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Effect of process parameters on production of ginger oleoresin powder by spray drying using whey protein isolate as the wall material

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Abstract

The influence of air inlet temperature at 155, 165 and 175 °C and whey protein isolate (WPI) of 15, 25 and 35% concentration on numerous parameters of ginger oleoresin powder produced by spray drying was examined in this research. Powder recovery increased dramatically from 23.35 to 68.43% and 53.66 to 64.27%, respectively, as WPI concentration increased from 15 to 35% and inlet temperature decreased from 155 to 175 °C. Increases in WPI concentration and inlet temperature enhanced dissolving time from 22.36 to 32.17 s and 19.54 to 24.24 s respectively. Water activity, encapsulation efficiency of ginger oleoresin microcapsules increased from 0.16 to 0.22, 75.28 to 82.43% respectively, while total phenolic content decreased from 27.13 to 19.04 (mg GAE/g) when WPI concentration increased. Lower encapsulation efficiency (78.66%) and higher total phenol content (23.57 mg GAE/g) were reported at higher inlet temperatures (175 °C). The encapsulated oleoresin samples also exhibited smaller-sized particles which were tightly packed at higher inlet temperatures. Micrographs of the powdered sample revealed smooth morphology.

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Acknowledgements

This work was financially supported by the University Grants Commission, New Delhi, in the form of a DS Kothari Postdoctoral fellowship. The authors also extend their appreciation to the researchers supporting the project (RSP-2021/193), King Saud University, Riyadh, Saudi Arabia.

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Authors and Affiliations

  1. Department of Food Technology, University of Kashmir, Srinagar, 190006, India

    Tehmeena Ahad, Amir Gull & Farooq Ahmad Masoodi

  2. Department of Chemistry, College of Sciences and Health, Cleveland State University, Cleveland, 44115, USA

    Dina S. Hussein

  3. Department of Botony and Microbiology, College of Sciences, King Saud University, Riyadh, 11451, Saudi Arabia

    Jawaher Alkahtani

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  1. Tehmeena Ahad
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  2. Amir Gull
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  3. Farooq Ahmad Masoodi
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  4. Dina S. Hussein
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Contributions

Tehmeena Ahad: manuscript—original writing; experimentations; and data analysis. Amir Gull: methodology and validation. F. A. Masoodi: supervision. Dina S.Hussein: data curation. Jawaher Alkahtani: reviewing, editing.

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Correspondence to Tehmeena Ahad.

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Ahad, T., Gull, A., Masoodi, F.A. et al. Effect of process parameters on production of ginger oleoresin powder by spray drying using whey protein isolate as the wall material. Biomass Conv. Bioref. (2022). https://doi.org/10.1007/s13399-022-03464-3

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  • DOI: https://doi.org/10.1007/s13399-022-03464-3

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