Abstract
Blood fruit (Haematocarpus validus) has important bioactive compounds, antioxidant properties and some essential minerals, which plays an essential part in human nutrition and traditional medicine for treating arthritis, jaundice, hypertension, cancer, etc. This work was conducted to optimize the parameters of spray drying process for production of blood fruit juice powder and its quality was compared with freeze dried and tray dried powder. It was observed that powder produced by spray drying techniques resulted in higher yield, solubility and better retention of resveratrol content and was considered to be of superior quality, having a higher degree of reconstitution ratio as compared to powders produced by freeze and tray drying techniques. High performance liquid chromatography study of blood fruit powder showed the presence of resveratrol and other phenolic compounds. Scanning electron microscope was used to study the surface morphology and it revealed that spray-dried powder has uniformity in shape and size as compared to freeze dried and tray dried powder. The present investigation indicated that spray drying results in better, superior quality powders that are easier for packaging, transportation, having better shelf life.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Aadil RM, Zeng XA, Han Z, Sun DW (2013) Effects of ultrasound treatments on quality of grapefruit juice. Food Chem 141:3201–3206. https://doi.org/10.1016/j.foodchem.2013.06.008
AOAC (2010) Official methods of analysis of AOAC international, 20th edn. https://doi.org/10.1007/978-3-642-31241-0
Bazaria B, Kumar P (2018) Optimization of spray drying parameters for beetroot juice powder using response surface methodology (RSM). J Saudi Soc Agric Sci 17:408–415. https://doi.org/10.1016/j.jssas.2016.09.007
Bhanja T, Kumari A, Banerjee R (2009) Enrichment of phenolics and free radical scavenging property of wheat Koji prepared with two filamentous fungi. Bioresour Technol 100:2861–2866. https://doi.org/10.1016/j.biortech.2008.12.055
Cai YZ, Corke H (2000) Production and properties of spray-dried. 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
Caparino OA, Tang J, Nindo CI, Sablani SS, Powers JR, Fellman JK (2012) Effect of drying methods on the physical properties and microstructures of mango (Philippine “Carabao” var.) powder. J Food Eng 111:135–148. https://doi.org/10.1016/j.jfoodeng.2012.01.010
Chorfa N, Savard S, Belkacemi K (2016) An efficient method for high-purity anthocyanin isomers isolation from wild blueberries and their radical scavenging activity. Food Chem 197:1226–1234. https://doi.org/10.1016/j.foodchem.2015.11.076
Dürüst N, Sümengen D, Dürüst Y (1997) Ascorbic acid and element contents of foods of Trabzon (Turkey). J Agri Food Chem. 45(6):2085–2087. https://doi.org/10.1021/jf9606159
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
Goula AM, Adamopoulos KG (2005) Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. J Food Eng 66:35–42. https://doi.org/10.1016/j.jfoodeng.2004.02.031
Goula AM, Adamopoulos KG, Kazakis NA (2004) Influence of spray drying conditions on tomato powder properties. Dry Technol 22:1129–1151. https://doi.org/10.1081/DRT-120038584
Grabowski JA, Truong VD, Daubert CR (2006) Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder. J Food Sci. https://doi.org/10.1111/j.1750-3841.2006.00036.x
Guo Y, Jauregi P (2018) Protective effect of β-lactoglobulin against heat induced loss of antioxidant activity of resveratrol. Food Chem 266:101–109. https://doi.org/10.1016/j.foodchem.2018.05.108
Hasan MM, Yun HK, Kwak EJ, Baek KH (2014a) Preparation of resveratrol-enriched grape juice from ultrasonication treated grape fruits. Ultrason Sonochem 21:729–734. https://doi.org/10.1016/j.ultsonch.2013.08.008
Hasan MM, Yun HK, Kwak EJ, Baek KH (2014b) Preparation of resveratrol-enriched grape juice from ultrasonication treated grape fruits. Ultrason Sonochem 21(2):729–734. https://doi.org/10.1016/j.ultsonch.2013.08.008
Kha TC, Nguyen MH, Roach PD (2010) Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. J Food Eng 98:385–392. https://doi.org/10.1016/j.jfoodeng.2010.01.016
Khalilian Movahhed M, Mohebbi M (2016) Spray drying and process optimization of carrot-celery juice. J Food Process Preserv 40:212–225. https://doi.org/10.1111/jfpp.12598
Medina-Torres N, Ayora-Talavera T, Espinosa-Andrews H et al (2017) Ultrasound assisted extraction for the recovery of phenolic compounds from vegetable sources. Agronomy 7:47. https://doi.org/10.3390/agronomy7030047
Mihailović NR, Mihailović VB, Kreft S, Ćirić AR, Joksović LG, Đurđević PT (2018) Analysis of phenolics in the peel and pulp of wild apples (Malus sylvestris (L.) Mill.). J Food Compos Anal 67:1–9. https://doi.org/10.1016/j.jfca.2017.11.007
Muzaffar K, Kumar P (2015) Parameter optimization for spray drying of tamarind pulp using response surface methodology. Powder Technol 279:179–184. https://doi.org/10.1016/j.powtec.2015.04.010
Ozgen M, Reese RN, Tulio AZ, Scheerens JC, Miller AR (2006) Modified 2, 2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2, 2′-diphenyl-1-picrylhydrazyl (DPPH) methods. J Agric Food Chem 54(4):1151–1157. https://doi.org/10.1021/jf051960d
Papadakis SE, Gardeli C, Tzia C (2006) Spray drying of raisin juice concentrate. Dry Technol 24:173–180. https://doi.org/10.1080/07373930600559019
Pasukamonset P, Kwon O, Adisakwattana S (2011) Alginate-based encapsulation of polyphenols from Clitoria ternatea petal flower extract enhances stability and biological activity under simulated gastrointestinal conditions. Food Hydrocolloids 61:772–779. https://doi.org/10.1016/j.foodhyd.2016.06.039
Pérez-Gregorio MR, Regueiro J, González-Barreiro C et al (2011) Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage. Food Control 22:1108–1113. https://doi.org/10.1016/j.foodcont.2011.01.006
Rahim MA, Khatun MJM, Rahman MM, Anwar MM (2015) Study on the morphology and nutritional status of Roktogota (Haematocarpus validus)—an important medicinal fruit plant of hilly areas of Bangladesh. Int J Minor Fruits, Med Aromat Plants 1:11–19
Raju S, Deka SC (2018) Influence of thermosonication treatments on bioactive compounds and sensory quality of fruit (Haematocarpus validus) juice. J Food Process Preserv 42(8):e13701. https://doi.org/10.1111/jfpp.13701
Rawson A, Tiwari BK, Patras A et al (2011) Effect of thermosonication on bioactive compounds in watermelon juice. Food Res Int 44:1168–1173. https://doi.org/10.1016/j.foodres.2010.07.005
Rodríguez-Hernández GR, González-García R, Grajales-Lagunes A et al (2005) Spray-drying of cactus pear juice (Opuntia streptacantha): effect on the physicochemical properties of powder and reconstituted product. Dry Technol 23:955–973. https://doi.org/10.1080/DRT-200054251
Saikia S, Mahnot NK, Mahanta CL (2015) Effect of spray drying of four fruit juices on physicochemical, phytochemical and antioxidant properties. J Food Process Preserv 39:1656–1664. https://doi.org/10.1111/jfpp.12395
Santhalakshmy S, Don Bosco SJ, 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
Sasikumar R, Vivek K, Chakaravarthy S, Deka SC (2017) Effect of post-harvest quality parameters on ultra-sonication treatment of khoonphal (Haematocarpus validus) of Meghalaya, North-East India. J Food Process Technol 8:1–6. https://doi.org/10.4172/2157-7110.1000668
Sasikumar R, Chutia H, Deka SC (2019a) Thermosonication assisted extraction of blood fruit (Haematocarpus validus) juice and process optimization through response surface methodology. J Micro Biotech Food Sci 9:228–235. https://doi.org/10.15414/jmbfs.2019.9.2.228-235
Sasikumar R, Pradhan D, Deka SC (2019b) Effects of thermosonication process on inactivation of Escherichia coli and Saccharomyces cerevisiae and its survival kinetics modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life. J Food Process Preserv. https://doi.org/10.1111/jfpp.14220
Sasikumar R, Vivek K, Deka SC (2019c) Sensory evaluation of ultrasound assisted microwave treated fruit (Haematocarpus validus) juice through fuzzy logic approach. Int Food Res J 26:1229–1236
Schuck P, Dolivet A, Jeantet R (2012) Analytical methods for food and dairy powders, 1st edn. Wiley, New York. https://doi.org/10.1002/9781118307397
Singleton VL, Orthofer R, Lamuela-Raventós RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods Enzym 299:152–178. https://doi.org/10.1016/S0076-6879(99)
Takeiti CY, Kieckbusch TG, Collares-Queiroz FP (2010) Morphological and physicochemical characterization of commercial maltodextrins with different degrees of dextrose-equivalent. Int J Food Proper 13(2):411–425. https://doi.org/10.1080/10942910802181024
Tonon RV, Brabet C, Hubinger MD (2008) Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. J Food Eng 88:411–418. https://doi.org/10.1016/j.jfoodeng.2008.02.029
Wilkowska A, Ambroziak W, Czyzowska A, Adamiec J (2016) Effect of microencapsulation by spray-drying and freeze-drying technique on the antioxidant properties of blueberry (Vaccinium myrtillus) juice polyphenolic compounds. Polish J Food Nutr Sci 66:11–16. https://doi.org/10.1515/pjfns-2015-0015
Acknowledgements
The authors grateful to DST-SERB, CRG (EMR/2017000202), Ministry of S&T, Government of India for providing financial assistance for this research.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that they have no conflict of interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Sasikumar, R., Das, M. & Deka, S.C. Process optimization for the production of blood fruit powder by spray drying technique and its quality evaluation. J Food Sci Technol 57, 2269–2282 (2020). https://doi.org/10.1007/s13197-020-04264-1
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04264-1