Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(5): 1235-1244
Optimization of bayberry juice spray drying process using response surface methodology
Yongji Liu1, Fengxia Chen2, Honghui Guo1
1Department of Nutrition, Henry Fok School of Food Science and Engineering, Shaoguan University, Daxue Road, Shaoguan 512005, Guangdong Province, China, 2Department of Software Engineering, School of Information Science and Engineering, Shaoguan University, Shaoguan 512005, China
In this study, thirteen different runs according to the central composite design-response surface methodology were used to optimize the quality parameters of spray-dried bayberry juice powder. The independent variables were different levels of inlet air temperature (145.8–174.1 ℃) and maltodextrin concentration (22.9–37.0%). The responses were process yield, moisture content, hygroscopicity, glass transition temperature (Tg), total color difference (ΔE), redness, retention of phenolics and anthocyanins, and antioxidant capacity. The optimum operation conditions for the highest Tg, redness, anthocyanins retention and antioxidant capacity with the lowest ΔE and hygroscopicity were obtained at inlet drying temperature of 150 ℃ and maltodextrin concentration of 31%. This study revealed that by applying these optimal conditions, bayberry juice powder with a 74.16% yield, 3.15% moisture content, 10.25% hygroscopicity, 41.15 ℃ Tg, 24.74 ΔE, 27.45 Hunter a redness, 89.55% anthocyanins retention, 77.71% phenolics retention, and 30.19 mmol Trolox equivalents/g antioxidant capacity was produced.
Anthocyanin, Antioxidant, Bayberry, Glass transition temperature, Spray drying
Food Science and Biotechnology 2017 ; 26(5): 1235-1244