Location: Food Processing and Sensory Quality ResearchTitle: Spray drying of Pomegranate Juice using maltodextrin/cyclodextrin blends as the wall material
|Bett Garber, Karen|
Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 3/16/2016
Publication Date: 7/16/2018
Citation: Watson, M.A., Lea, J.M., Bett Garber, K.L. 2018. Spray drying of Pomegranate Juice using maltodextrin/cyclodextrin blends as the wall material. Annual Meeting of the Institute of Food Technologists. 135.
Technical Abstract: Microencapsulation can pack sensitive nutrients into a coating material to preserve them, mask flavors, or to aid in delivery. The objective of this study was to evaluate the effectiveness of adding cyclodextrin with maltodextrin in spray dried pomegranate juice, and observing the effect drying temperature has on the blends. Different ratios of maltodextrin-cyclodextrin (20:0, 19:1, and 17:3 % w/v) were mixed with pomegranate juice and spray-dried to examine the affect on astringency. The drying was carried out in a laboratory spray dryer (Pulvis GB 22 model) at inlet air temperatures (120, 140 and 160°C), and air pressure (0.45). Parameters evaluated were water activity, % water content, color, pH, soluble solids (Brix), and methyl cellulose-precipitable tannin assay (MCPTA) in reconstituted powders. The greatest concentration of cyclodextrins (17:3 %w/v) caused a slight, but significant increase in pH and Brix over the other formulations. Water activity and percent water content were least in the samples dried at 160°C, although maltodextrin only sample retained the least water and had the least water activity, while samples with cyclodextrin held more water when dried at 160 and 140°C. Drying at 120°C, the 19:1 ratio held the least water and had the lower water activity. Increased cyclodextrin (17:3 %w/v) resulted in greater hue angle. The 120°C drying temperature, also increased hue angle. The 3% cyclodextrin and the 120°C resulted in more yellowish hue angle, while the maltodextrin dried at 160°C had more a red hue angle. The chroma values were greatest for the samples dried at 120°C, meaning they were the most vivid. Meanwhile, the 140 and 160°C dried samples with the 17:3 blends were less vivid. The MCPTA indicated that 120°C drying caused greater astringency than 140 and 160°C drying. The blending of cyclodextrins to maltodextrins for spray drying slightly increase the water activity, decreased astringency assay at the 1% cyclodextrin concentration, and slightly affected color. The results show that spray drying fruit juice with a combination of dextrins affects the physical properties and the astringency. These results may extend to spray drying of other natural products.