Influence of Spray Drying Conditions on Tomato Powder Properties

Goula, Athanasia M.; Adamopoulos, Konstantinos G.; Kazakis, Nikolaos A.

doi:10.1081/drt-120038584

Cited by 269 publications

(168 citation statements)

References 8 publications

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“…An inverse relationship between the moisture content of the powder and hygroscopicity can be seen in Figure 3. The same behavior was reported by Goula et al (2004) in their work about spray drying of tomato pulp. Several studies have showen a reduction in the microcapsules hygroscopicities when maltodextrins are incorporated into the matrix (Tonon et al 2008;Bhusari et al 2014;Mishra et al 2014).…”

Section: Powders Hygroscopicitysupporting

confidence: 68%

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Spray Drying of Pequi Pulp: Process Performance and Physicochemical and Nutritional Properties of the Powdered Pulp

Santana

Kurozawa

Oliveira

et al. 2016

Braz. arch. biol. technol.

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Section: Powders Hygroscopicitysupporting

confidence: 68%

“…The cylinder was tapped by hand 50 times and the bulk density was calculated by dividing the mass of powder by the volume occupied in the cylinder (Goula et al 2004). The measurements were carried out at room temperature.…”

Section: Bulk and Absolute Densitiesmentioning

confidence: 99%

Spray Drying of Pequi Pulp: Process Performance and Physicochemical and Nutritional Properties of the Powdered Pulp

Santana

Kurozawa

Oliveira

et al. 2016

Braz. arch. biol. technol.

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“…showed significant differences due to the inlet air temperature where at temperature of 138ºC the recovery percentage was 88%; recovery values for folic acid and iron in the present study was similar at inlet and outlet air temperatures of 190 y 85°C respectively, with 20% maltodextrin, while at lower temperatures there is a tendency to form agglomerates due to the higher moisture content (31,32,33), especially for sugary products. Such powder agglomerations reduce the exposure to oxygen, preventing the oxidation of the pigments.…”

Section: Discussionmentioning

confidence: 69%

“…The atomizing disc speed defines the droplet size and helps to increase or decrease the functionality of maltodextrin as protective agent (25). In this case, a lower hygroscopicity was obtained due to the high-speed operation for atomizer disc that generated smaller droplet size, and the high percentage of maltodextrin (22,(31)(32)(33).…”

Section: Discussionmentioning

confidence: 99%

“…Other research have reported a decrease in CPA with the increase of inlet air temperature, like lycopene and β-carotene in watermelon juice (23), lycopene in tomato (31,32,33), anthocyanins in carrots (decrease also associated with the degree of ED in maltodextrin) (36), and also greater loss of the pigments in Amaranthus betacianína (22). Temperatures above 180ºC are not good for spray drying of betacyanins (31)(32)(33).…”

Section: Discussionmentioning

confidence: 99%

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Optimization of the Spray Drying Process for Obtaining Cape Gooseberry Powder: An Innovative and Promising Functional Food

Cortés

Hernández

Estrada

2017

Vitae

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Background: currently, functional foods are the type of foods of most interest to the modern consumer, due to the health benefits they provide. Objectives: Optimize the spray drying process to obtain cape gooseberry powder added with active compounds. Methods: A process of spray drying was carried out to obtain a powder from cape gooseberry suspensions added with vitamin C, iron, folic acid, isolated soy protein and dietary fiber. The drying process was optimized according to the characteristics of food formulations and operating conditions, obtaining a product with low hygroscopicity, high solubility and high levels of physiologically active compounds. Response surface methodology was used, considering a central composite design with four factors: maltodextrin (0-40%p/p), inlet air temperature (170-210°C), atomizer disc speed (16000-24000 rpm) and outlet air temperature (75-95°C). Results: The results showed a higher retention of vitamin C (69.7±0.7%), folic acid (90.9±1.8%) and iron (90.8±1.0%) with the food formulation containing a 24.4% of maltodextrin and the drying process defined by an atomizer disc speed of 19848 rpm and inlet and outlet air temperature of 194.2°C and 87.7°C, respectively. Conclusions: The spray drying process is an effective technology that provides added value to the fruit of cape gooseberry, allowing the incorporation and conservation of active compounds such as iron, folic acid and ascorbic acid.

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Application of encapsulated Indigofera tinctoria extract as a natural antioxidant and colorant in ice cream

Shadordizadeh

Mahdian

Hesarinejad³

2023

Food Science & Nutrition

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In this study, Indigofera tinctoria extract (ITLE) along with maltodextrin in different concentrations was encapsulated using a freeze dryer, and some physicochemical properties were measured. Powder containing 30% maltodextrin was selected as the optimal powder for use in ice‐cream production in four levels (0%–1.8%), and some quality parameters were examined. The results showed that with increasing the carrier concentration, moisture content, aw, solubility, a*, and b* of the powders decreased; bulk density, tapped density, and L* did not change significantly; total phenolic content and antioxidant activity of powders also increased significantly (p < .05). Addition of encapsulated ITLE to the ice cream caused a significant decrease in L*, b*, and melting rate, a significant increase in a*, overrun, and hardness of the samples and no change in the viscosity of the ice‐cream mix (p < .05). Ice cream containing 1.2% encapsulated ITLE had higher sensory acceptance than other levels following control ice cream. The results of this study showed that ITLE can be used as a desirable additive in the production as a natural antioxidant and color agent.

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Influence of Spray Drying Conditions on Tomato Powder Properties

Cited by 269 publications

References 8 publications

Spray Drying of Pequi Pulp: Process Performance and Physicochemical and Nutritional Properties of the Powdered Pulp

Spray Drying of Pequi Pulp: Process Performance and Physicochemical and Nutritional Properties of the Powdered Pulp

Optimization of the Spray Drying Process for Obtaining Cape Gooseberry Powder: An Innovative and Promising Functional Food

Application of encapsulated Indigofera tinctoria extract as a natural antioxidant and colorant in ice cream

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