Influence of Anticaking Agents and Storage Conditions on Quality Characteristics of Spray Dried Apricot Powder: Shelf Life Prediction Studies Using Guggenheim-Anderson-de Boer (GAB) Model
Omar Bashir,
Syed Zameer Hussain,
Kashif Ameer,
Tawheed Amin,
Beenish,
Isam A. Mohamed Ahmed,
Moneera O. Aljobair,
Gousia Gani,
Shakeel Ahmad Mir,
Qudsiya Ayaz,
Nowsheen Nazir
Affiliations
Omar Bashir
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar 190025, India
Syed Zameer Hussain
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar 190025, India
Kashif Ameer
Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
Tawheed Amin
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar 190025, India
Beenish
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar 190025, India
Isam A. Mohamed Ahmed
Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat 13314, Sudan
Moneera O. Aljobair
Department of Physical Sport Science, College of Education, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
Gousia Gani
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar 190025, India
Shakeel Ahmad Mir
Division of Agricultural Statistics, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar 190025, India
Qudsiya Ayaz
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar 190025, India
Nowsheen Nazir
Division of Fruit Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar 190025, India
Apricot powder was developed through spray drying using gum arabic as an encapsulating material at a concentration of 19%. Inlet air temperature, feed total soluble solids (TSS), feed flow rate, and atomization speed were 190 °C, 23.0 °C, 300.05 mL/h, and 17,433 rpm, respectively. This study was therefore conducted to investigate the influence of anticaking agents (tricalcium phosphate and silicon dioxide) and storage conditions (ambient and accelerated) on physicochemical, micrometric, and thermal characteristics of spray-dried apricot powder (SDAP) packaged in aluminum laminates. Both tricalcium phosphate (TCP) and silicon dioxide (SiO2) improved the shelf life and quality of SDAP, with TCP being more effective, since a lower increase in water activity (aw), moisture content, degree of caking, hygroscopicity, and rehydration time was observed in TCP-treated samples followed by SiO2-treated samples than the control. Furthermore, flowability, glass transition temperature (Tg), and sticky-point temperature (Ts) of SDAP tended to decrease in a significant manner (p 2-treated samples under ambient and accelerated storage was 137 and 39 days, respectively, whereas the experimental values were 148 and 47 days, respectively. In conclusion, TCP proved more effective than SiO2 at preserving shelf life by preventing moisture ingress.
