Evaluation of the Physicochemical Properties of Spray-Dried Coconut Flower Nectar Powder
https://doi.org/10.26907/2542-064X.2024.2.229-237
Аннотация
This study aimed to determine the physicochemical properties of coconut flower nectar (CFN) powder produced by spray drying. The powder product of the best sample (with maltodextrin–CFN ratio of 26%, w/v) appeared as white, spherical, or oval particles. Its physicochemical properties were as follows: recovery yield (42 ± 2 %), moisture content (3.1 ± 0.6 %), particle size (3–12 μm), bulk density (0.380 ± 0.006 g mL-1), hygroscopicity (22 ± 2 %), water solubility index (97 ± 1 %), angle of repose (42.2 ± 0.7°), and wettability (366 ± 11 s). The obtained results offer valuable insights for future research on spray drying of food products and pave the way for potential large-scale use of spray-dried CFN in a great variety of products due to easier preservation and longer shelf life.
При поддержке: This research was performed at the Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City (Vietnam). The authors would like to thank Tran Cong Vi and Ly Anh Thu for their helpful advice on various technical issues examined in this article.
Об авторах
H.N.Q. Anh
Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City
Вьетнам
Вьетнам
Huynh Nguyen Que Anh, MSc in Food and Beverage Technology, Lecturer
Ward 4, Go Vap District, Ho Chi Minh City
L.P.T. Quoc
Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City
Вьетнам
Вьетнам
Le Pham Tan Quoc, PhD in Food Science and Technology, Lecturer
Ward 4, Go Vap District, Ho Chi Minh City
Список литературы
1. Truong T.H., Le H.C., Tran C.T. Biomass resource as a potential renewable energy in Vietnam. Int. J. Recent Eng. Res. Dev., 2019, vol. 4, no. 6, pp. 142–149.
2. Sudha R., Niral V., Hebbar K.B., Samsudeen K. Coconut inflorescence sap. Curr. Sci., 2019, vol. 116, no. 11, pp. 1809–1817. https://doi.org/10.18520/cs/v116/i11/1809-1817.
3. Saraiva A., Carrascosa C., Ramos F., Raheem D., Lopes M., Raposo A. Coconut sugar: Chemical analysis and nutritional profile; health impacts; safety and quality control; food industry applications. Int. J. Environ. Res. Public Health, 2023, vol. 20, no. 4, art. 3671. https://doi.org/10.3390/ijerph20043671.
4. Femi B.M.R., Malhija N., Sherin Mary T., Kumaran T. Coconut (Cocos nucifera) inflorescence sap nutritional characteristics and health effects. J. Basic Appl. Res. Biomed., 2020, vol. 6, no. 1, pp. 50–52. https://doi.org/10.51152/jbarbiomed.v6i1.9.
5. Asghar M.T., Yusof Y.A., Mokhtar M.N., Ya’acob M.E., Ghazali H.M., Chang L.S., Manaf Y.N. Coconut (Cocos nucifera L.) sap as a potential source of sugar: Antioxidant and nutritional properties. Food Sci. Nutr., 2020, vol. 8, no. 4, pp. 1777–1787. https://doi.org/10.1002/fsn3.1191.
6. Mohammed N.K., Tan C.P., Manap Y.A., Muhialdin B.J., Hussin A.S.M. Spray drying for the encapsulation of oils – a review. Molecules, 2020, vol. 25, no. 17, art. 3873. https://doi.org/10.3390/molecules25173873.
7. Gouin S. Microencapsulation: Industrial appraisal of existing technologies and trends. Trends Food Sci. Technol., 2004, vol. 15, nos. 7–8, pp. 330–347. https://doi.org/10.1016/j.tifs.2003.10.005.
8. Quoc L.P.T. Effect of different carrier agents on physicochemical properties of spray-dried pineapple (Ananas comosus Merr.) powder. J. Korean Chem. Soc., 2020, vol. 64, no. 5, pp. 259–266. https://doi.org/10.5012/jkcs.2020.64.5.259.
9. Roccia P., Martínez M.L., Llabot J.M., Ribotta P.D. Influence of spray-drying operating conditions on sunflower oil powder qualities. Powder Technol., 2014, vol. 254, pp. 307–313. https://doi.org/10.1016/j.powtec.2014.01.044.
10. Goula A.M., Adamopoulos K.G., Kazakis N.A. Influence of spray drying conditions on tomato powder properties. Drying Technol., 2004, vol. 22, no. 5, pp. 1129–1151. https://doi.org/10.1081/DRT-120038584.
11. Geldart D., Abdullah E.C., Hassanpour A., Nwoke L.C., Wouters I. Characterization of powder flowability using measurement of angle of repose. China Particuol., 2006, vol. 4, nos. 3–4, pp. 104–107. https://doi.org/10.1016/S1672-2515(07)60247-4.
12. Quoc L.P.T. Evaluation of physico-chemical properties of spray dried pineapple (Ananas comosus Merr.) powder produced with gum arabic as carrier agent. Malays. J. Biochem. Mol. Biol., 2020, vol. 23, no. 2, pp. 93–98.
13. Cai Y., Corke H. Production and properties of spray-dried Amaranthus betacyanin pigments. J. Food Sci., 2000, vol. 65, no. 7, pp. 1248–1252. https://doi.org/10.1111/j.1365-2621.2000.tb10273.x.
14. Khazaei K.M., Jafari S.M., Ghorbani M., Kakhki A.H. Application of maltodextrin and gum Arabic in microencapsulation of saffron petal’s anthocyanins and evaluating their storage stability and color. Carbohydr. Polym., 2014, vol. 105, pp. 57–62. https://doi.org/10.1016/j.carbpol.2014.01.04.
15. Phisut N. Spray drying technique of fruit juice powder: Some factors influencing the properties of product. Int. Food Res. J., 2012, vol. 19, no. 4, pp. 1297–1306.
16. Quoc L.P.T., Muoi N.V. Physicochemical properties of Polygonum multiflorum Thunb. root powder produced with different carrier agents. Chem. Ind. Chem. Eng. Q., 2018, vol. 24, no. 2, pp. 93–100. https://doi.org/10.2298/CICEQ170329021Q.
17. Krishnaiah D., Hiaw K.B., Sarbatly R., Anisuzzaman S.M., Nithyanandam R. Spray drying of Morinda citrifolia L. and Beta vulgaris L. fruit extract and its synergistic effect. Int. J. Chem. Eng. Appl., 2012, vol. 3, no. 6, pp. 380–384. https://doi.org/10.7763/IJCEA.2012.V3.223.
18. Mishra P., Mishra S., Mahanta C.L. Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food Bioprod. Process., 2014, vol. 92, no. 3, pp. 252–258. https://doi.org/10.1016/j.fbp.2013.08.003.
19. Kha C.T., Nguyen H.M., Roach D.P. Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. J. Food Eng., 2010, vol. 98, no. 3, pp. 385–392. https://doi.org/10.1016/j.jfoodeng.2010.01.016.
20. Carr R.L. Classifying flow properties of solids. Chem. Eng., 1965, vol. 72, no. 3, pp. 69–72.
21. Carr R.L. Particle behaviour, storage and flow. Br. Chem. Eng., 1970, vol. 15, no. 12, pp. 1541–1549.
22. Pang S.F., Yusoff M.M., Gimbun J. Assessment of phenolic compounds stability and retention during spray drying of Orthosiphon stamineus extracts. Food Hydrocolloids, 2014, vol. 37, pp. 159–165. https://doi.org/10.1016/j.foodhyd.2013.10.022.
23. Loksuwan J. Characteristics of microencapsulated β-carotene formed by spray drying with modified tapioca starch, native tapioca starch and maltodextrin. Food Hydrocolloids, 2007, vol. 21, nos. 5–6, pp. 928–935. https://doi.org/10.1016/j.foodhyd.2006.10.011.
Рецензия
Для цитирования:
Anh H., Quoc L. Evaluation of the Physicochemical Properties of Spray-Dried Coconut Flower Nectar Powder. Ученые записки Казанского университета. Серия Естественные науки. 2024;166(2):229-237. https://doi.org/10.26907/2542-064X.2024.2.229-237
For citation:
Anh H., Quoc L. Evaluation of the Physicochemical Properties of Spray-Dried Coconut Flower Nectar Powder. Uchenye Zapiski Kazanskogo Universiteta Seriya Estestvennye Nauki. 2024;166(2):229-237. https://doi.org/10.26907/2542-064X.2024.2.229-237
Просмотров:
188
Послать статью по эл. почте 