Tapioca Dextrin as an Alternative Carrier in the Spray Drying of Fruit Juices—A Case Study of Chokeberry Powder

Abstract

This paper analyses the semi-industrial process of spray drying chokeberry juice with carbohydrate polymers used as a carrier. Tapioca dextrin (Dx) was proposed and tested as an alternative carrier and it was compared with maltodextrin carriers (MDx), which are the most common in industrial practice. The influence of selected process parameters (carrier type and content, inlet air temperature, atomiser speed) on the characteristics of dried chokeberry powder was investigated. The size and microstructure of the powder particles, the bulk and apparent density, porosity, flowability, yield and bioactive properties were analysed. In comparison with MDx, the Dx carrier improved the handling properties, yield and bioactive properties. An increase in the Dx carrier content improved the phenolic content, antioxidant capacity, flowability and resulted in greater yield of the powder. An increase in the drying temperature increased the size of particles and improved powder flowability but it also caused a greater loss of the phenolic content and antioxidant capacity. The rotary atomizer speed had the most significant effect on the bioactive properties of obtained powders, which increased along with its growth. The following conditions were the most favourable for chokeberry juice with tapioca dextrin (Dx) as the carrier: inlet air temperature, 160 °C; rotary atomizer speed, 15,000 rpm; and Dx carrier content, 60%.

Functional Characteristics and Physical Properties of Spray Dried Starch Inclusion Complexes with Drugs

“…Smaller particles occupy the voids between the larger ones which clearly led to an increase of the bulk densities. [59,60] Similar results are also reported by Tze et al [61] and Wang et al [62]…”

Effect of Spray Dryer Scale Size on the Properties of Dried Beetroot Juice

“…The results obtained here may suggest that the polyphenols have a lower thermal sensitivity compared to the violet betalain pigments. TPC retention at a similar level (>90%) was also achieved during the spray drying of chokeberry juice [10,11] and bayberry juice [44]. In the case of non-optimal spray-drying conditions, lower TPC retention values can be obtained, similar to those for blueberry juice [45] and thyme extract [46].…”

“…When considering the spray drying of fruit and vegetable juices, there are technological problems that are associated with the hygroscopic and thermoplastic properties of the juices (product sticking and settling on the walls of the dryer, reduction of drying efficiency and powder stability, operational problems of the dryer) [6][7][8]. The reason for this is the content of the organic acids and low molecular weight sugars with a low glass transition temperature that are contained in the fruit and vegetable juices [9,10]. A known way to cope with these difficulties is to add drying carriers that have high molecular weight and that can effectively lower the glass transition temperature of the dried juice [11].…”

Spray Drying of Chokeberry Juice—Antioxidant Phytochemicals Retention in the Obtained Powders versus Energy Consumption of the Process

“…Spray drying is a popular method for this purpose [ 7 , 8 , 9 , 10 , 11 ]; it minimizes losses of bioactive properties in dried plant products compared to other convection drying methods [ 11 ]. Previously, several researchers studied spray drying of chokeberry juice and extracts with various carriers [ 8 , 9 , 12 , 13 , 14 , 15 , 16 , 17 , 18 ].…”

“…Spray drying is a popular method for this purpose [ 7 , 8 , 9 , 10 , 11 ]; it minimizes losses of bioactive properties in dried plant products compared to other convection drying methods [ 11 ]. Previously, several researchers studied spray drying of chokeberry juice and extracts with various carriers [ 8 , 9 , 12 , 13 , 14 , 15 , 16 , 17 , 18 ]. In the case of spray drying chokeberry juice, Bednarska and Janiszewska-Turak [ 12 ], using maltodextrin, gum arabic and their mixtures as carriers, achieved a retention of bioactive compounds in the range of 47.5–97.5, while Gawałek et al, using dextrin [ 8 ] and maltodextrin [ 8 , 9 ] carriers, achieved higher retention values (71.3–97.9%).…”