The Effects of Spray Drying Conditions on the Physical and Bioactive Properties of New Zealand Tamarillo (Solanum betaceum) Powder

Abstract

This research investigates the effect of spray drying conditions on the chemical and physical characteristics of tamarillo powders encapsulated with either maltodextrin (MD), gum arabic (GA), or a combination of both carriers. Tamarillo puree was spray dried at different inlet temperatures from 100°C to 140°C. The highest yield was at 50.60% obtained at an inlet temperature of 120°C.Colour, water activity and solubility of tamarillo powder were significantly affected by drying inlet temperature and carriers used.The scanning electron micrograph allowed to differentiate control sample, which was highly agglomerated with cracks from powders containing carriers that were spherical, smooth and with low agglomeration. The FRAP assay showed the antioxidant activity of MD-containing sample to be 49.69 mg Trolox/g sample, which was significantly higher than those with other carriers. CUPRAC assay further showed the mixture of GA and MD (2:1) containing sample to be 44.82 mg Trolox/g sample, which yielded significantly higher antioxidant activity compared to other samples. Tamarillo (Solanum betaceum Cav), also known as tree tomato, is found in tropical countries at altitude close to 2000 meters under sea level, such as New Zealand, Australia, Chile and Ecuador.

Effect of Drying Temperature of Small Scale Spray Dryer on Physical Properties of Coffee Powder

“…From Table 1, it can be seen that variances of inlet temperatures did not affect the solubility and wettability of powders obtained. Similar result was also reported by Al Mubarak et al (2019), that the inlet spray drying temperature did not have a major effect on the water solubility index, bulk density, and hygroscopicity of Tamarillo powder. Meanwhile, the sample with 30% Brix were had the longest wetting time, ranged from 3500 -4500 s. This result is similar to that in coconut powder reported by A-Sun et al (2016), who revealed that the higher solid content would reduce the porous structure of powder.…”

Foam mat dried tamarillo powder: Effect of foaming agents on drying kinetics, physicochemical and phytochemical properties

“…Tamarillo is a perishable fruit, and the pulp is subjected to convective drying and spray drying techniques (García et al, 2018) for preservation and use. Literature reports mention the use of spray drying techniques for tamarillo (Al Mubarak et al, 2019; Ramakrishnan et al, 2018). However, spray drying technique has limited suitability for pulp and viscous juices (de Cól et al, 2021).…”