Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage
The 1st aim of this study is to determine the influence of inlet and outlet air temperatures on the physical and chemical properties of obtained powders from spinach juice (SJ) with 3.2 ± 0.2 °Brix (°Bx). Second, the effect of 3 different drying agents (maltodextrin, whey powder, and gum Arabic) on...
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| Veröffentlicht in: | Journal of food science 2017-12, Vol.82 (12), p.2873-2884 |
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| creator | Çalışkan Koç, Gülşah Nur Dirim, Safiye |
| description | The 1st aim of this study is to determine the influence of inlet and outlet air temperatures on the physical and chemical properties of obtained powders from spinach juice (SJ) with 3.2 ± 0.2 °Brix (°Bx). Second, the effect of 3 different drying agents (maltodextrin, whey powder, and gum Arabic) on the same properties was investigated for the selected inlet/outlet temperatures (160/100 °C) which gives the minimum moisture content and water activity values. For this purpose, the total soluble solid content of SJ was adjusted to 5.0 ± 0.2 °Bx with different drying agents. Finally, the effects of different storage conditions (4, 20, and 30 °C) on the physical and chemical properties of spinach powders (SPs) produced at selected conditions were examined. A pilot scale spray dryer was used at 3 different inlet/outlet air temperatures (160 to 200 °C/80 to 100 °C) where the outlet air temperature was controlled by regulating the feed flow rate. Results showed that the moisture content, water activity, browning index, total chlorophyll, and total phenolic contents of the SP significantly decreased and pH and total color change of the SP significantly increased by the addition of different drying agents (P < 0.05). In addition, the changes in the above‐mentioned properties were determined during the storage period, at 3 different temperatures. It was also observed that the vitamin C, β‐carotene, chlorophyll, and phenolic compounds retention showed first‐order degradation kinetic with activation energy of 32.6840, 10.2736, 27.7031, and 28.2634 kJ/K.mol, respectively. |
| doi_str_mv | 10.1111/1750-3841.13970 |
| format | Article |
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Second, the effect of 3 different drying agents (maltodextrin, whey powder, and gum Arabic) on the same properties was investigated for the selected inlet/outlet temperatures (160/100 °C) which gives the minimum moisture content and water activity values. For this purpose, the total soluble solid content of SJ was adjusted to 5.0 ± 0.2 °Bx with different drying agents. Finally, the effects of different storage conditions (4, 20, and 30 °C) on the physical and chemical properties of spinach powders (SPs) produced at selected conditions were examined. A pilot scale spray dryer was used at 3 different inlet/outlet air temperatures (160 to 200 °C/80 to 100 °C) where the outlet air temperature was controlled by regulating the feed flow rate. Results showed that the moisture content, water activity, browning index, total chlorophyll, and total phenolic contents of the SP significantly decreased and pH and total color change of the SP significantly increased by the addition of different drying agents (P < 0.05). In addition, the changes in the above‐mentioned properties were determined during the storage period, at 3 different temperatures. It was also observed that the vitamin C, β‐carotene, chlorophyll, and phenolic compounds retention showed first‐order degradation kinetic with activation energy of 32.6840, 10.2736, 27.7031, and 28.2634 kJ/K.mol, respectively.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.13970</identifier><identifier>PMID: 29160915</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>activation energy ; Air temperature ; Ascorbic acid ; beta Carotene - chemistry ; Browning ; Carotene ; Chemical properties ; Chlorophyll ; Desiccants ; Desiccation - methods ; Drying ; Drying agents ; Flow rates ; Flow velocity ; Food Handling - methods ; Food Storage ; Fruit and Vegetable Juices - analysis ; Kinetics ; Maltodextrin ; Moisture ; Moisture content ; pH effects ; Phenolic compounds ; Phenols ; Phenols - chemistry ; Plant Extracts - chemistry ; Powder ; Powders - chemistry ; Reagents ; Spinach ; Spinacia oleracea - chemistry ; Spray drying ; Storage ; Storage conditions ; Temperature ; Vitamin C ; Water - analysis ; Water activity ; Whey</subject><ispartof>Journal of food science, 2017-12, Vol.82 (12), p.2873-2884</ispartof><rights>2017 Institute of Food Technologists</rights><rights>2017 Institute of Food Technologists®.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3720-a361e871c8e04affcf5dfdb2febc1fdbcfe8e14a051c223f7dba42a22e87b6d93</citedby><cites>FETCH-LOGICAL-c3720-a361e871c8e04affcf5dfdb2febc1fdbcfe8e14a051c223f7dba42a22e87b6d93</cites><orcidid>0000-0002-6542-3093</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.13970$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.13970$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29160915$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Çalışkan Koç, Gülşah</creatorcontrib><creatorcontrib>Nur Dirim, Safiye</creatorcontrib><title>Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>The 1st aim of this study is to determine the influence of inlet and outlet air temperatures on the physical and chemical properties of obtained powders from spinach juice (SJ) with 3.2 ± 0.2 °Brix (°Bx). Second, the effect of 3 different drying agents (maltodextrin, whey powder, and gum Arabic) on the same properties was investigated for the selected inlet/outlet temperatures (160/100 °C) which gives the minimum moisture content and water activity values. For this purpose, the total soluble solid content of SJ was adjusted to 5.0 ± 0.2 °Bx with different drying agents. Finally, the effects of different storage conditions (4, 20, and 30 °C) on the physical and chemical properties of spinach powders (SPs) produced at selected conditions were examined. A pilot scale spray dryer was used at 3 different inlet/outlet air temperatures (160 to 200 °C/80 to 100 °C) where the outlet air temperature was controlled by regulating the feed flow rate. Results showed that the moisture content, water activity, browning index, total chlorophyll, and total phenolic contents of the SP significantly decreased and pH and total color change of the SP significantly increased by the addition of different drying agents (P < 0.05). In addition, the changes in the above‐mentioned properties were determined during the storage period, at 3 different temperatures. It was also observed that the vitamin C, β‐carotene, chlorophyll, and phenolic compounds retention showed first‐order degradation kinetic with activation energy of 32.6840, 10.2736, 27.7031, and 28.2634 kJ/K.mol, respectively.</description><subject>activation energy</subject><subject>Air temperature</subject><subject>Ascorbic acid</subject><subject>beta Carotene - chemistry</subject><subject>Browning</subject><subject>Carotene</subject><subject>Chemical properties</subject><subject>Chlorophyll</subject><subject>Desiccants</subject><subject>Desiccation - methods</subject><subject>Drying</subject><subject>Drying agents</subject><subject>Flow rates</subject><subject>Flow velocity</subject><subject>Food Handling - methods</subject><subject>Food Storage</subject><subject>Fruit and Vegetable Juices - analysis</subject><subject>Kinetics</subject><subject>Maltodextrin</subject><subject>Moisture</subject><subject>Moisture content</subject><subject>pH effects</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Phenols - chemistry</subject><subject>Plant Extracts - chemistry</subject><subject>Powder</subject><subject>Powders - chemistry</subject><subject>Reagents</subject><subject>Spinach</subject><subject>Spinacia oleracea - chemistry</subject><subject>Spray drying</subject><subject>Storage</subject><subject>Storage conditions</subject><subject>Temperature</subject><subject>Vitamin C</subject><subject>Water - analysis</subject><subject>Water activity</subject><subject>Whey</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkM9LwzAYhoMobk7P3qTgxYPd8jX96U02p46B4PQc0jTRjLapyYrMv97Uzh28mEuSl-d7-XgQOgc8BncmkETYJ2kIYyBZgg_QcJ8coiHGQeADhMkAnVi7xt2fxMdoEGQQ4wyiIXpeNYZtvZnZqvrN09JbNapm_N1btIqLG2_6zgzjG2HUF9soXV-7RFSKs9Kb6qrRVvUpqwtvtdGGvYlTdCRZacXZ7h6h1_ndy_TBXz7dP05vlz4nSYB9RmIQaQI8FThkUnIZFbLIAylyDu7BpUgFhAxHwN3aMilyFgYsCNxQHhcZGaGrvrcx-qMVdkMrZbkoS1YL3VoKWRxnKYlS4tDLP-hat6Z22zkqCTFEGemoSU9xo601QtLGqIqZLQVMO920k0s7ufRHt5u42PW2eSWKPf_r1wFxD3yqUmz_66OL-WzVN38D6iaJtg</recordid><startdate>201712</startdate><enddate>201712</enddate><creator>Çalışkan Koç, Gülşah</creator><creator>Nur Dirim, Safiye</creator><general>Wiley Subscription Services, Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-6542-3093</orcidid></search><sort><creationdate>201712</creationdate><title>Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage</title><author>Çalışkan Koç, Gülşah ; Nur Dirim, Safiye</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3720-a361e871c8e04affcf5dfdb2febc1fdbcfe8e14a051c223f7dba42a22e87b6d93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>activation energy</topic><topic>Air temperature</topic><topic>Ascorbic acid</topic><topic>beta Carotene - chemistry</topic><topic>Browning</topic><topic>Carotene</topic><topic>Chemical properties</topic><topic>Chlorophyll</topic><topic>Desiccants</topic><topic>Desiccation - methods</topic><topic>Drying</topic><topic>Drying agents</topic><topic>Flow rates</topic><topic>Flow velocity</topic><topic>Food Handling - methods</topic><topic>Food Storage</topic><topic>Fruit and Vegetable Juices - analysis</topic><topic>Kinetics</topic><topic>Maltodextrin</topic><topic>Moisture</topic><topic>Moisture content</topic><topic>pH effects</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Phenols - chemistry</topic><topic>Plant Extracts - chemistry</topic><topic>Powder</topic><topic>Powders - chemistry</topic><topic>Reagents</topic><topic>Spinach</topic><topic>Spinacia oleracea - chemistry</topic><topic>Spray drying</topic><topic>Storage</topic><topic>Storage conditions</topic><topic>Temperature</topic><topic>Vitamin C</topic><topic>Water - analysis</topic><topic>Water activity</topic><topic>Whey</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Çalışkan Koç, Gülşah</creatorcontrib><creatorcontrib>Nur Dirim, Safiye</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Çalışkan Koç, Gülşah</au><au>Nur Dirim, Safiye</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2017-12</date><risdate>2017</risdate><volume>82</volume><issue>12</issue><spage>2873</spage><epage>2884</epage><pages>2873-2884</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>The 1st aim of this study is to determine the influence of inlet and outlet air temperatures on the physical and chemical properties of obtained powders from spinach juice (SJ) with 3.2 ± 0.2 °Brix (°Bx). Second, the effect of 3 different drying agents (maltodextrin, whey powder, and gum Arabic) on the same properties was investigated for the selected inlet/outlet temperatures (160/100 °C) which gives the minimum moisture content and water activity values. For this purpose, the total soluble solid content of SJ was adjusted to 5.0 ± 0.2 °Bx with different drying agents. Finally, the effects of different storage conditions (4, 20, and 30 °C) on the physical and chemical properties of spinach powders (SPs) produced at selected conditions were examined. A pilot scale spray dryer was used at 3 different inlet/outlet air temperatures (160 to 200 °C/80 to 100 °C) where the outlet air temperature was controlled by regulating the feed flow rate. Results showed that the moisture content, water activity, browning index, total chlorophyll, and total phenolic contents of the SP significantly decreased and pH and total color change of the SP significantly increased by the addition of different drying agents (P < 0.05). In addition, the changes in the above‐mentioned properties were determined during the storage period, at 3 different temperatures. It was also observed that the vitamin C, β‐carotene, chlorophyll, and phenolic compounds retention showed first‐order degradation kinetic with activation energy of 32.6840, 10.2736, 27.7031, and 28.2634 kJ/K.mol, respectively.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>29160915</pmid><doi>10.1111/1750-3841.13970</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-6542-3093</orcidid></addata></record> |
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| subjects | activation energy Air temperature Ascorbic acid beta Carotene - chemistry Browning Carotene Chemical properties Chlorophyll Desiccants Desiccation - methods Drying Drying agents Flow rates Flow velocity Food Handling - methods Food Storage Fruit and Vegetable Juices - analysis Kinetics Maltodextrin Moisture Moisture content pH effects Phenolic compounds Phenols Phenols - chemistry Plant Extracts - chemistry Powder Powders - chemistry Reagents Spinach Spinacia oleracea - chemistry Spray drying Storage Storage conditions Temperature Vitamin C Water - analysis Water activity Whey |
| title | Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage |
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