Physicochemical and Structural Properties of Spray-Dried Sweet Lemon Juice as Affected by Polymeric Additives and Spray Drying Operating Conditions

IF 2.7 3区 农林科学 Q3 ENGINEERING, CHEMICAL
Shiny Derose Joseph, Nagamaniammai Govindarajan, Mohammad Shafiur Rahman, M. Walid Qoronfleh
{"title":"Physicochemical and Structural Properties of Spray-Dried Sweet Lemon Juice as Affected by Polymeric Additives and Spray Drying Operating Conditions","authors":"Shiny Derose Joseph,&nbsp;Nagamaniammai Govindarajan,&nbsp;Mohammad Shafiur Rahman,&nbsp;M. Walid Qoronfleh","doi":"10.1111/jfpe.70068","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p><i>Citrus limetta</i> commonly known as sweet lemon or <i>Mosambi</i> (in India) is one of the citrus fruits that provide high nutritional value. The d-limonene is a major component present in the Mosambi fruit, which possesses wide-ranging medicinal properties such as anticancer, antidiabetic, digestive aid, gastroesophageal reflux relief, immunity booster, and treating skin conditions. The Mosambi fruit is rich in vitamin C; hence, it has high antioxidant activity, making it a popular house remedy. The sweet lemon fruit is seasonal and easily spoiled due to the fruit's acidic pH range. A dehydrated juice product would be ideal for long-term preservation. Spray drying is the preferred technique for many thermally sensitive materials. The process removes excess moisture quickly and safely, thus improving the shelf life of the final product. The spray dried powder can be then reconstituted with water for consumption. In this study, we employed the spray drying method to conserve sweet lemon juice. We utilized three different additive drying aids, namely maltodextrin, gum Arabic, and whey protein. The inlet temperature and feed flowrate were altered, and different combinations of the spray drying process were performed. The powder properties such as color, water activity, moisture content, total titrable acidity, water solubility index, bulk and true densities, and porosity were analyzed. The biochemical properties such as the antioxidant activity, total phenol content, and vitamin C content were also calculated. The SEM and FTIR results showed the powder structure and the presence of different functional groups, respectively. On the whole, the experimental results support a spray drying process of an inlet temperature of 150°C with polysaccharide-based drying aids (maltodextrin and gum Arabic) producing a powder better than with whey protein. The spray dried sweet lime powder with maltodextrin was uniform under SEM and manifested the following parameters: water activity <i>a</i><sub>w</sub> was less than 0.37, while moisture range <i>X</i><sub>w</sub> was 1.98–3.1, suggesting microbial safety and extended shelf life. It has also retained vitamin C (AAC &gt; 35 mg/100 mL) and showed higher antioxidant activity (DPPH &gt; 70%) along with other quality functional properties; thus, it is considered a beneficial antioxidant-rich powder.</p>\n </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7000,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Process Engineering","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.70068","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
引用次数: 0

Abstract

Citrus limetta commonly known as sweet lemon or Mosambi (in India) is one of the citrus fruits that provide high nutritional value. The d-limonene is a major component present in the Mosambi fruit, which possesses wide-ranging medicinal properties such as anticancer, antidiabetic, digestive aid, gastroesophageal reflux relief, immunity booster, and treating skin conditions. The Mosambi fruit is rich in vitamin C; hence, it has high antioxidant activity, making it a popular house remedy. The sweet lemon fruit is seasonal and easily spoiled due to the fruit's acidic pH range. A dehydrated juice product would be ideal for long-term preservation. Spray drying is the preferred technique for many thermally sensitive materials. The process removes excess moisture quickly and safely, thus improving the shelf life of the final product. The spray dried powder can be then reconstituted with water for consumption. In this study, we employed the spray drying method to conserve sweet lemon juice. We utilized three different additive drying aids, namely maltodextrin, gum Arabic, and whey protein. The inlet temperature and feed flowrate were altered, and different combinations of the spray drying process were performed. The powder properties such as color, water activity, moisture content, total titrable acidity, water solubility index, bulk and true densities, and porosity were analyzed. The biochemical properties such as the antioxidant activity, total phenol content, and vitamin C content were also calculated. The SEM and FTIR results showed the powder structure and the presence of different functional groups, respectively. On the whole, the experimental results support a spray drying process of an inlet temperature of 150°C with polysaccharide-based drying aids (maltodextrin and gum Arabic) producing a powder better than with whey protein. The spray dried sweet lime powder with maltodextrin was uniform under SEM and manifested the following parameters: water activity aw was less than 0.37, while moisture range Xw was 1.98–3.1, suggesting microbial safety and extended shelf life. It has also retained vitamin C (AAC > 35 mg/100 mL) and showed higher antioxidant activity (DPPH > 70%) along with other quality functional properties; thus, it is considered a beneficial antioxidant-rich powder.

Abstract Image

聚合物添加剂和喷雾干燥条件对喷雾干燥甜柠檬汁理化和结构特性的影响
柠檬酸橙通常被称为甜柠檬或Mosambi(在印度)是一种提供高营养价值的柑橘类水果。d-柠檬烯是莫桑比果实中的主要成分,具有广泛的药用特性,如抗癌、抗糖尿病、助消化、缓解胃食管反流、增强免疫力和治疗皮肤病。莫桑比果实富含维生素C;因此,它具有很高的抗氧化活性,使其成为一种受欢迎的家庭疗法。甜柠檬果是季节性的,很容易变质,因为水果的酸性pH值范围。脱水的果汁产品是长期保存的理想选择。喷雾干燥是许多热敏性物料的首选技术。该过程可以快速安全地去除多余的水分,从而提高最终产品的保质期。喷雾干燥后的粉末可加水重新配制以供食用。本研究采用喷雾干燥法对甜柠檬汁进行保鲜。我们使用了三种不同的添加剂干燥助剂,即麦芽糊精,阿拉伯胶和乳清蛋白。改变进料温度和进料流量,进行不同的喷雾干燥组合。分析了粉末的颜色、水活度、水分含量、总可滴定酸度、水溶性指数、体积密度和真密度以及孔隙率等性能。并对其抗氧化活性、总酚含量、维生素C含量等生化特性进行了计算。SEM和FTIR结果分别显示了粉末的结构和不同官能团的存在。总体而言,实验结果支持在进口温度为150°C的情况下,采用以多糖为基础的干燥助剂(麦芽糊精和阿拉伯胶)进行喷雾干燥,其粉末效果优于乳清蛋白。经麦芽糖糊精喷雾干燥后的甜石灰粉在SEM下表现均匀,水活度aw < 0.37,水分范围Xw为1.98 ~ 3.1,表明其微生物安全性和保质期延长。它还保留了维生素C (AAC 35 mg/100 mL),并显示出更高的抗氧化活性(DPPH 70%)以及其他优质功能特性;因此,它被认为是一种有益的富含抗氧化剂的粉末。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Journal of Food Process Engineering
Journal of Food Process Engineering 工程技术-工程:化工
CiteScore
5.70
自引率
10.00%
发文量
259
审稿时长
2 months
期刊介绍: This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信