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Spray drying of red ( Hylocereus polyrhizus ) and white ( Hylocereus undatus ) dragon fruit juices: physicochemical and antioxidant properties of the powder
Author(s) -
Lee KarHing,
Wu TaYeong,
Siow LeeFong
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12230
Subject(s) - maltodextrin , spray drying , antioxidant , food science , chemistry , relative humidity , particle size , chromatography , biochemistry , physics , thermodynamics
Summary This study aims to investigate physical stability and antioxidant properties of spray‐dried red ( Hylocereus polyrhizus ) and white ( Hylocereus undatus ) dragon fruit powder upon storage at various relative humidity ( RH ). Inlet air temperatures of 120 °C (red dragon fruit) and 110 °C (white dragon fruit) as well as maltodextrin concentration of 30% (w/v) were selected as the spray drying conditions as powder was obtained at these minimum conditions. The powder was ranging from 3 to 7 μm in particle size with spherical morphology. The powder had lower antioxidant content and antioxidant activities compared with the control before spray drying. Storage of powder at 43%, 54% or 75% RH at 25 °C for 25 days resulted in structural changes correlating to the depression of glass transition temperatures ( T g ) to below storage temperature. At 33% RH , no visible structural changes were observed. Antioxidant properties of the powder remained unchanged after 25 days' storage at the studied RH s.