Revista Principia (Jul 2020)

Hygroscopic behavior of spray dried acerola and seriguela mixed juice powder stored

  • Christine Maria Carneiro Maranhão Ribeiro,
  • Larry Oscar Chañi Paucar,
  • Enayde de Almeida Melo,
  • Josivanda Palmeira Gomes,
  • Josilene de Assis Cavalcante,
  • Flávio Luiz Honorato da Silva,
  • Maria Inês Sucupira Maciel

DOI
https://doi.org/10.18265/1517-0306a2020v1n50p109-119
Journal volume & issue
Vol. 1, no. 50
pp. 109 – 119

Abstract

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Spray drying is an alternative to extend the shelf life of fruits. However, fruit juice powders present problems during their storage because they are hygroscopic. The objectives of this study were to determine adsorption isotherms of mixed juice powder of acerola and seriguela at different temperatures, to identify the best-fit isotherms models and to assess their physicochemical properties. Following physics properties were assessed: apparent and absolute density, solubility, porosity, flowability, cohesiveness, morphology, mean particle size, surface analysis and pore distribution, thermal properties and antioxidant activity. Static-indirect method was used to determine the adsorption isotherms. Experimental data of the water activity and equilibrium moisture were fitted to five mathematical models. The models best fitted to the adsorption curves were the Guggenheim-Anderson-de Boer (GAB), Linearized Brunauer–Emmett–Teller (BET) and Oswin models, P < 10%. The value of the solubility was 79.45%, the absolute density was 1.03 g cm-3, the porosity was 84.47%, and the apparent density was 0.16 g cm-3. The mixed juice powder showed an irregular surface morphology and shape. The results indicated that the mixed juice powder has high thermal stability and can be used as a source of antioxidant with market potential by the food industry.

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