Abstract
Adhesion is the most important factor in product loss in the spray drying of syrups and juices. The main solution to reduce adhesion is using drying aids. The aim of this study was to evaluate effect of maltodextrin (MD) and gum Arabic as drying aids, and pectin and whey protein concentrate (WPC) as complementary drying aid on the powder yield, physical, functional and microstructural properties of spray dried apple juice concentrate. The studied variables and composition of the carriers were used. The inlet air temperature, atomizer rotational speed, feed flow rate, feed temperature and atomizer pressure were kept constant at 160 °C, 18,000 rpm, 15 ml/min, 25 ± 1 °C and 4.2 ± 0.1 bar, respectively. The results of powder production yield indicated that WPC was more effective than pectin as complementary drying aid. The bulk and tapped density of powders significantly decreased with an increase in WPC ratio. Moisture content, solubility, wettability, hygroscopicity and color parameters of the powders were also influenced by the carriers` type and their combinations. The microstructure of spray dried powders showed various particle sizes with spherical and irregular shapes (with shrinkages and dents on the surface). Taking into account all the parameters, 10% WPC in combination with MD was used which showed the best results in the economic production of powder with the highest yield (60.85%) and appropriate physical, flowability and functionality properties.
Similar content being viewed by others
References
Abadio FDB, Domingues AM, Borges SV, Oliveira VM (2004) Physical properties of powdered pineapple (Ananas comosus) juice—effect of malt dextrin concentration and atomization speed. J Food Eng 64:285–287. https://doi.org/10.1016/j.jfoodeng.2003.10.010
Adhikari B, Howes T, Shrestha AK, Bhandari BR (2007) Development of stickiness of whey protein isolate and lactose droplets during convective drying. Chem Eng Process Process Intensif 46:420–428. https://doi.org/10.1016/j.cep.2006.07.014
Bae EK, Lee SJ (2008) Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. J Microencapsul 25:549–560. https://doi.org/10.1080/02652040802075682
Bazaria B, Kumar P (2016) Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate. Food Biosci 14:21–27. https://doi.org/10.1016/j.fbio.2015.11.002
Bhandari BR, Datta N, D’Arcy BR, Rintoul GB (1998) Co-crystallization of honey with sucrose. LWT-Food Sci Technol 31:138–142. https://doi.org/10.1006/fstl.1997.0316
Bhusari SN, Muzaffar K, Kumar P (2014) Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder. Powder Technol 266:354–364. https://doi.org/10.1016/j.powtec.2014.06.038
Botrel DA, de Barros Fernandes RV, Borges SV, Yoshida MI (2014) Influence of wall matrix systems on the properties of spray-dried microparticles containing fish oil. Food Res Int 62:344–352. https://doi.org/10.1016/j.foodres.2014.02.003
Cai YZ, Corke H (2000) Production and properties of spray-dried amaranthus betacyanin pigments. J Food Sci 65:1248–1252. https://doi.org/10.1111/j.1365-2621.2000.tb10273.x
Cano-Chauca M, Stringheta PC, Ramos AM, Cal-Vidal J (2005) Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innov Food Sci Emerg Technol 6:420–428. https://doi.org/10.1016/j.ifset.2005.05.003
Carneiro HCF, Tonon RV, Grosso CRF, Hubinger MD (2013) Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. J Food Eng 115:443–451. https://doi.org/10.1016/j.jfoodeng.2012.03.033
Emery E, Oliver J, Pugsley T, Sharma J, Zhou J (2009) Flowability of moist pharmaceutical powders. Powder Technol 189:409–415. https://doi.org/10.1016/j.powtec.2008.06.017
Fang Z, Bhandari B (2012) Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice. Food Res Int 48:478–483. https://doi.org/10.1016/j.foodres.2012.05.025
Frascareli EC, Silva VM, Tonon RV, Hubinger MD (2012) Effect of process conditions on the microencapsulation of coffee oil by spray drying. Food Bioprod Process 90:413–424. https://doi.org/10.1016/j.fbp.2011.12.002
Fuchs M, Turchiuli C, Bohin M, Cuvelier ME, Ordonnaud C, Peyrat-Maillard MN, Dumoulin E (2006) Encapsulation of oil in powder using spray drying and fluidised bed agglomeration. J Food Eng 75:27–35. https://doi.org/10.1016/j.jfoodeng.2005.03.047
Goula AM, Adamopoulos KG (2012) A method for pomegranate seed application in food industries: seed oil encapsulation. Food Bioprod Process 90:639–652. https://doi.org/10.1016/j.fbp.2012.06.001
Idham Z, Muhamad II, Setapar M, Hamidah S, Sarmidi MR (2012) Effect of thermal processes on roselle anthocyanins encapsulated in different polymer matrices. J Food Process Preserv 36:176–184. https://doi.org/10.1111/j.1745-4549.2011.00572.x
Jangam SV, Thorat BN (2010) Optimization of spray drying of ginger extract. Dry Technol 28:1426–1434. https://doi.org/10.1080/07373937.2010.482699
Jayasundera M, Adhikari B, Howes T, Aldred P (2011) Surface protein coverage and its implications on spray-drying of model sugar-rich foods: solubility, powder production and characterisation. Food Chem 128:1003–1016. https://doi.org/10.1016/j.foodchem.2011.04.006
Jinapong N, Suphantharika M, Jamnong P (2008) Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. J Food Eng 84:194–205. https://doi.org/10.1016/j.jfoodeng.2007.04.032
Kato Y, Matsuda T (1996) Effects of the glycoprotein sugar chains on the amino-carbonyl reaction of chicken and Japanese quail ovomucoids with glucose. Biosci Biotech Biochem 60:1490–1491. https://doi.org/10.1271/bbb.60.1490
Lipasek RA, Ortiz JC, Taylor LS, Mauer LJ (2012) Effects of anticaking agents and storage conditions on the moisture sorption, caking, and flowability of deliquescent ingredients. Food Res Int 45:369–380. https://doi.org/10.1016/j.foodres.2011.10.037
Listiohadi YD, Hourigan JA, Sleigh RW, Steele RJ (2005) An exploration of the caking of lactose in whey and skim milk powders. Aust J Dairy Technol 60:207
Lumay G, Boschini F, Traina K, Bontempi S, Remy JC, Cloots R, Vandewalle N (2012) Measuring the flowing properties of powders and grains. Powder Technol 224:19–27. https://doi.org/10.1016/j.powtec.2012.02.015
Mahendran T (2011) Physico-chemical properties and sensory characteristics of dehydrated guava concentrate: effect of drying method and maltodextrin concentration. Trop Agric Res Ext 13:48–54. https://doi.org/10.4038/tare.v13i2.3138
Manickavasagan A, Thangavel K, Dev SRS, Delfiya DA, Nambi E, Orsat V, Raghavan GS (2015) Physicochemical characteristics of date powder produced in a pilot-scale spray dryer. Dry Technol 33:1114–1123. https://doi.org/10.1080/07373937.2015.1014045
Mauer LJ, Taylor LS (2010) Water-solids interactions: deliquescence. Annu Rev Food Sci Technol 1:41–63. https://doi.org/10.1146/annurev.food.080708.100915
Moreira GEG, Costa MGM, de Souza ACR, de Brito ES, de Medeiros MD, de Azeredo HM (2009) Physical properties of spray dried acerola pomace extract as affected by temperature and drying aids. LWT-Food Sci Technol 42:641–645. https://doi.org/10.1016/j.lwt.2008.07.008
Oliveira WP, Bott RF, Souza CRF (2006) Manufacture of standardized dried extracts from medicinal Brazilian plants. Dry Technol 24:523–533. https://doi.org/10.1080/07373930600612073
Quek SY, Chok NK, Swedlund P (2007) The physicochemical properties of spray-dried watermelon powders. Chem Eng Process Process Intensif 46:386–392. https://doi.org/10.1016/j.cep.2006.06.020
Righetto AM, Netto FM (2006) Vitamin C stability in encapsulated green West Indian cherry juice and in encapsulated synthetic ascorbic acid. J Sci Food Agric 86:1202–1208. https://doi.org/10.1002/jsfa.2469
Sansone F, Mencherini T, Picerno P, d’Amore M, Aquino RP, Lauro MR (2011) Maltodextrin/pectin microparticles by spray drying as carrier for nutraceutical extracts. J Food Eng 105:468–476. https://doi.org/10.1016/j.jfoodeng.2011.03.004
Santhalakshmy S, Bosco SJD, Francis S, Sabeena M (2015) Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technol 274:37–43. https://doi.org/10.1016/j.powtec.2015.01.016
Sarabandi K, Peighambardoust SH, Mahoonak AS, Samaei SP (2017) Effect of carrier types and compositions on the production yield, microstructure and physical characteristics of spray dried sour cherry juice concentrate. J Food Meas Charact 11:1602–1612. https://doi.org/10.1007/s11694-017-9540-3
Sheu T, Rosenberg M (1998) Microstructure of microcapsules consisting of whey proteins and carbohydrates. J Food Sci 63:491–494. https://doi.org/10.1111/j.1365-2621.1998.tb15770.x
Turchiuli C, Munguia MTJ, Sanchez MH, Ferre HC, Dumoulin E (2014) Use of different supports for oil encapsulation in powder by spray drying. Powder Technol 255:103–108. https://doi.org/10.1016/j.powtec.2013.08.026
Wang S, Langrish T (2010) The use of surface active compounds as additives in spray drying. Dry Technol 28:341–348. https://doi.org/10.1080/07373931003641404
Wang W, Zhou W (2015) Characterisation of spray dried soy sauce powders made by adding crystalline carbohydrates to drying carrier. Food Chem 168:417–422. https://doi.org/10.1016/j.foodchem.2014.07.065
Wang W, Jiang Y, Zhou W (2013) Characteristics of soy sauce powders spray-dried using dairy whey proteins and maltodextrins as drying aids. J Food Eng 119:724–730. https://doi.org/10.1016/j.jfoodeng.2013.06.047
Zaidel DNA, Rashid JM, Hamidon NH, Salleh LM, Kassim ASM (2017) Extraction and characterization of pectin from dragon fruit (Hylocereus polyrhizus) peels. Chem Eng Trans 56:805–810. https://doi.org/10.3303/cet1756135
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Sarabandi, K., Peighambardoust, S.H., Sadeghi Mahoonak, A.R. et al. Effect of different carriers on microstructure and physical characteristics of spray dried apple juice concentrate. J Food Sci Technol 55, 3098–3109 (2018). https://doi.org/10.1007/s13197-018-3235-6
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-018-3235-6