Dual optimization for instant soluble carob pod powder production by response surface method

Öz

In this study, bioactive compounds (phenolics) from carob pod were extracted by using microwave assisted extraction method. Spray drying technique was performed for the conversion of the resulting extract into powder form. Microwave assisted extraction and spray drying steps were optimized using response surface methodology. In the extraction stage, the effect of solvent temperature and extraction time on the total phenolic content was evaluated. Optimum extraction conditions (total phenolic content: 84.48 mg GAE/g) were determined as 55 °C and 26 min. For the final powder production, the maximum process yield (48.00%) was obtained at the point where the spray dryer inlet temperature was 184 °C and the flow rate was 8 mL/min. The presence of phenolic structures in final product was verified by FTIR spectroscopy. Total phenolic content (15.37 mg GAE/g) and antioxidative behavior (DPPH: 0.63 mmol TE/g, ABTS: 0.30 mmol TE/g, FRAP: 0.06 mmol TE/g, CUPRAC: 0.05 mmol TE)/g) of carob powders were evaluated.

Anahtar Kelimeler

• Keçiboynuzu kabuğu
• Mikrodalga destekli ekstraksiyon
• Püskürtmeli kurutma
• Toplam fenolik madde
• Antioksidan aktivite

Kullanıma hazır suda çözünebilir keçiboynuzu kabuğu tozu üretiminin yanıt yüzey yöntemi ile çift aşamalı optimizasyonu

Öz

Bu çalışmada, mikrodalga destekli ekstraksiyon yöntemi kullanılarak keçiboynuzu kabuğundan elde edilen biyoaktif maddeler (fenolikler) püskürtmeli kurutma tekniği ile çözünür toz forma dönüştürülmüştür. Mikrodalga destekli ekstraksiyon ve püskürtmeli kurutma adımları yanıt yüzey metodolojisi kullanılarak optimize edilmiştir. Ekstraksiyon aşamasında, solvent sıcaklığının ve ekstraksiyon süresinin toplam fenolik madde miktarı üzerine etkisi değerlendirilmiştir. Optimum ekstraksiyon koşulları (toplam fenolik madde miktarı: 84.48 mg GAE/g), 55 °C ve 26 dk olarak belirlenmiştir. Nihai toz üretimi için ise maksimum işlem verimi (%48.00) püskürtmeli kurutucu giriş sıcaklığının 184 °C ve akış hızının 8 mL/dk olduğu noktada sağlanmıştır. Son üründeki fenolik maddelerin varlığı FTIR spektroskopisi ile doğrulanmıştır. Elde edilen tozların toplam fenolik madde miktarı (15.37 mg GAE/g) ve antioksidatif davranışı (DPPH: 0.63 mmol TE/g, ABTS: 0.30 mmol TE/g, FRAP: 0.06 mmol TE/g, CUPRAC: 0.05 mmol TE/g) araştırılmıştır.

Anahtar Kelimeler

• Keçiboynuzu kabuğu
• Mikrodalga destekli ekstraksiyon
• Püskürtmeli kurutma
• Toplam fenolik madde
• Antioksidan aktivite

Kaynakça

1. A. Makrem, B.F. Najeh, K.M. Laarbi, B. Mohamed, Genetic Diversity in Tunisian Ceratonia siliqua L. (Caesalpinioideae) Natural Populations. Genetic Resources Crop Evolution, 53, 1501–1511, 2006. https://doi.org/10.1007/s10722-005-7761-5
2. S. Naghmouchi, M.L. Khouja, A. Romero, J. Tous, M. Boussaid, Tunisian carob (Ceratonia siliqua L.) populations: Morphological variability of pods and kernel. Scientia Horticulturae, 121 (2), 125–130, 2009. https://doi.org/10.1016/j.scienta.2009.02.026
3. H.R. Oziyci, N. Tetik, I. Turhan, E. Yatmaz, K. Ucgun, H. Akgul, H. Gubbuk, M. Karhan, Mineral composition of pods and seeds of wild and grafted carob (Ceratonia siliqua L.) fruits. Scientia Horticulturae, 167 (6), 149–152, 2014. https://doi.org/10.1016/j.scienta.2014.01.005
4. L. Tounsi, S. Karra, H. Kechaou, N. Kechaou, Processing, physico-chemical and functional properties of carob molasses and powders. Journal of Food Measurement and Characterization, 11, 1440–1448, 2017. https://doi.org/10.1007/s11694-017-9523-4
5. M. Musa Özcan, D. Arslan, H. Gökçalik, Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup. International Journal of Food Science and Nutrition, 58 (8), 652–658, 2007. https://doi.org/10.1080/09637480701395549
6. L. Tounsi, H. Kchaou, F. Chaker, S. Bredai, N. Kechaou, Effect of adding carob molasses on physical and nutritional quality parameters of sesame paste. Journal of Food Science and Technology, 56, 1502–1509, 2019. https://doi.org/10.1007/s13197-019-03640-w
7. M. Sengül, M. Fatih Ertugay, M. Sengül, Y. Yüksel, Rheological Characteristics of Carob Pekmez. International Journal of Food Properties, 10 (1), 39–46, 2007. https://doi.org/10.1080/10942910600627996
8. L.M. Hernandez, E.G. Xu, H.C.E. Larsson, R. Tahara, V.B. Maisuria, N. Tufenkji, Plastic Teabags Release Billions of Microparticles and Nanoparticles into Tea. Enviromental Science Technology, 53 (21), 12300–12310, 2019. https://doi.org/10.1021/acs.est.9b02540

9. M. Cam, B. Basyigit, H. Alasalvar, M. Yilmaztekin, A. Ahhmed, O. Sagdic, Y. Konca, I. Telci, Bioactive properties of powdered peppermint and spearmint extracts: Inhibition of key enzymes linked to hypertension and type 2 diabetes. Food Bioscience, 35, 100577, 2020. https://doi.org/10.1016/j.fbio.2020.100577
10. P.T.N. Nguyen, C.K. Van, N.A.T. Do, T.C.T. Tran, T.K.T. Dang, T.M.T. Pham, B.L. Tran, N.T.A. Ton, Applicability of convection drying process for production of instant tea powder from Condonopsis javanica root extract. Materials Today Proceedings, 56 (3), 1461–1467, 2022. https://doi.org/10.1016/j.matpr.2021.12.316
11. B. Basyigit, I. Hayoglu, Liquorice (Glycyrrhiza glabra L.) root sherbet (extract): Microencapsulation and storage stability. Acta Alimentaria, 48 (1), 76–85, 2019. https://doi.org/10.1556/066.2019.48.1.9
12. X. Pan, G. Niu, H. Liu, Comparison of microwave-assisted extraction and conventional extraction techniques for the extraction of tanshinones from Salvia miltiorrhiza bunge. Biochemical Engineering Journal, 12 (1), 71–77, 2002. https://doi.org/10.1016/S1369-703X(02)00039-6
13. D.-P. Xu, J. Zheng, Y. Zhou, Y. Li, S. Li, H.-B. Li, Ultrasound-assisted extraction of natural antioxidants from the flower of Limonium sinuatum: Optimization and comparison with conventional methods. Food Chemistry, 217, 552–559, 2017. https://doi.org/10.1016/j.foodchem.2016.09.013
14. H. Şahin-Nadeem, C. Dinçer, M. Torun, A. Topuz, F. Özdemir, Influence of inlet air temperature and carrier material on the production of instant soluble sage (Salvia fruticosa Miller) by spray drying. LWT - Food Science and Technology, 52 (1), 31–38, 2013. https://doi.org/10.1016/j.lwt.2013.01.007
15. S. Sarkhel, D. Manvi, C.T. Ramachandra, M. Manjunath, U.K. Nidoni, Studies on supercritical fluid extraction and spray drying effect on the quality of instant tea of Mulberry leaves (Morus alba L.). Measurement: Food, 7, 100052, 2022. https://doi.org/10.1016/j.meafoo.2022.100052
16. Z. Akkaya, J. Schröder, S. Tavman, S. Kumcuoglu, H.P. Schuchmann, V. Gaukel, Effects Of Spray Drying On Physical Properties, Total Phenolic Content And Antioxidant Activity Of Carob Molasses. International Journal of Food Engineering. 8 (4), 10-30, 2012. https://doi.org/10.1515/1556-3758.2593
17. M. Çam, N.C. İçyer, F. Erdoğan, Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development. LWT - Food Science and Technology, 55 (1), 117–123, 2014. https://doi.org/10.1016/j.lwt.2013.09.011
18. A.M. Goula, K.G. Adamopoulos, Effect of Maltodextrin Addition during Spray Drying of Tomato Pulp in Dehumidified Air: I. Drying Kinetics and Product Recovery. Drying Technology, 26 (6), 714–725, 2008. https://doi.org/10.1080/07373930802046369
19. G. Caliskan, S.N. Dirim, The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders. Powder Technology, 287, 308–314, 2016. https://doi.org/10.1016/j.powtec.2015.10.019
20. M. Lei, F.-C. Jiang, J. Cai, S. Hu, R. Zhou, G. Liu, Y.-H. Wang, H.-B. Wang, J.-R. He, X.-G. Xiong, Facile microencapsulation of olive oil in porous starch granules: Fabrication, characterization, and oxidative stability. International Journal of Biological Macromolecules, 111, 755–761, 2018. https://doi.org/10.1016/j.ijbiomac.2018.01.051
21. S. Saikia, N.K. Mahnot, C.L. Mahanta, Effect of Spray Drying of Four Fruit Juices on Physicochemical, Phytochemical and Antioxidant Properties. Journal of Food Processing and Preservation, 39 (6), 1656–1664, 2015. https://doi.org/10.1111/jfpp.12395
22. AOAC, M., Association of official analytical chemists. Official methods of analysis. AOAC: Off Methods Anal, 1, 69-90, 2005.
23. F. Tatar, M.T. Tunç, M. Dervisoglu, D. Cekmecelioglu, T. Kahyaoglu, Evaluation of hemicellulose as a coating material with gum arabic for food microencapsulation. Food Research International, 57, 168–175, 2014. https://doi.org/10.1016/j.foodres.2014.01.022
24. S.A. el Sohaimy, S.H.D. Masry, M.G. Shehata, Physicochemical characteristics of honey from different origins. Annals of Agricultural Sciences, 60 (2), 279–287, 2015. https://doi.org/10.1016/j.aoas.2015.10.015
25. C. Turchiuli, Z. Eloualia, N. el Mansouri, E. Dumoulin, Fluidised bed agglomeration: Agglomerates shape and end-use properties. Powder Technology, 157 (1-3), 168–175, 2005. https://doi.org/10.1016/j.powtec.2005.05.024
26. C.-F. Chau, Y.-T. Wang, Y.-L. Wen, Different micronization methods significantly improve the functionality of carrot insoluble fibre. Food Chemistry, 100 (4), 1402–1408, 2007. https://doi.org/10.1016/j.foodchem.2005.11.034
27. K. Duangmal, B. Saicheua, S. Sueeprasan, Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink. LWT - Food Science and Technology, 41 (8), 1437–1445, 2008. https://doi.org/10.1016/j.lwt.2007.08.014
28. V.L. Singleton, J.A. Rossi, Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American of Journal Enology and Viticulture, 16, 144–158, 1965.
29. M. Çam, Y. Hışıl, G. Durmaz, Classification of eight pomegranate juices based on antioxidant capacity measured by four methods. Food Chemistry, 112 (3), 721–726, 2009. https://doi.org/10.1016/j.foodchem.2008.06.009
30. R. Apak, K. Güçlü, M. Özyürek, S.E. Çelik, Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay. Microchimica Acta., 160, 413–419, 2008. https://doi.org/10.1007/s00604-007-0777-0
31. I.F.F. Benzie, J.J. Strain, The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay. Analytical Biochemistry, 239 (1), 70–76, 1996. https://doi.org/10.1006/abio.1996.0292
32. A. Christou, I.J. Stavrou, C.P. Kapnissi-Christodoulou, Continuous and pulsed ultrasound-assisted extraction of carob’s antioxidants: Processing parameters optimization and identification of polyphenolic composition. Ultrasonics Sonochemistry, 76, 105630, 2021. https://doi.org/10.1016/j.ultsonch.2021.105630
33. M. Almanasrah, L.B. Roseiro, R. Bogel-Lukasik, F. Carvalheiro, C. Brazinha, J. Crespo, M. Kallioinen, M. Mänttäri, L.C. Duarte, Selective recovery of phenolic compounds and carbohydrates from carob kibbles using water-based extraction. Industrial Crops and Products, 70, 443–450, 2015. https://doi.org/10.1016/j.indcrop.2015.02.051
34. C.-H. Chan, R. Yusoff, G.-C. Ngoh, F.W.-L. Kung, Microwave-assisted extractions of active ingredients from plants. Journal of Chromatography A., 1218 (37), 6213–6225, 2011. https://doi.org/10.1016/j.chroma.2011.07.040
35. F. Dahmoune, G. Spigno, K. Moussi, H. Remini, A. Cherbal, K. Madani, Pistacia lentiscus leaves as a source of phenolic compounds: Microwave-assisted extraction optimized and compared with ultrasound-assisted and conventional solvent extraction. Industrial Crops and Products, 61, 31–40, 2014. https://doi.org/10.1016/j.indcrop.2014.06.035
36. J. Song, D. Li, C. Liu, Y. Zhang, Optimized microwave-assisted extraction of total phenolics (TP) from Ipomoea batatas leaves and its antioxidant activity. Innovative Food Science & Emerging Technologies, 12 (3), 282–287, 2011. https://doi.org/10.1016/j.ifset.2011.03.001
37. E. Assadpour, S. Mahdi Jafari, A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers. Critical Reviews Food Science and Nutrition, 59 (19), 3129–3151, 2019. https://doi.org/10.1080/10408398.2018.1484687
38. M.R.I. Shishir, L. Xie, C. Sun, X. Zheng, W. Chen, Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters. Trends in Food Science and Technology, 78, 34–60, 2018. https://doi.org/10.1016/j.tifs.2018.05.018
39. C.S. Singh, V.K. Paswan, D.C. Rai, Process optimization of spray dried Jamun (Syzygium cumini L.) pulp powder. LWT, 109, 1–6, 2019. https://doi.org/10.1016/j.lwt.2019.04.011
40. L. Mahmoudi, H. Tavakoilpour, L. Roozbeh-Nasiraie, A. Kalbasi-Ashtari, Ultrasonication and encapsulation of Butcher broom (Ruscus Hyrcanus L.) extract and its bioactive effects on qualitative properties, oxidative stability and shelf life of cake. Sustainable Chemistry and Pharmacy, 17, 100295, 2020. https://doi.org/10.1016/j.scp.2020.100295
41. V. Sablania, S.J.D. Bosco, Optimization of spray drying parameters for Murraya koenigii (Linn) leaves extract using response surface methodology. Powder Technology, 335, 35–41, 2018. https://doi.org/10.1016/j.powtec.2018.05.009
42. A. Rezvankhah, Z. Emam-Djomeh, G. Askari, Encapsulation and delivery of bioactive compounds using spray and freeze-drying techniques: A review. Drying Technology, 38 (1-2), 235–258, 2020. https://doi.org/10.1080/07373937.2019.1653906
43. A.M. Naji, B. Başyiğit, H. Alaşalvar, P. Salum, S. Berktaş, Z. Erbay, M. Çam, Instant soluble roselle (Hibiscus sabdariffa L.) powder rich in bioactive compounds: Effect of the production process on volatile compounds. Journal of Food Measurement and Characterization, 1-13, 2022. https://doi.org/10.1007/s11694-022-01593-x
44. L. Medina-Torres, R. Santiago-Adame, F. Calderas, J.A. Gallegos-Infante, R.F. González-Laredo, N.E. Rocha-Guzmán, D.M. Núñez-Ramírez, M.J. Bernad-Bernad, O. Manero, Microencapsulation by spray drying of laurel infusions (Litsea glaucescens) with maltodextrin. Industrial Crops and Products, 90, 1–8, 2016. https://doi.org/10.1016/j.indcrop.2016.06.009
45. S. Thummajitsakul, P. Piyaphan, S. Khamthong, M. Unkam, K. Silprasit, Comparison of FTIR fingerprint, phenolic content, antioxidant and anti-glucosidase activities among Phaseolus vulgaris L., Arachis hypogaea L. and Plukenetia volubilis L. Electronic Journal of Biotechnology, 61, 14–23, 2023. https://doi.org/10.1016/j.ejbt.2022.10.003
46. O. Abbas, G. Compère, Y. Larondelle, D. Pompeu, H. Rogez, V. Baeten, Phenolic compound explorer: A mid-infrared spectroscopy database. Vibrational Spectroscopy, 92, 111–118, 2017. https://doi.org/10.1016/j.vibspec.2017.05.008
47. C. Christou, A. Agapiou, R. Kokkinofta, Use of FTIR spectroscopy and chemometrics for the classification of carobs origin. Journal of Advanced Research, 10, 1–8, 2018. https://doi.org/10.1016/j.jare.2017.12.001
48. A. Can Karaca, O. Guzel, M.M. Ak, Effects of processing conditions and formulation on spray drying of sour cherry juice concentrate. Journal of the Science of Food and Agriculture, 96 (2), 449–455, 2016. https://doi.org/10.1002/jsfa.7110
49. B.R. Bhandari, N. Datta, T. Howes, Problems Associated With Spray Drying Of Sugar-Rich Foods. Drying Technology, 15 (2), 671–684, 1997. https://doi.org/10.1080/07373939708917253
50. H. Ali, A.R. Al-khalifa, W. Aboelsood, G. Bareh, A. Farouk, Influence of spray-drying on improving the quality of dried carob juice. Quality Assurance and Safety of Crops & Foods, 11 (4), 391–399, 2019. https://doi.org/10.3920/QAS2018.1524
51. A.A. Santana, L.G.P. Martin, R.A. de Oliveira, L.E. Kurozawa, K.J. Park, Spray drying of babassu coconut milk using different carrier agents. Drying Technology, 35 (1), 76–87, 2017. https://doi.org/10.1080/07373937.2016.1160111
52. S.Y. Quek, N.K. Chok, P. Swedlund, The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing: Process Intensification, 46 (5), 386–392, 2007. https://doi.org/10.1016/j.cep.2006.06.020
53. B. Neirinck, J. van Deursen, O. van der Biest, J. Vleugels, Wettability Assessment of Submicrometer Alumina Powder Using a Modified Washburn Method. Journal of the American Ceramic Society, 93 (9), 2515–2518, 2010. https://doi.org/10.1111/j.1551-2916.2010.03854.x
54. S. Santhalakshmy, S.J. Don Bosco, S. Francis, M. Sabeena, Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technology, 274, 37–43, 2015. https://doi.org/10.1016/j.powtec.2015.01.016
55. P.H.C. Felix, V.S. Birchal, D.A. Botrel, G.R. Marques, S.V. Borges, Physicochemical and Thermal Stability of Microcapsules of Cinnamon Essential Oil by Spray Drying. Journal of Food Processing and Preservation, 41 (3), e12919, 2017. https://doi.org/10.1111/jfpp.12919
56. E. Karrar, A.A. Mahdi, S. Sheth, I.A. Mohamed Ahmed, M.F. Manzoor, W. Wei, X. Wang, Effect of maltodextrin combination with gum arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method. International Journal of Biological Macromolecules, 171, 208–216, 2021. https://doi.org/10.1016/j.ijbiomac.2020.12.045
57. Z. Tülek, H. Alaşalvar, B. Başyiğit, S. Berktas, P. Salum, Z. Erbay, I. Telci, M. Çam, Extraction optimization and microencapsulation of phenolic antioxidant compounds from lemon balm (Melissa officinalis L.): Instant soluble tea production. Journal of Food Processing and Preservation, 45 (1), e14995, 2021. https://doi.org/10.1111/jfpp.14995
58. C.V. Bezerra, E.R. Amante, D.C. de Oliveira, A.M.C. Rodrigues, L.H.M. da Silva, Green banana (Musa cavendishii) flour obtained in spouted bed – Effect of drying on physico-chemical, functional and morphological characteristics of the starch. Industrial Crops and Products, 41, 241–249, 2013. https://doi.org/10.1016/j.indcrop.2012.04.035
59. H. Şahin Nadeem, M. Torun, F. Özdemir, Spray drying of the mountain tea (Sideritis stricta) water extract by using different hydrocolloid carriers. LWT - Food Science and Technology, 44 (7), 1626–1635, 2011. https://doi.org/10.1016/j.lwt.2011.02.009
60. B. Carbas, M. v. Salinas, C. Serrano, J.A. Passarinho, M.C. Puppo, C.P. Ricardo, C. Brites, Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp. Journal of Food Measurement and Characterization, 13 (1), 305–311, 2019. https://doi.org/10.1007/s11694-018-9945-7
61. Y. Benchikh, H. Louaileche, B. George, A. Merlin, Changes in bioactive phytochemical content and in vitro antioxidant activity of carob (Ceratonia siliqua L.) as influenced by fruit ripening. Industrial Crops and Products, 60, 298–303, 2014. https://doi.org/10.1016/j.indcrop.2014.05.048
62. A. Richane, B.M. Rim, M. wided, K. Riadh, A. Khaoula, M. Nizar, B.I. Hanen, Variability of phenolic compounds and antioxidant activities of ten Ceratonia siliqua L. provenances. Biochemical Systematics and Ecology, 104, 104486, 2022. https://doi.org/10.1016/j.bse.2022.104486
63. V.I. Lushchak, Free radicals, reactive oxygen species, oxidative stress and its classification. Chemico-Biological Interactions, 224, 164–175, 2014. https://doi.org/10.1016/j.cbi.2014.10.016
64. V. Goulas, E. Georgiou, Utilization of Carob Fruit as Sources of Phenolic Compounds with Antioxidant Potential: Extraction Optimization and Application in Food Models. Foods, 9 (1), 20, 2019. https://doi.org/10.3390/foods9010020
65. F. Saci, M. Bachir bey, H. Louaileche, L. Gali, C. Bensouici, Changes in anticholinesterase, antioxidant activities and related bioactive compounds of carob pulp (Ceratonia siliqua L.) during ripening stages. Journal of Food Measurement and Characterization, 14 (2), 937–945, 2020. https://doi.org/10.1007/s11694-019-00344-9