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Degradation Kinetics and Storage Stability of Vacuum Spray-Dried Micro Wet-Milled Orange Juice (Citrus unshiu) Powder

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Abstract

The aim of this work was to evaluate the degradation kinetics and stability of micro wet milled orange juice powders obtained by vacuum spray drying, using maltodextrin as a carrier agent. Powders were produced with four combinations of orange juice solids/maltodextrin solids 60:40, 50:50, 40:60, and 30:70 by weight. Ascorbic acid degradation, color, and antioxidant activity of powders were evaluated throughout 90 days. Powders were stored at 10, 25, and 35 °C and relative humidity of 33%. Temperature and storage time negatively influenced the stability of ascorbic acid and color, whereas antioxidant activity increased at the beginning of storage at a higher temperature then decreased slightly after 60 days. For stability study, powders were stored at different water activities (0.11 to 0.84) in order to determine the plasticizing effects of water on glass transition temperature. Both water activity and glass transition temperature were used to predict the critical conditions for storage. Vacuum spray dried powder produced with a ratio of 30:70 (orange juice solids/maltodextrin solids) was considered as the most stable, since it showed highest critical water activity (aw = 0.61) and lowest moisture content (0.11 g water/g of dry solid) among the four powders. Vacuum spray drying using superheated steam as the heating medium was proven to be an effective way of producing orange juice powders with minimum loss of nutrients.

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Acknowledgements

The authors are grateful to Senior Researcher Dr. Norihiro Hoshi in the National Agricultural and Food Research Organization, Western Region Agricultural Research Center, Kagawa Prefecture, Japan, for providing the orange samples and Mr. Yoshitsugu Yamano in Tanabe Engineering Co. Ltd., Himeji Technology Center, Japan for the technical support to successfully carry out this research. This work was partially supported by JSPS KAKENHI Grant-in-Aid for Exploratory Research 15K14825.

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Authors and Affiliations

  1. Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, 305-8572, Japan

    M. Z. Islam & K. Monalisa

  2. Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh

    M. Z. Islam & K. Monalisa

  3. Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, 305-8572, Japan

    Yutaka Kitamura & Mito Kokawa

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  1. M. Z. Islam
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Correspondence to Yutaka Kitamura.

Electronic supplementary material

Fig. S1

Ascorbic acid degradation of vacuum spray dried micro wet milled orange juice powders (DOCX 96 kb).

Fig. S2

Arrhenius plots of ascorbic acid degradation of vacuum spray dried micro wet milled orange juice powders. OJ: Orange juice solids, MD: Maltodextrin solids (DOCX 33 kb).

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Islam, M.Z., Kitamura, Y., Kokawa, M. et al. Degradation Kinetics and Storage Stability of Vacuum Spray-Dried Micro Wet-Milled Orange Juice (Citrus unshiu) Powder. Food Bioprocess Technol 10, 1002–1014 (2017). https://doi.org/10.1007/s11947-017-1868-5

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