Technical Parameters Affecting the Spray Drying of Roselle (Hibiscus Sabdariffa) Powder

Roselle (Hibiscus sabdariffa) was a member of Malvaceae family. Its calyxes had bright red color due to presence of anthocyanin with an excellent antioxidant property. Raw roselle (Hibiscus sabdariffa L.) calyx was highly perishable due to its high moisture content. In order to diversify products from this plant, this research evaluated the possibility of spray drying for roselle extract into dried powder for long-term consumption. We focused on the effect of sugar alcohols (mannitol, sorbitol, isomalt, xylitol, erythritol) at 8%, carrier agents (maltodextrin, gum arabic, glutinous starch, whey protein concentrate, carboxymethyl cellulose) at 12%, operating parameters of spray dryer (inlet/outlet air temperature, feed rate) on physicochemical quality (bulk density, solubility, total phenolic content, total flavonoid content, anthocyanin content) of rosselle powder. Results showed that the optimal spray drying variables for rosselle powder should be 8% isomalt, 12% whey protein concentrate, inlet/ outlet air temperature 140/85oC/oC, feed rate 12 ml/min. Based on these optimal conditions, the highest physicochemical attributes of the dried roselle calyx powder would be obtained.

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Microencapsulation of ghee flavourants with whey protein concentrate and guar gum using spray drying

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15537 ◽

2021 ◽

Author(s):

Neha Duhan ◽

Jatindra K Sahu ◽

Asutosh Mohapatra ◽

SN Naik

Keyword(s):

Whey Protein ◽

Spray Drying ◽

Guar Gum ◽

Whey Protein Concentrate ◽

Protein Concentrate

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Whey Protein Concentrate, Pullulan, and Trehalose as Thermal Protective Agents for Increasing Viability of Lactobacillus plantarum Starter by Spray Drying

Food Science of Animal Resources ◽

10.5851/kosfa.2019.e94 ◽

2020 ◽

Vol 40 (1) ◽

pp. 118-131 ◽

Cited By ~ 1

Author(s):

Haiyue Sun ◽

Xiaoman Hua ◽

Minghao Zhang ◽

Yu Wang ◽

Yiying Chen ◽

...

Keyword(s):

Whey Protein ◽

Lactobacillus Plantarum ◽

Spray Drying ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Protective Agents

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Microencapsulation of Hibiscus sabdariffa (Roselle) Extracts by Spray Drying Using Maltodextrin and Gum Arabic as Carriers

Journal of Food Research ◽

10.5539/jfr.v9n5p53 ◽

2020 ◽

Vol 9 (5) ◽

pp. 53 ◽

Cited By ~ 1

Author(s):

Sandro Cid-Ortega ◽

José Ángel Guerrero-Beltrán

Keyword(s):

Phenolic Compounds ◽

Spray Drying ◽

Gum Arabic ◽

Total Phenolic ◽

Hibiscus Sabdariffa ◽

Total Phenolic Compounds ◽

Food Material ◽

Red Color ◽

Antioxidant Characteristics ◽

Monomeric Anthocyanins

Microencapsulation by spray drying is one of the most common methods used to obtain food material powders. In this study, different gums (maltodextrin [MD], gum arabic [GA], and mixtures of MD:GA [60:40] at various concentrations [0–10% w/w]) were used to microencapsulate Hibiscus sabdariffa (Roselle) extracts by spray drying. The yield, physicochemical properties, and antioxidant characteristics (total monomeric anthocyanins [TMAs], total phenolic compounds [TPCs], and antioxidant capacity [AC]) of the microencapsulated Roselle powders (RP) were evaluated. The highest RP yield (73.3 ± 3.3%) was obtained with the 3% MD:GA blend. The red color (a*) average for all powders (39.9 ± 2.0) decreased as the gum concentration increased. The 3% MD:GA RP showed the highest amount of TMAs (539.19 ± 13.27 mg cyaniding-3-glucoside equivalents/100 g) and TPCs (3,801.6 ± 125.9 mg of gallic acid equivalents/100 g of powder). The highest AC was observed with a 5% GA RP (1498.5 ± 44.0 mg of Trolox equivalents/100 g of powder).

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Optimization of spray-drying conditions for the preparation of whey protein concentrate–iron complex using response surface methodology

International Journal of Food Properties ◽

10.1080/10942912.2019.1651735 ◽

2019 ◽

Vol 22 (1) ◽

pp. 1411-1424 ◽

Cited By ~ 1

Author(s):

Indrajeet Singh Banjare ◽

Kamal Gandhi ◽

Khushbu Sao ◽

Rajan Sharma

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Whey Protein ◽

Spray Drying ◽

Iron Complex ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Drying Conditions

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Effects of Spray-Drying Temperatures and Ratios of Gum Arabic to Microcrystalline Cellulose on Antioxidant and Physical Properties of Mulberry Juice Powder

Beverages ◽

10.3390/beverages4040101 ◽

2018 ◽

Vol 4 (4) ◽

pp. 101 ◽

Cited By ~ 1

Author(s):

Hoa T.T. Do ◽

Ha V.H. Nguyen

Keyword(s):

Moisture Content ◽

Bulk Density ◽

Spray Drying ◽

Microcrystalline Cellulose ◽

Water Solubility ◽

Gum Arabic ◽

Total Phenolic ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Mulberry Juice

This study aimed to investigate the influences of inlet air temperatures (120 °C, 130 °C, 140 °C and 150 °C, 160 °C) and the ratios of gum Arabic to microcrystalline cellulose on the quality of mulberry juice powder produced by the spray drying process. Determination of moisture content, bulk density, solubility, total phenolic content (TPC), total anthocyanin content (TAC) and antioxidant capacity (AC) of the obtained powders was performed. The study on temperatures showed that all parameters studied were significantly affected by the shift in temperatures. The powder dried at 160 °C had the highest TPC (38.32 ± 0.36 mg GAE/g DW) and water solubility index (78.70 ± 0.75%); however, it had the lowest moisture content (3.90 ± 0.14%) when compared with the samples dried at other temperatures. Meanwhile, at 140 °C, powder samples with the highest TAC (4.690 ± 0.18 mg cyd-3-glu/g DW) and highest AC (648.09 ± 22.98 µmol TE/g DW), respectively, were obtained. Increasing microcrystalline cellulose and decreasing gum Arabic contents in the carrier mixtures showed significant decreases in moisture content, bulk density, solubility, TPC, TAC and AC.

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