Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac ( Momordica cochinchinensis) fruit aril powder

• Published in: Journal of food engineering 2010-06, Vol.98 (3), p.385-392
• Main Authors: Kha, Tuyen C., Nguyen, Minh H., Roach, Paul D.
• Format: Article
• Language: English
• Subjects: air drying; air temperature; Antioxidant activity; Antioxidants; Biological and medical sciences; bulk density; Carotenoids; color; colored varieties; Colors (materials); Colour; dried fruit; Drying; Food engineering; Food industries; Fruit and vegetable industries; fruits (food); Fundamental and applied biological sciences. Psychology; Gac aril; Gac powder; General aspects; Inlets; Maltodextrin; maltodextrins; microencapsulation; Momordica cochinchinensis; physicochemical properties; powders; Spray drying; water activity; water content; water solubility
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2010.01.016

Gac fruit aril has an attractive orange red colour and very high level of carotenoids, giving it exceptional antioxidant properties. However, spray drying of this material has not been successful and malto dextrin is considered as a suitable drying aid to preserve its colour and antioxidant properties. This paper reports the effects of inlet drying air temperature (120, 140, 160, 180 and 200 °C) and maltodextrin addition (10%, 20% and 30%) on the physicochemical and antioxidant properties of the Gac aril powder. Moisture content and bulk density, colour characteristics, total carotenoid content (TCC), encapsulation efficiency and total antioxidant activity (TAA) were significantly affected by maltodextrin concentration and the inlet air temperatures. However, pH, a w and water solubility index were not significantly influenced by the spray drying conditions. Overall, a good quality Gac powder in terms of colour, TCC and TAA can be produced by spray-drying at inlet temperature of 120 °C and adding maltodextrin concentration at 10% w/v.