Determination of Pomegranate Juice Powder Properties Produced by a Pilot Plant Spray Dryer with a Two-Fluid Nozzle

Roustapour, Omid Reza; Azad, Neda Maftoon; Sarshar, M.

doi:10.1080/07373937.2012.707720

Cited by 16 publications

(9 citation statements)

References 30 publications

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“…The material-based approach is based on changing the glass transition of feed solution by addition of carrier materials (Jayasundera et al, 2011a). Generally, large amounts of carrier materials, mostly maltodextrin and gum Arabic, are added to fruit juices to increase the glass transition temperature (Ferrari et al, 2012b;Osorio et al, 2011;Roustapour et al, 2012;Tonon et al, 2010). However, addition of these materials increases the product's cost, causes off-flavour and reduces consumer approval of the fruit juice powders.…”

Section: Introductionmentioning

confidence: 99%

Effect of vegetable proteins on physical characteristics of spray-dried tomato powders

Tontul

Topuz

Özkan

et al. 2016

Food sci. technol. int.

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In the present study, the effectiveness of different vegetable proteins (pea protein isolate, soy protein isolate and zein from maize) at two different ratios (1% and 5%) on product yield and physical properties of spray-dried pulpy tomato juice was investigated. Additionally, these proteins were compared with whey protein concentrate which has a superior effect on spray dried products at the same concentrations. Additionally, plain tomato juice was also spray dried for comparison with vegetable proteins. The product yield of the tomato powders dried with the vegetable proteins was lower than with the whey protein concentrate. Among vegetable proteins, the highest product yield was produced with 1% soy protein isolate. In all products, there was a slight colour difference between the reconstituted tomato powders and the raw tomato juice, which indicated that pulpy tomato juice can be spray dried with minor colour change. All powders had unique free-flowing properties estimated as Carr index and Hausner ratio due to their large particles.

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Section: Introductionmentioning

confidence: 99%

Effect of vegetable proteins on physical characteristics of spray-dried tomato powders

Tontul

Topuz

Özkan

et al. 2016

Food sci. technol. int.

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“…Resistant dextrin was the best drying‐aid agent followed by maltodextrin DE 6, maltodextrin DE 19 and FOS. It is known that drying‐aid agents such as maltodextrin DE 6 have higher glass transition temperature (Tg) than maltodextrin DE 19 and give higher drying yields (Yousefi et al ., ; Roustapour et al ., ). The low glass transition temperature of FOS limits its use as drying‐aid, which is why recent studies that used FOS for the microencapsulation of probiotics by spray‐drying alleviated the stickiness problem by combining FOS with whey protein (Rajam & Anandharamakrishnan, ).…”

Section: Resultsmentioning

confidence: 99%

“…a. These morphologies were similar to previously observed microcapsules of pomegranate juices with maltodextrins (Robert et al ., ; Roustapour et al ., ). The particle size of the powder obtained with a ratio of 1.25 g NUTRIOSE g CPJ −1 (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…When the resistant dextrin NUTRIOSE was used, it was possible to obtain powders with a high pomegranate content with a concentration as low as 0.5 g dryingaid g CPJ À1 , although the drying yield was only 49.6%. Resistant dextrin provided significantly higher drying (Yousefi et al, 2011;Roustapour et al, 2012). The low glass transition temperature of FOS limits its use as drying-aid, which is why recent studies that used FOS for the microencapsulation of probiotics by spray-drying alleviated the stickiness problem by combining FOS with whey protein (Rajam & Anandharamakrishnan, 2015).…”

Section: Production Of Pomegranate Powders With Prebiotic Fibresmentioning

confidence: 99%

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Spray‐drying of pomegranate juice with prebiotic dietary fibre

Miravet

Alacid

Obón

et al. 2015

Int J of Food Sci Tech

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The prebiotic fibres, resistant dextrin and fructooligosaccharides (FOS), were studied for use as drying-aid agents for the spray-drying of concentrated pomegranate juice, a low-caloric juice containing interesting health-related compounds. Resistant dextrin was the best drying-aid agent as only 0.5 g g CPJ À1 of resistant dextrin was needed to avoid powder stickiness, compared with 1 g g CPJ À1 of maltodextrins and 1.5 g g CPJ À1 of fructooligosaccharides. The best conditions for spray-drying a concentrated pomegranate juice (62.6% dry matter) using the resistant dextrin (NUTRIOSE) were 1.25 g NUTRIOSE g CPJ À1 and 0.10 g CPJ g solution À1, a liquid feed rate of 1.08 L h À1 and an air temperature of 160°C. Powders were easily solubilised in water, while storage at 25°C maintained the pomegranate bioactive components, and there were no stickiness problems for at least 2 months. Resistant dextrin could be used with all kind of fruit juices in substitution of maltodextrins, and the resulting prebiotic powders could be employed for formulating novel functional foods.

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“…The *R of the CP+PAC had a tendency to increase with an increased percentage of MD and with decreased ADV, which is attributed mainly to the role of the MD on the vitreous transition temperature (Tg), reducing the product's stickiness (Adhikari et al, 2009;Tonon et al, 2010;Osorio et al, 2011;Jayasundera et al, 2011aJayasundera et al, , 2011bJayasundera et al, , 2011cFerrari et al, 2012;Roustapour et al, 2012;Muzaffar and Kumar, 2015;Tontul and Topuz, 2017). Additionally, higher content of MD produces an FE with higher content of total solids and higher density and viscosity, which produces lower radial velocity and less collisions of the drops against the walls of the drying chamber.…”

Section: Yield and Deposit Formationmentioning

confidence: 99%

Effect of the Spray Drying Process on the Quality of Coconut Powder Fortified with Calcium and Vitamins C, D<sub>3</sub> and E

Carlos¹,

Antonio²,

Misael³

2018

AJFST

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The objective of this study was to optimize the process of Spray Drying (SD) for the obtaining of coconut powder fortified with Physiologically Active Compounds (PAC), according to the dryer's operating characteristics and the product, being (SD) is one of the most used technologies in the powder industry, guaranteeing good quality attributes for various applications in the food sector; it was used a response surface design based on five independent variables:: Maltodextrin (MD), Inlet Air Temperature (IAT), Outlet Air Temperature (OAT), Atomizing Disk Velocity (ADV) and drying Chamber Vacuum Pressure (VPC) and the dependent variables: yield (*R), Deposit Formation (DF) in the drying chamber, humidity (Xw), water activity (aw), Hygroscopicity (H), Solubility (S), wettability (Hu), color (L*, a* y b*), recovery of PAC (Ca, vitamins C, D3 and E), Peroxide Index (PI) and particle size (D10, D50 y D90). The results were analyzed statistically from the Statgraphics XVI.I software and through analysis of variance with 5% level of significance. In general, response variables were affected by all independent variables. The experimental optimization defined the CP+PAC process conditions as follows:

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Determination of Pomegranate Juice Powder Properties Produced by a Pilot Plant Spray Dryer with a Two-Fluid Nozzle

Cited by 16 publications

References 30 publications

Effect of vegetable proteins on physical characteristics of spray-dried tomato powders

Effect of vegetable proteins on physical characteristics of spray-dried tomato powders

Spray‐drying of pomegranate juice with prebiotic dietary fibre

Effect of the Spray Drying Process on the Quality of Coconut Powder Fortified with Calcium and Vitamins C, D<sub>3</sub> and E

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