Physicochemical Characteristics of Microencapsulated Red-Fleshed Dragon Fruit Juice Powder through Spray Drying

Author: Vinod B.R., Ramachandra Naik K., Kirankumar Gorabal, Deepa Terdal and Patil S.N.

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Abstract

Dragon fruits are seasonal and likely perishable in ambient condition, but they have great near future in the food industry as a functional food and natural food colorant, which can be exploited through spray drying technology. In this context, the present investigation was aimed to standardize the operation parameters to produce spray dried dragon fruit powder. In this study, three levels of inlet air temperature (140, 150 and 160°C) and maltodextrin (MD) concentration (15, 17.5 and 20%) were carried out, whereas other parameters were kept constant. The result revealed that, the dragon fruit juice powder obtained at an inlet temperature of 150°C with 20% MD had highest powder recovery (15.78%), whereas the treatment with 150°C with 15% MD was founded to be excellent in maintaining superior physicochemical properties (Moisture content: 4.12%, Aw: 0.29, Hygroscopicity: 19.59%, Solubility: 95.53%, Wettability: 10.16%, Bulk density: 0.68 g/ml, Betacyanin: 8.68 mg/100g, TSS: 41.60 °B

Keywords

Water activity, Solubility, Hygroscopicity, Bulk density, Particle size, Ascorbic acid, Betacyanin,

Conclusion

The present investigation drew the inference that the treatment with 150 °C inlet temperature with 20% MD concentration gave highest powder yield. Inlet air temperatures and MD concentrations had significant impact on physicochemical characteristics of the spray-dried dragon fruit powder. The most suitable processing conditions for the powder production with superior physicochemical and colour characteristics received at an inlet air temperature of 150 °C with 15% maltodextrin. The outcomes obtained during the present investigation indicated that good quality powders with optimum moisture content and water activity can be produced by spray drying, which demonstrates the substantial potentiality for the use of such powders in the functional food ingredients and food colouring agent in the various food processing industry

References

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How to cite this article

Vinod, B.R., Ramachandra Naik K., Gorabal, K., Terdal, D. and Patil, S.N. (2021). Physicochemical Characteristics of Microencapsulated Red-Fleshed Dragon Fruit Juice Powder Through Spray Drying. Biological Forum – An International Journal, 13(3): 86-94.