Process optimization of spray dried Jamun (Syzygium cumini L.) pulp powder

Jamun (Syzygium cumini L.) is a tropical fruit crop that belongs to the Myrtaceae family (Singh, Paswan, & Rai, 2019).). India and Indonesia are viewed as the origin of jamun fruits. Jamun has recently become famous for its high nutritional value in food processing areas. Jamun provides ellagic acid and glucoside jamboline that reduces blood sugar and has excellent diabetes control; it is very effective to treat jaundice, kidney stone, blood pressure, sore throat, constipation, vomiting, and diarrhea. As a source of food nutrients and phytochemical, jamun fruit comes to the attention of food manufacturers and food scientists (Bukya & Madane, 2018). This fruit is only accessible in June and July months during monsoon. The production of jamun fruits is unorganized in India, with significant annual losses between 20% and 30% after the harvest (Patil, Thorat, & Rajasekaran., 2012). Jamun fruits should be preserved and processed into valuable products to minimize post-harvest losses. A large number of food products are prepared from Jamun fruits. During jamun juice processing a large amount of pomace is produced which is not finding any appropriate use except for the utilization as an animal feed or landfilling. Majority of by-products obtained from the food industry are dumped in open space (Singh, Panesar, & Nanda, 2006). Fruit pomace can lead to a number of environmental challenges, such as surface and groundwater contamination, unless managed properly. Percolates produced from such by-products are responsible for the degradation of oxygen throughout the soil and the

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“…Jamun ( Syzygium cumini L .) is a tropical fruit crop that belongs to the Myrtaceae family (Singh, Paswan, & Rai, 2019). ).…”

Section: Introductionmentioning

confidence: 99%

Utilization of jamun pomace as functional ingredients to enhance the physico‐chemical and sensory characteristics of ice cream

Shelke

Kad

Yenge

et al. 2020

J. Food Process. Preserv.

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“…On the contrary, higher TPC was reported for freeze‐dried blackberry powder (Franceschinis et al., 2014) and bayberry powder (Cheng et al., 2017) compared to the spray‐dried powders. Contradicting findings in literature can be explained by the different processing conditions (inlet and outlet temperature in spray drying) and formulae (fruit content, carrier material type and content) used in each study which are reported to affect the TPC of fruit powders (Can Karaca et al., 2016; Horuz et al, 2012; Murugesan & Orsat, 2011; Singh et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

“…Sour cherries are rich in phenolic compounds which have been reported to possess several beneficial health effects (Khoo et al., 2011). Retention of phenolic compounds have been investigated in the recent studies focusing on production of fruit powders (Can Karaca et al., 2016; Shofinita & Langrish, 2014; Singh et al., 2019). Total phenolic content (TPC) of spray‐dried and freeze‐dried sour cherry powder was found to be 16.0 ± 0.2 and 16.2 ± 0.3 mg GAE/g sour cherry d.m., respectively.…”

Section: Resultsmentioning

confidence: 99%

Characterization of some physicochemical properties of spray‐dried and freeze‐dried sour cherry powders

Karaça

Baskaya²,

Güzel³

et al. 2020

J. Food Process. Preserv.

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The main goal of this study was to compare glass transition temperature (Tg)-a w relations, critical water activity (a wc) values, particle morphology, moisture sorption behavior, total phenolic content, and stability of freeze-dried (FD) and spray-dried (SD) sour cherry powders. The Tg of the SD and FD powders decreased from 57°C to 14°C and from 47°C to 15°C, respectively, as the a w increased from 0.03 to 0.35. Higher Tg values were observed for SD powder compared to FD powder in the a w range (0.03-0.35) covered in this work. The a wc was 0.29 for SD powder and 0.26 for FD powder. Scanning electron microscopy images showed that FD sour cherry powder exhibited a more porous morphology compared to SD powder. Total phenolic content of SD and FD powders was found to be similar (16.1 ± 0.3 mg GAE/g sour cherry dry matter). The results of this study suggest that physicochemical properties of spray-dried sour cherry powders are comparable to those obtained by freeze drying. Practical applications Stability of fruit-based powders is mostly determined by their Tg and a wc values. Such data are scarce for sour cherry powders. The present study provides useful information on Tg and a wc of sour-cherry powders produced with two drying methods. The results of this study clearly demonstrated that properties of spray-dried sour cherry powders compare favorably with those obtained by freeze drying. The findings of this study can be useful in determination of storage conditions for commercial sour cherry powders based on the a wc values. How to cite this article: Can Karaca A, Baskaya H, Guzel O, Ak MM. Characterization of some physicochemical properties of spray-dried and freeze-dried sour cherry powders. J Food

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“…A solubilidade das amostras não diferiu estatisticamente e seus valores se encontraram próximos aos encontrados para pó de jambolão-goma arábica de 81,6% (Araújo, 2014) e de clara de ovo de 80% (Christ, 2006), ambos secos em leito de jorro com inertes, e de jambolão-maltodextrina seco por spray drying de 80% a 93% (Singh et al, 2019). Amostras com maior concentração de clara apresentaram formação de aglomerados (Figura 3) e maior higroscopicidade.…”

Section: Efeito Da Mistura Clara Acidificada E Maltodextrina De10unclassified

“…Diante disso, é necessária a adição de agentes carreadores nas polpas para diminuir adesão do produto, favorecendo o processo de secagem. Em geral, se utilizam carboidratos de alto peso molecular, como maltodextrina, amidos, gomas, pectina e alginato (Araújo, 2014;Coutinho, 2007;Medeiros et al, 2001;Singh et al, 2019;Truong et al, 2005). O uso de pequenas quantidades de proteínas em combinação aos carboidratos altera as propriedades superficiais do filme líquido a ser seco, apresentando migração preferencial da proteína na interface ar/água.…”

Section: Introductionunclassified

Secagem da polpa de jambolão (Syzygium cumini) em secador de leito de jorro: efeito da clara de ovo como agente carreador de secagem na qualidade do produto

Soares

Pereira

2020

Braz. J. Food Technol.

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Resumo Este trabalho reporta a avaliação da secagem e das propriedades do pó de polpa de jambolão produzido com mistura de maltodextrina 10DE-clara de ovo, em diferentes proporções, como agentes carreadores de secagem (correspondendo a 19,5% da formulação). A secagem foi realizada em leito de jorro (temperatura do ar de 70 °C, vazão de 2,9 kg/min e vazão de alimentação de 11 g/min) com polietileno de baixa densidade como inerte (550 g), sendo avaliada a influência da composição da mistura de maltodextrina-clara de ovo na eficiência de secagem e nas seguintes propriedades do pó: umidade, atividade de água, diâmetro da partícula, densidade bulk, molhabilidade, solubilidade, higroscopicidade, cor e retenção das antocianinas. Produtos com maior teor de clara de ovo apresentaram maior retenção de antocianinas (79%) e menor tempo de molhamento (6 min) em relação à maltodextrina. Por outro lado, apresentaram redução de 31% no diâmetro médio e aumento de 35% na higroscopicidade dos pós, e menor rendimento de produção de pó na secagem (27%). A densidade bulk aumentou entre 14% e 19% após armazenamento por 40 dias, o que pode estar relacionado com alterações nas propriedades físicas do material, principalmente a molhabilidade e a higroscopicidade. Conclui-se que o uso da clara de ovo como agente carreador em combinação com maltodextrina na secagem de jambolão pode ser viável para obtenção de produto em pó com maior retenção de antocianinas e maior teor de proteínas.

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Process optimization of spray dried Jamun (Syzygium cumini L.) pulp powder

Cited by 44 publications

References 22 publications

Utilization of jamun pomace as functional ingredients to enhance the physico‐chemical and sensory characteristics of ice cream

Utilization of jamun pomace as functional ingredients to enhance the physico‐chemical and sensory characteristics of ice cream

Characterization of some physicochemical properties of spray‐dried and freeze‐dried sour cherry powders

Secagem da polpa de jambolão (Syzygium cumini) em secador de leito de jorro: efeito da clara de ovo como agente carreador de secagem na qualidade do produto

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