Optimization of spray drying process for developing seabuckthorn fruit juice powder using response surface methodology

• Published in: Journal of food science and technology 2014-12, Vol.51 (12), p.3731-3739
• Main Authors: Selvamuthukumaran, Meenakshisundaram, Khanum, Farhath
• Format: Article
• Language: English
• Subjects: Air temperature; Analysis; Berries; Calcium phosphates; Carotenoids; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Crystallization; Dehydration; Drying; Food; Food preservation; Food processing industry; Food Science; Fruit juices; Fruits; Independent variables; Laboratories; Moisture content; Nutrition; Optimization; Original; Original Article; Phenols; Pneumatics; Slurries; Solubility; Statistical analysis; Studies; Transition temperatures; Vitamin C
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-012-0901-y

The response surface methodology was used to optimize the spray drying process for development of seabuckthorn fruit juice powder. The independent variables were different levels of inlet air temperature and maltodextrin concentration. The responses were moisture, solubility, dispersibility, vitamin C and overall color difference value. Statistical analysis revealed that independent variables significantly affected all the responses. The Inlet air temperature showed maximum influence on moisture and vitamin C content, while the maltodextrin concentration showed similar influence on solubility, dispersibility and overall color difference value. Contour plots for each response were used to generate an optimum area by superimposition. The seabuckthorn fruit juice powder was developed using the derived optimum processing conditions to check the validity of the second order polynomial model. The experimental values were found to be in close agreement to the predicted values and were within the acceptable limits indicating the suitability of the model in predicting quality attributes of seabuckthorn fruit juice powder. The recommended optimum spray drying conditions for drying 100 g fruit juice slurry were inlet air temperature and maltodextrin concentration of 162.5 °C and 25 g, respectively. The spray dried juice powder contains higher amounts of antioxidants viz., vitamin C, vitamin E, total carotenoids, total anthocyanins and total phenols when compared to commercial fruit juice powders and they are also found to be free flowing without any physical alterations such as caking, stickiness, collapse and crystallization by exhibiting greater glass transition temperature.