Tapioca Dextrin as an Alternative Carrier in the Spray Drying of Fruit Juices—A Case Study of Chokeberry Powder
1
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
2
Department of Food Engineering and Process Management, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland
*
Author to whom correspondence should be addressed.
Foods 2020, 9(8), 1125; https://doi.org/10.3390/foods9081125
Received: 27 July 2020
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Revised: 12 August 2020
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Accepted: 13 August 2020
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Published: 15 August 2020
(This article belongs to the Section Food Engineering and Technology)
This paper analyses the semi-industrial process of spray drying chokeberry juice with carbohydrate polymers used as a carrier. Tapioca dextrin (Dx) was proposed and tested as an alternative carrier and it was compared with maltodextrin carriers (MDx), which are the most common in industrial practice. The influence of selected process parameters (carrier type and content, inlet air temperature, atomiser speed) on the characteristics of dried chokeberry powder was investigated. The size and microstructure of the powder particles, the bulk and apparent density, porosity, flowability, yield and bioactive properties were analysed. In comparison with MDx, the Dx carrier improved the handling properties, yield and bioactive properties. An increase in the Dx carrier content improved the phenolic content, antioxidant capacity, flowability and resulted in greater yield of the powder. An increase in the drying temperature increased the size of particles and improved powder flowability but it also caused a greater loss of the phenolic content and antioxidant capacity. The rotary atomizer speed had the most significant effect on the bioactive properties of obtained powders, which increased along with its growth. The following conditions were the most favourable for chokeberry juice with tapioca dextrin (Dx) as the carrier: inlet air temperature, 160 °C; rotary atomizer speed, 15,000 rpm; and Dx carrier content, 60%.
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Keywords:
spray drying; fruit powders; chokeberry; tapioca dextrin carrier; bioactive compounds; antioxidants; phenolic content; physicochemical properties of powder
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MDPI and ACS Style
Gawałek, J.; Domian, E. Tapioca Dextrin as an Alternative Carrier in the Spray Drying of Fruit Juices—A Case Study of Chokeberry Powder. Foods 2020, 9, 1125. https://doi.org/10.3390/foods9081125
AMA Style
Gawałek J, Domian E. Tapioca Dextrin as an Alternative Carrier in the Spray Drying of Fruit Juices—A Case Study of Chokeberry Powder. Foods. 2020; 9(8):1125. https://doi.org/10.3390/foods9081125
Chicago/Turabian StyleGawałek, Jolanta, and Ewa Domian. 2020. "Tapioca Dextrin as an Alternative Carrier in the Spray Drying of Fruit Juices—A Case Study of Chokeberry Powder" Foods 9, no. 8: 1125. https://doi.org/10.3390/foods9081125
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