EFFECT OF DRYING AGENTS ON QUALITY PARAMETERS OF LYOPHILIZED PERSIMMON PURÉE POWDER
Abstract and keywords
Abstract (English):
Persimmon juice has good nutritional composition and high antioxidant properties, however it requires more packing space because of large volume and has limited shelf-life. The research objective was to produce persimmon purée powder with prolonged shelf-life by using various concentrations of drying agents (maltodextrin and Arabic gum). The control sample was persimmon purée powder without drying agents. Experimental samples included powders with maltodextrin (40, 45, and 50%), Arabic gum (25, 30, and 35%), and the mix of maltodextrin (40%) and Arabic gum (10%). All the experimental samples contained 1% of tri-calcium phosphate as an anti-caking agent. Tests were carried out according to the standard techniques. The samples with 45 and 50% of maltodextrin had lower moisture, ash, redness (a*), and hygroscopicity values. These powders demonstrated good yield, solubility, density, and color indices (L*, b*, C, H). The persimmon purée powders with 30 and 35% of Arabic gum showed an increase in ash content and total acidity. The samples with 30% of Arabic gum obtained the highest sensory evaluation scores. The optimal results belonged to the samples of lyophilized persimmon purée powder with 45% of maltodextrin, which will have a longer shelf-life due to its low moisture content.

Keywords:
Persimmon puree powder, lyophilization, maltodextrin, Arabic gum, chemical and physical indicators, color indicators
Text
Publication text (PDF): Read Download
References

1. Ghinea C, Leahu A. Valorisation of apple (Malus domestica) wastes. In: Ramadan MF, Farag MA, editors. Mediterranean fruits bio-wastes: Chemistry, functionality and technological applications. Cham: Springer; 2022. pp. 325-348. https://doi.org/10.1007/978-3-030-84436-3_13

2. Leahu A, Ghinea C, Ropciuc S, Oroian M-A, Damian C. Polyphenol-rich smoothies: Sensory and chemical characterization. Studia Universitatis Vasile Goldis Arad. Seria Stiintele Vietii. 2019;29(1):37-45.

3. Corrêa JLG, Lopes FJ, de Mello Júnior RE, de Jesus Junqueira JR, de Mendonça KS, Macedo LL, et al. Drying of persimmon fruit (Diospyros kaki L.) pretreated by different osmotic processes. Journal of Food Process Engineering. 2021;44(10). https://doi.org/10.1111/jfpe.13809

4. Ayoub A, Singh J, Sharma S. Physico-chemical analysis of fresh persimmon (Diospyros kaki L) fruit pulp from Jammu Region India. International Journal of Plant and Soil Science. 2022;34(22):1028-1034. https://doi.org/10.9734/IJPSS/2022/v34i2231464

5. Choudhary R, Singh A, Upadhyay A, Singh R, Thangalakshmi S, Dar AH, et al. Exotic god fruit, persimmon (Diospyros kaki): Pharmacological importance and human health aspects. eFood. 2023;4(1). https://doi.org/10.1002/efd2.52

6. Matheus JRV, de Andrade CJ, Miyahira RF, Fai AEC. Persimmon (Diospyros kaki L.): Chemical properties, bioactive compounds and potential use in the development of new products - A review. Food Reviews International. 2022;38(4):384-401. https://doi.org/10.1080/87559129.2020.1733597

7. González CM, Gil R, Moraga G, Salvador A. Natural drying of astringent and non-astringent persimmon “Rojo Brillante”. Drying kinetics and physico-chemical properties. Foods. 2021;10(3). https://doi.org/10.3390/foods10030647

8. Qadri T, Naik HR, Hussain SZ, Naseer B, Bhat T, Wani FJ. Spray dried apple powder: Qualitative, rheological, structural characterization and its sorption isotherm. LWT. 2022;165. https://doi.org/10.1016/j.lwt.2022.113694

9. Delshadi R, Bahrami A, Tafti AG, Barba FJ, Williams LL. Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles. Trends in Food Science and Technology. 2020;104:72-83. https://doi.org/10.1016/j.tifs.2020.07.004

10. Voroshilin RA, Kurbanova MG, Ostapova EV, Makhambetov EM, Petrov AN, Khelef MEA. Effect of gelatin drying methods on its amphiphilicity. Foods and Raw Materials. 2022;10(2):252-261. https://doi.org/10.21603/2308-4057-2022-2-534

11. Artyukhova SI, Kozlova OV, Tolstoguzova TT. Developing freeze-dried bi-oproducts for the Russian military in the Arctic. Foods and Raw Materials. 2019;7(1):202-209. https://doi.org/10.21603/2308-4057-2019-1-202-209

12. Dubkova NZ, Kharkov VV, Vakhitov MR. Using Jerusalem artichoke powder in functional food production. Foods and Raw Materials. 2021;9(1):69-78. https://doi.org/10.21603/2308-4057-2021-1-69-78

13. Tan SL, Sulaiman R, Rukayadi Y, Ramli NS. Physicochemical properties of spray-dried cantaloupe powder and rheological behaviour of cake icing. International Food Research Journal. 2022;29(2):385-396. https://doi.org/10.47836/ifrj.29.2.16

14. Gawałek J, Domian E. Tapioca dextrin as an alternative carrier in the spray drying of fruit juices - A case study of chokeberry powder. Foods. 2020;9(8). https://doi.org/10.3390/foods9081125

15. Tiamiyu QO, Adebayo SE, Yusuf AA. Gum Arabic edible coating and its application in preservation of fresh fruits and vegetables: A review. Food Chemistry Advances. 2023;2. https://doi.org/10.1016/j.focha.2023.100251

16. Hu W, Zhang W, Zhang Z, Shen S, Lu G, Wu W. Effect of maltodextrin on the physicochemical properties and cooking performance of sweet potato starch noodles. Foods. 2022;11(24). https://doi.org/10.3390/foods11244082

17. Siccama JW, Pegiou E, Zhang L, Mumm R, Hall RD, Boom RM, et al. Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentrate. LWT. 2021;142. https://doi.org/10.1016/j.lwt.2021.111058

18. Méndez DA, Fabra MJ, Falcó I, Sánchez G, Aranaz P, Vettorazzi A, et al. Bioactive extracts from persimmon waste: influence of extraction conditions and ripeness. Food and Function. 2021;12(16):7428-7439. https://doi.org/10.1039/D1FO00457C

19. Pui LP, Saleena LAK. Effects of spray-drying parameters on physicochemical properties of powdered fruits. Foods and Raw Materials. 2022;10(2):235-251. https://doi.org/10.21603/2308-4057-2022-2-533

20. Du J, Ge Z-Z, Xu Z, Zou B, Zhang Y, Li C-M. Comparison of the efficiency of five different drying carriers on the spray drying of persimmon pulp powders. Drying Technology. 2014;32(10):1157-1166. https://doi.org/10.1080/07373937.2014.886259

21. Kamtekar AR, Pujari KH, Masal MS, Kambekar PH. Effect of maltodextrin and tricalcium phosphate on quality attributes of jamun juice powder. Bulletin of Environment, Pharmacology and Life Sciences. 2017;6(2):51-55.

22. Gopinathan M, Yusof YA, Pui LP. Effects of different drying methods on the physicochemical and antioxidant content of “cempedak” (Artocarpus Integer L.) powder. Journal of Food Processing and Preservation. 2020;44(12). https://doi.org/10.1111/jfpp.14966

23. Official Methods of Analysis of the Association of Official Analytical Chemists, 17 th Ed. Association of Official Analytical Chemists; 2005.

24. Ramashia SE, Mamadisa FM, Mashau ME. Effect of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of biscuits. Processes. 2021;9(8). https://doi.org/10.3390/pr9081262

25. Shuen GW, Yi LY, Ying TS, Yu Von GC, Yusof YAB, Phing PL. Effects of drying methods on the physicochemical properties and antioxidant capacity of Kuini powder. Brazilian Journal of Food Technology. 2021;24. https://doi.org/10.1590/1981-6723.08620

26. Loo YY, Pui LP. Storage stability of kuini powder in two packaging aluminum laminated polyethylene and polyethylene terephthalate. Malaysian Journal of Analytical Sciences. 2020;24(5):657-669.

27. Šavikin K, Nastić N, Janković T, Bigović D, Miličević B, Vidović S, et al. Effect of type and concentration of carrier material on the encapsulation of pomegranate peel using spray drying method. Foods. 2021;10(9). https://doi.org/10.3390/foods10091968

28. Igual M, Cebadera L, Cámara RM, Agudelo C, Martínez-Navarrete N, Cámara M. Novel ingredients based on grapefruit freeze-dried formulations: Nutritional and bioactive value. Foods. 2019;8(10). https://doi.org/10.3390/foods8100506

29. Feguš U, Žigon U, Petermann M, Knez Ž. Effect of drying parameters on physiochemical and sensory properties of fruit powders processed by PGSS-, Vacuum- and Spray-drying. Acta Chimica Slovenica. 2015;62(2):479-487. https://doi.org/10.17344/acsi.2014.969

30. Hajiaghaei M, Sharifi A. Physicochemical properties of red beetroot and quince fruit extracts instant beverage powder: Effect of drying method and maltodextrin concentration. Journal of Food Quality. 2022;2022. https://doi.org/10.1155/2022/7499994

31. Cid-Ortega S, Guerrero-Beltran JA. Lyophilized powder of Hibiscus sabdariffa (Roselle) extracts using Arabic gum and maltodextrin as carrier agents. Journal of Food Research. 2022;11(2):1-15. https://doi.org/10.5539/jfr.v11n2p1

32. Ali DY, Sunarharum WB, Dyatmika WP. The effect of filler type and concentration on physicochemical properties and organoleptic of mushroom broth powder. IOP Conference Series: Earth and Environmental Science. 2022;1063. https://doi.org/10.1088/1755-1315/1063/1/012003

33. Kurniadi M, Parnanto NHR, Saputri MW, Sari AM, Indrianingsih AW, Herawati ERN, et al. The effect of kappa-carrageenan and gum Arabic on the production of guava-banana fruit leather. Journal of Food Science and Technology. 2022;59(11):4415-4426. https://doi.org/10.1007/s13197-022-05521-1

34. Tuan Azlan TNN, Hamzah Y, Mohd Abd Majid HA. Effect of gum Arabic (Acacia senegal) addition on physicochemical properties and sensory acceptability of roselle juice. Food Research. 2020;4(2):449-458.

35. Grabowski JA, Truong V-D, Daubert CR. Nutritional and rheological characterization of spray dried sweetpotato powder. LWT - Food Science and Technology. 2008;41(2):206-216. https://doi.org/10.1016/j.lwt.2007.02.019

36. Nitteranon V. Effects of wall materials on the physicochemical and antioxidant properties of microwave-assisted encapsulation of Basella rubra fruit extract. Food and Applied Bioscience Journal. 2021;9(2):40-52.

37. Suravanichnirachorn W, Haruthaithanasan V, Suwonsichon S, Sukatta U, Maneeboon T, Chantrapornchai W. Effect of carrier type and concentration on the properties, anthocyanins and antioxidant activity of freeze-dried mao [Antidesma bunius (L.) Spreng] powders. Agriculture and Natural Resources. 2018;52(4):354-360. https://doi.org/10.1016/j.anres.2018.09.011

38. Wilkowska A, Ambroziak W, Adamiec J, Czyżowska A. Preservation of antioxidant activity and polyphenols in chokeberry juice and wine with the use of microencapsulation. Journal of Food Processing and Preservation. 2017;41(3). https://doi.org/10.1111/jfpp.12924

39. Shishir MR, Taip FS, Saifullah M, Yong SY, Aziz NA, Talib RA. Changes in quality attributes of pink guava (Psidium guajava) powder with respect to different drying techniques and maltodextrin concentrations. International Food Research Journal. 2018;25(4):1625-1632.

40. Hadree J, Shahidi F, Mohebbi M, Abbaspour M. Evaluation of effects of spray drying conditions on physicochemical properties of pomegranate juice powder enriched with pomegranate peel phenolic compounds: modeling and optimization by RSM. Foods. 2023;12(10). https://doi.org/10.3390/foods12102066

41. Adetoro AO, Opara UL, Fawole OA. Effect of carrier agents on the physicochemical and technofunctional properties and antioxidant capacity of freeze-dried pomegranate juice (Punica granatum) powder. Foods. 2020;9(10). https://doi.org/10.3390/foods9101388

42. Gawałek J. Effect of spray dryer scale size on the properties of dried beetroot juice. Molecules. 2021;26(21). https://doi.org/10.3390/molecules26216700

43. Nthimole CT, Kaseke T, Fawole OA. Micro-encapsulation and characterization of anthocyanin-rich raspberry juice powder for potential applications in the food industry. Processes. 2022;10(5). https://doi.org/10.3390/pr10051038

44. Vladić J, Nastić N, Janković T, Šavikin K, Menković N, Lončarević I, et al. Microencapsulation of Sideritis raeseri Boiss. & Heldr. subsp. raeseri extract using spray drying with maltodextrin and whey protein. Periodica Polytechnica Chemical Engineering. 2022;66(2):229-238. https://doi.org/10.3311/PPch.19060

45. Jović T, Garofulić IE, Čulina P, Pedisić S, Dobroslavić E, Cegledi E, et al. The effect of spray-drying conditions on the characteristics of powdered Pistacia lentiscus leaf extract. Processes. 2023;11(4). https://doi.org/10.3390/pr11041229

46. Featherstone S. Ingredients used in the preparation of canned foods. In: Featherstone S, editors. A complete course in canning and related processes. Volume 2: Microbiology, packaging, HACCP and ingredients. A volume in Woodhead publishing series in food science, technology and nutrition. Woodhead Publishing; 2015. pp. 147-211. https://doi.org/10.1016/B978-0-85709-678-4.00008-7


Login or Create
* Forgot password?