首页|Optimization of spray drying parameters for custard apple (Annona squamosa L.) pulp powder development using response surface methodology (RSM) with improved physicochemical attributes and phytonutrients
Optimization of spray drying parameters for custard apple (Annona squamosa L.) pulp powder development using response surface methodology (RSM) with improved physicochemical attributes and phytonutrients
扫码查看
点击上方二维码区域，可以放大扫码查看
原文链接
NSTL
Elsevier
Custard apple (Annona squamosa L.) is a highly perishable fruit, possessing enormous phytochemicals and nutrients with potential antioxidant, antimicrobial and anti-cancerous properties. In the present investigation, spray drying parameters were optimized to produce custard apple pulp powder (CAPP) using response surface methodology (RSM). The drying was carried out in a laboratory spray dryer at different levels of inlet air temperature (100-140 degrees C), outlet air temperature (70-110 degrees C), and maltodextrin (MD) concentration (10-20 g/dL). The optimized condition comprised an inlet temperature of 135 degrees C, outlet temperature of 75 degrees C, and the maltodextrin content of 15 g/dL, respectively. Under this optimized condition, the maximum powder yield of 14.8 g/dL with moisture content of 5 g/100 g was obtained. The bulk density, yield, degree of caking, solubility index, and dispersibility were significant (p < 0.05) in optimized CAPP. Further, scanning electron microscope (SEM) analysis revealed the amorphous behavior of spray-dried CAPP, showing minimum hygroscopicity. The differential scanning calorimetry and thermal gravimetric analysis of CAPP revealed better stability with a glass transition temperature of 200 degrees C, making it suitable at commercial and domestic level. The HPLC analysis of CAPP revealed the presence of phytonutrients like lutein and zeaxanthin having antioxidant and anti-diabetic properties.
Custard appleSpray dryingProcess optimizationPhysicochemical and thermal analysisPhytonutrients
NSTL
Elsevier
