Open AccessOptimization of the encapsulation of the mixture made from flesh and peel pitaya extract by spray drying
Author(s) -
Thi Ngoc Diep Duong,
Quang Bình Hoàng,
Le Hanh Trang
Publication year - 2021
Publication title -
can tho university journal of science
Language(s) - English
Resource type - Journals
eISSN - 2815-5602
pISSN - 2615-9422
DOI - 10.22144/ctu.jen.2021.041
Subject(s) - maltodextrin , spray drying , flesh , central composite design , response surface methodology , water activity , water content , air temperature , chemistry , materials science , solubility , food science , chromatography , moisture , composite material , organic chemistry , geotechnical engineering , climatology , engineering , geology
In this study, the optimal conditions for spray drying of the extract made from flesh and peel of red pitaya were tested using the central composite design (CCD). The response surface methodology was used to evaluate the effect of inlet air drying temperature (145 – 155°C) and concentration of maltodextrin (13-17% w/w) on the physicochemical properties of the powder. The regression models accurately predicted the retention of betacyanin (R2=0.94) and total phenolic (R2=0.95). The optimal conditions for spray drying were determined as inlet air drying temperature at 148 and 14.62% maltodextrin. Under these conditions, the spray-dried powder achieved retention of betacyanin of 68.04% and retention of total phenolic of 84.17%. The optimized sample achieved a moisture content of 4.41%, the water activity of 0.39, and the water solubility index of 97.41%.