TY - JOUR
T1 - Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp
AU - Igual, M.
AU - Ramires, S.
AU - Mosquera, L. H.
AU - Martínez-Navarrete, N.
N1 - Funding Information:
The authors thank the Universidad Politécnica de Valencia for the financial support given throughout the Project ADSIDEO-COOPERACIÓN 2010 “Adaptación de procesos de secado para favorecer la comercialización de super frutas de origen colombiano”.
Copyright:
Copyright 2014 Elsevier B.V., All rights reserved.
PY - 2014/4
Y1 - 2014/4
N2 - The spray drying of lulo was optimized by using the central composite design of the response surface methodology, to study the effect of inlet air temperature (120-180. °C), arabic gum concentration (0-10% w/w), and maltodextrin DE16.5-19.5 concentration (0-10% w/w) on some product and process aspects. Arabic gum and maltodextrin, more than inlet air temperature, improved the product yield, reduced the hygroscopicity and the water content of the obtained powder, and contributed to the retention of its nutritive and functional properties through an increase in ascorbic acid, vitamin C, total phenol and total flavonoid content and antioxidant capacity. Significant (p. <. 0.05) response surface models were obtained in every case, with the linear terms of solute concentration being the factors that affected the response variables most significantly. The overall optimum spray drying conditions for obtaining lulo powder were 125. °C inlet air temperature, 3% (w/w) arabic gum, and 13.4% (w/w) maltodextrin DE16.5-19.5.
AB - The spray drying of lulo was optimized by using the central composite design of the response surface methodology, to study the effect of inlet air temperature (120-180. °C), arabic gum concentration (0-10% w/w), and maltodextrin DE16.5-19.5 concentration (0-10% w/w) on some product and process aspects. Arabic gum and maltodextrin, more than inlet air temperature, improved the product yield, reduced the hygroscopicity and the water content of the obtained powder, and contributed to the retention of its nutritive and functional properties through an increase in ascorbic acid, vitamin C, total phenol and total flavonoid content and antioxidant capacity. Significant (p. <. 0.05) response surface models were obtained in every case, with the linear terms of solute concentration being the factors that affected the response variables most significantly. The overall optimum spray drying conditions for obtaining lulo powder were 125. °C inlet air temperature, 3% (w/w) arabic gum, and 13.4% (w/w) maltodextrin DE16.5-19.5.
KW - Antioxidant activity
KW - Functional value
KW - Hygroscopicity
KW - Lulo powder
KW - Phenolic compounds
KW - Vitamin C
UR - http://www.scopus.com/inward/record.url?scp=84894654934&partnerID=8YFLogxK
U2 - 10.1016/j.powtec.2014.02.003
DO - 10.1016/j.powtec.2014.02.003
M3 - Article
AN - SCOPUS:84894654934
SN - 0032-5910
VL - 256
SP - 233
EP - 238
JO - Powder Technology
JF - Powder Technology
ER -