Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder

Abstract

a b s t r a c tStability of key odour volatiles (propanethiol, ethyl propanoate, ethyl 2-methylbutanoate and diethyl disulfide) from spray-dried durian powder that was subjected to accelerated storage were analysed quantitatively using headspace solid phase microextraction coupled to fast gas chromatography-mass spectrometry. The type of drying aids incorporated significantly influenced volatiles retention in the powder product. The addition of gum Arabic resulted in higher retention of volatiles in the durian powder as compared to maltodextrin and N-Lok starches. Volatiles that remained in the powder ranged from 57% to 76% of the original concentration. Volatile composition of the powder product was altered with only two aldehydes included 2-and 3-methyl butanal and no off-flavour volatile was detected throughout the storage. The rates of volatiles release from the spray-dried powder under accelerated storage condition increased markedly at higher relative humidity.

Impact of operating conditions on a single droplet and spray drying of hydroxypropylated pea starch: Process performance and final powder properties

“…Some damaged particles were noticed at 25 wt% (Figure c).The breakage of the particles was probably due to droplets/particles bursting during drying because of the excessive amount of water vapor that should escape from the droplet to the ambient. In addition, the drying under fast drying conditions (increased temperature) could lead to a rigid crust formation that ruptures easily …”

“…In addition, the drying under fast drying conditions (increased temperature) could lead to a rigid crust formation that ruptures easily. 73 An agglomerated particle was observed in Figures 8b and 10a,d. This observation was sustained by the higher span values obtained under these conditions (6.59, 5.01, and 16.96 at 2.5 bars, 15 and 30 wt%, respectively).…”

Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil

“…Cracks have a significant influence on loss of volatile compounds in encapsulated essential oils. According to several authors, retention of volatiles in the spray‐dried powders is significantly affected by spray drying conditions (Jafari et al ., 2008; Chin et al ., 2010). No significant differences were observed in the morphology of particles obtained with the application of different spray drying conditions.…”

Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

“…Pasteurization of mango fruit, puree generally led to a decrease in the levels of vitamin A, phenolics, though total carotenoids and ascorbic acid were reported to be stable though depending on the severity of the process (Djioua et al, 2009;Kim et al, 2007Kim et al, , 2009Vasquez-Caicedo et al, 2007). Effect of pasteurization has been reported for mulberry fruit extract, durian juice, pineapple juice, and cashew apple juice leading to a decrease in the levels of bioactive components such as total anthocyanin, ascorbic acid, and carotenoid (Aramwit et al, 2010;Chin et al, 2010;Rattanathanalerk et al, 2009;Zepka & Mercadante, 2009). As stated above while most authors have reported that pasteurization leads to a decrease in levels of various bioactive components there are exceptions.…”