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Optimization of aqueous extraction and spray drying conditions for efficient processing of hibiscus blended rosehip tea powder
Author(s) -
Eroğlu Emrah,
Tontul İsmail,
Topuz Ayhan
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13643
Subject(s) - extraction (chemistry) , maltodextrin , spray drying , response surface methodology , chemistry , ascorbic acid , hibiscus sabdariffa , food science , pulp and paper industry , materials science , process engineering , chromatography , engineering
The present study aimed to optimize extraction and spray‐drying conditions used to produce rosehip tea powder from a blend of rosehip fruit and hibiscus. The optimum conditions of the extraction and spray drying processes were investigated using response surface methodology. The responses of the optimization were the ascorbic acid (AA) and total monomeric anthocyanin (TMA) content of the products. Optimal parameters for the extraction process were determined to be 5.3% loading ratio for 5.4 min at 64 °C. For the spray‐drying process, an inlet air temperature of 130 °C, outlet air temperature of 85 °C, and 18.4% maltodextrin ratio was found to be optimal. The powders produced at these conditions were stored at 4 °C and ambient temperature for 90 days to test the stability of AA and TMA. The degradation rates at 4 °C and at ambient temperature were found to be 41.4 and 48.2% for AA and 23.3 and 37% for TMA, respectively. Practical applications Nowadays there is a significant increase in the use of foods that are easy to prepare for consumption or ready for direct consumption. When consumers choose these products, they consider both ease of use and product quality. Tea bag and similar products are one of the most widespread product groups in this area. However, there are some disadvantages such as the waste problem and inadequate brewing conditions in use of these products. The solution of these problems requires alternative methods to prepare the product. The transformation of rosehip tea into instant rosehip tea form at optimum conditions determined in the current study can be used as an alternative method to solve these problems.