scholarly journals Impact of temperature and relative humidity on physicochemical properties of the spray dried red flesh dragon fruit powder during storage

2021 ◽  
Vol 20 (04) ◽  
pp. 34-42
Author(s):  
Diep T. N. Duong
Keyword(s):  
Relative Humidity ◽  
Water Activity ◽  
Storage Temperature ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Dragon Fruit ◽  
Fruit Powder ◽  
The Stability ◽  
Spray Dried ◽  
Better Than

This study was carried out to evaluate the effects of storage temperature (5 - 7oC, 29 - 31oC, and 50oC) and relative humidity (RH 10 - 84%) on the stability of antioxidant compounds such as betacyanin, polyphenols. The changes in color, moisture content, the water activity of spray-dried red flesh dragon fruit powder during storage were also observed. The results showed that after 40 days of storage at 5 - 7oC, the samples got betacyanin content of 3.76 mg/100 g dw and a total phenolic of 28.31 mg/100 g dw. These values were higher than those of samples stored at ambient temperature (29 - 31oC) and 50oC. Besides, this study also recorded that the low relative humidity of the environment at 10 - 23% maintained the product's betacyanin (4.16 - 3.61 mg/100 g dw) and polyphenol content (27.29 - 25.66 mg/100 g dw) as well as a desirable water activity, which was better than the zone from 57% to 84% (0.28 - 0.3).

scholarly journals Physicochemical Properties and Stability of Microencapsulated Betacyanin Pigments from Red Dragon Fruit Peels and Flesh

2020 ◽  
pp. 141-148
Author(s):  
Rosalinda C Torres ◽  
Rowelain Mae G Yumang ◽  
Chelsea Kate F Jose ◽  
Danielle Camille P Canillo
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Morphological Characterization ◽  
Stability Study ◽  
Natural Colorant ◽  
Hygroscopic Moisture ◽  
Dragon Fruit ◽  
The Stability ◽  
Spray Dried ◽  
Hylocereus Polyrhizus

Dragon fruit (Hylocereus polyrhizus) is known for its purple-coloured peels and pulp, which can be attributed to the presence of betalains. In this study, the potential of red dragon fruit as a source of natural colorant was investigated. Betacyanins were extracted from red dragon fruit peels and flesh in 1:3 ratio with water. Microencapsulation by spray-drying was done by adding 5% and 10% (w/v) maltodextrin (DE 11.8) to peels and flesh extracts, respectively. The spray-dried colorant powders all obtained <10% moisture content, 5.261-6.409 g/100g hygroscopic moisture content, and 5.317-7.349(mg/100L) betacyanin content. Morphological characterization revealed spherical, agglomerated particles with visible cracks on the surface. The stability study conducted showed that pigment retention was lowest at 70°C and highest at 4°C. Keywords: Hylocereus polyrhizus; Red dragon fruit; Betacyanin; Microencapsulation; Physicochemical properties

scholarly journals STORAGE TEMPERATURE AND RELATIVE HUMIDITY EFFECTS ON QUALITY AND ANTIOXIDANT COMPOSITION OF STRAWBERRY FRUIT

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 493B-493 ◽  
Author(s):  
Youngjae Shin ◽  
Jackie F. Nock ◽  
Rui Hai Liu ◽  
Christopher B. Watkins
Keyword(s):  
New York ◽  
Storage Temperature ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Low Temperature Storage ◽  
Long Term Storage ◽  
Total Antioxidant ◽  
Term Storage ◽  
Storage Temperatures

The New York strawberry (Fragaria ×ananassa) industry is focused on sale of relatively short term storage cultivars that are ripe at harvest. Although storage of harvested fruit at low temperatures is generally recommended, growers have reported reduced fruit quality in the market after low temperature storage. Therefore we have explored the potential for using intermediate temperatures for strawberry storage. Physical qualities and antioxidant composition of the Jewel cultivar stored in 75%, 85%, or 95% RH at 0.5, 10, and 20 °C for 4 days have been studied. Overall quality declined more rapidly at 20 °C, especially at 95% RH, than at 10 °C and 0.5 °C. There was little change in weight loss at 0.5, 10, and 20 °C for 2 days but it increased at the lowest RH at 10 °C and increased rapidly from day 3 at 20 °C in lower RHs. Firmness was maintained, or even increased, at 0.5 or 10 °C than 20 °C, but soluble solids concentrations were lower at higher than lower storage temperatures. Red color development and anthocyanin concentrations were controlled more at 0.5 or 10 °C than at 20 °C. Total phenolic compounds were higher at 20 °C than at other temperatures at all RHs. The total antioxidant capacity of berries was higher at 10 °C than at 0.5 or 20 °C. However, total ascorbic acid concentrations, flavonoid contents, and were not affected by RH and temperature. In conclusion, while the best temperature for long term storage is 0.5 °C, quality can be maintained at 10 °C for acceptable periods of time. High RH environments increase the loss of quality at higher storage temperatures. Higher storage temperatures may cause faster ripening and accumulation of antioxidant compounds, but marketable quality of the fruit may be reduced.

Effect of storage temperature on the crispness, colour and bioactive compounds of an orange snack obtained by freeze-drying

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Marilú Andrea Silva-Espinoza ◽  
María del Mar Camacho ◽  
Nuria Martínez-Navarrete
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Bioactive Compounds ◽  
Storage Temperature ◽  
Storage Period ◽  
Point Of View ◽  
Total Phenolic ◽  
Content Type ◽  
Freeze Dried ◽  
The Stability

PurposeA healthy and easy-to-use orange snack obtained from the freeze-dried orange pulp puree is proposed. Once the commercial packaging of the snack has been opened, the effect of conventional home storage temperature on its physicochemical properties and on the content of bioactive compounds has been studied. This research aims to recommend the consumer, and therefore the manufacturer, the best conditions for home storage of this product, keeping its nutritional quality and antioxidant capacity, as well as maintaining its colour and crispness.Design/methodology/approachThe water content, water activity, hygroscopicity, crispness, colour, vitamin C, β-carotene, total phenolic compounds and antioxidant activity were characterised both when the orange snack was newly obtained and after one, two and six months of storage inside zipper bags, at 4 and 20 ºC.FindingsThe results indicated that, in these conditions, the orange snack increased its water content, causing a loss in both its porosity and its characteristic crispness. Nevertheless, the bioactive compounds remained stable throughout the storage period, with the exception of β-carotene, the content of which decreased markedly when the orange snack was stored at 20 ºC.Originality/valueFew studies have evaluated the stability of food products during home storage. The findings showed that the maximum storage time to ensure a proper texture of the orange snack studied is between two and six months, both at 4 and 20 ºC. However, from the point of view of the conservation of both vitamin C and, especially, of β-carotene, it is recommended that this product be stored in refrigeration.

scholarly journals Effect of storage temperature on the stability of spray dried bacteriophage powders

2018 ◽  
Vol 127 ◽  
pp. 213-222 ◽  
Author(s):  
Sharon S.Y. Leung ◽  
Thaigarajan Parumasivam ◽  
An Nguyen ◽  
Thomas Gengenbach ◽  
Elizabeth A. Carter ◽  
...  
Keyword(s):  
Storage Temperature ◽  
The Stability ◽  
Spray Dried

scholarly journals Kinetics of Lycopene Degradation in Sunflower and Grape Seed Oils

2018 ◽  
Vol 34 (5) ◽  
pp. 2229-2235 ◽  
Author(s):  
Antonio Zuorro ◽  
Roberto Lavecchia ◽  
Erenio González ◽  
Viatcheslav Kafarov
Keyword(s):  
Seed Oil ◽  
Storage Temperature ◽  
Degradation Kinetics ◽  
Grape Seed ◽  
Antioxidant Compounds ◽  
First Order Kinetics ◽  
Grape Seed Oil ◽  
The Stability ◽  
And Storage ◽  
Kinetics Of

The stability of lycopene in two vegetable oils, sunflower seed oil (SSO) and grape seed oil (GSO), was investigated by analysing the carotenoid degradation kinetics in the temperature range of 10–40°C. A tomato oleoresin containing 6% (w/w) of lycopene was used to prepare lycopene-enriched oil samples. Analysis of kinetic data showed that lycopene degradation follows first-order kinetics, with an apparent activation energy of 70.7 kJ mol–1 in SSO and 69 kJ mol–1 in GSO. The estimated half-life of lycopene was found to depend on oil type and storage temperature. At 20°C, it varied between 59 and 122 days, while at 4°C it was comprised between 302 and 650 days. At all temperatures, lycopene was more stable in SSO than in GSO, which is likely due to the higher content of antioxidant compounds in SSO.

scholarly journals Anti-caking Agent Effects on the Properties of Spray-dried ‘Cempedak’ Fruit Powder

2020 ◽  
Vol 43 (4) ◽  
Author(s):  
Liew Phing Pui ◽  
Roselina Karim ◽  
Yus Aniza Yusof ◽  
Chen Wai Wong ◽  
Hasanah Mohd Ghazali
Keyword(s):  
Calcium Phosphate ◽  
Moisture Content ◽  
Water Activity ◽  
Height Ratio ◽  
High Tendency ◽  
Color Changes ◽  
Low Viscosity ◽  
Fruit Powder ◽  
Phosphate Addition ◽  
Spray Dried

‘Cempedak’ fruit, an aromatic fruit that has a short shelf life can be converted into powder through spray-drying process. However, the spray-dried powder that was obtained had a high tendency to cake. Hence, three different anti-caking agents (calcium silicate, silicon dioxide, and calcium phosphate) were added separately at a concentration of 1.5% (w/w). It was found that calcium phosphate (1.5% w/w) yielded ‘cempedak’ fruit powder with lowest moisture content, water activity, hygroscopicity, and caking (change in cake height ratio), with minimal color changes in its reconstituted form and low viscosity. Different calcium phosphate concentration (0-2.00% w/w) was then applied in the production of ‘spray-dried’ powder. With increase of calcium phosphate addition from 0 to 0.66%, the moisture content, water activity, hygroscopicity, cake height ratio of ‘cempedak’ powder decreased, with no significant decrease with further addition. Calcium phosphate (0.66 % w/w) yielded powder with the best properties: lowest moisture content (4.65%), water activity (0.18), hygroscopicity (22.0), and change in cake height ratio (0.17). In addition, there was a minimal change in color of its reconstituted powder, with a slight change in viscosity.

scholarly journals Increasing the Yield of Powder and Bioactive Materials during Extraction and Spray Drying of Dragon Fruit Skin Extracts

2021 ◽  
Vol 53 (6) ◽  
pp. 210612
Author(s):  
Dian Shofinita ◽  
Yazid Bindar ◽  
Tjokorde Walmiki Samadhi ◽  
Najwa Shufia Choliq ◽  
Arwinda Aprillia Jaelawijaya
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Natural Antioxidants ◽  
Protein Isolate ◽  
Total Phenolic ◽  
Skin Extract ◽  
Bioactive Materials ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Spray Dried

One potential utilization of dragon fruit skin is to produce bioactive materials as natural antioxidants and colorants for the food industry by extraction and spray drying. This study investigated the quality (total phenolic compounds/TPC, betacyanin and betaxanthin contents, and antioxidant activity) of the extracts and spray-dried products, and the quantity (powder yield) obtained by the use of different types and amounts of spray drying agents. Two drying agents were introduced during spray drying, i.e. maltodextrin and whey protein isolate (WPI). The result showed that a lower extraction solvent to solid ratio may result in a lower yield of TPC, betacyanin and betaxanthin contents, and also in antioxidant activity of the dragon fruit skin extract. In addition, maltodextrin and WPI were found to be able to significantly increase the yield from spray drying. The highest yield (72.7 ± 8.4%) was obtained with the use of 40% maltodextrin as drying agent, while the control yielded 9.5 ± 1.8%. Furthermore, it was found that the spray-dried product could recover more than 90% of the TPC and betacyanin in the extracts, which indicates that spray drying may be suitable for heat-sensitive materials.

scholarly journals Optimization of Spray Drying Parameters for White Dragon Fruit (Hylocereus undatus) Juice Powder using Response Surface Methodology (RSM)

2020 ◽  
Vol 5 (2) ◽  
pp. 45-56
Author(s):  
Norzaida
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Water Activity ◽  
Inlet Temperature ◽  
Outlet Temperature ◽  
Process Yield ◽  
Dragon Fruit ◽  
Resistant Maltodextrin ◽  
Hylocereus Undatus ◽  
Fruit Powder

This study was conducted to optimize the production of spray-dried white dragon fruit (Hylocereus undatus) powder using resistant maltodextrin as wall material. The inlet air temperature (140 °C, 150 °C and 160 °C), outlet temperature (75 °C, 80 °C and 85 °C) and resistant maltodextrin concentrations (20%, 25% and 30%) were tested as independent variables. Process yield, moisture content, water activity, solubility, hygroscopicity and bulk density of the powders were analysed as responses. Process yield significantly (p<0.05) increased with increasing inlet temperature and decreasing resistant maltodextrin concentration. Outlet temperature and resistant maltodextrin concentration significantly (p<0.05) reduced the moisture content and water activity of the white dragon fruit powder. Powder solubility and hygroscopicity significantly (p<0.05) increased as inlet and outlet temperature increased. Bulk density values decreased as inlet and outlet temperature increased. An optimum conditions for spray dried white dragon fruit powder that would produce high in yield, low moisture content, low water activity, high solubility, low hygroscopicity and high bulk density were found at 153 °C inlet temperature, 82 °C outlet temperature and 20% concentration.

scholarly journals Storage Stability of Spray Dried Nigella Sativa (Ranunculaceae Family) Instant Beverage Powder: Effect of Carrier Agents on the Physicochemical, Phenolic Compounds and Antioxidant Properties

2019 ◽  
Vol 7 (3) ◽  
pp. 648-661
Author(s):  
Boshra Varastegani ◽  
Muhammad Lubowa ◽  
José António Teixeira ◽  
Azhar Mat Easa
Keyword(s):  
Moisture Content ◽  
Bulk Density ◽  
Water Activity ◽  
Storage Stability ◽  
Nigella Sativa ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Antioxidants Activity ◽  
Caffeine Content ◽  
Spray Dried

The study assessed the effect of carrier agent’s maltodextrin and gum Arabic on the storage stability of spray dried Nigella sativa powder packed in low-density polyethylene bags and stored at maximum 4°C for up to 12 months. At 0, 3, 6, 9, and 12 months intervals the samples were assessed for changes in caffeine content, moisture content, water activity, colour, solubility capacity, bulk density, and antioxidants activity as total phenolic content (TPC) and total flavonoid content (TFC). After 12 months storage, a 61-68% loss in TPC and TFC was observed and anti-oxidant activity had reduced by 70%-72%. Overall, water activity and moisture content increased with a decrease in total antioxidant activity, accompanied by a significant decrease in caffeine content. No significant changes were observed in solubility capacity and bulk density of N. sativa powder.

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