Optimization of spray drying parameters for custard apple (Annona squamosa L.) pulp powder development using response surface methodology (RSM) with improved physicochemical attributes and phytonutrients

Shrivastava, Arpit; Tripathi, Abhishek Dutt; Paul, Veena; Chandra, Dinesh

doi:10.1016/j.lwt.2021.112091

Cited by 13 publications

(11 citation statements)

References 28 publications

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“…As seen in Figure 5a,b, while the air inlet temperature had a positive effect up to 140°C, the effect was negative after this level. Similarly, it has been reported that the air inlet temperature increases the solubility of apple pulp powder at conditions up to 140°C, and it has a negative effect after 140°C (Shrivastava et al, 2021). In another study, the air inlet temperature, atomization pressure, and air outlet temperature were found to be effective on the solubility index of spray‐dried cheese (Erbay et al, 2015).…”

Section: Resultsmentioning

confidence: 83%

“…Increasing the inlet air temperature causes the powders to melt and adhere to the cell walls. (Shrivastava et al, 2021) In the study in which the drying conditions of pomegranate juice were optimized, it was determined that the increase in air inlet temperature negatively affects powder yield, while the increasing product feed rate has a positive effect. (Thirugnanasambandham & Sivakumar, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…The solubility rates of boza powders ranged from 72.37% to 87.49%. In the literature, the solubility values of spray‐dried kefir, yoghurt and apple pulp powders were in the range of 70–75% (Nale et al, 2017), 65–72.75% (I. Atalar & Yazici, 2018) and, 75.43–92.1% (Shrivastava et al, 2021), respectively. The highest and lowest solubility rates were observed in Run 15 (150°C air inlet temperature, 17°C product feed temperature and 9.50 ml/min feed flow rate) and Run 1, respectively.…”

Section: Resultsmentioning

confidence: 99%

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Process optimization of a cereal‐based fermented beverage (Boza) powder and investigating upscaling conditions

Gül

Atalar

Törnük

et al. 2022

J Food Process Engineering

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Boza is a traditional fermented cereal‐based beverage, which should be consumed within 3–5 days after production due to its short shelf‐life. Spray drying process is an excellent option to overcome this problem to make the product least perishable. The optimal spray drying conditions for boza powder production in a laboratory‐scale spray dryer were investigated using, Response Surface Methodology. Air inlet temperature and feed flow rate were the main parameters that affected the responses such as powder yield, moisture content, cell viability, particle size, and solubility. The optimum spray drying conditions were 148°C air inlet temperature, 9°C feed temperature, and 10 ml/min feed flow rate. At these optimum conditions, deviations between predictive and experimental values were found very low. A 1.5 log cfu/g reduction in lactic acid bacteria (LAB) viability was achieved, however instant properties of boza powder should be improved by agglomeration processes. Laboratory and pilot scales were also compared at the determined optimum drying conditions. Approximately 0.4 log cfu/g difference in LAB viability was observed between the two scales. Practical Applications Boza is one of the most valuable fermented cereal products due to its high nutritional value. The short shelf life of Boza limits its consumption and makes it a seasonal product. Spray drying technology could provide overcome these challenges and improve the usability and durability of boza beverages. However, the quality of a spray‐dried product highly depends on process conditions. Therefore the effects of the spray drying process conditions on the physicochemical properties of boza powder and the scale‐up conditions were investigated for the first time in this study.

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Section: Resultsmentioning

confidence: 83%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Process optimization of a cereal‐based fermented beverage (Boza) powder and investigating upscaling conditions

Gül

Atalar

Törnük

et al. 2022

J Food Process Engineering

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“…This was consistent with recent studies [ 31 ], which revealed that increasing maltodextrin content enhanced the yield of spray drying powders. Carrier compounds promote drying and result in a less sticky product by changing the surface stickiness of low molecular weight sugars and organic acids [ 29 ]. Similarly, the orange juice powder yield increased as the raise in the MDC [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

Optimization of spray-drying parameter for production of better quality orange fleshed sweet potato (Ipomoea batatas L.) powder: Selected physiochemical, morphological, and structural properties

Arebo¹,

Feyisa²,

Tafa

et al. 2023

Heliyon

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“…secagem. Um pó é considerado dispersível quando alcança a dispersibilidade mínima de 85%(SHRIVASTAVA et al, 2021). Com esses resultados, observam-se valores de dispersibilidade adequados, que contribuem para a qualidade dos pós.Brazilian Applied Science Review, Curitiba, v.6, n.6, p. 1588-1620, nov.dec., 2022 O tempo de molhamento, também conhecido como molhabilidade ou umectabilidade, diz respeito à potencialidade das partículas de pó de absorver a água rapidamente, dando início ao processo de reidratação.…”

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Principais métodos de secagem utilizados na obtenção de polpa de fruto em pó solúvel: uma revisão

Freitas¹,

Ribeiro²,

Viana³

et al. 2022

BASR

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Os frutos são alimentos com alto valor nutritivo e variados compostos bioativos que são benéficos à saúde, com diversas funcionalidades biológicas. Entretanto, são alimentos altamente perecíveis no período de pós-colheita. Visando preservar sua composição nutricional e suas características sensoriais, utilizam-se técnicas de secagem que prolongam a vida de prateleira do frutos e também possibilitam que sejam desenvolvidos novos produtos, como os pós solúveis, com mínimas perdas nutricionais e alta conservação da palatabilidade. A presente revisão literária teve como intuito coletar dados sobre as técnicas de secagem de frutos para a produção de pós solúveis, sendo elas: atomização, leito em espuma, liofilização, leito de jorro, janela de refratância e secagem em diferentes estufas. Foram considerados os trabalhos publicados nos últimos 5 anos, observando as metodologias aplicadas e os principais resultados obtidos em cada estudo. Conclui-se que a técnica de secagem por atomização é a mais utilizada dentre as elencadas. Além disso, percebe-se uma caracterização incompleta dos pós nos trabalhos encontrados, o que dificulta a análise geral das técnicas aplicadas e a comparação entre os resultados. Assim se faz necessário a padronização de análises, para avaliar os resultados de forma qualificada.

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Optimization of spray drying parameters for custard apple (Annona squamosa L.) pulp powder development using response surface methodology (RSM) with improved physicochemical attributes and phytonutrients

Cited by 13 publications

References 28 publications

Process optimization of a cereal‐based fermented beverage (Boza) powder and investigating upscaling conditions

Process optimization of a cereal‐based fermented beverage (Boza) powder and investigating upscaling conditions

Optimization of spray-drying parameter for production of better quality orange fleshed sweet potato (Ipomoea batatas L.) powder: Selected physiochemical, morphological, and structural properties

Principais métodos de secagem utilizados na obtenção de polpa de fruto em pó solúvel: uma revisão

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