Qualitative properties of spray‐dried blood fruit (Haematocarpus validus) powder and its sorption isotherms

Abstract

This work aims to study the qualitative properties of spray‐dried blood fruit powder (BFP) and to determine sorption isotherm through model fitting. The results showed that maximum yield was obtained with 30% maltodextrin (MD) at 150°C, having 1.57% moisture content and water activity (Aw) value of 0.3, respectively. Other characteristic properties of powder viz., hygroscopicity, bulk density, and solubility were also determined. Field‐emission scanning electron microscope (FESEM) was used for morphological and mineral compositional studies. Differential scanning calorimetry (DSC), X‐ray diffraction (XRD), and particle size distribution (PSD) of BFP were also evaluated. Moisture sorption isotherm (MSI) study of BFP resulted in good fitting with Peleg and GAB model. Therefore, it was concluded that superior quality BFP could be produced by a spray‐drying technique with 30% (w/w) MD and drying at 150°C temperature. Practical applications Blood fruit (Haematocarpus validus) has important bioactive compounds, antioxidant properties, and some essential minerals, which play a significant role in human nutrition and traditional medicine for treating arthritis, jaundice, hypertension, cancer, etc. The processing of blood fruit juice/pulp by spray‐drying technique to produce powder is classified among the best processes resulting in better, superior‐quality powders that are ease for packaging, transportation, and with increased shelf life. MSI study helps in providing information regarding food processing operations related to drying, packaging, and storage.

Effect of spray drying conditions on the physical characteristics, amino acid profile, and bioactivity of blood fruit ( Haematocarpus validus Bakh.F. Ex Forman) seed protein isolate

“…Due to the lack of processing technology, the fruit remains underutilized (Odeja et al, 2015;Sasikumar, Pradhan, et al, 2019;Sasikumar, Vivek, et al, 2019). In recent times, blood fruit's production and consumption have significantly increased due to extensive research activities by various researchers (Sasikumar, Chutia, et al, 2019;Sasikumar, Das, Sahu, et al, 2020;Sasikumar & Deka, 2018;Sasikumar, Vivek, et al, 2021). The fruit consists of sweet pulp and a big seed; usually, the seed portion is discarded.…”

“…The average weight of the whole blood fruit was 22 g, while, the pulp, pericarp and endocarp were 6 g (27%), 9.26 (42%) and 6.89 g (31%), respectively (Sasikumar, Vivek, et al, 2021). The seed is an excellent source of high-quality proteins, essential amino acids, minerals, and phytochemicals Sasikumar, Das, Sahu, et al, 2020;Sasikumar, Das, Saravanan, et al, 2020;Sasikumar, Das, & Jaiswal, 2021). The protein content of the seed ranges from 30% to 35% and has more essential amino acids comparable to soy protein (Alex et al, 2018;Singh et al, 2012).…”

“…The number of beneficial effects of fermentation of protein isolates was reported for various products such as tempeh, soy protein, and pea protein (Almeida et al, 2015;Lan et al, 2019;Zhang et al, 2016;Zheng et al, 2017). Spray-drying is an efficient and cost-efficient technology to produce free-flowing protein powders (Abdul-Hamid et al, 2002;Sasikumar, Das, Sahu, et al, 2020). The spray drying process results in better quality powders with long shelf life, low moisture content, and water activity that makes the powder easier for packaging, transportation, and storage (Abd Hashib et al, 2015;Vivek et al, 2020).…”

“…A laboratory model spray dryer (Model: P111, Technosearch, Instruments, Mumbai, India) with a drying chamber (500 mm × 215 mm) and two flow fluid nozzles (diameter of 0.5 mm) was used for the study. The air pressure and flow rate of process were maintained at 0.75 MPa and 24 m 3 h, respectively, for all the runs carried out in the spray drying experiment (Saikia et al, 2015;Sasikumar, Das, Sahu, et al, 2020).…”

Effects of extraction methods and solvents on the bioactive compounds, antioxidant activity, and storage stability of anthocyanin rich blood fruit ( Haematocarpus validus ) extracts

“…Blood fruits (Haematocarpus validus) found in Meghalaya, North-East India, is known as one of the promising edible fruits and rich in anthocyanins and phenolic acids (Sasikumar, Chutia, & Deka, 2019;Sasikumar, Das, Saravanan, & Deka, 2020;Sasikumar, Das, Sahu, & Deka, 2020;Sasikumar & Deka, 2018;Sasikumar, Pradhan, & Deka, 2019;Sasikumar, Vivek, Chakkaravarthi, & Deka, 2021;Sasikumar, Vivek, & Deka, 2019). The efficient extraction procedure of anthocyanins from blood fruit is not developed till now.…”