An experimental investigation on oleaster (Elaeagnus angustifolia L.) low-fibrous extract drying kinetic with maltodextrin

The escalating demand for oleaster in the food and pharmaceutical industries has intensified research on the drying process of oleaster low-fibrous extract (OLFE). This study focuses on preventing sticky particle formation during drying by incorporating maltodextrin (MD) as a drying aid, elevating the glass transition temperature of particles. Different OLFE:MD blends were synthesized under glass transition temperatures analysis, and the drying process was explored using the single droplet drying method at different environmental temperatures. Additionally, water-MD mixtures without OLFE were examined to unravel the solo MD’s drying kinetics. The optimal OLFE:MD ratio of 1:3 or higher resulted in non-sticky dried particles, exhibiting a reduced drying time compared to pure OLFE. Remarkably, initial solid concentration minimally affected drying at 150 °C, while at 200 °C, highly concentrated droplets encountered delays due to crust quality. Notably, the final particle size aligned with the initial droplet diameter.