Optimization of the Spray Drying Process for Obtaining Cape Gooseberry Powder: An Innovative and Promising Functional Food

Abstract

Background: currently, functional foods are the type of foods of most interest to the modern consumer, due to the health benefits they provide. Objectives: Optimize the spray drying process to obtain cape gooseberry powder added with active compounds. Methods: A process of spray drying was carried out to obtain a powder from cape gooseberry suspensions added with vitamin C, iron, folic acid, isolated soy protein and dietary fiber. The drying process was optimized according to the characteristics of food formulations and operating conditions, obtaining a product with low hygroscopicity, high solubility and high levels of physiologically active compounds. Response surface methodology was used, considering a central composite design with four factors: maltodextrin (0-40%p/p), inlet air temperature (170-210°C), atomizer disc speed (16000-24000 rpm) and outlet air temperature (75-95°C). Results: The results showed a higher retention of vitamin C (69.7±0.7%), folic acid (90.9±1.8%) and iron (90.8±1.0%) with the food formulation containing a 24.4% of maltodextrin and the drying process defined by an atomizer disc speed of 19848 rpm and inlet and outlet air temperature of 194.2°C and 87.7°C, respectively. Conclusions: The spray drying process is an effective technology that provides added value to the fruit of cape gooseberry, allowing the incorporation and conservation of active compounds such as iron, folic acid and ascorbic acid.

Optimization of aqueous extraction and spray drying conditions for efficient processing of hibiscus blended rosehip tea powder

“…Addition of carrier material both increases the powder yield and protects nutrients against oxidation. However, this effect was seen until an optimum level in different studies (Cortés, Hernández, & Estrada, ; Mendoza‐Corvis, Arteaga M, & Pérez S, ). Therefore, it was researched in current study.…”

Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying

“…The goldenberry ( Physalis peruviana L.) is a tropical fruit that is native to the Andean highlands ( İzli et al., 2014 ). Benefits associated with goldenberries are their nutritional composition, bioactive components such as carotenoids, and the pleasant flavor making them interesting as a functional food ( İzli et al., 2014 , Cortés et al., 2017 , Etzbach et al., 2018 ).…”

“…Fruit juice powders have many benefits over fruit juices, e.g., reduced volume and weight, reduced packaging, easier handling and transportation, and, in particular, a longer shelf life ( Goula and Adamopoulos, 2010 ). The conversion of sugar-rich juices into powders is often accompanied by problems of stickiness because of the hygroscopicity and thermoplasticity of the products promoted by the high humidity and temperature of the drying air ( Cortés et al., 2017 ). Stickiness is mainly caused by the low glass transition temperature (T g ) of the sugars present in fruits such as glucose, fructose, and sucrose (T g of 31 °C, 26 °C, and 62 °C, respectively) ( Bhandari et al., 1997 , Thorat et al., 2018 ).…”

Avances tecnológicos en el proceso de transformación de la uchuva: una revisión

“…En cuanto a la obtención de uchuva en polvo se ha estudiado el proceso de secado en liofilización y en secado por aspersión. Cortés et al [36] optimizaron el proceso de secado por aspersión para la obtención de uchuva (Physalis peruviana L.) en polvo adicionado con componentes activos (vitamina c, hierro, ácido fólico, proteína de soya texturizada y fibra), las cuales se adicionaron a las suspensiones que fueron sometidas a secado por aspersión para la obtención de un producto en polvo fortificado. El proceso de secado fue optimizado de acuerdo con las características de formulación de la suspensión y las condiciones de operación del secador considerando un diseño central compuesto que presentó como factores los siguientes: maltodextrina, temperatura del aire de entrada, temperatura del aire de salida y velocidad del disco atomizador.…”