Production and characterization of pineapple-mint juice by spray drying

Braga, Vanessa Bernardi; Guidi, Letícia Rocha; Santana, R. M.; Zotarelli, Marta Fernanda

doi:10.1016/j.powtec.2020.08.012

Cited by 25 publications

(12 citation statements)

References 43 publications

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“…Similar variables were adopted in the experiments with and without heat treatment (the temperature at 140°C and feed flow of 0.80 L·h −1 ), except for the drying airflow, which was 1.85 and 1.60 m 3 ·min −1 , for the highest and lowest values found, respectively. Braga et al (2020) obtained a wetting time of 261 s, higher than that of the present study, for pineapple juice powders with mint in spray drying.…”

Section: Resultscontrasting

confidence: 68%

Production and characterization of mint (Mentha spicata L.) by spray drying

Oliveira,

Schmidt,

de Santana

et al. 2023

J Food Process Engineering

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Mint (Mentha spicata L.) is a herbaceous plant from the Lamiaceae family, with numerous varieties. Fresh leaves have high moisture, which enables microbial growth and renders them perishable. Thus, drying aromatic plants, such as mint, is an alternative to increase their shelf life. Therefore, the objective of this work was to study the drying of mint, with and without blaching, by spray drying and to evaluate the moisture, color, hygroscopicity, bulk density, chlorophyll, carotenoids, phenolics, particle size distribution and morphology of the obtained powder. Thus, in addition to the effect of using blanching or not, the influence of temperature, drying airflow, and solution feed flow was investigated. Blanching contributed to a greater retention of carotenoid pigments and higher levels of chlorophyll and total phenolics. The highest observed yield value was 50.24% for the powder obtained with blanching produced at lower temperatures, which was associated with a high flow rate of the solution. In conclusion, this research sheds light on the potential of using blanching in conjunction with spray drying to conserve mint's bioactive components, offering practical applications in food and pharmaceutical industries, and potentially contributing to enhanced shelf life and product quality.Practical applicationsMint is renowned for its medicinal and sensory attributes; however, its inherent perishability post‐harvest necessitates exploring conservation techniques. While dried mint is available on the market, many drying processes remain artisanal and need more control over conditions to prevent the loss of its essential properties. Hence, this study sought to investigate mint drying through spray drying and the effect of process conditions on the product properties. Another essential point also evaluated was the impact of bleaching as a pre‐treatment. Integrating bleaching techniques with drying proved instrumental in preserving carotenoid pigments elevating chlorophyll and total phenolic levels. These findings offer significant potential for the food industry. Furthermore, the pharmaceutical industry stands to gain by harnessing mint's preserved bioactive compounds for medicinal applications. Overall, this research provides invaluable insights for optimizing mint preservation methods and promises to enhance product quality and shelf life across various industrial domains.

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Section: Resultscontrasting

confidence: 68%

Production and characterization of mint (Mentha spicata L.) by spray drying

Oliveira,

Schmidt,

de Santana

et al. 2023

J Food Process Engineering

Self Cite

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“…Hong and Choi [19] also reported that the powder moisture content increased with the increased of sample pumping rate and inlet air temperature. Braga et al [20] reported that a feed flow rate of 300 -900 ml/h used for spray drying of pineapple mint juice showed significant effect on the powder moisture content, where powder with lower moisture content was obtained when the lower feed flow rate was used. Additionally, other work reported that dripping inside the spray drying chamber was observed at high feed flow rates [21].…”

Section: Moisture Contentmentioning

confidence: 99%

Effect of Feed Flowrates on the Physical Properties and Antioxidant of Mahkota Dewa (Phaleria Macrocarpa) Encapsulated Powder

Mudalip¹,

Kathiman²,

Gimbun

2022

IIUMEJ

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This paper presents an experimental study on the encapsulation of Mahkota Dewa extracts by maltodextrin using spray drying. The bioactive compound from dried Mahkota Dewa was obtained using a subcritical water extraction process prior to a spray drying process. The effect of feed flow rate (485 to 2115 ml/h) was investigated using one-factor-at-a-time (OFAT). It was observed that the mean particle size increase varied from 3.55 to 8.38 µm when the feed flow rate increased from 485 to 2115 ml/h. Moisture content increased 4.88 to 6.83% as the feed flow rate increased from 485 to 2115 ml/h, whereas the antioxidant activity increased slightly from 90.48 to 91.65%. The findings from this study showed that decrease in feed flow rate reduces antioxidant activity, moisture content, and particle size. ABSTRAK: Kertas kerja ini adalah berkenaan kajian eksperimen melalui proses pengkapsulan ekstrak buah Mahkota Dewa dengan menggunakan maltodekstrin melalui teknik pengeringan semburan. Sebatian bioaktif dari buah Mahkota Dewa kering diperoleh melalui teknik pengekstrakan air subkritikal sebelum proses pengeringan semburan. Kesan kadar aliran masuk (485 hingga 2115 ml/jam) dikaji menggunakan konsep satu-faktor-pada-satu-masa (OFAT). Dapatan kajian mendapati bahawa purata saiz zarah meningkat dari 3.55 kepada 8.38 µm ketika kadar aliran masuk meningkat dari 485 sehingga 2115 ml/jam. Kandungan kelembapan meningkat dari 4.88 kepada 6.83% dengan kenaikan kadar aliran masuk dari 485 hingga 2115 ml/jam, sedangkan aktiviti antioksida meningkat sedikit dari 90.48 hingga 91.65%. Dapatan kajian menunjukkan bahawa penurunan kadar aliran masuk berkurang melalui aktiviti antioksida, kandungan kelembapan dan saiz zarah.

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“…Na Tabela 4, observa-se que a secagem por atomização foi promissora para diversas frutas, entretanto, para a polpa de abacaxi com hortelã foi possível obter o pó até mesmo sem a adição do agente carreador, e portanto, Braga et al (2020) relatam que o hortelã pode apresentar propriedades semelhantes à dos carreadores. Ferreira et al (2014) ressaltam ainda, que o uso dos agentes carreadores neste tipo de secagem em polpa de frutas é indispensável, já que as frutas contêm alto teor de açúcares, sendo favorável à caramelização, o que inviabilizaria o processo.…”

Section: Cajá-manga (Spondias Dulcis Parkinson)unclassified

Ciências agrárias: a multidisciplinaridade dos recursos naturais

2022

Ciências Agrárias: A Multidisciplinaridade Dos Recursos Naturais

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Production and characterization of pineapple-mint juice by spray drying

Cited by 25 publications

References 43 publications

Production and characterization of mint (Mentha spicata L.) by spray drying

Production and characterization of mint (Mentha spicata L.) by spray drying

Effect of Feed Flowrates on the Physical Properties and Antioxidant of Mahkota Dewa (Phaleria Macrocarpa) Encapsulated Powder

Ciências agrárias: a multidisciplinaridade dos recursos naturais

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