of the main variables of spray drying to obtain orange juice powder as an alternative method for the integral use of orange juice. The variables evaluated for the spray-drying were the air inlet temperature, feed flow, and maltodextrin concentration, which had a different degree of significance on the assessed responses, the air inlet temperature is the one that had a more significant degree on the moisture content (p ≤ 0.01) and polyphenol content (p ≤ 0.05). While the maltodextrin concentration was for the yield and moisture content (p ≤ 0.05). However, on the color attributes, no significant effects were observed under the evaluated variables. Therefore, using spray-drying an orange juice powder with stable physicochemical characteristics was obtained, using maltodextrin 7% (w/w) and 0.1% (w/v) sodium alginate as carrier agents, 160°C inlet air temperature, 14 mL/min feed flow, which will allow the use of this drying technology. Evaluación de las condiciones de operación del secado por aspersión para la obtención de jugo de naranja en polvo: efectos sobre las propiedades fisicoquímicas RESUMEN El objetivo del presente trabajo fue determinar los efectos de las principales variables del secado por aspersión para la obtención de jugo de naranja en polvo como método alternativo para el aprovechamiento integral del jugo de naranja. Las variables evaluadas para el secado por aspersión fueron la temperatura de entrada del aire, flujo de alimentación y concentración de maltodextrina, las cuales tuvieron diferente grado de significancia sobre las respuestas evaluadas, siendo la temperatura de entrada de aire la que tuvo mayor grado de significancia sobre el contenido de humedad (p ≤ 0.01) y contenido de polifenoles (p ≤ 0.05), mientras que la concentración de maltodextrina lo fue para el rendimiento y humedad (p ≤ 0.05), sin embargo, en los atributos de color no se observaron efectos significativos bajo estas variables. Por tanto, utilizando secado por aspersión, se obtuvo un polvo de jugo de naranja con características fisicoquímicas estables, usando maltodextrina 7% (p/v) y alginato de sodio 0.1% (p/v) como agentes portadores, 160ºC de temperatura de entrada de aire, 14 mL/min de flujo de alimentación, lo que permitirá el uso de esta tecnología de secado.

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Optimization of spray-drying process for concentrated orange juice

Cited by 5 publications

References 26 publications

Optimization of the spray‐drying parameters for developing guava powder

Optimization of the spray‐drying parameters for developing guava powder

Effects of the spray-drying process using maltodextrin on bioactive compounds and antioxidant activity of the pulp of the tropical fruit açai (Euterpe oleracea Mart.)

Evaluation of spray-drying´s operable condition for obtaining orange juice powder: effects on physicochemical properties

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