scholarly journals Influence of spray-drying conditions on the physicochemical properties of red-fleshed dragon fruit (Hylocereus polyrhizus) powder made from peel and flesh

2021 ◽  
Vol 20 (03) ◽  
pp. 61-67
Author(s):  
Diep T. N. Duong
Keyword(s):  
Spray Drying ◽  
New Product Development ◽  
Food Processing ◽  
New Product ◽  
Physicochemical Characteristics ◽  
Inlet Temperature ◽  
Beverage Industry ◽  
Dragon Fruit ◽  
Fruit Powder ◽  
Drying Conditions

Pitaya production has been increasing, that offers abundant material for food processing. New product development would greatly add value for this produce. The present study focused on the effects of spray-drying conditions such as coating material concentration and spray-drying temperature on the physicochemical characteristics of red-fleshed dragon fruit powder made from peel and flesh. The sample quality was influenced by two experimental factors, which were the maltodextrin concentration and the spray-drying inlet temperature. The samples spray-dried at 140oC to 150oC with 15% maltodextrin (w/w) gave the powder with the highest betacyanin, polyphenol, and vitamin C retention results (97.62 - 98.86%, 90.66 - 91.63%, and 63.40 - 63.68%, respectively). The moisture content, water activity and solubility of the sample was 3.88% to 4.27%, 0.26 to 0.28 and 99%, respectively. Red-fleshed dragon fruit powder made from flesh and peel has numerous potentials in the beverage industry

Optimising Conditions for Encapsulation of Salacia chinensis Root Extract enriched with Phenolic Compounds

2021 ◽  
Vol 02 ◽  
Author(s):  
Thanh V. Ngo ◽  
Christopher J. Scarlett ◽  
Michael C. Bowyer ◽  
Rebecca McCullum ◽  
Quan V. Vuong
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Feed Rate ◽  
Freeze Drying ◽  
Antioxidant Activities ◽  
Inlet Temperature ◽  
Root Extract ◽  
Optimal Conditions ◽  
Dried Extract ◽  
Drying Conditions

Background: S. chinensis extract contains bioactive compounds, which exhibit high antioxidant activities. However, for commercial uses, it is necessary to encapsulate the extract to protect it from degradation. Objective: This study aimed to optimise spray-drying conditions and then compare with freeze-drying to identify the most suitable conditions for encapsulation of Salacia chinensis L. root extract. Method: Three factors of spray-drying encapsulation, including maltodextrin concentration, inlet temperature and feed rate, have been tested for the impacts on the physical and phytochemical properties of S. chinensis root extract. Based on the optimal conditions, the spray-drying was then compared with freeze-drying. Results: The results showed that maltodextrin concentration, inlet temperature and feed rate had significant impacts on recovery yield, phenolics, mangiferin and antioxidant activity of the spray-dried extract. The optimal spray-drying encapsulation conditions were maltodextrin concentration of 20 %, inlet temperature of 130ºC and feed rate of 9 mL/min. Under these optimal conditions, the encapsulated extract had comparable solubility, total phenolics, mangiferin, and antioxidant activity, lower bulk density, moisture content, and water activity as compared to encapsulated extract made using the freeze-drying technique. These optimal spray-drying conditions are recommended to encapsulate the extract of S. chinensis root. Conclusion: Spray-drying was found to be more effective for encapsulation of S. chinensis root extract than freeze-drying. Therefore, spray-drying is recommended for further applications.

scholarly journals Optimization of Spray Drying Condition of Asparagus Powder Using Response Surface Methodology (P17-003-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Jiseon Park ◽  
Soon Bae Kwon ◽  
Hye Jeong Kwon
Keyword(s):  
Spray Drying ◽  
Flow Rate ◽  
Air Flow ◽  
Absorption Index ◽  
Water Extraction ◽  
Inlet Temperature ◽  
Air Flow Rate ◽  
Independent Variables ◽  
Drying Conditions ◽  
Spray Dried

Abstract Objectives The purpose of this study was to investigate optimization of spray drying conditions for water-soluble powder using response surface methodology that is a statistical procedure used for optimization studies. Methods First, conditions of the extract used for spray drying were set. We compared heat water extraction (60–100 °C) with ethanol extraction (10–50%). After final selection of the method of extract used for spray drying, spray drying conditions were set. Independent variables included the additive contents of maltodextrin (X1), inlet temperature (X2), and air flow rate (X3). The dependent variables were yield, water absorption index (WAI) and total phenolic compounds. Results The yield was highest in 100 °C heat water extraction. The content of rutin was 29.77 mg/100 g in 90 °C heat water extraction, 28.07 mg/100 g in 100 °C heat water extraction and 24.24 mg/100 g in 10% ethanol extraction. The heat water extraction method at 100 °C was selected as an extract of the spray dryer. Statistical analysis revealed that independent variables significantly affected all the responses. A maximum yield was obtained at 15.55% of X1, 167.87 °C of X2 and 50.00 mL/min of X3. The water absorption index of asparagus increased with increasing MD ratio (X1), higher inlet temperature (X2) and higher air flow rate (X3). The total polyphenol contents of asparagus were higher when the MD addition ratio (X1) was 16.56%, the inlet temperature (X2) was higher and the air flow rate (X3) was higher. Conclusions In this study, extracts of asparagus using different extraction methods were compared for yield and spray-dried asparagus powders were investigated for their physicochemical characteristics. We were vary the range of the temperature, air flow rate, dextrin rate and set the best method for the functionality content of asparagus. Asparagus was spray - dried using 100 °C water extraction with high yield and high rutin content. The maximum spray drying yield was obtained at 15.55% of MD ratio, 167.87 °C of inlet temperature and 50.00 mL/min of air flow rate. There will be additional processed goods development made with what we have found. Funding Sources This study was supported by 2018 Regional Specialized Technology Development Project, Rural Development Administration, Republic of Korea. Supporting Tables, Images and/or Graphs

scholarly journals Evaluation of the Spray Drying Conditions of Blueberry Juice-Maltodextrin on the Yield, Content, and Retention of Quercetin 3-d-Galactoside

Polymers ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 312 ◽  
Author(s):  
María Saavedra-Leos ◽  
César Leyva-Porras ◽  
Laura López-Martínez ◽  
Raúl González-García ◽  
Joel Martínez ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Spray Drying ◽  
Physicochemical Characterization ◽  
Inlet Temperature ◽  
Processing Conditions ◽  
Blueberry Juice ◽  
Optimal Processing ◽  
Main Variable ◽  
Size And Morphology ◽  
Drying Conditions

The influence of the processing conditions during the spray drying of mixtures of blueberry juice (BJ) and maltodextrin (MX) was determined quantitatively by the analysis of variance (ANOVA), and qualitatively by the surface response plots (SRP). The effect of two independent variables (inlet temperature, and MX concentration), and one categorical variable (type of MX), was determined on the yield (Y), content (Q), and retention (R) of the antioxidant quercetin 3-d-galactoside. From the ANOVA results, the concentration was the main variable affecting Y and Q, while temperature had a negligible effect, and the low molecular weight MXs exhibited a better response. The physicochemical characterization showed that the powder appearance and microstructure remained unaffected, but size and morphology of the particles varied with the processing conditions. This study established the optimal processing conditions for the spray drying of BJ-MX, and the application limits of the MXs based on the molecular weight distribution.

scholarly journals Production of instant coffee from cold brewed coffee; process characteristics and optimization

2020 ◽  
Vol 3 (1) ◽  
pp. 39
Author(s):  
Patroklos K Vareltzis ◽  
Marina Zeleskidou ◽  
Smaro Kiroglou ◽  
Irene Gargali
Keyword(s):  
Physicochemical Characteristics ◽  
Total Phenolic ◽  
Inlet Temperature ◽  
Instant Coffee ◽  
Process Characteristics ◽  
Coffee Beans ◽  
Trained Panel ◽  
Anti Oxidant ◽  
Dpph Scavenging ◽  
Drying Conditions

This study aimed to develop a process for producing instant coffee from cold brewed Arabica and Robusta roasted coffee beans. The process starts by selecting an appropriate mixture of Arabica and Robusta coffee beans, degree of roasting (light, medium, dark) and degree of grinding (coarse, fine). Sensory evaluation by a trained panel showed that a mixture of 92.5% Arabica and 7.5% Robusta medium roasted, coarsely ground coffee beans produces instant cold brewed coffee equally or better accepted from other instant coffees available to consumers. The selected coffee beans were subjected to vacuum assisted cold extraction and the extract was spray dried. Spray drying conditions (inlet temperature, air volumetric flow and air aspiration rate) were optimized by a 33 full factorial design. Response variables were solids yield, process thermal efficiency and anti-oxidant capacity of the produced powder measured as %DPPH scavenging ability, FRAP and total phenolic content. The produced powder was analysed for its physicochemical characteristics (caffeine content, phenolics, moisture content, hygroscopicity, bulk density, solubility, particle size distribution, acrylamide content and shelf life determination).

scholarly journals Innovation management as a tool of qualitative changes in the food processing industry

2012 ◽  
Vol 49 (No. 8) ◽  
pp. 361-364
Author(s):  
E. Horská ◽  
I. Ubrežiová
Keyword(s):  
New Product Development ◽  
Food Processing ◽  
Innovation Management ◽  
Innovation Process ◽  
New Product ◽  
Point Of View ◽  
Alternative Approach ◽  
Qualitative Level ◽  
Manage Innovation ◽  
Qualitative Changes

The paper deals with theoretical and practical aspects of the innovation process as well as its final results and impact on qualitative level of the supply in the market with food products. From this point of view, we consider an innovation process as an alternative approach how to reach competitive advantage. The paper also points at several possibilities how to manage innovation process in order to create a new product with certain features of competitiveness. There follows from the research that the innovation process is not only the question of new product development but it is also the question of technological approach, new markets entering as well as organization changes in the company.

scholarly journals Microencapsulation Quality and Efficiency of Lactobacillus casei by Spray Drying Using Maltodextrin and Vegetable Extracts

2013 ◽  
Vol 3 (1) ◽  
pp. 61 ◽  
Author(s):  
Paola Hernández-Carranza ◽  
Aurelio López-Malo ◽  
Maria-Teresa Jiménez-Munguía
Keyword(s):  
Moisture Content ◽  
Spray Drying ◽  
Lactobacillus Casei ◽  
Microbial Reduction ◽  
Inlet Temperature ◽  
Drying Process ◽  
Aqueous Suspensions ◽  
Air Inlet ◽  
Grapefruit Peel ◽  
Drying Conditions

<p>Survival and quality efficiency of <em>Lactobacillus casei </em>microencapsulated by spray drying using different vegetable extracts (asparagus, artichoke, orange or grapefruit peel) were evaluated. Aqueous suspensions of the vegetable extracts with or without maltodextrin (adjusting to 25% w/w) were prepared for the microencapsulation of <em>L. casei</em>. The evaluated spray drying conditions were at a fixed air inlet temperature (Tin) of 145 °C and varying the aqueous suspensions flux (Q) of 10 or 15 g/min. Survival of <em>L. casei</em> was evaluated after the spray drying process and after 60 days of storage at 25 °C. The quality efficiency of the microencapsulated <em>L. casei</em> was evaluated by measuring in the product, physicochemical properties (moisture content, a<sub>w</sub>), determining moisture gain and modeling adsorption isotherms, besides analyzing micrographs. Results demonstrated that moisture content of the different spray drying powders was less than 2% wb and less than 0.30 of a<sub>w</sub>. It was evidently that the use of maltodextrin reduced 50% the powders moisture gain (hygroscopicity) therefore reducing stickiness problems during storage. The Scanning Electron Microscopy (SEM) confirmed individual particles formation with a homogeneous coat when using vegetable extracts+maltodextrin and hence better powder quality than without it. The microbial reduction of <em>L. casei</em> after the spray drying process was of one log cycle and significantly different (p &lt; 0.05) with the presence of maltodextrin when using orange or grapefruit peel. A microbial population over 10<sup>7</sup> cfu/g of <em>L. casei</em> microencapsulated was maintained after 60 days of storage which guarantees its use to develop functional food.</p>

Quality Improvement and New Product Development in the Hibiscus Beverage Industry

2019 ◽  
pp. 139-183
Author(s):  
Maria João P. Monteiro ◽  
Ana Isabel A. Costa ◽  
Keith I. Tomlins ◽  
Manuela E. Pintado
Keyword(s):  
Quality Improvement ◽  
Product Development ◽  
New Product Development ◽  
New Product ◽  
Beverage Industry

scholarly journals Production of Spray-dried “Terung Asam” (Solanum lasiocarpum Dunal) Powder

2021 ◽  
Vol 18 (1) ◽  
Author(s):  
Lee Sin CHANG ◽  
Siew May EAU YONG ◽  
Liew Phing PUI
Keyword(s):  
Spray Drying ◽  
Food Processing ◽  
Water Solubility ◽  
Life Extension ◽  
Inlet Temperature ◽  
Geographical Indication ◽  
Process Yield ◽  
B Values ◽  
Soluble Solid ◽  
Spray Dried

Easily perishable and highly seasonal “Terung Asam” (Solanum lasiocarpum Dunal) fruit, a geographical indication plant of Sarawak, was converted into powder for shelf life extension. Spray drying was employed with a range of inlet temperature (140 - 180 °C) and the slurry was cooperated with food graded maltodextrin (5 - 25 % w/w) as food processing aid. The spray-dried “Terung Asam” powders were analysed for process yield, moisture content (Mc), water activity (Aw), hygroscopicity (Hg), water solubility index (WSI), bulk density and colour. The reconstituted powders were assessed by determining total soluble solid (TSS), pH, viscosity and colour. The results indicated that the increase in inlet temperature had resulted in reduction in Mc, Aw, and Hg. In addition, higher concentration of maltodextrin led to reduction in Mc and Hg. At the spray drying inlet temperature of 160 °C and feed added with 25 % w/w maltodextrin, “Terung Asam” powder with the following optimal physicochemical properties was produced: Mc, 2.95±0.42 %; Aw, 0.11±0.02; Hg, 17.76±0.28 %; WSI, 98.89±1.37 %; and wettability, 621.60±119.03 s. The optimized reconstituted powder had lower L*, a* and b* values than the fresh juice, indicating it is lighter in colour, less reddish and less yellowish. Overall, the production of “Terung Asam” using spray drying is feasible with the addition of food processing aid.

Survival of Pantoea agglomerans Strain CPA-2 in a Spray-Drying Process

2002 ◽  
Vol 65 (1) ◽  
pp. 185-191 ◽  
Author(s):  
E. COSTA ◽  
N. TEIXIDÓ ◽  
J. USALL ◽  
E. FONS ◽  
V. GIMENO ◽  
...  
Keyword(s):  
Spray Drying ◽  
Dairy Products ◽  
Biocontrol Agent ◽  
Low Cost ◽  
Pantoea Agglomerans ◽  
Penicillium Expansum ◽  
Inlet Temperature ◽  
Outlet Temperature ◽  
Drying Process ◽  
Drying Conditions

Spray drying could be a suitable method for preserving microorganisms, as it allows large quantities of cultures to be dried at low cost. The aims of this paper were to evaluate the effects of spray-drying conditions on survival of the biocontrol agent Pantoea agglomerans CPA-2, which has shown antifungal activity against Penicillium expansum and Penicillium digitatum on citrus fruits. Various compounds cited in the bibliography as carriers were tested in our spray drying, and some salts (MgSO4, K2SO4, and Na2CO3) and dairy products (lactoserum or nonfat skimmed milk [NFSM]) showed the best results in terms of recovered powder. Outlet temperature had more influence on the death of bacteria than inlet temperature. P. agglomerans was heat sensitive, and the activation energy was around 6 kcal/mol K when MgSO4 (10%) or NFSM (10%) were used as carriers and only 3 kcal/mol K when the combination of MgSO4 (10%) and NFSM (10%) was used. The highest powder recovery was obtained when NFSM was used as the rehydration medium. Although the percentage of powder recovery was not high (around 50%) and viability was low, the results suggest that with bigger spray dryers, we could expect a lower outlet temperature and probably an increased viability. Further research into spray-dryer design is needed in order to demonstrate this.

Sign in / Sign up

Export Citation Format

Share Document