Optimization of Drying Parameters in the Production of Purple Carrot Puree Powder

Year 2023, Volume: 21 Issue: 2, 101 - 111, 29.08.2023

Bahar Demircan Yakup Sedat Velioğlu

https://doi.org/10.24323/akademik-gida.1350664

Abstract

Purple carrots are an important source of phenolic compounds and spray drying is the most advantageous method to make purple carrots more stable. Optimization analysis was carried out to determine the effects of inlet temperature, pump rate, and maltodextrin concentration on the process yield, antioxidant activity, total phenolic and anthocyanin content in the purple carrot puree powder. The optimum drying parameters obtained by maximizing the dependent variables (desirability=0.809) were determined as 16.51% (w/v) maltodextrin concentration, 180.16°C inlet temperature, and 30.39% pump rate. Process yield was 83.64%. Under optimum conditions, the dependent variables were 81.20% DPPH scavenging antioxidant activity, 5332.87 ppm total phenolic content as gallic acid equivalent, and 449.71 ppm total anthocyanin content as cyanidin-3-glucoside, and results indicated that they were preserved at 92.66, 90.43 and 83.79%, respectively.

Keywords

Experimental design, Antioxidant activity, Total phenolic content, Anthocyanin content

Supporting Institution

Ankara University Scientific Research Projects (BAP) Unit

Project Number

21B0443003

Thanks

We would like to thank Ankara University Scientific Research Projects (BAP) Unit for their support (Project # 21B0443003).

References

• [1] Kumar, M., Dahuja, A., Sachdev, A., Kaur, C., Varghese, E., Saha, S., Sairam, K.V.S.S. (2019). Valorization of black carrot pomace: microwave assisted extraction of bioactive phytoceuticals and antioxidant activity using box–Behnken design. Journal of Food Science and Technology, 56(2), 995-1007.
• [2] Bayram, M., Erdogan, S., Esin, Y., Saracoglu, O., Kaya, C. (2014). Farklı siyah havuç miktarlarının şalgam suyunun bileşimine ve duyusal özellikleri üzerine etkisi. Akademik Gıda, 12(1), 29-34.
• [3] Tanguler, H., Dinc, S.O., Ekenel, G., Aytekin, D. A., Simsek, C., Atakli, H. (2022). Effect of production method and temperature on quality characteristics of shalgam beverages during storage. Akademik Gıda, 20(1), 20-29.
• [4] Elik, A. (2021). Hot air-assisted radio frequency drying of black carrot pomace: kinetics and product quality. Innovative Food Science and Emerging Technologies, 73, 102800.
• [5] Agcam, E., Akyıldız, A., Balasubramaniam, V.M. (2017). Optimization of anthocyanins extraction from black carrot pomace with thermosonication. Food Chemistry, 237, 461-470.
• [6] Polat, S., Guclu, G., Kelebek, H., Keskin, M., Selli, S. (2022). Comparative Elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods. Food Chemistry, 369, 130941.
• [7] Ersus, S., Yurdagel, U. (2007). Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier. Journal of Food Engineering, 80(3), 805-812.
• [8] Tontul, I., Topuz, A. (2017). Spray-drying of fruit and vegetable juices: effect of drying conditions on the product yield and physical properties. Trends in Food Science and Technology, 63, 91-102.
• [9] Vardin, H., Yasar, M. (2012). Optimization of pomegranate (Punica granatum L.) juice spray‐drying as affected by temperature and maltodextrin content. International Journal of Food Science and Technology, 47(1), 167-176.
• [10] Shavakhi, F., Boo, H.C., Osman, A., Ghazali, H.M. (2012). Effects of enzymatic liquefaction, maltodextrin concentration, and spray-dryer air inlet temperature on pumpkin powder characteristics. Food and Bioprocess Technology, 5(7), 2837-2847.
• [11] Atacan, K., Yanık, D. K. (2017). Drying blueberry (Vaccinium corymbosum L.) juice concentrate by spray dryer: optimization by response surface methodology. Akademik Gıda, 15(2), 139-148.
• [12] Can, S., Gogus, F., Bozkurt, H. (2022). Optimization of Spray drying encapsulation of bioactive compounds from organic blueberry extract. Akademik Gıda, 20(1).1-11.
• [13] Gomes, W.F., França, F.R.M., Denadai, M., Andrade, J.K.S., da Silva Oliveira, E.M., de Brito, E.S., Narain, N. (2018). Effect of freeze and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp. Journal of Food Science and Technology, 55(6), 2095-2102.
• [14] Slinkard, K., Singleton, V.L. (1977). Total phenol analysis: automation and comparison with manual methods. American Journal of Enology and Viticulture, 28(1), 49-55.
• [15] Brand-Williams, W., Cuvelier, M.E., Berset, C.L.W.T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1), 25-30.
• [16] Wang, W.D., Xu, S.Y. (2007). Degradation kinetics of anthocyanins in blackberry juice and concentrate. Journal of Food Engineering, 82(3), 271-275.
• [17] Šeregelj, V., Ćetković, G., Čanadanović-Brunet, J., Šaponjac, V. T., Vulić, J., Lević, S., Hidalgo, A. (2021). Encapsulation of carrot waste extract by freeze and spray drying techniques: An optimization study. LWT-Food Science and Technology, 138, 110696.
• [18] Janiszewska, E., Witrowa-Rajchert, D., Kidoń, M., Czapski, J. (2013). Effect of the applied drying method on the physical properties of purple carrot pomace. International Agrophysics, 27(2).
• [19] Macura, R., Michalczyk, M., Fiutak, G., Maciejaszek, I. (2019). Effect of freeze-drying and air-drying on the content of carotenoids and anthocyanins in stored purple carrot. Acta Scientiarum Polonorum Technologia Alimentaria, 18(2), 135-142.
• [20] Wright, O.R., Netzel, G.A., Sakzewski, A.R. (2013). A randomized, double-blind, placebo-controlled trial of the effect of dried purple carrot on body mass, lipids, blood pressure, body composition, and inflammatory markers in overweight and obese adults: the QUENCH trial. Canadian Journal of Physiology and Pharmacology, 91(6), 480-488.
• [21] Kidoń, M., Uwineza, P.A. (2022). New smoothie products based on pumpkin, banana, and purple carrot as a source of bioactive compounds. Molecules, 27(10), 3049.
• [22] Uyan, S.E., Baysal, T., Yurdagel, U., El, S.N. (2004). Effects of drying process on antioxidant activity of purple carrots. Food/Nahrung, 48(1), 57-60.
• [23] Papadakis, S.E., Gardeli, C., Tzia, C. (2006). Spray drying of raisin juice concentrate. Drying Technology, 24(2), 173-180.
• [24] Bazaria, B., Kumar, P. (2018). Optimization of spray drying parameters for beetroot juice powder using response surface methodology (RSM). Journal of the Saudi Society of Agricultural Sciences, 17(4), 408-415.
• [25] Samborska, K., Jedlińska, A., Wiktor, A., Derewiaka, D., Wołosiak, R., Matwijczuk, A., Witrowa-Rajchert, D. (2019). The effect of low-temperature spray drying with dehumidified air on phenolic compounds, antioxidant activity, and aroma compounds of rapeseed honey powders. Food and Bioprocess Technology, 12(6), 919-932.
• [26] Manickavasagan, A., Thangavel, K., Dev, S.R., Delfiya, D.A., Nambi, E., Orsat, V., Raghavan, G.S.V. (2015). Physicochemical characteristics of date powder produced in a pilot-scale spray dryer. Drying Technology, 33(9), 1114-1123.
• [27] Shishir, M.R.I., Chen, W. (2017). Trends of spray drying: a critical review on drying of fruit and vegetable juices. Trends in Food Science and Technology, 65, 49-67.
• [28] Jayasundera, M., Adhikari, B., Adhikari, R., Aldred, P. (2011). The effect of protein types and low molecular weight surfactants on spray drying of sugar-rich foods. Food Hydrocolloids, 25(3), 459-469.
• [29] Jayasundera, M., Adhikari, B., Adhikari, R., Aldred, P. (2011). The effects of proteins and low molecular weight surfactants on spray drying of model sugar-rich foods: powder production and characterisation. Journal of Food Engineering, 104(2), 259-271.
• [30] Jayasundera, M., Adhikari, B., Howes, T., Aldred, P. (2011). Surface protein coverage and its implications on spray-drying of model sugar-rich foods: solubility, powder production and characterisation. Food Chemistry, 128(4), 1003-1016.
• [31] Roustapour, O.R., Azad, N.M., Sarshar, M. (2012). Determination of pomegranate juice powder properties produced by a pilot plant spray dryer with a two-fluid nozzle. Drying Technology, 30(16), 1906-1917.
• [32] Desai, K.G.H., Jin P.H. (2005). Recent developments in microencapsulation of food ingredients. Drying Technology, 23(7), 1361-1394.
• [33] Igual, M., Ramires, S., Mosquera, L.H., Martínez-Navarrete, N. (2014). Optimization of spray drying conditions for lulo (solanum quitoense l.) pulp. Powder Technology, 256, 233-238.
• [34] Robert, P., Torres, V., García, P., Vergara, C., Sáenz, C. (2015). The encapsulation of purple cactus pear (Opuntia ficus-indica) pulp by using polysaccharide-proteins as encapsulating agents. LWT-Food Science and Technology, 60(2), 1039-1045.
• [35] Zhang, J., Zhang, C., Chen, X., Quek, S.Y. (2020). Effect of spray drying on phenolic compounds of cranberry juice and their stability during storage. Journal of Food Engineering, 269, 109744.
• [36] Sánchez-Madrigal, M.Á., Quintero-Ramos, A., Amaya-Guerra, C.A., Meléndez-Pizarro, C.O., Castillo-Hernández, S.L., Aguilera-González, C.J. (2019). Effect of agave fructans as carrier on the encapsulation of blue corn anthocyanins by spray drying. Foods, 8(7), 268.
• [37] Nayak, C.A., Rastogi, N.K. (2010). Effect of selected additives on microencapsulation of anthocyanin by spray drying. Drying Technology, 28(12), 1396-1404.
• [38] Ferrari, C.C., Germer, S.P.M., de Aguirre, J.M. (2021). Effects of spray-drying conditions on the physicochemical properties of blackberry powder. Drying Technology, 30(2), 154-163.
• [39] Bansal, V., Sharma, H.K., Nanda, V. (2014). Optimization of spray drying process parameters for low‐fat honey‐based milk powder with antioxidant activity. International Journal of Food Science and Technology, 49(4), 1196-1202.
• [40] Chegini, G.R., Ghobadian, B. (2005). Effect of spray-drying conditions on physical properties of orange juice powder. Drying Technology, 23(3), 657-668.