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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #334739

Research Project: Nutritional and Sensory Properties of Rice and Rice Value-Added Products

Location: Food Processing and Sensory Quality Research

Title: Spray drying of Pomegranate Juice using maltodextrin/cyclodextrin blends as the wall material

item Watson, Michael
item Lea, Jeanne
item Bett Garber, Karen

Submitted to: Journal of Food Science and Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/22/2017
Publication Date: 1/22/2017
Citation: Watson, M.A., Lea, J.M., Bett Garber, K.L. 2017. Spray drying of Pomegranate Juice using maltodextrin/cyclodextrin blends as the wall material. Journal of Food Science and Nutrition. 2017;5:820-826.

Interpretive Summary: Microencapsulation of juice can preserve nutrients, mask flavors and tastes or enhance the delivery of nutrients to the appropriate place in the digestive tract. This work investigated the spray drying conditions and novel formulations with mixtures of maltodextrin with small amounts of '-cyclodextrin. The results of spray drying fruit juice with a combination of '-cyclodextrins and maltodextrins show these parameters affect the physical properties such as powder color, water holding capacity, and astringency index. The pH appears to affect the color of the powders. The drying temperature interacts with the '-cyclodextrin/maltodextrin formulation. This information can extend to spray drying of other natural products and juices.

Technical Abstract: Microencapsulation protects sensitive nutrients for preservation, masking flavors, or to enhance delivery. Ratios of maltodextrin and '-cyclodextrin (20:0, 19:1, and 17:3 % w/w) were dissolved in water and mixed with pomegranate juice for spray drying with inlet temperatures of 120, 140 and 160°C. The effects on physical properties (water activity, % water content, color, pH, soluble solids (Brix), and methyl cellulose-precipitable tannin assay (MCPTA) were examined. Based on the principle component analysis, formulation influenced color parameters and pH accounted for 46.8% of the variation in the data. Temperature influenced Chroma and water holding capacity with 31.8% of the variation. The pH of the reconstituted spray dried powder significantly influenced color. Blending of '-cyclodextrins to maltodextrins slightly increased the water holding capacity, increased pH, and slightly affected color. Increased inlet temperature affected color, decreased water holding capacity, and decreased astringency index. Small additions of '-cyclodextrin affect spray dried powders.