Optimization of spray drying process for developing seabuckthorn fruit juice powder using response surface methodology

Abstract

The response surface methodology was used to optimize the spray drying process for development of seabuckthorn fruit juice powder. The independent variables were different levels of inlet air temperature and maltodextrin concentration. The responses were moisture, solubility, dispersibility, vitamin C and overall color difference value. Statistical analysis revealed that independent variables significantly affected all the responses. The Inlet air temperature showed maximum influence on moisture and vitamin C content, while the maltodextrin concentration showed similar influence on solubility, dispersibility and overall color difference value. Contour plots for each response were used to generate an optimum area by superimposition. The seabuckthorn fruit juice powder was developed using the derived optimum processing conditions to check the validity of the second order polynomial model. The experimental values were found to be in close agreement to the predicted values and were within the acceptable limits indicating the suitability of the model in predicting quality attributes of seabuckthorn fruit juice powder. The recommended optimum spray drying conditions for drying 100 g fruit juice slurry were inlet air temperature and maltodextrin concentration of 162.5°C and 25 g, respectively. The spray dried juice powder contains higher amounts of antioxidants viz., vitamin C, vitamin E, total carotenoids, total anthocyanins and total phenols when compared to commercial fruit juice powders and they are also found to be free flowing without any physical alterations such as caking, stickiness, collapse and crystallization by exhibiting greater glass transition temperature.

Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders

“…The moisture-differentiating factors could be temperature during freeze drying (too low cause sublimation barrier) [ 13 ], inlet and outlet temperatures during spray drying and percentage of carrier agents [ 19 ]. Selvamuthukumaran and Khanum [ 20 ] found that the inlet air temperature, followed by maltodextrin concentration, had the maximum effect on the moisture content of the spray-dried sea buckthorn juice. In the same research, they also found that the optimal values of these parameters were, respectively, 162.5 °C and 1:4 for maltodextrin:fruit slurry.…”

Effect of Modified Atmosphere Packaging on Physicochemical, Sensory and Microbiological Properties of Spray‐Dried Sea Buckthorn Fruit Juice Powder

“…The development of SFJP (Fig. ) was carried out as per the procedure of Selvamuthukumaran and Khanum ().…”

Optimization of bayberry juice spray drying process using response surface methodology

“…The addition of maltodextrin to the feed solution prior to spray drying increased the total solids content and reduced the total amount of water available for evaporation. Previous studies showed that increasing the inlet air temperature increased the drying rate, and, hence, the moisture content of the powder produced [17,18].…”