Effect of Foaming Conditions on Foam Properties and Drying Behavior of Powder from Magenta (Peristropheroxburghiana) Leaves Extracts

Abstract

In manufacturing food powders, foam-mat drying provides a cost-effective alternative to traditional drying methods. This study aimed to select the foaming conditions which support the subsequent drying of Magenta leaves extract. In the initial stage, concentrations of egg albumin (5 to 15%) as a foaming agent, xanthan gum as foam stabilizer (0.1 to 0.5%), and whipping time (2 to 8 min) were designed. Multiple regression analysis was applied to analyze the relationship between the dependent variables (expansion volume and foam density) and three independent variables as an indicator of foaming capacity and foam stability. The multiple response optimization was applied to optimize the foam density and volume expansion. The optimum foam density (0.25 g/mL) and foam volume expansion (298.12%) were obtained at the optimum egg albumin and xanthan gum concentrations, and whipping time at 12.21%, 0.24%, and 5.8 min, respectively, indicating a stable foam structure. Experimental moisture loss data are fitted for five selected drying models. The mathematical models were compared according to three statistical parameters, such as coefficient of determination (R2), chi-square (χ2), and root mean square error (RMSE). Among the five mathematical models tested with experimental data, the Page model could be applied to describe the foam-mat drying process of magenta leaves extract. The highest value of R2 (99.54%), the lowest value of χ2 (0.0007), and RMSE (0.0253) were observed for a air drying temperature of 60 °C. The effect of temperature on diffusion is described by the Arrhenius equation with an activation energy of 100.21 kJ/mol. Effective moisture diffusion values ranged from 2.27 × 10−10 to 6.71 × 10−10 m2/s as the temperature increased. The effect of drying conditions on anthocyanin changes of magenta leaves powder was compared. The results showed that the highest quality of the sample was observed when the sample was dried at 60 °C.

Optimization of Mulberry Extract Foam-Mat Drying Process Parameters

“…The albumin content used in this study was lower than that of the published literature. Thuy et al [ 14 ] investigated the foam-mat drying of magenta leaf extracts and found that the optimum egg albumin and whipping time values were 12.21% and 5.8 min, respectively; their foam expansion values were lower (298.12%) than in our work. Affandi et al [ 39 ] investigated the manufacturing of a Nigella sativa beverage powder and observed optimal foaming parameters of 15% egg albumen, 0.69% methylcellulose, and an 8 min whipping time.…”

“…In order to overcome these drawbacks, foam-mat drying, which is a technique of foaming from a liquid, has the ability to alleviate this issue. The liquid is beaten to make a stable foam before being dried on a foam pad at low temperatures [ 14 ]. Foam-mat drying is appropriate for heat-sensitive, dense, and sticky materials that cannot be dried using other methods such as spray drying; mulberry juice is an example.…”

“…The study of Kanha et al [ 15 ] showed that the total anthocyanin content and encapsulation efficiency of foam-mat-dried powders were comparable with and higher than the anthocyanin powders of spray- and freeze-dried black rice bran, respectively. Many fruit and vegetables have been dried using foam mats, including mangoes [ 16 , 17 ], bananas [ 18 ], tomatoes [ 19 ], bael fruit powder [ 20 ], papaya [ 21 ], and magenta leaf extract [ 14 ]. However, the application of foam drying technology to mulberry extract has not been studied.…”

Impact of foaming conditions on quality for foam-mat drying of Butterfly pea flower by multiple regression analysis

“…The surface area of the dried product is increased, leading to the time required to dry the foamed product being reduced compared with the non-foam dried product (23). However, the foam system is not stable, resulting in difficulty in drying and removing water from the drying surface (24) and led to the dried powder product having poor color, texture, taste and nutritional value (24)(25)(26).…”

Extraction Optimization of Crocin from Gardenia (Gardenia jasminoides Ellis)Fruits Using Response Surface Methodology and Quality Evaluation of Foam-Mat Dried Powder

“…Drying at 60 and 65 • C for 4 h, the moisture content of the powder was 5.82% and 5.78%, respectively, which had no significant difference between them. When drying at 70 • C for 3.5 h, the foam system has a moisture content suitable for grinding into powder; however, when drying at high temperature for a long time, the powder is easily changed, oxidized, and decomposed [33,35,36]. According to Wilkowska et al [37], blueberry powder with a moisture content of 3.9% was satisfactory in terms of quality and suitable for storage.…”