Evaluation of Physicochemical Properties of Spray Dried Bael Fruit Powder During Storage

Sornsomboonsuk, Siriporn; Junyusen, Tiraporn; Chatchavanthatri, Natthaporn; Moolkaew, Pornpimol; Pamkhuntod, Nadnapang

doi:10.18178/ijfe.5.3.209-213

Cited by 6 publications

(5 citation statements)

References 12 publications

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“…Aunque la integración de los procesos de SA y aglomeración permiten una alta conservación de las propiedades funcionales de la fresa y mejora de las propiedades de fluidez e instantaneidad de la mezcla de polvo de fresa, las propiedades fisicoquímicas de los polvos de frutas durante su almacenamiento cambian debido a las características de higroscopicidad (H) y pegajosidad de las partículas, como respuesta a la interacción alimento-entorno. Hay evidencia de muchos estudios de evaluación de la estabilidad durante el almacenamiento de mezclas de polvos de frutas: bael (Aegle marmelos) (Sornsomboonsuk et al, 2019), papaya (Gomes et al, 2018), coco , guanábana (Chang et al, 2018) y mora (Ferrari et al, 2013) sin embargo, no se reportan estudios de evaluación de la estabilidad de mezclas en polvo de frutas y en especial de fresa. Bajo este contexto, el objetivo de este estudio fue evaluar la estabilidad durante el almacenamiento de una mezcla en polvo de fresa aglomerada por lecho fluidizado.…”

Section: Introductionunclassified

Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties

Tontul

Topuz

2017

Trends in Food Science & Technology

286

166

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Section: Introductionunclassified

Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties

Tontul

Topuz

2017

Trends in Food Science & Technology

286

166

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“…Regarding DPPH, similar behavior is observed for 15, 25 and 35 °C, showing a linear trend with slopes of 3.155, 3.013 and 3.039 (mg TE/day) (average degradation rate = 3.069 mg TE/day); however, it is considered that the level reached at 180 days represents an important nutritional contribution. The literature does not report comparative values on DPPH for agglomerated products; no effect of T on DPPH stability during storage of Bael powder obtained by SD has been reported ( Sornsomboonsuk et al, 2019 ).…”

Section: Resultsmentioning

confidence: 99%

“…Although the integration of the SD and agglomeration processes allows high preservation of the functional properties of strawberries and improvement of the flowability and instantaneousness properties of the strawberry powder mixture, the physicochemical properties of the fruit powders during storage change due to the hygroscopicity (H) and stickiness characteristics of the particles, in response to the food-environment interaction ( Robaina et al, 2019 ; Samborska et al, 2022 ), there is evidence of many studies evaluating the storage stability of fruit powder blends: bael (Aegle marmelos) ( Sornsomboonsuk et al, 2019 ), papaya ( Gomes et al, 2018 ), coconut ( Carlos et al, 2018 ), soursop ( Chang et al, 2018 ) and blackberry. However, no reported studies evaluate the stability of fruit powder blends, especially strawberries.…”

Section: Introductionmentioning

confidence: 99%

Storage stability of a fluidized-bed agglomerated spray-dried strawberry powder mixture

Castaño Peláez,

Cortés-Rodríguez,

Ortega-Toro

2023

F1000Res

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Background: Strawberry is a fruit with a high antioxidant capacity due to its richness in phenolic compounds that suffer a rapid post-harvest deterioration. Spray drying is an alternative to reduce losses; however, these powders present problems of instantanisation, making it necessary to implement agglomeration processes. During storage, powdered food products can undergo a series of changes in their amorphous state from a product initially in a vitreous state to a gummy state, where all properties are substantially modified due to the increased mobility of water in the matrix. Methods: The research objective was to evaluate the storage stability (6 months) of a fluidized bed agglomerated strawberry powder mixture at three temperatures (15, 25 and 25°C), a controlled environment at 65% relative moisture, and PET foil laminated film bags as packaging. Moisture, water activity, bulk and compacted density, Carr and Hausner indices, solubility, hygroscopicity, wettability, angle of repose, antioxidant capacities, total phenols, anthocyanins, vitamin C, color (CIE-Lab) and particle size were monitored. Results: ANOVA showed statistically significant differences (p<0.05) for all dependent variables concerning storage time; storage temperature had no significant effect on S, ABTS, DPPH and Hu. The time-temperature interaction during storage had no significant effect (p>0.05) on S, ABTS, DPPH, Hu and L. The agglomerate showed moisture and aw values that confer excellent stability against deterioration reactions; it retained good fluidity, low cohesiveness, and retentions above 50% for antioxidant capacity, 76% for total phenols, 39% for anthocyanins, and 40% for vitamin C; particle size was retained during the evaluation. The color was only affected in the 35°C treatment from the fifth month onwards. Conclusions: The study will serve as a tool for the determination of the shelf life of the chipboard once the critical values of the attributes selected as predictors of shelf life are defined.

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“…The anthocyanin stability and antioxidant activity of the spray dried açai juice powder have shown a decrease in the antioxidant activity of the powders during 45 to 65 days [5]. It has been evaluated the physicochemical properties of dried Bael fruit powder during storage for 8 weeks and found a decrease in antioxidant activity from zero time 1:84 ± 0:02 (μmol TEAC/g) to 1:21 ± 0:05 in the eighth week at 35 °C [42]. Temperature and storage time usually have a significant effect (P < 0:05) on DPPH inhibition activities.…”

Section: Color Analysismentioning

confidence: 99%

Evaluation of the Physicochemical Characteristics of a Blend Fruit Juice Powder Mixed with Lactiplantibacillus plantarum: A Comparison of Spray Drying and Freeze Drying

Aryaee

Ariaii

Zare

et al. 2023

Journal of Food Processing and Preservation

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The physicochemical properties and the survival of Lactiplantibacillus plantarum mixed with blend of fruit juice powders dried by spray and freeze drying methods were investigated. A formula containing maltodextrin 14% and malt extract 6% as a carrier and juices of red grape 20.4%, mulberry 75.6%, and strawberry 4.0% along with the bacterium (Lpb. plantarum) with 3 × 10 9 CFU/mL were dried by spray drying and freeze drying methods, separately. The physicochemical properties including color attribute, nutritional properties of the powders such as antioxidant, and phenolic content were measured. Drying efficiency of freeze-dried was 80.48%, which was higher than the spray-dried powders (50.84%). The higher antioxidant (87.95) and total phenolic content (3032.6 mg GAE/L) was achieved by freeze drying technique; however, lower moisture content and flowability as well as higher solubility and bulk density were obtained for spray-dried powders. The survival of probiotics in freeze-dried powders was higher than the spray-dried powders which can be related to mild conditions. The study indicated that the juice powders are suitable carriers for Lpb. plantarum and constitute good alternatives to highly acidic fruit juices.

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Evaluation of Physicochemical Properties of Spray Dried Bael Fruit Powder During Storage

Cited by 6 publications

References 12 publications

Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties

Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties

Storage stability of a fluidized-bed agglomerated spray-dried strawberry powder mixture

Evaluation of the Physicochemical Characteristics of a Blend Fruit Juice Powder Mixed with Lactiplantibacillus plantarum: A Comparison of Spray Drying and Freeze Drying

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