Abstract
A central composite design was used to optimize the spray drying process for developing cupuassu (Theobroma grandiflorum) powder. The influence of inlet air temperature (Tinlet) (120–180 °C), feeding rate (Ffeed) (3–12 mL/min) and maltodextrin concentration (Cmalto) (10–40%) on the properties of moisture, water activity (aw), hygroscopicity, water solubility index (WSI), ascorbic acid (AA) and total phenolic compounds (TPC) were analyzed using response surface methodology and desirability function. In addition, powder morphology was assessed using scanning electron microscopy. The Tinlet and Ffeed parameters significantly influenced the moisture and aw, while the other responses (hygroscopicity, WSI, AA and TPC) were influenced by the Tinlet and Cmalto parameters. The highest Cmalto and intermediate Tinlet and Ffeed levels showed the best morphological characteristics (particles integrity, spheres shapes and smooth surfaces). The desirability function defined the optimal process conditions as Tinlet = 150 °C, Ffeed = 7.5 mL/min and Cmalto = 40%.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Anderson RA, Conway VFP, Griffin EL (1970) Gelatinization of corn grits by roll cooking, extrusion cooking and steaming. Starch/Stärke 22(4):130–135. https://doi.org/10.1002/star.19700220408
AOAC (1997) Official methods of analysis of the Association of Official Analytical Chemists, 16th edn. AOAC, Washington DC
Bhandari BR, Hartel RW (2005) Phase transitions during food powder production and powder stability. In: Onwulata C (ed) Encapsulated and powdered foods. Taylor & Francis, New York, pp 261–292
Box GEP, Wetz J (1973) Criteria for judging adequacy of estimation by an approximate response function. University of Wisconsin, Wisconsin
Cai YZ, Corke H (2000) Production and properties of spray-dried Amaranthus betacyanin pigments. J Food Sci 65(6):1248–1252. https://doi.org/10.1111/j.1365-2621.2000.tb10273.x
Caliskan G, Dirim SN (2016) The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders. Powder Technol 287:308–314. https://doi.org/10.1016/j.powtec.2015.10.019
Costa MP, Monteiro MLG, Frasao BS, Silva VLM, Rodrigues BL, Chiappini CCJ, Conte-Junior CA (2017) Consumer perception, health information, and instrumental parameters of cupuassu (Theobroma grandiflorum) goat milk yogurts. J Dairy Sci 100(1):157–168. https://doi.org/10.3168/jds.2016-11315
Dantas D, Pasquali MA, Cavalcanti-Mata M, Duarte ME, Lisboa HM (2018) Influence of spray drying conditions on the properties of avocado powder drink. Food Chem 266:284–291. https://doi.org/10.1016/j.foodchem.2018.06.016
Derringer G, Suich R (1980) Simultaneous optimization of several response variables. J Qual Technol 12(4):214–219. https://doi.org/10.1080/00224065.1980.11980968
Fang Z, Bhandari B (2011) Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chem 129(3):1139–1147. https://doi.org/10.1016/j.foodchem.2011.05.093
Fang Z, Bhandari B (2012) Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice. Food Res Int 48(2):478–483. https://doi.org/10.1016/j.foodres.2012.05.025
Fazaeli M, Emam-djomed Z, Ashtari AK, Omid M (2012) Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food Bioprod Process 90(4):667–675. https://doi.org/10.1016/j.fbp.2012.04.006
Ferrari CC, Aguirre JM (2012) Spray drying of blackberry pulp using maltodextrin as carrier agent. Braz J Food Technol 15(2):157–165. https://doi.org/10.1590/S1981-67232012005000009
Igual M, Ramire S, Mosquerac LH, Martínez-Navarretea N (2014) Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp. Powder Technol 256:233–238. https://doi.org/10.1016/j.powtec.2014.02.003
Kha TC, Nguyen MH, Roach PD (2010) Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. J Food Eng 98(3):385–392. https://doi.org/10.1016/j.jfoodeng.2010.01.016
Kingwatee N, Apichartsrangkoon A, Chaikham P, Worametrachanon S, Techarung J, Pankasemsuk T (2015) Spray drying Lactobacillus casei 01 in lychee juice varied carrier materials. LWT Food Sci Technol 62:847–853. https://doi.org/10.1016/j.lwt.2014.12.007
Kurozawa LE, Morassi AG, Vanzo AA, Park KJ, Hubinger MD (2009) Influence of spray drying conditions on physicochemical properties of chicken meat powder. Drying Technol 27(11):1248–1257. https://doi.org/10.1080/07373930903267187
Kuskoski EM, Asuero AG, Morales MT, Fett R (2006) Wild fruits and pulps of frozen fruits: antioxidant activity, polyphenols and anthocyanins. Cienc Rural 36(4):1283–1287. https://doi.org/10.1590/S0103-84782006000400037
Martim SR, Cardoso Neto J, Oliveira IMA (2013) Physicochemical characteristics and enzymatic activity of peroxidase and polyphenoloxidase in four genotypes of cupuaçu (Theobroma grandiflorum Willd ex-Spreng Schum) submitted to freezing. Semina Cienc Agrar 34(5):2265–2276. https://doi.org/10.5433/1679-0359.2013v34n5p2265
Mishra P, Mishra S, Mahanta CL (2014) Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food Bioprod Process 92(3):252–258. https://doi.org/10.1016/j.fbp.2013.08.003
Moghaddam AD, Pero M, Askari GR (2017) Optimizing spray drying conditions of sour cherry juice based on physicochemical properties, using response surface methodology (RSM). J Food Sci Technol 54(1):174–184. https://doi.org/10.1007/s13197-016-2449-8
Muzaffar K, Dinkarrao BV, Kumar P (2016) Optimization of spray drying conditions for production of quality pomegranate juice powder. Cogent Food Agric 2:1–9. https://doi.org/10.1080/23311932.2015.1127583
Muzaffar K, Kumar P (2015) Parameter optimization for spray drying of tamarind pulp using response surface methodology. Powder Technol 279:179–184. https://doi.org/10.1016/j.powtec.2015.04.010
Negrão-Murakami AN, Nunes GL, Pinto SS, Murakami FS, Amante ER, Petrus JCC, Prudêncio ES, Amboni RDMC (2017) Influence of DE-value of maltodextrin on the physicochemical properties, antioxidant activity, and storage stability of spray dried concentrated mate (Ilex paraguariensis A. St. Hil.). LWT Food Sci Technol 79:561–567. https://doi.org/10.1016/j.lwt.2016.11.002
Pereira ALF, Feitosa WSC, Abreu VKG, Lemos TO, Gomes WF, Narain N, Rodrigues S (2017) Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage. Food Res Int 100:603–611. https://doi.org/10.1016/j.foodres.2017.07.055
Pérez-Mora W, Jorrin-Novo JV, Melgarejo LM (2018) Substantial equivalence analysis in fruits from three Theobroma species through chemical composition and protein profiling. Food Chem 240:496–504. https://doi.org/10.1016/j.foodchem.2017.07.128
Phisut N (2012) Spray drying technique of fruit juice powder: some factors influencing the properties of product. Int Food Res J 19(4):1297–1306
Phoungchandang S, Sertwasana A (2010) Spray-drying of ginger juice and physicochemical properties of ginger powders. Sci Asia 36:40–45. https://doi.org/10.2306/scienceasia1513-1874.2010.36.040
Pires FCS, Pena RS (2017) Optimization of spray drying process parameters for tucupi powder using the response surface methodology. J Food Sci Technol 54:3459–3472. https://doi.org/10.1007/s13197-017-2803-5
Pombo JCP, Carmo JR, Araújo AL, Medeiros HHBR, Pena RS (2019) Moisture sorption behavior of cupuassu powder. TOFSJ 11:66–73. https://doi.org/10.2174/1874256401911010066
Pugliese AG, Tomas-barberan FA, Truchado P, Genovese MI (2013) Flavonoids, proanthocyanidins, vitamin C, and antioxidant activity of Theobroma grandiflorum (Cupuassu) pulp and seeds. J Agric Food Chem 61:2720–2728. https://doi.org/10.1021/jf304349u
Ribeiro CMCM, Magliano LCSA, Costa MMA, Bezerra TKA, Silva FLH, Maciel MIS (2019) Optimization of the spray drying process conditions for acerola and seriguela juice mix. Food Sci Technol 22:1–8. https://doi.org/10.1590/fst.36217
Rogez H, Buxant R, Mignolet E, Souza JNS, Silva EM, Larondelle Y (2004) Chemical composition of the pulp of three typical Amazonian fruits: araça-boi (Eugenia stipitata), bacuri (Platonia insignis) and cupuaçu (Theobroma grandiflorum). Eur Food Res Technol 218:380–384. https://doi.org/10.1007/s00217-003-0853-6
Sagar VR, Suresh Kumar P (2010) Recent advances in drying and dehydration of fruits and vegetables: a review. J Food Sci Technol 47(1):15–26. https://doi.org/10.1007/s13197-010-0010-8
Santana A, Kurozawa L, Oliveira R, Park K (2016) Spray drying of pequi pulp: process performance and physicochemical and nutritional properties of the powdered pulp. Braz Arch Biol Technol 59:1–11. https://doi.org/10.1590/1678-4324-2016150362
Santhalakshmy S, Bosco SJD, Francis S, Sabeena M (2015) Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technol 274:37–43. https://doi.org/10.1016/j.powtec.2015.01.016
Shishir MRI, Chen W (2017) Trends of spray drying: A critical review on drying of fruit and vegetable juices. Trends Food Sci Technol 65:49–67. https://doi.org/10.1016/j.tifs.2017.05.006
Silva JA, Maciel MIS, Moura NP, Júnior MS, Melo JV, Azoubel PM, Melo EA (2014) Influence of process conditions on drying by atomization pulp umbu. J Bioprocess Biotech 4(4):1–9. https://doi.org/10.4172/2155-9821.1000163
Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am J Enol Viticult 16:144–158
Tan S, Hadinoto K, Ebrahimi A, Langrish T (2019) Fabrication of novel casein gel with controlled release property via acidification, spray drying and tableting approach. Colloid Surface B 177:329–337. https://doi.org/10.1016/j.colsurfb.2019.02.019
Tonon RV, Brabet C, Hubinger MD (2008) Influence of process conditions on the physicochemical properties of açaí (Euterpe oleraceae Mart.) powder produced by spray drying. J Food Eng 88(3):411–418. https://doi.org/10.1016/j.jfoodeng.2008.02.029
Torres LLG, El-Dash AA, Carvalho CWP, Ascheri JLR, Germani R, Miguez M (2005) Moisture content and temperature effects on the processing of unripe banana flour (Musa acuminata, AAA Group) by thermoplastic extrusion. Boletim do CEPPA 23:273–290
Vissotto LC, Rodrigues E, Chisté RC, Benassi MT, Mercadante AZ (2013) Correlation, by multivariate statistical analysis, between the scavenging capacity against reactive oxygen species and the bioactive compounds from frozen fruit pulps. Cienc Tecnol Aliment 33:57–65. https://doi.org/10.1590/S0101-20612013000500010
Zhong C, Tan S, Langrish T (2019) Redness generation via Maillard reactions of whey protein isolate (WPI) and ascorbic acid (vitamin C) in spray-dried powders. J Food Eng 244:11–20. https://doi.org/10.1016/j.jfoodeng.2018.09.020
Acknowledgements
The authors acknowledge Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brazil) for the scholarship of J. C. P. Pombo (163360/2015–4) and PROPESP/UFPA for the financial support.
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Pombo, J.C.P., de Medeiros, H.H.B.R. & Pena, R.d. Optimization of the spray drying process for developing cupuassu powder. J Food Sci Technol 57, 4501–4513 (2020). https://doi.org/10.1007/s13197-020-04487-2
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04487-2