Optimization of the spray drying process conditions for acerola and seriguela juice mix

RIBEIRO, Christine Maria Carneiro Maranhão; MAGLIANO, Lidia Cristina dos Santos Alencar; COSTA, Marcella Melo Assis de; BEZERRA, Taliana Kênia Alencar; SILVA, Flavio Luiz Honorato da; MACIEL, Maria Inês Sucupira

doi:10.1590/fst.36217

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Original Article • Food Sci. Technol 39 (Suppl. 1) • June 2019 • https://doi.org/10.1590/fst.36217 copy

Optimization of the spray drying process conditions for acerola and seriguela juice mix

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The spray drying process of a mixed juice of acerola and seriguela was optimized using a 2 ⁴ full factorial design with 16 factorial points and 3 central points. The independent variables were different levels of inlet temperature (110°, 140° and 170 °C), feed flow (0.36, 0.60 and 0.84 L/h), amount of maltodextrin (14-26%) and maltodextrin dextrose equivalent (DE) (5, 10 and 15 DE). The responses were water activity (Aw), moisture content (MC), hygroscopicity (Hyg), powder recovery (PR) and retention of ascorbic acid (RAA). After optimization, an acceptance test and multiple comparison test were performed. Temperature exerted a great influence on Aw, MC and RAA. The optimal drying conditions to obtain acerola and seriguela juice mix powder were an inlet temperature of 140 °C, a flow rate of 0.60 L/h, 20% maltodextrin 10 DE. There was no significant difference in the acceptance of the quality attributes or in the multiple comparison test between the nectars made with the juice mix powder. Acceptance was approximately 70%. Therefore, this acerola and seriguela mix powder can be considered a good source of ascorbic acid and a potential ingredient for the food industry.

Keywords:
factorial planning; dextrose equivalent of maltodextrin; sensory analysis

	Acerola pulp	Seriguela Pulp	Mixed Pulp	Coefficient of variation (CV) (%)	Minimum significant difference (dms)
pH	3.14^b	3.25^a	3.09^c	0.42	0.33
TA (mg/100 g of fruit acid)	13.58^a	2.83^c	10.92^b	4.33	1.00
MC (g/100 g)	91.89^a	77.59^c	87.44^b	0.97	2.07
Aw	0.990^a	0.981^c	0.986^b	0.13	0.003
SS (°Brix)	7.06^c	18.26^a	11.43^b	1.41	0.43
L*	28.95^c	57.65^a	34.21^b	3.77	3.80
a*	40.55^a	-0.42^c	35.63^b	2.29	1.46
b*	19.35^c	40.92^a	23.84^b	5.73	4.02
Ash (g/100 g)	3.63^a	2.26^b	2.31^b	9.49	0.64
Proteins (g/100 g)	8.42^a	3.42^c	5.51^b	4.47	0.64
Reducing sugars (g/100 g)	65.97^a	29.64^c	50.16^b	5.16	6.28
Total sugars (g/100 g)	84.77^a	71.18^b	65.92^b	4.72	8.75
Non-reducing sugars (g/100 g)	8.15^c	39.44^a	15.42^b	4.71	2.47
Total anthocyanin (mg/100 g)	245.71^a	-	96.21^b	12.24	1,471.6
Total flavonols (mg/100 g)	132.08^a	-	65.79^b	5.38	14.60
Ascorbic acid (mg/100 g)	28,722.51^a	76.09^c	9,107.35^b	4.65	47.47
Carotenoids (mg/100 g of β carotene)	113.72^a	69.30^b	115.95^a	5.85	12.06
Phenolic compounds (mg/100 g of Gallic acid)	17,345.10^a	311.42^c	7,048.95^b	12.91	2,663.59

Independent Variables (Coded and Decoded Values)					Dependent Variables
Test	T (°C)	F (L/h)	C (%)	DE	Aw	MC (g/100 g)	Hyg (g/100 g)	RAA (%)	PR (%)
1	-1(110)	-1(0.36)	-1(14)	-1(5)	0.09 ± 0.00	2.72 ± 0.31	21.3 ± 0.1	50.7 ± 0.3	33 ± 0.1
2	+1(170)	-1(0.36)	-1(14)	-1(5)	0.04 ± 0.00	1.56 ± 0.02	18.7 ± 0.0	47.8 ± 0.3	40.1 ± 0.2
3	-1(110)	+1(0.84)	-1(14)	-1(5)	0.15 ± 0.01	3.75 ± 0.11	19.7 ± 0.1	54.4 ± 0.6	33 ± 0.1
4	+1(170)	+1(0.84)	-1(14)	-1(5)	0.07 ± 0.00	2.16 ± 0.24	19.8 ± 0.1	47.7 ± 0.7	42.7 ± 0.1
5	-1(110)	-1(0.36)	+1(26)	-1(5)	0.19 ± 0.00	3.72 ± 0.21	15.6 ± 0.1	58.7 ± 0.6	41 ± 0.2
6	+1(170)	-1(0.36)	+1(26)	-1(5)	0.05 ± 0.00	1.59 ± 0.19	15.2 ± 0.2	54.3 ± 0.5	29.2 ± 0.1
7	-1(110)	+1(0.84)	+1(26)	-1(5)	0.25 ± 0.00	4.75 ± 0.47	12.7 ± 0.0	54.1 ± 0.2	28 ± 0.1
8	+1(170)	+1(0.84)	+1(26)	-1(5)	0.11 ± 0.00	2.43 ± 0.32	15.4 ± 1.9	53.2 ± 0.7	29.8 ± 0.3
9	-1(110)	-1(0.36)	-1(14)	+1(15)	0.11 ± 0.00	2.59 ± 0.10	22.9 ± 0.1	52.6 ± 0.4	37.6 ± 0.1
10	+1(170)	-1(0.36)	-1(14)	+1(15)	0.05 ± 0.00	1.76 ± 0.29	23.7 ± 0.5	46.1 ± 0.4	37.8 ± 0.1
11	-1(110)	+1(0.84)	-1(14)	+1(15)	0.19 ± 0.00	3.71 ± 0.15	21.75 ± 0.33	52.6 ± 0.8	38.9 ± 0.2
12	+1(170)	+1(0.84)	-1(14)	+1(15)	0.08 ± 0.00	1.63 ± 0.36	23.6 ± 0.2	51.5 ± 0.4	40.4 ± 0.3
13	-1(110)	-1(0.36)	+1(26)	+1(15)	0.07 ± 0.00	2.24 ± 0.18	20.9 ± 0.15	58 ± 0.3	36 ± 0.1
14	+1(170)	-1(0.36)	+1(26)	+1(15)	0.03 ± 0.00	1.52 ± 0.41	20.3 ± 0.1	56 ± 0.8	32 ± 0.0
15	-1(110)	+1(0.84)	+1(26)	+1(15)	0.14 ± 0.00	3.26 ± 0.40	19.6 ± 0.1	58.8 ± 0.4	32.6 ± 0.2
16	+1(170)	+1(0.84)	+1(26)	+1(15)	0.05 ± 0.00	1.70 ± 0.43	21.4 ± 0.0	58.5 ± 0.4	31 ± 0.2
17	0(140)	0(0.60)	0(20)	0 (10)	0.19 ± 0.01	3.58 ± 0.01	19.9 ± 0.3	53.7 ± 0.5	33.9 ± 0.1
18	0(140)	0(0.60)	0(20)	0 (10)	0.18 ± 0.00	3.44 ± 0.24	20.9 ± 0.3	54.4 ± 0.1	33.2 ± 0.1
19	0(140)	0(0.60)	0(20)	0 (10)	0.19 ± 0.00	3.49 ± 0.34	19.8 ± 1.6	52.9 ± 0.0	33 ± 0.1

Equation	R²	Fc/Ft
Aw=0.122-0.043(T)+0.025(F)+0.0061(C)-0.014(DE)-0.007(TxF)-.0075(TxC)+0.007(TxDE) +0.0006(FxC) -0.0007(FxDE) -0.023(CxDE)	0.74	0.94
MC=2.71-0.77(T)+0.35(F)+0.083(C)-0.26(DE)+0.169375(TxF) -0.065(TxC) +0.12(TxDE)+0.028 (FxC) -0.08 (FxDE) -0.20 (CxDE)	0.83	1.87
Hyg=19.65+0.23(T)+0.29(F)-1.88(C)+2.24(DE) +0.57(TxF)+0.20(TxC) +0.25(TxDE)-0.090(FxC) +0.11(FxDE) -0.68(CxDE)	0.96	9.19
RAA=53.48-1.55(T)+0.41625(F) + 3.00(C) +0.82 (DE) +0.42 (TxF)+0.59(TxC) +0.30 (TxDE)-0.71 (FxC) +0.68 (FxDE) +0.55 (CxDE)	0.93	4.74
PR=34.90+0.18(T)-0.64(F) -2.74(C) +0.59 (DE) +1.24 (TxF)+2.13(TxC) -0.66 (TxDE)-1.45 (FxC) +0.58 (FxDE) -0.14 (CxDE)	0.82	1.19

Acceptance Test
Samples	Color	Aroma	Taste	Appearance
5 DE	6.5 ^a	5.4 ^a	6.6 ^a	6.7 ^a
10 DE	6.6 ^a	5.0 ^a	6.3 ^a	6.6 ^a
15 DE	6.4 ^a	5.2 ^a	6.3 ^a	6.5 ^a
dms	0.55	0.60	0.64	0.52
CV %	25.55	34.43	29.94	23.29
MULTIPLE COMPARISON TEST
	AROMA		Taste
Standard	4.4^b		4.0^b
5 DE	6.3^a		6.1^a
10 DE	6.4^a		6.1^a
15 DE	6.0^a		5.2 ^a
dms	0.6		0.8
CV (%)	23.84		36.33

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[1] * Corresponding author: m.inesdcd@gmail.com