Spray-Drying Optimization for Red Pitaya Peel (Hylocereus polyrhizus)

Food and Bioprocess Technology

Volumn 6, Issue 5, 2013, Pages 1332-1342

  Bakar, Jamilah ^a   Ee, S C ^a   Muhammad, Kharidah ^a   Hashim, Dzulkifly Mat ^a   Adzahan, Noranizan ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Optimization; Pitaya peel; Powder characteristics; Spray dried

Indexed keywords

ATMOSPHERIC TEMPERATURE; OPTIMIZATION; POLYSACCHARIDES; SURFACE PROPERTIES; THERMAL LOAD;

CENTRAL COMPOSITE DESIGNS; COMBINED PARAMETER; INLET AIR TEMPERATURES; OUTLET TEMPERATURE; POWDER CHARACTERISTICS; RESPONSE SURFACE METHODOLOGY; RESPONSE SURFACE MODELS; SPRAY DRIED;

SPRAY DRYING;

HYLOCEREUS POLYRHIZUS; STENOCEREUS STELLATUS;

EID: 84876455145     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0842-5     Document Type: Article

References (32)

1. Abadio, F. D. B., Domingues, A. M., Borges, S. V., & Oliveira, V. M. (2004). Physical properties of powdered pineapple (Ananas comosus) juice-effect of maltdextrin concentration and atomization speed. Journal of Food Engineering, 64, 285-287.
2. AOAC. (2007). Official methods of analysis (17th ed.). Maryland: Association of Official Analytical Chemists.
3. Cai, Y. Z., & Corke, H. (2000). Production and properties of spray-dried Amaranthus betacyanin pigments. Journal of Food Science, 65(6), 1248-1252.
4. Cano-Chauca, M., Stringheta, P. C., Ramos, A. M., & Cal-Vidal, J. (2005). Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science and Emerging Technologies, 6, 420-428.
5. Chegini, G. R., & Ghobadian, B. (2005). Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technology, 23(3), 657-668.
6. Chopda, C. A., & Barrett, D. M. (2001). Optimization of guava juice and powder production. Journal of Food Processing and Preservation, 25(6), 411-430.
7. Ersus, S., & Yurdagel, U. (2007). Microencapsulation of anthocyanin pigments of black carrot (Daucuscarota L.) by spray drier. Journal of Food Engineering, 80, 805-812.
8. Fitzpatrick, J. J. (2005). Food powder flowability. In C. Onwulata (Ed.), Encapsulated and powdered foods (pp. 247-260). USA: CRC Taylor and Francis Group.
9. Goula, A. M., & Adamopoulos, K. G. (2008). Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. Powder properties. Drying Technology, 26(6), 726-737.
10. Goula, A. M., & Adamopoulos, K. G. (2010). A new technique for spray drying orange juice concentrate. Innovative Food Science and Emerging Technologies, 11, 342-351.
11. Goula, A. M., Adamopoulos, K. G., & Kazakis, N. A. (2004). Influence of spray drying conditions on tomato powder properties. Drying Technology, 22(5), 1129-1151.
12. Grabowski, J. A., Truong, V. D., & Daubert, C. R. (2006). Spray-drying of amylase hydrolyzed sweet potato puree and physicochemical properties of powder. Journal of Food Science, 71(5), 209-217.
13. Harivaindaram, K. V., Rebecca, O. P. S., & Chandran, S. (2008). Study of optimal temperature, pH and stability of dragon fruit (Hylocereus polyrhizus) peel for use as potential natural colorant. Pakistan Journal of Biological Sciences, 11(18), 2259-2263.
14. Jamilah, B., Shu, C. E., Kharidah, M., Dzulkifly, M. A., & Noranizan, A. (2011). Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel. International Food Research Journal, 18, 279-286.
15. Jaya, S., & Das, H. (2004). Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. Journal of Food Engineering, 63, 125-134.
16. Kha, T. C., Nguyen, M. H., & Roach, P. D. (2010). Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. Journal of Food Engineering, 98, 385-392.
17. León-Martínez, F. M., Méndez-Lagunas, L. L., & Rodríguez-Ramírez, J. (2010). Spray drying of nopal mucilage (Opuntia ficus-indica): Effects on powder properties and characterization. Carbohydrate Polymers, 81, 864-870.
18. Liu, Z., Zhou, J., Zeng, Y., & Ouyang, X. (2004). The enhancement and encapsulation of Agaricus bisporus flavor. Journal of Food Engineering, 65, 391-396.
19. Mirhosseini, H., Tan, C. P., Hamid, N. S. A., Yusof, S., & Chern, B. H. (2009). Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology. Food Hydrocolloids, 23, 271-280.
20. Moreira, G. E. G., Costa, M. G. M., de Souza, A. C. R., de Brito, E. S., de Medeiros, M. F. D., & de Azeredo, H. M. C. (2009). Physical properties of spray dried acerola pomace extract as affected by temperature and drying aids. LWT-Food Science and Technology, 42, 641-645.
21. Moßhammer, M. R., Stintzing, F. C., & Carle, R. (2006). Evaluation of different methods for the production of juice concentrates and fruit powders from cactus pear. Innovative Food Science and Emerging Technologies, 7(4), 275-287.
22. Obon, J. M., Castellar, M. R., Alacid, M., & Fernández-López, J. A. (2009). Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems. Journal of Food Engineering, 90, 471-479.
23. Phebe, D., Chew, M. K., Suraini, A. A., Lai, O. M., & Janna, O. A. (2009). Red-fleshed pitaya (Hylocereus polyrhizus) fruit colour and betacyanin content depend on maturity. International Food Research Journal, 16, 233-242.
24. Quek, S. Y., Chok, N. K., & Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing, 46, 386-392.
25. Rodríguez-Hernández, G. R., Gonzalez-Garcia, R., Grajales-Lagunes, A., Ruiz-Cabrera, M. A., & Abud-Archila, M. (2005). Spray-drying of cactus pear juice (Opuntia streptacantha): effect on the physicochemical properties of powder and reconstituted product. Drying Technology, 23(4), 955-973.
26. Roos, Y. H. (1993). Water activity and physical state effects on amorphous food stability. Journal of Food Processing and Preservation, 16, 433-447.
27. Sablani, S. S., Shrestha, A. K., & Bhandari, B. R. (2008). A new method of producing date powder granules: Physicochemical characteristics of powder. Journal of Food Engineering, 87, 416-421.
28. Senoussi, A., Dumoulin, E. D., & Berk, Z. (1995). Retention of diacetyl in milk during spray-drying and storage. Journal of Food Science, 60(5), 894-897.
29. Stintzing, F. C., Schieber, A., & Carle, R. (2002). Betacyanins in fruits from red-purple pitaya, Hylocereus polyrhizus (Weber) Britton & Rose. Food Chemistry, 77, 101-106.
30. Tonon, R. V., Freitas, S. S., & Hubinger, M. D. (2011). Spray drying of açai (euterpe oleraceae mart.) juice: Effect of inlet air temperature and type of carrier agent. Journal of Food Processing and Preservation, 35(5), 691-700.
31. Wu, L. C., Hsu, H. W., Chen, Y. C., Chiu, C. C., Lin, Y. I., & Ho, J. A. (2006). Antioxidant and antiproliferative activities of red pitaya. Food Chemistry, 95(2), 2319-327.
32. Wybraniec, S., & Mizrahi, Y. (2002). Fruit flesh betacyanin pigments in Hylocereus cacti. Journal of Agricultural and Food Chemistry, 50, 6086-6089.