Effects of the spray drying conditions of chokeberry (Aronia melanocarpa L.) juice concentrate on the physicochemical properties of powders

Abstract

Summary A semi‐industrial spray drying process of chokeberry juice concentrate using maltodextrin was analysed. The influence of the content and dextrose equivalent (DE) of maltodextrin, inlet air temperature and rotary disc atomiser speed was studied on the physicochemical properties of the obtained powders. The size and structure of the powder particles, bulk density, moisture content, flowability, yield and total polyphenol content were analysed. An increase in carrier content from 50% to 70% caused a 4.9% increase in total polyphenol retention, better flowability (Hausner ratio decrease of 0.17) and greater yield of the powder (60%). An increase in the drying temperature (150–170 °C) caused larger particle size and improved powder flowability but also resulted in greater loss of total polyphenols. A decrease in rotary atomiser speed (11 000–15 000 rpm) had a moderate influence on particle size and improvement in flowability but had no effect on polyphenol retention. Changes in the DE (8–22) of maltodextrin as a carrier indicated a moderate growing dependence on particle size and worse flowability.

The influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder

“…Increase in DE value from 10 to 15 did not cause statistically significant effect on the diameter size; exceptions were powders dried at 200°C for MD (decrease) and AG:MD = 1:1 (increase). The same result was obtained by Gawałek et al (2017) for spray dried chokeberry juice; they did not see any significant effect with increasing dextrose equivalent from 8 to 18.…”

“…Arabic gum is chosen because of creating stable emulsions, high solubility and pH stability (Janiszewska-Turak et al 2017;Mahdavi et al 2016). Chokeberry juice encapsulation by different methods with carriers, mostly only maltodextrin was performed and evaluated by some researchers (Gawałek et al 2017;Pieczykolan and Kurek 2019;Wilkowska et al 2017). The most commonly used proportion of carriers in its mixture, for encapsulation of fruit or vegetable juices, was 1:1 for example for spray dried chokeberry juice (Wilkowska et al 2017).…”

“…This temperature can influence not only the quality and quantity of active ingredients but also the physical properties of powders such as water content, hygroscopicity, particle size etc. (Gawałek et al 2017) Jafari et al (2017) testing pomegranate juice, Santhalakshmy et al (2015) testing jamun juice, Tonon et al (2011) testing acai berry juice and Gawałek et al (2017) testing chokeberry juice noted, that the inlet temperature of drying, has an impact on the of carrier and physicochemical properties of the powder and also on the quality and quantity of bioactive substances.…”

Polyphenolic composition, antioxidant and antiproliferative effects of wild and cultivated blackberries (Rubus fruticosus L.) pomace

“…The extraction time affected the high content of anthocyanins, whereas the differences in tested samples were influenced by multiple factors such as: location, the sort, weather conditions and ripeness stage. Although many authors claim that the conventional extraction methods lose a significant quantity of anthocyanins (Struck et al ., ; Gawalek et al ., ), the obtained results showed the opposite, that is, a large share of anthocyanins. Significant differences between anthocyanins were in hydroxyl groups, number and position of bound sugars as well as the degree of hydroxylation and methylation on the B ring (Kong et al ., ), while the biological potential was also influenced by anthocyanin degradation level.…”

Effect of Convective Drying Method of Chokeberry (Aronia melanocarpa L.) on Drying Kinetics, Bioactive Components and Sensory Characteristics of Bread with Chokeberry Powder

“…Drying process causes changes in the quality and quantity of bioactive compounds and their antioxidant capacity [8]. The quality of dehydrated products is defined by physical (texture, appearance, porosity, color) and chemical characteristics (residual nutrients from fresh fruit) [9,10].…”